Get the Recipe Mini Chocolate Cake with Sour Cream Frosting
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5.0
3 reviews
Excellent
Get the Recipe Mini Chocolate Cake with Sour Cream Frosting
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Celebrate the perfect way: a mini chocolate cake with sour cream frosting! Sweet and tangy, this is a winner for birthdays or a night-in!
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Ingredients
CAKE:
- 1 1/2 1 1/2 cups all-purpose flour
- 1 1/2 1 1/2 cups granulated sugar
- 1/2 1/2 cup + 1 tbsp cocoa powder
- 1 1/2 1 1/2 teaspoons espresso powder
- 1 1 teaspoon baking soda
- 1 1/2 1 1/2 teaspoon baking powder
- 3/4 3/4 teaspoon salt
- 2 2 eggs room temperature
- 3/4 3/4 cup buttermilk
- 1/3 1/3 cup + 2 TBSP vegetable oil
- 1 1 teaspoon pure vanilla extract
- 1/2 1/2 cup hot water
FROSTING:
- 1/2 1/2 cup unsalted butter, room temperature
- 1 1 teaspoon vanilla
- 1/2 1/2 cup sour cream
- 3 3 cups powdered sugar
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Instructions
- Preheat oven to 350°F. Grease three 6-inch cake pans and line with parchment paper.
- In a bowl of an electric mixer, stir together flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Whisk together eggs, buttermilk, vegetable oil, and vanilla. Mix into dry ingredients until just combined. Scrape sides as needed
- Heat water in the microwave for 45 sec - 1 minute until hot. Add slowly into cake mix while stirring, until just combined - be sure to not overmix! Divide batter evenly between the cake pans.
- Bake for 24-28 minutes until the internal temperature reaches 195-200°F (or insert a toothpick that comes out dry). Let rest in pan for 5-10 minutes; remove and let cool on cooling rack completely.
- Sour Cream Frosting: Beat room temperature butter with vanilla until smooth; add sour cream (bring sour cream out to come close to room temperature when you bake the cake) and mix to combine. Add powdered sugar cup-by-cup and mix to combine between additions. Beat until fluffy and smooth. Store in fridge until ready to frost cake (frosting is a little thinner than typical - letting it set up in the fridge helps!).
- Stack the cakes up, frosting between each layer, around the outside, and on top. Decorate with drizzled chocolate or sprinkles as desired.
Notes
- If you want to make a larger cake - make 1 in a 9-inch round pan (it will be thick and the center has sunk a little every time I've made it this way) OR divide between 2 9-inch round pans (thinner cakes, so be sure to reduce cooking time!)
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Overall Rating
5.0
3 reviews
Excellent
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