Sour Cream Cake Recipe: The Moistest Cake You’ll Ever Bake!

Forget dry, crumbly cakes! This sour cream cake recipe delivers a slice of heaven with every bite. It’s incredibly moist, boasts a tender crumb, and has a subtle tang that elevates it beyond your average vanilla cake. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and guaranteed to impress. Get ready to experience a cake that’s both comforting and unforgettable.

Why This Recipe Works

The secret to this cake’s success lies in the sour cream. Here’s why it’s a game-changer:

• Moisture Retention: Sour cream is packed with moisture, which keeps the cake incredibly tender and prevents it from drying out, even after a few days.
• Tender Crumb: The acidity in sour cream helps to break down gluten strands, resulting in a more delicate and tender crumb.
• Subtle Tang: Sour cream adds a delightful tang that complements the sweetness of the cake and enhances its overall flavor profile. It’s not overpowering, but rather adds a subtle complexity that makes it truly special.
• Richness and Flavor: The fat content in sour cream contributes to a richer, more flavorful cake. It provides a luxurious mouthfeel that you won’t find in cakes made without it.

Beyond the sour cream, this recipe uses simple, readily available ingredients and straightforward techniques. The result is a cake that’s easy to make but tastes like it came from a professional bakery.

Ingredients

• 2 1/2 cups (300g) all-purpose flour: Provides structure to the cake. Spoon and level the flour for accurate measurement.
• 2 teaspoons baking powder: Leavening agent that helps the cake rise. Make sure it’s fresh for best results.
• 1/2 teaspoon baking soda: Another leavening agent that reacts with the sour cream to create a light and airy texture.
• 1/2 teaspoon salt: Enhances the flavors of the other ingredients and balances the sweetness.
• 1 cup (2 sticks, 227g) unsalted butter, softened: Adds richness and moisture to the cake. Ensure the butter is softened but not melted.
• 1 3/4 cups (350g) granulated sugar: Sweetens the cake and contributes to its tender crumb.
• 2 large eggs: Bind the ingredients together and add richness.
• 1 teaspoon vanilla extract: Enhances the flavor of the cake. Use pure vanilla extract for the best taste.
• 1 cup (240g) full-fat sour cream: The star ingredient! Use full-fat sour cream for the best texture and flavor.
• 1/2 cup (120ml) milk: Adds moisture and helps to create a smooth batter.

Instructions

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can use baking spray with flour.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
3. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes 3-5 minutes using an electric mixer.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix, as this can develop the gluten and result in a tough cake. Start with adding about 1/3 of the dry ingredients, then 1/2 of the sour cream and milk mixture, then another 1/3 of the dry ingredients, the remaining sour cream and milk, and finally the last 1/3 of the dry ingredients.
6. Pour into Pan: Pour the batter into the prepared baking pan and spread evenly.
7. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
8. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
9. Frost (Optional): Once the cake is completely cool, frost with your favorite frosting. A simple vanilla buttercream, chocolate ganache, or even a dusting of powdered sugar are all excellent choices.

Tips for Success

• Use Room Temperature Ingredients: Room temperature butter, eggs, and sour cream will emulsify more easily, resulting in a smoother batter and a more even texture.
• Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
• Measure Accurately: Baking is a science, so accurate measurements are crucial. Use measuring cups and spoons specifically designed for baking. Spoon and level the flour rather than scooping it directly from the bag.
• Check for Doneness: A wooden skewer inserted into the center of the cake should come out clean or with a few moist crumbs attached. If the skewer comes out with wet batter, the cake needs to bake longer.
• Cool Completely: Allow the cake to cool completely before frosting to prevent the frosting from melting.
• Add Zest for Extra Flavor: For a citrusy twist, add the zest of one lemon or orange to the batter.
• Experiment with Extracts: Instead of vanilla extract, try almond extract, lemon extract, or even a combination of extracts.

Storage Instructions

Room Temperature: Store the unfrosted cake at room temperature in an airtight container for up to 3 days.
Refrigerator: Store the frosted cake in the refrigerator in an airtight container for up to 5 days.
Freezer: Wrap the unfrosted cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.

FAQ

Can I use low-fat sour cream? While you can use low-fat sour cream, the cake will be slightly less moist and flavorful. Full-fat sour cream is recommended for the best results.

Can I use a different size pan? You can use two 8-inch round cake pans instead of a 9×13 inch pan. Reduce the baking time by about 5-10 minutes. Check for doneness frequently.

Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.

What kind of frosting goes well with this cake? This cake is versatile and pairs well with many different frostings. Vanilla buttercream, chocolate ganache, cream cheese frosting, and lemon buttercream are all excellent choices.

Why did my cake sink in the middle? This can happen if the oven temperature is too low, if the cake is underbaked, or if you opened the oven door frequently during baking. Make sure your oven is properly calibrated and avoid opening the door unnecessarily.

Conclusion

This sour cream cake recipe is a true winner. Its exceptional moistness, tender crumb, and subtle tang make it a standout among vanilla cakes. It’s easy to make, uses simple ingredients, and is sure to become a family favorite. So, ditch the dry, boring cakes and bake this sour cream cake – you won’t regret it! Enjoy!