Doctored Chocolate Cake Mix Recipe with Sour Cream

5 from 6 votes

This doctored chocolate cake mix recipe with sour cream is a great way to make a professional tasting cake in a hurry.

Course Baking, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 40

Servings servings

Calories 484kcal

Preheat oven to 350°F. Line three 6-inch round cake pans with parchment paper. Spray with non-stick cooking spray. Set aside.
Place all cake in ingredients in a large bowl. Mix on low with an electric mixer until combined. Then turn up speed to medium and beat for 2 minutes. Pour into prepared pans. I weighed the batter and split into equal amounts between the 3 pans. Bake for 40 minutes or until a toothpick inserted in center comes out clean. Let cool completely.

In a large mixing bowl, beat softened butter with an electric mixer until light and fluffy (about 3 minutes). In a separate large bowl, add your powdered sugar and cocoa and whisk together. With your hand mixer or stand mixer (with whip attachment) on low, gradually add powdered sugar/cocoa mixture, heavy whipping cream, and vanilla extract until completely combined. Turn up to medium-high speed and beat for 3 minutes until smooth and creamy. If it seems too thick, add a little bit more cream (in 1-tablespoon increments) until you have a perfect consistency.
You'll know it's ready when it starts to have a glossy shine to it. Now you're ready to frost your cake. For decorating, pour frosting into a piping bag fitted with a 1M tip or a 4B tip which is great for adding stars on top of frosted cake.
Store any leftover frosting in refrigerator in an airtight container. Let it come to room temperature and stir well before using.

If the frosting is too thick, you can add more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.