Soured Milk Cake
Delightfully simple yet irresistibly tender, this Soured Milk Cake is a timeless treat that combines classic ingredients with a unique twist. Perfect for bakers of all skill levels, this recipe uses soured milk—a clever and easy way to achieve a moist, fluffy texture while adding just a hint of tangy flavor. Featuring pantry staples like all-purpose flour, butter, and a touch of vanilla, this cake comes together effortlessly in under an hour, making it ideal for any occasion. Its golden exterior and soft crumb pair beautifully with a light dusting of powdered sugar, but it also serves as a versatile base for your favorite frostings or fresh fruit toppings. Whether you’re baking for a special celebration or treating yourself to a cozy dessert, this classic Soured Milk Cake is sure to become a go-to favorite. Perfect keywords: "soured milk cake recipe," "moist homemade cake," "easy tangy cake ideas," "classic cake recipes."
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 cup soured milk (see note below)
- 2 teaspoons vanilla extract
- optional: powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
Add the softened butter to the dry ingredients and mix on low speed with a hand or stand mixer until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, soured milk, and vanilla extract until smooth.
Slowly pour the wet ingredients into the bowl with the dry ingredients. Mix on medium speed until the batter is smooth and no lumps remain. Be careful not to overmix.
Pour the batter into the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, dust the top with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
3449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 3397 mg | 148% | |
| Total Carbohydrate | 556.0 g | 202% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 324.2 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 423 mg | 33% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 903 mg | 19% | |
*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.
