Delicious Sour Cream Cake
A moist, tender sour cream cake with a rich buttery flavor and light texture, perfect for celebrations or afternoon tea. Its delicate sweetness and subtle tang make it appealing to a wide range of palates, and it pairs beautifully with a dusting of powdered sugar or fresh fruit.
Ingredients
Instructions
- Cream the butter and sugar thoroughly.
- Add beaten egg yolks and mix well.
- Alternately add sour cream with flour, salt, and baking powder to the mixture.
- Gently fold in stiffly beaten egg whites.
- Pour the batter into an angel food pan.
- Bake at 375°F (190°C) for approximately 45 minutes to 1 hour, or until a straw inserted in the center comes out clean.
- Allow the cake to cool before removing from the pan.
- Sift powdered sugar over the top before serving, if desired.
Tips & Substitutions
For a richer flavor, try using unsalted butter instead of regular butter. You can substitute Greek yogurt for sour cream if needed, which will maintain the moisture and tang. Be sure to sift the cake flour to ensure a light texture. If you're short on time, you can use a store-bought cake mix as a base and add your own sour cream for a twist.
Serving Suggestions
This delicious sour cream cake is delightful on its own but pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a festive touch, serve it with a dollop of whipped cream and a dusting of powdered sugar. It’s also perfect alongside a cup of coffee or tea for an afternoon treat. Consider serving it at gatherings as a sweet ending to a meal.
Storage & Reheating
Once cooled, store the sour cream cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Sour Cream Cake contains roughly 315 calories, with 4g protein, 38g carbohydrates, and 1g fat. It is a good source of calcium (14% of the Daily Value), iron (10% of the Daily Value), and vitamin C (10% of the Daily Value).
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?
While cake flour is recommended for its fine texture, you can substitute all-purpose flour. However, the cake may be slightly denser. If you use all-purpose flour, consider adding a tablespoon of cornstarch per cup to mimic the lightness of cake flour.
How do I know when the cake is done baking?
The cake is done when a toothpick or straw inserted in the center comes out clean. It should also spring back when lightly pressed. If the edges are browning too quickly, you can cover them with foil to prevent burning while the center finishes baking.
Can I make this cake ahead of time?
Yes, you can bake the sour cream cake a day in advance. Once it’s completely cooled, wrap it tightly in plastic wrap and store it at room temperature. This allows the flavors to meld, making it even more delicious when served the next day.
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).