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Choco-Swirl Sour Cream Cake
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2 1/3 cups all-purpose flour

1 1/2 cups sugar

1 cup sour cream

3/4 cup milk

1/2 cup Land O Lakes® Butter, softened

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

2 large Land O Lakes® Eggs

1 teaspoon vanilla

1/2 cup hot fudge ice cream topping


3/4 cup Land O Lakes® Butter, softened

4 1/2 cups powdered sugar

1/3 cup unsweetened cocoa

1/8 teaspoon salt

1/3 cup Land O Lakes® Heavy Whipping Cream

2 (1-ounce) squares unsweetened baking chocolate, melted

3 tablespoons light corn syrup

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.

  2. STEP 2

    Combine all cake ingredients except hot fudge topping in bowl. Beat at medium speed, scraping bowl often, until well mixed. Reserve 1/2 cup cake batter. Spread remaining batter into prepared pan.

  3. STEP 3

    Combine reserved cake batter and hot fudge topping in small bowl. Drop mixture by spoonfuls evenly over batter. Pull knife through batter for marbled effect. Bake 40-50 minutes or until top springs back when touched lightly in center. Cool completely.

  4. STEP 4

    Beat 3/4 cup butter in bowl at medium speed until creamy. Gradually add powdered sugar, cocoa and 1/8 teaspoon salt alternately with whipping cream and melted chocolate, scraping bowl often, until well mixed. Stir in corn syrup. Frost cake. 

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