• Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • My Story
    • Hire
    • Custom Cakes
    • Handmade Treats
  • The Blog
  • The Scoop
  • Gluten Free
  • Paleo
  • Keto
  • GAPS

Edible Times

  • All Recipes
  • How To
  • Breakfast
  • Dinner
  • Desserts
    • Chocolate
  • Drinks
  • Kids

How to frost a cake like a pro + a velvety chocolate cake recipe

Desserts· How To· Recipes

14 Aug
Jump to Recipe·Print Recipe

I got into the culinary industry for one reason, and one reason only.  I love to eat.  Mostly chocolate cake. Okay, I’ll eat anything I’m not allergic to, but the fact my first job in the biz was at a bakery was very much on purpose.  

Through quick glances from the service counter of SusieCakes, I observed the professional way of crafting a layer cake for ultimate eating enjoyment.  And along my own path I’ve picked up a few more tricks of the cake trade. So here they are, in very particular order, and a sour cream chocolate cake recipe for your gastronomical pleasure.

Cookies n' sour cream chocolate cake recipe from Edible Times

Chill the layers. 

After you bake the cake, of course.  It makes the cakes easy to slice horizontally in half for multiple layers.  For a super sleek cake, trim the domes off the top.

Sour cream chocolate cake recipe and decorating tips.

Cake boards are your best friends 

You can buy all different size cake boards for cheap at Michael’s, online, or any restaurant supply store.  I first place the cake on a board the exact same size, then put the finished masterpiece on a cake plate or a board slightly larger if it needs to travel. 

  • Cake boards on counter.
  • Cake frosted with crumb coat.

The removable bottom from a tart or springform pan works great, too (above left). Dollop frosting on the first board to keep the cake from sliding. If you don’t want to deal with cake boards, you can place a couple pieces of parchment or even foil on the cake plate first, that you can pull away when decorating concludes.

Simple syrups add sophisticated flavor

Pastry brush on top of cake square

When building your cake, brush or spoon on simple syrup to each layer before spreading your frosting.  Bring 1/2 cup sugar and 1/2 cup water just to a boil, then cool.  You can add flavor by steeping the warm syrup with citrus zest or mint leaves for 10 to 15 minutes, or adding a splash of extract (or the hard stuff if you want to get a little crazy). Homemade syrups are also a great way to enjoy soda healthfully, while you’re at it.

The beauty of the crumb coat

When first frosting your cake, apply a thin layer of buttercream and chill the cake until the frosting is hard.  Keep the buttercream you use for this step separate from the rest (keeps the crumbs out).  Once the crumb coat has hardened, spreading on loads of buttercream will be as easy as pie.

Crumb coat on three-layer chocolate cake.

Now decorate that chocolate cake!

Okay, this really isn’t an essential step, and comes without saying.  But unless you’ve set out to bake and decorate a fancy wedding cake with marzipan roses and complicated designs, all you need to add a little pizazz is a small spoon, an off-set spatula and some sprinkles. No fancy tips on time commitment required.

Easy cake decorating ideas

Making waves.
  • Simple cake decorating tips from Edible Times
  • Simple cake decorating tips from Edible Times
  • Simple cake decorating tips from Edible Times

Load the top of the cake with frosting, and use a circular swooping motion with the tip of a teaspoon to create waves and peaks.  Alternate clockwise and counter-clockwise motions in concentric circles.  This one is easy to do over and over again until you are happy with the results. Keep the back of the spoon clean or things could get dicey!

Simple lines + peaks
  • Simple cake decorating tips from Edible Times
  • Simple cake decorating tips from Edible Times
  • Simple cake decorating tips from Edible Times

Even easier than waves is making peaks around the rim of your cake.  Run the tip of a small offset spatula knife from the bottom of the side of the cake to the top, and repeat until you’ve covered the whole round.  It leaves little peaks at the top, which I find pretty cute.

Vanilla French macarons on top of vanilla bean round layer cake.

Low-lying garnishes

To get sprinkles, cocoa nibs or cookie crumbs around the sides like I did for this chocolate cake, you must first have your cake on a board so you can pick it up.  Then supporting the cake in one hand, use the other to lightly press sprinkles into the frosting around the bottom of the cake.  I do this over parchment paper or even the sink to minimize mess.

  • Cake frosted with vanilla buttercream.
  • Cookie crumbs on side of cake.
  • Hand placing cookie crumbs on side of cake.
Dots, dots, dots, dots, dots…

Soooo easy.  But you do need a pastry bag or plastic baggie for this one. Once the cake is entirely frosted, place it on your cake stand or plate (or larger board), and pipe little dots as close as possible to where the bottom of the cake meets the plate. Holding the pastry bag at a 45° angle helps immensely to keep dots even and aligned.

Yellow dots piped around bottom of round layer cake.
Stars, stars, stars
Yellow buttercream stars piped around bottom of cake.

If you happen to have fancy tips on hand… the same applies… and it’s all very quick.

Cookies galore
Cake decorated with chocolate cookie crumbs and whole chocolate creme sandwich cookies.

When all else fails and you want a showstopper chocolate cake in a flash… grab some cookies or sprinkles and go nuts. Just beware of little fingers up to no good.

Little boy eating cookie crumbs off counter.

Happy decorating!

Christina text on Edible Times

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Chocolate cake with rainbow sprinkles on top.

Sour Cream Chocolate Cake

  • Author: Christina
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 1 hour
  • Yield: 1, 8″ or 9″ cake (for a layer cake using two pans, double the recipe) 1x
  • Category: Sweets, Recipes
  • Method: Baking
Print Recipe
Pin Recipe

Description

This chocolate cake is light in texture and rich and creamy on the palate! The head scratcher here for you may be the boiling water. It’s purpose is to dissolve and enhance the flavor of the cocoa powder.  Fresh brewed coffee works, too!

This batter is one that should be beaten on low speed, medium speed at the maximum. The method of begins with the dry ingredients, too intense beating will overwork the proteins in the flour and chocolate.


Ingredients

Scale

Cake batter

  • 1½ cup all-purpose flour (6.5 oz)
  • ¾ cup cocoa powder (3 oz)
  • 2 teaspoons baking powder
  • 1 tsp kosher salt
  • 1 cup + 1 tbsp granulated sugar (5.5 oz)
  • 1 cup just boiled water or hot coffee
  • 4 oz unsalted butter (1 stick), room temperature
  • 2/3 cup sour cream (3.5 oz)
  • 1 tsp vanilla extract
  • 2 eggs

Sour Cream Buttercream

  • 1 lb unsalted butter, room temperature (four sticks)
  • 3–4 cups confectioner’s sugar (around 12 oz)
  • 1 tbsp vanilla bean paste or vanilla extract
  • 1/2 tsp salt
  • 2 tbsp sour cream

Instructions

  1. Preheat oven to 350° F.  Grease two cake pans, and lightly flour the bottoms. 
  2. Sift together flour, cocoa powder, baking powder and salt. Combine with sugar in mixing bowl.
  3. With mixer on low, mix dry ingredients until well combined, then add butter and beat until mixture appears sandy, a minute or two.
  4. Add sour cream, scraping down bowl frequently throughout mixing.
  5. Continuing on low speed, slowly drizzle in just boiled water, then raise speed to smooth out batter.
  6. Beat in vanilla, then eggs one at a time. Scrape down the sides and bottom of the bowl often.
  7. Bake until the tops of the cakes spring back when touched lightly, between 25 and 30 minutes. When cool enough to handle, remove cakes from pans and cool completely. Wrap in plastic and freeze until ready to decorate. Let the chill come off for about a half hour before slicing and decorating.

Keywords: chocolate cake, sour cream chocolate cake, cake decorating ideas, cake decorating tips, oreo dessert recipe, chocolate cake recipe, oreo cake recipe, chocolate oreo cake, oreo lovers dessert, oreo dessert ideas

Did you make this recipe?

Tag @edibletimes on Instagram and hashtag it #edibletimes

Related posts

  • Eat pound cake + fall in love with flambée
  • Five easy and inexpensive ways to decorate a birthday table
  • How not to make French macarons, seriously

Sit, stay, drool with Copper

A tribute to a sweet (and stubborn!) soul, my dog “bro” Copper. Dude got caught red-pawed licking up spilled frosting. God rest his beautiful soul, shame was not part of his game.

  • Golden retriever
  • Golden retriever nose with frosting.

2 Comments

Questions? Comments? Join in Below! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Comments

  1. Joan W says

    August 16, 2012 at

    I can testify that the cake not only looked great, but tasted wonderful!

    Reply
    • edibletimes says

      August 17, 2012 at

      🙂 🙂 🙂

      Reply

Let’s talk food!I am truly inspired when you comment. Your email will not be shared, sold, or added to the newsletter list. To subscribe to the Edible Times newsletter for exclusive content, sign up above.

Christina Bailey

Thanks for coming to Edible Times!

I'm Christina, a classically trained private chef + Chef Mom to two little boys. I'm here to empower you in the kitchen and in health by sharing not just delicious, chef-tested recipes, but the professional formulas and techniques, too. To read about me and my food philosophy, follow this. To get straight to cooking + baking head to the blog. To subscribe for exclusive content,join in below.

Trending

Mini tin cake plate with a variety of French macarons.
How to Make French Macarons
Sugar cube set over an absinthe spoon, set over absinthe in a glass on a table
Absinthe Cocktail

Hand holding a bitten-into Orange creamsicle macaron.
Orange Creamsicle Macarons
New Orleans red beans and rice on white plate
New Orleans Red Beans + Rice

Find recipes + techniques

In Season

https://edibletimes.com/gluten-free-vanilla-cake/
Vanilla Chiffon Cake (GF)
Bacon-wrapped asparagus on white plate.
How to Cook Asparagus

Sliced pork loin on plate with green beans.
Stuffed Pork Loin
Lemon macarons stacked on top of each other by Edible Times
Lemon French Macarons

Child's hands holding fresh fruit tart
Fresh Fruit Tart (GF)
Tomato and asparagus quiche from Edible Times
Tomato + Asparagus Quiche (GF)

my foodgawker gallery

browse recipes

  • Breakfast
  • Chocolate
  • Desserts
  • Dinner
  • Drinks
  • GAPS
  • Gluten Free
  • How To
  • Keto
  • Kids
  • Macarons
  • Op Ed
  • Paleo
  • Recipes
  • Vegan
Kitchen Assistant Update: She’s definitely got t Kitchen Assistant Update: She’s definitely got the puppy dog eyes mastered. 😍It’s amazing how quickly labs learn what works. Like chewing electrical cords won’t get you treats, but this choice will. @heath_woodlief
Who struggles with carb consumption? 🙋🏻‍♀️⁣⁣I hope these keto (low-carb) stuffed peppers may just inspire you. No rice, my friends. No rice.  My kids even ate them, which speaks volumes of their tasty goodness.😉 ⁣⁣For a true paleo diet, ditch the sour cream and top with avocado.⁣⁣Use the link in bio for the recipe, which includes the easy formula so you can buy the right amount of peppers and meat. Because Lord knows we could all use a little help at the grocery store. 😅
Hand up if you have a problem with Cadbury Creme E Hand up if you have a problem with Cadbury Creme Eggs this time of year...🙋🏻‍♀️😆 Mine is so intense, I dreamt up these Cadbury Creme Egg French Macarons. ⁣😱⁣From scratch, gluten-free, and while still sweet, absolutely no mystery ingredients to be found.⁣😁⁣That is all. ⁣⁣The recipe for chocolate macarons is in my bio link.  Fill with vanilla buttercream and this rich custard cream:⁣⁣INGREDIENTS⁣-4 egg yolks (about  2.25 ounces)⁣-⅓ cup granulated sugar (about 2.5 ounces)⁣-⅓ cup heavy cream (about 2.5 ounces)⁣-1½ teaspoons cornstarch (plus enough water to make a slurry)⁣-pinch of salt⁣-1 teaspoon vanilla extract, optional⁣⁣METHOD⁣⁣1. In a small bowl, add drops of water to the cornstarch until you can stir it together to make a slurry (thick but pourable liquid).⁣2. Combine heavy cream and half the sugar in a small pot. ⁣Stir together egg yolks and the remaining half of sugar in a heat-proof bowl.⁣3. Bring heavy cream mixture just to a boil, then slowly drizzle into the egg yolk mixture while whisking constantly.⁣4. Once heavy cream is incorporated into egg yolks, whisk in the cornstarch slurry.⁣5. Pour the custard mixture back into the pot, and cook over medium-low heat, stirring constantly until bubbles break the surface. ⁣6. Strain into a clean bowl, and press plastic wrap on the top to cool.⁣7. Chill a couple of hours to set.
Fasting or avoiding meat tomorrow for Good Friday? Fasting or avoiding meat tomorrow for Good Friday?⁣⁣Here's a link to my write-up on how to cook sockeye salmon so it's succulent and tender EVERY time. And a few different ways to easily punch up the flavor. ⁣⁣Easy link in my bio for how to buy, grill, roast, pan-roast, glaze, and even marinate sockeye Nobu-style (miso + soy + wine).
For some reason these didn’t post yesterday with For some reason these didn’t post yesterday with the first photo. Entirely user error.😅 Happy Sunday, everyone. Link to recipe and chiffon cake method is in bio. P.S. If this is the first you’re seeing this one, it’s a gluten-free vanilla chiffon cake. And one with a little less sugar than most!
🌷Spring has sprung! Which is the excuse I’m u 🌷Spring has sprung! Which is the excuse I’m using for eating most of this cake myself this weekend. It would also be a nice, light dessert for Easter! ☀⁣⁣🍓🍰It’s gluten-free (or use wheat flour), can be dairy-free, and isn’t COMPLETELY loaded with sugar if you top it with plain whipped cream and seasonal fruit like berries.😩⁣⁣The secret to a super-moist cake? Soak it in simple syrup, or even liqueur. Then you don’t have to share it with the kids! ⁣⁣Easy link to grab is in my bio for recipe and technique! @lauraevelynwelch this is the one you were asking for... like five months ago I think. Finally got to it! 😅⁣⁣😎Happy weekend everyone. Hope you are able to enjoy some sunshine. ⁣
🐶🥰Happy National Puppy Day from the Edible T 🐶🥰Happy National Puppy Day from the Edible Times Kitchen Assistant!Training (and the lack of productivity) continues. If she had it her way, there’d be more recipes and videos with cheese and duck liver on the content calendar.😅
Jiggly, fluffy, YUMMY Japanese soufflé pancakes t Jiggly, fluffy, YUMMY Japanese soufflé pancakes that are gluten-free AND grain-free. I'll go out on a limb and say you can even eat them on a keto diet, as long as you ditch the maple syrup.😉🍁⁣⁣I spent a lot of time whipping egg whites, and am excited to share the ingredients and three recipes for pancakes that meet any diet's desires. Use bio link for more!@foodblogfeed@thefeedfeed.glutenfree
Privacy Policy

Copyright © 2021 · Refined theme by Restored 316