Ingredients for Sour Cream Chocolate Chip Layer Cake
- Cake Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (for batter), 1/2 cup sour cream (for frosting)
- 1/4 cup milk
- 3/4 cup chocolate chips (for batter), 1 cup chocolate chips (for frosting)
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How to Make Sour Cream Chocolate Chip Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a small bowl, whisk together 1/2 cup sour cream and 1/4 cup milk.
- On low speed, alternately add the dry ingredients and the sour cream mixture to the wet ingredients, beginning and ending with the dry ingredients. Add in two additions each, mixing until just combined.
- Stir in 3/4 cup chocolate chips until evenly distributed.
- Divide batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Once completely cooled, carefully slice each cake layer in half horizontally to create four layers.
- In a microwave-safe bowl, melt 1 cup chocolate chips in 30-second intervals, stirring until smooth.
- Stir in 1/2 cup sour cream and beat until light and fluffy.
- Chill frosting for at least 15 minutes, or until it thickens to the consistency of peanut butter.
- Frost the cake layers, stacking them to create a four-layer cake. Frost the top and sides of the cake.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
259g
Fat
131g
Carbs
33g
