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Chocolate Sour Cream Donut Cake

  • Author: Streusel


For the cake:

1 c. sugar

4 T. butter

5 large egg yolks

16 oz. sour cream

1/2 c. 2% milk

3 3/4 c. all-purpose flour

1 1/4 c. unsweetened cocoa

1 t. espresso powder

2 T. baking powder

3/4 t. salt

For the glaze:

1/2 c. 2 % milk

1/2 t. salt

3 c. powdered sugar


  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Butter and flour a 9 x 13 pan (I used a glass pan).
  3. Combine the last 5 ingredients for the cake (dry ingredients) in one large bowl and set aside.
  4. To the bowl of stand mixer with the paddle attached, add the butter and sugar and beat on medium high speed until combined.
  5. Add in the yolks and mix until combined.
  6. Add in the sour cream and mix until combined.  You may need to scrape down the sides of the bowl.
  7. Add in half of the dry ingredients and mix until combined.
  8. Add in the milk and mix until combined.
  9. Add in the remaining dry ingredients and beat on medium high speed just long enough to combine all the ingredients.
  10. The dough will be thick, spread it evenly on the bottom of the prepared baking pan.
  11. Bake for 35 to 40 minutes or until  a toothpick comes out clean.
  12. Let cool on a cooling rack for about 15 minutes.
  13. While cooling, combine the ingredients for the glaze in a large bowl and whisk by hand until the glaze is completely mixed.
  14. Poke several large holes around the interior of the cake to soak up some of the glaze.  Evenly pour the glaze on the cake.
  15. Some of the glaze will pool in the corners, use a small spoon to scoop and pour this glaze in the holes in the interior of the cake.
  16. Let the cake cool completely until the glaze is set.
  17. Serve immediately or store in the refrigerator for several days.  I recommend letting the cake come to room temperature again before serving.