Every high altitude baker needs a reliable high altitude chocolate cake recipe. This easy recipe makes a moist and fluffy chocolate cake that’s perfected for mountain bakers, so you get perfect, delicious results every time. Frosted with fluffy chocolate buttercream, this is a classic cake for chocolate lovers.
I bake and test all of my recipes at Denver’s altitude of 5,280 feet, so if you live at a higher or lower elevation, you may need to make a few minor adjustments, but don’t worry! It’s easy to adjust a recipe for perfect results at any altitude. This chocolate sour cream cake is so easy to make, and the batter comes together quickly with just a bowl and whisk! And if the price of eggs lately has you baking less, I even have an eggless chocolate cake variation (noted in the FAQs above the recipe card) for today’s recipe.
Looking for more classic high altitude cake recipes? Don’t miss this almond poppy seed cake, vanilla cake, coconut cake, and white velvet cake.
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Choosing a Cocoa Powder
This chocolate cake gets its dark, rich color from Dutch processed cocoa powder. While seemingly similar products, Dutch-processed cocoa powder and natural cocoa powder have different chemical properties, so their roles within a recipe are unique. There are so many cocoa powders available, ranging from mild to dark and rich, and they will all make a very different tasting chocolate cake.
So What is Cocoa Powder?
When cacao beans are processed (fermented, dried, roasted and cracked into nibs), the cocoa butter is removed from the nibs and dried. The leftover dried solids from the cocoa butter are then ground into cocoa powder. The ground cocoa powder can then be used to add rich, intense chocolate flavor to baked goods and desserts. Think chocolate cakes, brownies, cookies, chocolate pudding, and buttercream.
Dutch Processed Cocoa Powder vs Natural Cocoa Powder
Dutch processed cocoa powder begins with cacao beans that have been washed in an alkaline solution of potassium carbonate. The wash neutralizes their acidity, so the cocoa powder made from these beans is non-acidic. The alkalization process creates a cocoa powder that’s darker in color and more mellow in flavor, for a rich, deep chocolate flavor and color in your baked goods.
Natural cocoa powder is made from beans that have not been alkalized, so they are natural. It’s acidic and bitter, with a very strong flavor.
Which cocoa powder should you use?
Understanding the chemical properties of cocoa powder is important, so you know when you should use each. If the recipe doesn’t contain any leavening, for example pudding, ice cream, buttercream or brownies, you can use either one.
But for recipes containing leavening, first you’ll need to understand the difference between baking powder and baking soda. Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. On the other hand, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated.
Generally speaking, Dutch processed cocoa powder (non-acidic) will be paired with baking powder (doesn’t require an acid to become activated). And natural cocoa powder (acidic) will be paired with baking soda (requires an acid to become activated). Now, this is a big generalization, because most recipes contain many acidic ingredients (for example, applesauce, buttermilk, sour cream, honey, brown sugar, molasses, cream of tartar, lemon juice, vinegar, chocolate, cocoa powder, coffee or espresso powder). So even if you use Dutch processed cocoa powder with baking soda, but your cake contains other acidic ingredients, it’s likely that your cake will still rise just fine. I make my chocolate cake with Dutch processed cocoa powder, and use both baking soda and baking powder.
If a recipe doesn’t specify which cocoa powder to use (many older recipes don’t), then a safe bet is that natural cocoa powder was used.
My personal favorite cocoa powders to use are Rodelle, Drost, Cacao Barry Extra Brute, and King Arthur Baking Company.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- All-Purpose Flour. Adds structure to the cake.
- Cocoa Powder. Gives chocolate cake its chocolate flavor and rich color.
- Granulated Sugar. Adds sweetness and moisture.
- Espresso Powder. A small amount of espresso powder enhances the flavor of the cocoa powder, without making the cake taste like coffee.
- Baking Powder + Baking Soda. Leavens the cake so it rises.
- Coarse Kosher Salt. Balances the sweetness.
- Eggs. Add structure.
- Whole Milk + Sour Cream. Moisture, fat, flavor and acidity.
- Vegetable Oil. Moisture.
- Vanilla Extract. Complements the flavor of the chocolate.
Buttercream
- Unsalted Butter. Adds richness, fat and flavor.
- Powdered Sugar. Sweetens and thickens the buttercream.
- Cocoa Powder. Gives the buttercream its chocolate flavor.
- Meringue Powder. Improves the texture and stabilizes the buttercream.
- Coarse Kosher Salt. Balances the sweetness.
- Vanilla Extract. Complements the flavor of the chocolate.
- Milk. Thins the buttercream for desired consistency.
Instructions
Make the cake.
- Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray. If making half the recipe, use three 6-inch cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt.
- Separately, whisk together the eggs, milk, sour cream, oil and vanilla. Add the wet ingredients to the dry, and whisk until combined, about 15 seconds.
- Divide the batter between the pans. Bake on the center oven rack for about 22-28 minutes (or about 20 minutes for 6-inch pans), until the tops of the cakes spring back when lightly touched, or a toothpick inserted in the center comes out clean.
- Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Make the buttercream.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter on medium speed for 1 minute until smooth.
- With the mixer on low, gradually add the powdered sugar, cocoa powder, meringue powder and salt, mixing to combine.
- Add the vanilla, and increase the speed to medium (#4-6 on a Kitchen Aid mixer); whip for 4-5 minutes until very light and fluffy, scraping the bowl down occasionally, and only adding the milk if needed for desired consistency. Turn the speed down to “stir” and mix for 2 minutes to eliminate big air bubbles.
- Remove the cooled cakes from the pans. Place one cake layer on a cake board, and frost with a layer of buttercream. Repeat stacking and filling the cake layers, then frost all over with a thin “crumb coat” of buttercream. Refrigerate for 30 minutes to set the crumb coat. Keep the bowl of remaining buttercream covered. Frost all over with a final, swirly layer of buttercream.
- If you have any extra buttercream leftover, fit a piping bag with tip 1M, fill with the buttercream, and pipe a few swirls on top of the cake. Decorate with chocolate squares.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
What cocoa powder should I use for my cake?
Use a good-quality Dutch-processed cocoa powder for the best flavor. My personal favorite cocoa powders to use are Rodelle, Drost, Cacao Barry Extra Brute, and King Arthur Baking Company.
Is this cake fluffy or fudgy?
This is a light and fluffy, not fudgy, chocolate cake with an incredibly moist, tender crumb. Here is my chocolate fudge cake recipe.
Can I use melted butter instead of oil?
You really should use the oil, as it makes the cake very light, moist and fluffy. Butter will make the cake a bit more dense and dry.
How can I make an eggless chocolate cake?
The price of eggs has risen sky high the last few months, so I tested my recipe with an easy egg substitute. To make an eggless chocolate cake, simply replace the eggs with 1 cup of unsweetened applesauce (1/4 cup of applesauce for each egg) and increase the flour by 3 tablespoons. This makes an exceptionally moist chocolate cake without eggs, that rises just as well as the version with eggs. And the apple flavor is extremely subtle, since the cocoa powder has a much more pronounced flavor. I tested this eggless version with 1/2 the cake recipe, baked in a 9-inch square baking pan for about 35 minutes.
Can I use gluten free flour in this recipe?
Yes, just substitute your favorite measure-for-measure gluten free flour in place of the all-purpose flour.
Why don’t you use cake flour instead of all-purpose flour?
While I love using cake flour for my white cake and vanilla cake, all-purpose flour works perfectly for chocolate cake.
What does the espresso powder do?
A tablespoon or two of espresso powder enhances the flavor of chocolate, but isn’t enough to make the cake taste like coffee. It also adds acidity, which reacts with the leavening to help the cake rise, and give it a fluffy, tender texture. I use Medaglia D’Oro Instant Espresso Coffee, which I can find at my local grocery store.
What can I substitute for the whole milk and sour cream?
Whole milk and full fat sour cream are preferred in this recipe for their rich, creamy flavor. You can, however, use any milk you like, including dairy-free options. If you don’t have sour cream, you can try full-fat, unsweetened Greek yogurt or buttermilk, although I haven’t tested these substitutions.
Should I adjust this recipe if I don’t live at high altitude?
If you’re at sea level or low altitude, you may be able to make this recipe exactly as written, but then again, you might need to make a few minor adjustments, such as decreasing the flour by a couple of tablespoons, and increasing the leavening a little. If you’re at a higher altitude than Denver (by more than 1,000 feet), I’d advise increasing the flour by a couple of tablespoons, and slightly decreasing the leavening. This article has great guidelines on how to make specific adjustments for various altitudes.
How should I adjust the recipe for a smaller cake?
You can make half the recipe and bake it in three 6-inch cake pans for a smaller cake.
What other buttercream flavors pair well with chocolate cake?
Pretty much everything is great with chocolate cake! I’d recommend vanilla sour cream buttercream, salted caramel, raspberry, espresso, or peanut butter. And cream cheese buttercream would be fantastic, too.
Other Resources
How to Fill, Stack, Crumb Coat and Frost a Layer Cake
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The Best High Altitude Chocolate Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Whisk Attachment
- 8-inch cake pans (x3)
Ingredients
Cake
- 2 cups all-purpose flour, spooned and leveled
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened, Dutch-processed cocoa powder
- 2 tbsp instant espresso powder or instant coffee
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 cup sour cream, room temperature
- 1 cup vegetable oil
- 1 tbsp vanilla extract
Buttercream
- 2 cups unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 1 cup unsweetened, Dutch-processed cocoa powder, sifted to break up lumps
- 1 tbsp meringue powder, optional
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- 2-4 tbsp milk, if needed
Instructions
Cake
- Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray. If making half the recipe, use three 6-inch cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt.
- Separately, whisk together the eggs, milk, sour cream, oil and vanilla. Add the wet ingredients to the dry, and whisk until combined, about 15 seconds.
- Divide the batter between the pans. Bake on the center oven rack for about 22-28 minutes, until the tops of the cakes spring back when lightly touched, or a toothpick inserted in the center comes out clean.
- Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter on medium speed for 1 minute until smooth.
- With the mixer on low, gradually add the powdered sugar, cocoa powder, meringue powder and salt, mixing to combine.
- Add the vanilla, and increase the speed to medium (#4-6 on a Kitchen Aid mixer); whip for 4-5 minutes until very light and fluffy, scraping the bowl down occasionally, and only adding the milk if needed for desired consistency.Turn the speed down to "stir" and mix for 2 minutes to eliminate big air bubbles.
- Remove the cooled cakes from the pans. Place one cake layer on a cake board, and frost with a layer of buttercream. Repeat stacking and filling the cake layers, then frost all over with a thin "crumb coat" of buttercream. Refrigerate for 30 minutes to set the crumb coat. Keep the bowl of remaining buttercream covered. Frost all over with a final, swirly layer of buttercream.
- If you have any extra buttercream leftover, fit a piping bag with tip 1M, fill with the buttercream, and pipe a few swirls on top of the cake. Decorate with chocolate squares.
It seems sacrilegious to ask, because your layer cakes are so gorgeous. But I like taking sheet cakes to office potlucks, club meetings & other events. Does this recipe work as a 9” x 13” sheet cake?
While I haven’t actually tried it in a 9×13 pan, it absolutely should work, just check the center for doneness since it’ll take a little longer to bake that much batter in a 9×13 pan. I do love decorating layer cakes, but I agree that sheet cakes are easy and low fuss for pot lucks!
Thank you, Heather! I found your website during this weekend’s epic snowstorm. It is worth all that gosh-darned shoveling!
Oh, my gosh, I’m exhausted from clearing snow today!
Hi there,
Would I need to make any adjustments for an altitude of 3600 ft? Not quite as high as Denver but typically considered high altitude when it comes to baking cakes. I’m planning to try either your chocolate or vanilla.
I probably wouldn’t change anything, or maybe just a slight adjustment with a tablespoon less flour and possibly 1/4 more teaspoon of the leavening. But my guess is it’ll work well as is.
Hi there,
What would you do for a bit higher altitude? We’re at 9,400 ft.
Thank you 😊
I’d say you’d definitely need to reduce the leavening, and maybe add a bit more liquid, too, to keep the cake moist. This article has some good guidance on specific adjustments: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Hands down, the BEST chocolate cake I have ever tasted. I’m generally very picky about chocolate cake in particular because so many don’t have much flavor or are just too sweet. This one hits a home run.
I am one of those people that have been watching a little too much Top Chef and wanted to bake something. I live at 7200ft elevation and I know enough, that baking at a high altitude changes things. This recipe was amazing and spot on for my small mountain town. I think I over cooked my cakes by a minute so they were soft and fluffy but they could have been a tad bit more “moist”. Ha ha.
That butter cream frosting is ridiculous though!
Really makes the cake pop!
Can’t wait to make this recipe again.
I’m so glad it worked at your elevation!
I live at 7,000 feet and have looked long and hard for a chocolate cake that is moist and will bake properly. This cake is killer! Baked perfectly, was moist and luscious. The icing is superb and makes this cake unforgettable. Thank you so much for this recipe.
Hi heather! Do I need to adjust the baking time if I use 9-inch cake pans? Thanks!
I’m sure you will, but I haven’t tested it in 9-inch pans, so I can’t provide an exact time. It will probably take a few minutes longer, so just keep an eye on it at the end!
i just made it in Colorado Springs, similar elevation to Denver (close enough lol) and used 9.5 inch pans. split the batter between two and and it took 28 min even 🙂 turned out amazing! and my that batter was delicious hehe.
I’m so glad to hear that! 🙂
I made this cake and it turned out perfectly! Living at high altitude is always kinda scary when baking cakes, never knowing if they’ll fall flat! No worries here, it is a beautiful cake it made me look like a professional baker! The cake was so moist and the frosting was bomb! Everyone loved it including kids! It will be my go to chocolate cake recipe from now on! I will also be checking out your other recipes. Thank you!
Does the 2 tbsp make it have too much of a coffee taste.
Not to me – I don’t think it tastes like coffee at all, it just enhances the flavor of the chocolate. But some people like to use less, or leave it out altogether. If you think you won’t like it, then definitely use less!
Hi there, what would happen if i used 1/2 cup of butter and half cup of oil verses a whole cup of oil? thank you!
I’m sure it would be fine. Since butter solidifies at room temperature, it makes cakes a little more dense, while oil keeps them very light, but it should be delicious either way!
Would it be possible to use buttermilk instead of sour cream?
Yes, I’ve tested this recipe with buttermilk, and it works just as well as the sour cream. You can also use full-fat, plain unsweetened Greek yogurt.
I know you said you use all purpose flour for chocolate cake but would it hurt to use cake flour? Would it make it even more fluffy or will it ruin the structure
It would probably make it lighter, yes, but it already has a really fluffy texture. I’ve only ever used AP flour for chocolate cakes, and I save my cake flour for white cakes and vanilla cakes. 🙂 If you want to use it, though, I’m sure it will be fine!
You have saved Christmas! I had made another cake for our dinner with comical results. I jumped online and found this recipe and it has turned out beautifully! I added the macrons as well. Very festive and beautiful for a special meal.
I’m so glad to hear it! Merry Christmas! 🙂
FINALLY! Beautiful rise and no sinkage! I live in Lake Tahoe, CA at 6200′ and this is my go-to chocolate cake…thank you for the recipe and detailed science lesson!
I’m so glad you love it!
So glad I found your site! I made this cake in Moab, Utah at about 5100’. It came out perfectly! I can’t wait to try more of your recipes.
Thank you,
Dana
Girl! You have done it again! After years of trying to make scratch cakes at high altitude – I thank the heavens above I have found you! Have not had a fail yet with one of your recipes! Everyone raved about this chocolate cake! You are my hero!!!
I’m so happy to hear that! 🙂
Thank you so much for such a wonderful chocolate cake recipe, I have already made this cake twice in the last month. It has an excellent taste, a wonderful cake crumb, and is deliciously moist. Thanks again for helping me find my favorite chocolate cake recipe!
This makes me so happy to hear! 🙂
Oh my…..I am changing my recipe from today. The best chocolate cake I ever tasted. Thank you Heather.
I’m so glad to hear that 🙂
Amazing cake, super moist and light, not too sweet. I’ve been struggling with my cakes at 5000′ feet but your recipes have been perfect. Can’t wait to keep trying your other recipes.
I was wondering if this recipe would work at an altitude of 4,500 or if I’d need to change anything?
It should work great as is at your altitude.
Hello-
I have made several of your recipes and they are GREAT! I live in Colorado, outside of Sedalia- at about 7500 ft!
Question: I am making this chocolate cake and I have made your other champagne cake- The recipe says it is for 3- 8″ round cakes but I don’t seem to have enough batter? It does 2- 8″ rounds (I use the professional grade round silver pans, 2″ deep- and I fill them 1/2 full. Do you not fill your pans 1/2 full? I have to make another batch of batter to make 3- 8 rounds. Just wondering?
Kristin, just like the champagne cake, this recipe does make enough batter for three 8-inch cake layers. I’ve never measured how full my pans are, I simply divide the batter between three pans (the batter definitely does not fill them half full), and the baked layers make a cake that’s between 5-6 inches tall when stacked and frosted. I’ve made this recipe probably a hundred times or more this way. 🙂
I’ve made this cake three times. It absolutely delivers. I live at 6000′ and have never had a successful experience with a chocolate cake recipe. Years ago, I gave up and started using boxed mixes. This cake turns out nice and flat on top and so moist and fudgy. I am officially breaking up with boxed mixes! Thanks for a wonderful recipe!
I’m thrilled that you love it so much. 🙂
I tried a different chocolate cake recipe using some “high altitude” flour that I ran across in the grocery. A complete FAILURE…..
Why did I not use your recipe in the first place???
So I made your chocolate cake and it is PERFECT! Absolutely delicious!
I’ve never seen “high altitude flour” at my grocery store – is it just flour, or does it contain leavening like self rising flour? I’m so happy you love this cake, though!
I just made this recipe yesterday for my grandpa’s birthday and it was FANTASTIC! I live at about 6500ft elevation and have always had difficulty with cakes coming out right. Your cake was amazing on all levels; depth of chocolaty taste, moisture, and simplicity. Very easy to execute for a baking novice like myself! Thank you so much!
I’m so happy you love it!
So pleased to have found your site. I am coming out to Denver in June for 3 weejs for my sons wedding, and needed recipes that deliver results similar to cakes I make here in UK. Can’t wait to try some of the recipes you have.
This cake was so moist and chocolatey! Best one that I’ve made at 5950ft elevation here in Utah. I gave 4 instead of 5 stars because two tablespoons of espresso powder gave too much of a coffee aftertaste. While I definitely don’t mind it, this cake was for my 4 year old’s birthday. He never mentioned an aftertaste but my 7 year old daughter did, she did however say that it “was the best chocolate cake I’ve ever had!” 🙂 so apparently she didn’t mind it too much.
I will definitely make this cake again but will reduce espresso powder to two teaspoons in the future.
Absolutely fantastic! 8500 ft 26 minutes. I did the full recipe and resulted in 4 6″ cakes and I love that! Thank you!!
First recipe comment I’ve ever left but this delicious cake needed it! It was for child’s birthday so I left out espresso powder. I baked in 8×8 pan and a 5” round (3” deep), with bake time adjusted accordingly. Both turned out perfectly. I brushed with vanilla simple syrup and used my own buttercream recipe. The cake was moist, dense and so flavorful. Adults and kids all loved it. A rare party cake that was eaten totally. I’ll be trying more of your recipes.
I made this for my son’s birthday and added some cherry pie filling to the layers. He’s gluten free and this recipe turned out great using King Arthur’s 1:1 gluten free flour. We also made cupcakes with Oreo frosting and they turned out perfect. We are in Sparks, NV at 5500 ft.
Very grateful for this recipe and the referral to King Arthur for directions for even higher altitude! Made this cake for a German Chocolate cake and it was wonderful—tender, moist. I live at 8400 feet and made the following adjustments: Oven temp at 375 F, sugar -2T, water +1.5T, flour +2T, baking powder 1/4 t, baking soda 1/8t. The leavening amounts are the total amounts used. I weighed the flour and sugar. Phew those were a lot of adjustments, I wasn’t sure it was necessary to do all of them. In the end, the cake was amazing. Thank you again! I learned with an expensive fallen cake, to take the impact of elevation seriously!
Hi there,
Just moved to a higher elevation and have had a couple disasters already with baking. I love using butter because I think it’s healthier than using seed oils. But, that being said, maybe it’s making my baking less than successful. Your recipe calls for vegetable oil…which one do you use?
Melted butter and vegetable oil are not really interchangeable in cakes, since the results can be quite different. Butter, while it has a better flavor than oil, tends to make a more firm, dense cake, while oil based cakes are usually lighter, fluffier, and more moist. It can also affect the way cakes rise, and if the wrong one is used, the cake can sink as it cools. I use both butter and oil in my recipes, testing both to determine which works best, as well as to get the best flavor and texture in the cake. If I’ve specified oil vs butter in a recipe, then that’s what you should use for the best results. I use Crisco Pure Vegetable Oil.