Mini Sour Cream Chocolate Cakes - Handle the Heat

Mini Sour Cream Chocolate Cakes

By Jess Holmes
June 3rd, 2016
4 from 1 vote
4 from 1 vote

Light and fluffy Mini Sour Cream Chocolate Cakes with creamy chocolate frosting and a sprinkling of chocolate shavings. This is the ultimate chocolate lovers' cake!

Yield: 10 mini cakes

Prep Time: 1 hour

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: Full of chocolate flavour Texture: Soft and fluffy cake with a creamy and thick frosting Ease: Pretty easy and totally worth it! Appearance: Gorgeous Pros: Tastes amazing and perfect for sharing Cons: Too tempting Would I make this again? Yes, yes and yes

Please welcome back my girl Jess from Sweetest Menu as she shares another deligthful recipe, Mini Sour Cream Chocolate Cakes! Be sure to visit her adorable blog today. -Tessa

Mini Sour Cream Chocolate Cakes

Hi there dessert-loving friends, it’s Jess from Sweetest Menu. Today we are going knee-deep into the wonderful world of chocolate cake. Growing up chocolate cake was our go-to for birthdays so seeing a big piece of chocolate cake still sparks sweet memories. Plus I am yet to meet somebody who doesn’t like chocolate cake, am I right?

So let’s take a look at these Mini Sour Cream Chocolate Cakes. I cannot tell you how soft and moist these cakes are. They have a truly tender crumb and that’s where the sour cream comes in. Don’t worry, you won’t be able to taste it, but it will aid in producing a ridiculously soft chocolate cake that just about melts-in-your-mouth. Perfection in my chocolate cake books.

Mini Sour Cream Chocolate Cakes


Then we add a smothering of creamy chocolate frosting. This frosting is my favourite because it is super smooth but still light and fluffy with a lovely depth of chocolate flavour. Instead of opting for cocoa powder in the buttercream, this recipe calls for melted semi-sweet or dark chocolate. The rich frosting makes for the perfect accompaniment to this cake. Sprinkle a few flakes of chocolate on top and you have one mouth-watering dessert.

Mini Sour Cream Chocolate Cakes

So if you are a chocoholic like me or know someone who is, you should give these cakes a whirl. They are perfect for a party (or a party of one, no judgement here). I shared some of these cakes with my family, who gave them the thumbs up, and also froze some. Did you know you can freeze cake? Just pop it in the microwave for 20 seconds or so and it will become soft and warm as if it just emerged from the oven. Gosh I think I might go have one now!


Mini Sour Cream Chocolate Cakes


4 from 1 vote

How to make
Mini Sour Cream Chocolate Cakes

Yield: 10 mini cakes
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Light and fluffy Mini Sour Cream Chocolate Cakes with creamy chocolate frosting and a sprinkling of chocolate shavings. This is the ultimate chocolate lovers' cake!


Chocolate Cake

  • 1 cup and 1 tablespoon (250 grams) unsalted butter, room temperature
  • 1 cup (200 grams) caster sugar
  • 3/4 cup (135 grams) brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) hot water
  • 1 and 3/4 cup (245 grams) plain flour
  • 3/4 cup (60 grams) cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (240 ml) sour cream, room temperature

Chocolate frosting

  • 1/2 cup (1 stick or 115 grams) unsalted butter, room temperature
  • 3 cups (375 grams) powdered or icing sugar
  • 2-3 tablespoons milk
  • 2/3 cup (100 grams) semi-sweet or dark chocolate, pieces
  • Extra chocolate shavings for decorating


  1. Preheat the oven to 360 F (180 C). Prepare a 12-cup mini loose bottom dessert tin with butter (My dessert tin features 2 x 3 inch cups). In a large mixing bowl, cream the butter and sugars with an electric mixer until pale and creamy. Add the vanilla extract. Then add one egg at a time and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
  2. In a separate bowl, sift the plain flour, cocoa powder, baking powder and baking soda and lightly whisk. Add the dry ingredients to the wet, along with the hot water and gently fold with a spatula. Add the sour cream and fold until the mixture is combined.
  3. Carefully spoon the cake mixture into your prepared cake tin – it makes 10 mini cakes. Pop into the oven for 20 minutes or until the cake springs back lightly to the touch. Leave the cakes to cool for about 5 minutes before carefully transferring the cakes to a wire rack to cool completely.
  4. To make the chocolate frosting, place your softened butter in a large mixing bowl and beat with an electric mixer on medium speed until smooth and creamy. Sift in your powdered or icing sugar, add your milk and beat until combined. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted.
  5. Next you will want to add in your melted chocolate to the buttercream mixture, ensuring the chocolate is smooth and melted but is not warm at all. Beat until the chocolate is completely mixed through. Use a small spatula to spread the frosting onto the cakes, then sprinkle over a few chocolate shavings.
Course : Dessert
Cuisine : American
Jess Holmes
Author: Jess Holmes

Jess loves to create, bake and shoot American-inspired recipes from her Australian kitchen at With a background in advertising, she is a copywriter by day and a recipe creator/dessert taste-tester by night (and on the weekends). Even at her work desk, you will find her daydreaming about calorie-laden sweets and counting down the days to her next trip to the USA.

Tessa Arias

About Jess...

Jess loves to create, bake and shoot American-inspired recipes from her Australian kitchen at With a background in advertising, she is a copywriter by day and a recipe creator/dessert taste-tester by night (and on the weekends). Even at her work desk, you will find her daydreaming about calorie-laden sweets and counting down the days to her next trip to the USA.

Find Jess on  

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Recipe Rating

  1. #
    Carol — June 10, 2021 at 6:45 pm

    What baking tin are you using? That isn’t a muffin tin?

    • #
      Tessa — June 11, 2021 at 9:57 am

      This recipe was actually from a contributor, but in the directions, it says to use a 12-cup mini loose bottom dessert tin. I use a loose bottom tin for my mini cheesecakes, click here for a link to the one I recommend.

  2. #
    debbie — April 14, 2020 at 9:01 pm

    Hi I would really lilke to try this recipe but want to bake it as one cake, pls could you advise what size bake tin I would need, and how long I should then bake it for.


  3. #
    Laurie Siegmund — December 15, 2019 at 10:20 pm

    What is the mini loose bottom dessert tin. I love to cook but have never really been fond of baking. I have started a small catering business and, goodness, everyone loves the sweets so I am working to perfect my baking skills. I love the mini desserts and want to be sure to get the proper equiptment to make them.

  4. #
    Elizabeth — September 21, 2019 at 11:42 am

    Makes nearly two dozen cupcakes. Good flavor and texture, but I’m curious about why there is no vanilla or salt in the recipe.

  5. #
    Tara — September 23, 2017 at 7:29 pm

    Hi Jess!

    I’ve made this recipe many times and absolutely love it! I wanted to make it this time for my sisters birthday as one cake though. What are your suggestions on size of pan and cooking time? I would like to make a cake, possibly 2 layers, no bigger than 8-9 inches. Even a smaller but taller one would look nice too i think. Please let me know!
    Much appreciated!

  6. #
    Chaitali — January 12, 2017 at 9:53 pm

    Can u pls give me a substitute for eggs in this recipe. I’m vegetarian and don’t consume eggs

  7. #
    Dalal — September 13, 2016 at 6:19 am

    Hello! these look great but I suck at frosting cupcakes:( will you by any chance upload a video on this recipe ?

  8. #
    Sara — July 26, 2016 at 6:36 pm

    Hi there. if i want to make this into a round or rectangular big cake instead of cupcakes, it is okay right ? what size would you recommend ? and for the milk, what kind of milk should i search for in the bakery shop ? Thanks in advance. I’m an absolute beginner in this baking thingy.

  9. #
    Jennifa — July 25, 2016 at 4:34 pm

    Hi Jess really love the look of this recipe just wondering how could I make it in to one large cake using the measurements given … is it possible? If so what size pan should I use and how many pans?
    Thanks xoxo

  10. #
    Alyssa — July 10, 2016 at 6:37 am

    These look lovely! I’m hoping to make these for an outdoor party…do you have any tips for frosting them? Frost still in pan after cooled or out of pan? How do you get the perfect rise of frosting and shape? Thanks for sharing!!!

    • #
      Jess Holmes — July 10, 2016 at 3:23 pm

      Hi Alyssa! I’m so glad you are going to try these. To frost, take the cakes out of the pan and leave them to cool completely. I frosted the cake using a small offset spatula but if you don’t have one, you could just use a butter knife. To help get the straight edges, pour a mug of boiling water from the kettle and dip your knife or spatula in to help smooth the icing. I hope you enjoy them!

  11. #
    Haaniyah Al Khalil — June 7, 2016 at 1:16 am

    Oh Jess, you solve my problem, i was looking for the chocolate cake recipe as i love chocolate. Will bake this awesome cake tomorrow for sure.

    • #
      Jess Holmes — June 7, 2016 at 2:34 am

      Oh wonderful! Thank you so much, I hope you enjoy it!

  12. #
    Amy @ Thoroughly Nourished Life — June 6, 2016 at 3:54 pm

    Finally another way to use my mini cheesecake pan! These look absolutely delightful! You can’t go wrong with a decadent chocolate cake slathered in even more chocolate! Can’t wait to make these for a special occasion soon!

    • #
      Jess Holmes — June 7, 2016 at 2:33 am

      Thanks Amy! These really do bake up beautifully in the mini cheesecake pan! 🙂

    • #
      Tessa — June 7, 2016 at 10:37 am

      Thanks, Amy!

  13. #
    Lisette — June 5, 2016 at 9:36 am

    Hi there. Will this recipe work using cupcake tins?

    • #
      Jess Holmes — June 5, 2016 at 2:19 pm

      Hi Lisette, absolutely! You could use this recipe to make cupcakes instead, it would just make more than 10. Just fill the each tin no more than 3/4 full. Enjoy!

  14. #
    Peggy — June 5, 2016 at 7:38 am

    Oh my, I have to make this soon! Looks so scrumpdillicious!! 😉

    • #
      Jess Holmes — June 5, 2016 at 2:19 pm

      Thanks so much Peggy!

  15. #
    Susan — June 5, 2016 at 6:52 am

    Hi, what can I use to substitute sour cream?
    thanks =)

    • #
      Jess Holmes — June 5, 2016 at 2:21 pm

      Hi Susan, sour cream makes the cake beautiful and soft but if you can’t get your hands on it, I would suggest using a thick greek yogurt. Thanks!

  16. #
    Mamie Darden — June 3, 2016 at 11:00 am

    The hot water dosen’t it kill the action of the baking powder and soda?

    • #
      Jess Holmes — June 3, 2016 at 2:14 pm

      Hi Mamie, no I have never had that problem. These cakes rise perfectly with the hot water. Hope you enjoy them!

  17. #
    Donna — June 3, 2016 at 8:43 am

    Can you tell me what size your mini muffin cups are? Amazon has a variety; some are one inch deep and some are two inch deep. Can you please give me a link or tell me which muffin pan you are using? Thank you.

  18. #
    Nancy Peterman — June 3, 2016 at 8:25 am

    I like that the frosting goes all the way to the edge of the cake because cupcakes that are frosted only in the center get dry very quickly. Of course the sides are completely open here and that would create the same drying out problem, but if you are serving them immediately it would be fine. Have you used a simple syrup glaze to seal your cupcakes/cakes that are only partially frosted? Does that keep them from drying out? I should add that I live in Colorado, where it is quite dry. It might not be a problem in California or Florida!

    • #
      Jess Holmes — June 3, 2016 at 2:13 pm

      Hi Nancy! I haven’t actually had that problem with my cakes and cupcakes before as long as I store them in an airtight container. These cakes are very very soft and moist inside (thanks to the sour cream) so I wouldn’t have thought you’d have a problem with them drying out. Of course, you could always double the frosting and frost them all over if you were concerned. I also try to avoid storing my cakes in the fridge as that can dry them out. We will eat what we can within a day or two and then wrap them up and freeze the rest. Hope that helps!

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