Beverly'S Sour Cream Cake
A rich and moist sour cream cake with a tender crumb, featuring buttery, sweet flavors perfect for celebrations or everyday indulgence.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and sour cream.
- In a separate bowl, combine flour, salt, and soda.
- Gradually add the flour mixture to the creamed mixture, alternating with the sour cream mixture.
- Pour batter into a greased baking pan.
- Bake at 325°F (163°C) for 1 to 1 1/2 hours or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with sugar. If you don't have sour cream, plain yogurt can be a great substitute. You can also add a touch of lemon zest for extra flavor. For a fun twist, consider folding in chocolate chips or nuts before baking.
Serving Suggestions
This sour cream cake is delightful on its own or lightly dusted with powdered sugar. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful dessert. For a more festive touch, consider serving it alongside Carla'S Christmas Cookies during the holiday season.
Storage & Reheating
Allow the cake to cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices for up to 3 months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Beverly'S Sour Cream Cake contains roughly 461 calories, with 8g protein, 84g carbohydrates, and 5g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and iron. It also contributes 3g 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 a different type of flour for this recipe?
Yes, you can experiment with whole wheat flour for a nuttier flavor, though it may slightly alter the cake's texture. If you're looking for gluten-free options, consider using a gluten-free all-purpose flour blend, but be sure to check the package for any additional binding agents needed.
What can I do if my cake is too dry?
If your cake turns out dry, the most effective remedy is to serve it with a sauce or topping. A simple glaze made from powdered sugar and milk, or even a fruit compote, can add moisture and flavor. Additionally, always ensure you don’t overbake the cake, as this is a common cause for dryness.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or knife into the center. If it comes out clean or with just a few crumbs attached, it's ready. Keep in mind that ovens can vary, so start checking at the lower range of the baking time to avoid overbaking.
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).