Sour Cream Cake Recipe
1 hour, 5 minutes
I really like this sour cream cake recipe and use it regularly. The original recipe came from Sweet Celebrations, but I modified it a bit.
What's great about this moist cake recipe is it's dense enough for carving and there is very little, if any crown, to trim. This recipe will make 2 9" cakes each 2" high, so you don't need to torte them to create a 4" tier.
Because it's a sour cream cake, there is much more moisture. It is not a light, airy cake.
- Preheat the oven to 325 degrees F.
- Line 2 9" cake pans with parchment paper. Grease and flour pans.
- Combine the flour, baking powder and salt in a bowl and set aside.
- Cream butter in the bowl of an electric mixer. Add sugar and beat until fluffy.
- Add egg yolks, one at a time, mixing until combined.
- Add vanilla.
- Add flour mixture alternately with the sour cream in 3 additions, beginning and ending with the flour mixture. Blend until completely combined with each addition.
- Scrape down the sides of the mixer bowl with a spatula. Beat batter again for 2 minutes.
- In a separate bowl, beat egg whites until they form soft peaks.
- Fold egg white mixture into the batter.
- Divide the batter up evenly between the 2 cake pans.
- Bake in the center of the oven for 40 - 50 minutes or until a toothpick comes out clean from the center of the cake.
- Remove from oven and let cool for 10 minutes. Invert cakes on to a cooling rack.
This step is optional: I wrap the cakes up and put them in the freezer. This locks in the moisture and also reduces the number of crumbs on the outside of the cake, making it easier to frost.
This yellow cake recipe goes well with any flavor fillings and icings.
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