Traditional Sour Cream Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 12
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This Traditional Sour Cream Cake is a timeless classic with its rich texture and delightful tang from the sour cream. Perfect for any occasion, this cake is known for its moistness and subtle sweetness.

Ingredients for Traditional Sour Cream Cake

Butter: Acts as the base fat, providing richness and flavor. Make sure it's softened for easy creaming.

Granulated sugar: Sweetens the cake while also helping to create a light texture through the creaming process.

Eggs: Provide structure and moisture, binding everything together.

Vanilla extract: Adds a subtle, warm flavor that enhances the overall taste.

All-purpose flour: Gives the cake its structure; measured correctly to avoid a dense cake.

Baking powder and baking soda: These leavening agents work together to give the cake its rise and light texture.

Salt: Balances the sweetness and enhances the other flavors.

Sour cream: The star ingredient, adding moisture and a slight tang, ensuring the cake stays fresh longer.

Tips & Tricks

  • Ensure your butter is truly softened; it should be pliable but not melted.
  • Room temperature eggs mix more evenly into the batter, so take them out 30 minutes before you start.
  • For an even better flavor, use real vanilla extract instead of imitation.

Serving Suggestions

This cake is delightful on its own, but you can dust it with powdered sugar for an elegant touch. For a special treat, serve it with a dollop of whipped cream and fresh berries, which complement the cake's tangy note perfectly.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a good substitute and provides a similar texture and flavor.
How should I store the cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap and then foil before freezing for up to 3 months.

Traditional Sour Cream Cake Recipe Walkthrough

Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan well; you don’t want any sticking issues once the cake is baked.

In a large mixing bowl, cream the softened butter and sugar together. You’re looking for a light and fluffy mixture here, which can take about 3-5 minutes of mixing.

Add the eggs one at a time, mixing well after each addition. This helps the eggs integrate better, creating a smoother batter. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry mix; this helps maintain the batter's stability.

Pour the batter into your prepared bundt pan, smoothing the top with a spatula so it bakes evenly.

Bake for 50 to 60 minutes. It’s ready when a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • The sour cream gives the cake a moist and tender crumb that melts in your mouth.
  • Simple ingredients come together to create an unforgettable taste.
  • Easy enough for a weekday treat, yet impressive enough for guests.

Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

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