Sour Cream Cake
Sour Cream Cake is a moist and tender delight, perfect for celebrations or afternoon tea. The creamy tang from the sour cream balances the sweetness, creating a harmonious flavor profile. Ideal for those who appreciate classic American desserts, this cake is sure to please a crowd.
Ingredients
Instructions
- Sift the flour and measure.
- Add soda and salt to flour.
- Beat oil, sour cream, eggs, and sugar together.
- Add flour mixture 1/2 cup at a time.
- Beat well.
- Add vanilla.
- Bake in three 8 or 9-inch cake pans that have been greased.
- Bake at 350° for about 25 minutes.
- For sheet cake, reduce heat to 325° and cook longer, approximately 30 minutes.
Tips & Substitutions
For a lighter cake, consider using a blend of vegetable oil and applesauce instead of all Crisco oil. If you don’t have cake flour, you can make a substitute by combining all-purpose flour with cornstarch. To enhance flavor, try adding a teaspoon of almond extract along with the vanilla. If you want a fun variation, add some lemon zest for a citrus twist.
Serving Suggestions
This delightful cake pairs beautifully with fresh fruit or a scoop of ice cream for a decadent dessert. For a touch of elegance, dust the top with powdered sugar or serve with whipped cream. It also makes a great base for layered cakes, so consider using it in a trifle or as a layer with Aunt Sis' Sugar Cookies for a unique dessert experience.
Storage & Reheating
Store any leftover Sour Cream Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last for about a week. To reheat, microwave individual slices for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cake contains roughly 223 calories, with 5g protein, 48g carbohydrates, and 2g fat. It is a good source of protein (11% of the Daily Value), iron (11% of the Daily Value), and calcium (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 Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will give a similar tangy flavor and moisture. Just ensure it’s whole fat for the best results, and the texture should remain consistent.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter. Make sure to mix just until combined when adding the flour mixture. Also, ensure your baking soda is fresh, as expired leavening agents can result in a denser cake.
How can I make this recipe gluten-free?
To make a gluten-free version of this Sour Cream Cake, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add a teaspoon to provide structure. Be mindful of the baking time as it may vary slightly.
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).