Aunt Barbara'S Sour Milk Cake
A moist, rich chocolate cake with a hint of sour milk and raisins, perfect for family gatherings or casual desserts with deep cocoa flavor.
Ingredients
Instructions
- Cream together brown sugar and oleo.
- Sift cocoa and flour together.
- Alternately stir the dry cocoa and flour mixture into the creamed mixture with one pint of sour milk.
- Mix hot water and baking soda together.
- Add the baking soda mixture to the batter.
- Stir in raisins if desired.
- Pour the batter into a large 9 x 13-inch loaf pan.
- Bake until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don’t have sour milk on hand, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. This cake can also be enhanced with spices like cinnamon or nutmeg for added warmth. If you prefer a different texture, try swapping raisins for chopped nuts or chocolate chips.
Serving Suggestions
This cake is delicious served plain or with a dusting of powdered sugar. For a special touch, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. It also makes a great afternoon snack alongside a cup of coffee or tea. For a fun twist, serve it with Honey-Thyme Mustard Spread for a unique flavor combination.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or transfer it to an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. To reheat, slice the cake and warm it in the microwave for a few seconds or in a low oven for about 10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Barbara'S Sour Milk Cake contains roughly 112 calories, with 3g protein, 20g carbohydrates, and 3g fat. It is a good source of dietary fiber (14% of the Daily Value) and iron (11% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk?
Yes, if you don’t have sour milk, you can create a substitute by adding one tablespoon of vinegar or lemon juice to one cup of regular milk and letting it sit for about 5 minutes. This will give you a similar acidity that helps the cake rise and adds flavor.
What can I use instead of oleo?
Oleo, also known as margarine, can be substituted with unsalted butter for a richer taste. If you're looking for a dairy-free option, use a plant-based margarine or coconut oil. Just keep in mind that the flavor may vary slightly depending on your choice.
How can I make this cake more chocolatey?
To intensify the chocolate flavor, you can increase the cocoa powder to 1/2 cup. Additionally, consider folding in chocolate chips or using a chocolate frosting on top after the cake has cooled. This will create a decadent treat that chocolate lovers will adore.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).