Sour Cream Cake
Soft, tender, and irresistibly moist, this Sour Cream Cake is the ultimate crowd-pleaser for any occasion. Made with simple pantry staples like all-purpose flour, sugar, and eggs, this dessert gets its rich, melt-in-your-mouth texture from the addition of creamy sour cream and a hint of milk. A perfectly balanced blend of vanilla and buttery flavors shines through every bite, while the airy crumb ensures a cake that's anything but heavy. Ready in just an hour, this easy-to-make treat is perfect for birthdays, brunches, or as a luscious anytime indulgence. Serve it simply dusted with powdered sugar or pair it with your favorite frosting for a touch of elegance. If you're searching for a foolproof recipe that delivers classic homemade goodness with minimal effort, this sour cream cake is your new go-to dessert!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 0.5 cups milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3–4 minutes.
Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry mixture and the wet ingredients (sour cream and milk) to the batter. Start and end with the dry mixture, mixing just until everything is incorporated. Do not overmix.
Scrape down the sides of the bowl to ensure all ingredients are combined. The batter should be smooth and slightly thick.
Pour the batter into the prepared baking pan and spread it out evenly using a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Optionally, dust the top with powdered sugar or frost with your favorite icing for added sweetness.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 42.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
