Sour Cream Yellow Cake
Indulge in the rich, buttery goodness of Sour Cream Yellow Cake, a timeless dessert that pairs irresistible flavor with an ultra-moist texture. Perfectly golden and delicately tender, this cake owes its signature softness to the addition of creamy sour cream, balanced by a hint of vanilla for a touch of sweetness. With its simple yet elegant flavor profile, this cake is the ideal base for your favorite frostings or can be enjoyed on its own as a classic treat. Ready in just over 30 minutes of baking time, it’s the perfect dessert for birthdays, celebrations, or casual gatherings. Whether dressed up or kept simple, this sour cream yellow cake is guaranteed to be the showstopper on your dessert table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.5 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and add the sour cream. Mix until fully incorporated.
Alternate adding the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully turn the cakes out onto wire racks to cool completely.
Once the cakes are completely cool, frost and decorate as desired, or serve as is for a simple treat.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 35.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 63 mg | 1% | |
*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.
