Sour Cream Chocolate Chip Cake Recipe

This sour cream chocolate chip cake recipe makes a moist three layer chocolate cake. It is frosted with a maple cream cheese frosting and garnished with chocolate drizzle.


2 cups cake flour
2 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup grapeseed oil
1 cup sour cream
1 1/2 cups water
2 Tablespoons white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup chocolate chips

Maple Cream Cheese Icing
2 cups cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectionersí sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 cup pure maple syrup

Chocolate Drizzle
3/4 cup heavy cream
1 1/2 cups dark chocolate chips
1/4 cup, firmly packed brown sugar

Serves 6 - 8



Preheat oven to 350F

Grease and flour 3 - 8 inch round cake pans with butter.

Whisk together flour, sugar, cocoa powder, baking soda and salt.

Mix in oil, sour cream , water, white vinegar, vanilla and egg until well incorporated.

Fold in chocolate chips.

Pour batter into prepared cake pans and bake for 30 - 35 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pans and let cool completely on a wire rack.

Maple Cream Cheese Icing

Beat together cream cheese, butter, sugar, vanilla, cinnamon and maple syrup until light and fluffy (about 5 minutes)

Chocolate Drizzle

In a double boiler or a pot filled with water and a bowl, melt together cream, chocolate and brown sugar on low heat. Stir until smooth.


Frost in between each layer, on top and on the sides of the cake. Drizzle chocolate all over cake. Serve.