Sour Cream Cake: the ultimate recipe for making the old-fashioned dessert
With its ultra-tender, moist crumb and sweet-tangy vanilla flavor, sour cream cake is a welcome addition to any party. This light, fluffy cake is also wonderful as an afternoon snack with a cup of tea or coffee.
Sweet vanilla cake is topped with a thick layer of sour cream frosting which makes each bite a total delight. No need for fancy ingredients, just the typical cake ingredients like flour, baking powder, sugar, oil, and eggs, plus the star ingredient: sour cream. It's a fabulous cake for holiday parties, picnics, or any time you feel like baking a delicious sweet treat.
The Best Tips for Making Homemade Sour Cream Cake
Use room temperature ingredients to make your sour cream cake.
Don't overmix the batter.
Serve your sour cream cake with fresh seasonal fruit or a scoop of vanilla ice cream.
How to Store Sour Cream Cake
You can store sour cream cake in an airtight container at room temperature for up to 3 days.
How to Make Sour Cream Cake
Making the cake
Preheat your oven to 350F. Grease a cake pan with cooking spray, then line it with parchment paper.
Preheat your oven to 350F. Grease a cake pan with cooking spray, then line it with parchment paper.
Whisk flour, baking powder, sugar, and salt in a large bowl.
Whisk flour, baking powder, sugar, and salt in a large bowl.
In a second bowl, add the oil, egg, and vanilla.
In a second bowl, add the oil, egg, and vanilla.
Lightly whisk to combine.
Lightly whisk to combine.
Whisk the oil mixture into the flour mixture until combined.
Whisk the oil mixture into the flour mixture until combined.
Add the sour cream.
Add the sour cream.
Mix.
Mix.
Pour the batter into the cake pan.
Pour the batter into the cake pan.
Use a spatula to smooth out the batter.
Use a spatula to smooth out the batter.
Bake for 35 to 40 minutes. Your cake is done baking when a toothpick inserted into the center comes out crumb-free. Remove the cake from the oven and leave it to cool in the pan for 10 to 15 minutes.
Bake for 35 to 40 minutes. Your cake is done baking when a toothpick inserted into the center comes out crumb-free. Remove the cake from the oven and leave it to cool in the pan for 10 to 15 minutes.
Turn the cake out and set it on a rack to cool to room temperature.
Turn the cake out and set it on a rack to cool to room temperature.
For the frosting
Using a hand-held electric mixer, beat the butter until smooth.
Using a hand-held electric mixer, beat the butter until smooth.
Beat in the vanilla and powdered sugar.
Beat in the vanilla and powdered sugar.
Once combined, add in the sour cream.
Once combined, add in the sour cream.
Beat until smooth. If your sour cream frosting is too thin, add more powdered sugar. If it's too thick, add a little milk to thin it out.
Beat until smooth. If your sour cream frosting is too thin, add more powdered sugar. If it's too thick, add a little milk to thin it out.
Decorating the sour cream cake
Spread the frosting over the top of the cake.
Spread the frosting over the top of the cake.
Slice and serve.
Slice and serve.
Notes
Use an 8-inch round cake pan for your sour cream cake.
