Deliciously golden Sour Cream Cake made from scratch. This simple tea cake is so easy to make and produces a super fluffy cake. Topped with a thick sour cream frosting, it’s soft, light and delish! It’s the best way to use up leftover sour cream.
Best ever Sour Cream Cake 💕
Introducing my all-time favourite Sour Cream Cake with a soft and tender crumb. This simple one-layer cake is topped with a luscious sour cream buttercream.
It’s quick, easy and oh-so-tasty!
I’ve been on a classic cake bender recently. Have you noticed? I think it all started with my Apple Cake – that has since become a popular reader fave.
Then there was my Coffee Cake and my Cinnamon Tea Cake. And last week I shared my Butter Cake recipe. I simply can’t get enough of quick and easy cakes that can be served for almost any occasion.
And now you and I can obsess over this sweet and simple Sour Cream Cake.
How to make Sour Cream Cake
If you follow me on Instagram, you’ll know it took me 5 tries to get this cake just right. I tried with different amounts and types of sugar, fats, raising agents, sour cream, milk and baking times. I soon landed on the perfect combination that results in a soft and tender Sour Cream Cake.
- This cake is very quick and easy to make. You don’t even need an electric mixer – just a bowl and spoon.
- Start by adding flour, baking powder and sugar into a large mixing bowl. We use caster sugar for this recipe – if you don’t have access to it, you can swap it 1:1 for granulated sugar.
- In a separate bowl, add oil, vanilla and egg. Whisk briefly using a fork just to break up the egg yolk.
- Add to dry ingredients, along with the sour cream. I recommend using a full fat sour cream for this recipe. You can also sub this for full fat Greek yogurt – but use sour cream if you can.
- Stir to combine all ingredients. Cake batter will be super thick as pictured below – this is ok!
- Transfer cake batter to a cake pan lined with baking or parchment paper. Bake for around 35 minutes or until a skewer inserted in the middle comes out clean.
- Leave to cool for 15 minutes or so before gently lifting out and placing on a wire rack to cool completely.
How to make Sour Cream Frosting
- This is a simple buttercream that’s made using sour cream instead of milk. It’s thick and creamy and the perfect pairing to the soft and fluffy cake.
- Start with room temperature butter. Beat using an electric mixer until smooth and creamy. Then add vanilla and icing sugar.
- Make sure you sift your icing sugar or your frosting will have little lumps in it.
- Start to mix on a low speed until frosting starts to come together. Then add sour cream. Continue to mix on a low speed just until frosting is smooth and creamy.
- Spread over the top of your cooled cake. Cut into big slices and enjoy!
How do I store Sour Cream Cake?
Since there’s fresh sour cream in the frosting, you can store this cake in the fridge. However, I tried to avoid keeping my cakes in the fridge as it can dry them out. So my preference is to store the cake in an airtight container at room temperature and only making the frosting when I’m ready to serve it.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Sour Cream Cake
Soft vanilla Sour Cream Cake made from scratch.
Ingredients
Sour cream cake
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1/4 teaspoon salt
- 120 ml (1/2 cup) vegetable oil
- 2 teaspoons vanilla extract
- 1 large egg
- 240 ml (1 cup) full fat sour cream
Sour cream frosting
- 115 grams (1/2 cup or 1 stick) butter, room temperature
- 1 teaspoon vanilla extract
- 375 grams (3 cups) icing sugar or powdered sugar, sifted
- 60 ml (1/4 cup) full fat sour cream
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- In a large mixing bowl, add flour, baking powder, sugar and salt. In a separate bowl, add oil, vanilla and egg. Beat briefly with fork just to break up the egg yolk.
- Add to dry ingredients along with the sour cream and stir to combine. The cake batter will be very thick (see photo below) – this is ok.
- Transfer cake batter to your cake pan and gently smooth the top. Bake cake for approximately 35-40 minutes or until a skewer inserted in the middle comes out clean.
- Leave cake to cool slightly before carefully removing from cake pan and leaving on a wire rack to cool completely.
- To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until smooth and creamy. Add vanilla and sugar and beat slowly until it starts to come together. Add sour cream and continue to beat until smooth.
- Cover top of cake with sour cream frosting and serve.
Notes
Nutrition Information
Amanda says
I Made this cake to turn into a strawberry trifle. (Minus the icing.) It was SO good! Perfect flavor, exactly what I was looking for. Plain old shortcake is so boring. You have got to make this cake, cover with strawberries and Coolwhip! The cake soaks up the strawberry juice wonderfully!
★★★★★
Jessica Holmes says
Oh that sounds like a brilliant idea Amanda! I’m going to try that next time I make my trifle!
Brandy Scales says
This was so easy, absolutely `*delicious*`… and a FANTASTIC way to utilize my Costco tub of sour cream that didn’t get used up at smallgroup’s taco night! ;D
★★★★★
Jessica Holmes says
Brilliant! So glad you enjoyed it Brandy.
olga says
Such a nice cake! Thank you for sharing.
I used coconut oil instead and it was delicious. I reduced sugar. No frosting for us. “Naked” yummy cake. Made 2 times and will make it again.
★★★★★
Jessica Holmes says
Fabulous! So glad you enjoyed!
Deanne says
Just made this. Followed exactly as written. So moist, not overly sweet and really simple to make. At first I thought there was to much icing but it’s so good I’m glad I used all of it! It’s a really really nice cake and will most definitely make again! Thanks!!
★★★★★
Jessica Holmes says
I’m so happy you enjoyed it Deanne!
Louise says
Honestly I cannot thank you enough for this recipe! I have been so frustrated with other recipes online. I struggled to find a consistent vanilla cake recipe that comes out like the pictures. I have never had an issue with chocolate,banana, sticky ginger etc cakes, cookies, cookie pie, flapjacks, brownies, scones, and literally any other dessert. However for some reason I have always been inconsistent at vanilla cakes, turning out perfect or a disaster! My usual go to was faffy, temperamental, and with variable results.
This is honestly the most beautiful looking vanilla cake I have made, identical to your pictures, it doesn’t need any shaping, and is a beautiful golden brown. It is difficult to get a sour cream/yoghurt cake that isn’t dense, this is fluffy, rises beautifully and remains exactly the same size when it cools. It reminds me very much of meidera cake. This is the easiest cake I have ever made with amazing results.
It is so versatile, being suitable for birthday cakes that require to be sturdier for certain decorations, or a lovely cake to whip up for visitors.
I cannot wait to try your from scratch vanilla cake, for a lighter sponge option for occasions.
I also look forward to trying other cake recipes on your site!
Thank you again!
★★★★★
Jessica Holmes says
Hooray! This makes me so happy! Thank you so much for sharing Louise, I’m so glad you loved it.
Anna says
So glad I tried this cake. It’s delicious. It’s very moist. A keeper for sure. I didn’t use the frosting. I mixed some brown sugar with cinnamon and crushed pecans à put on top of cake before baking. Yummy
★★★★★
Jessica Holmes says
That sounds amazing Anna!
ida says
Hi Jessica, Can I substitute the vegetable oil for olive oil? Would that work? Thanks Ida
Jessica Holmes says
You could, but you may find the olive oil taste a little overwhelming. I’d be sure to use a mild-tasting olive oil if you do give it a go.
Enkay says
Stumbled upon this recipe while searching for what to do with leftover sour cream. Glad I did. Followed the recipe to a T and ended up with a perfectly delicious, moist and fluffy cake. Thank you.
★★★★★
Jessica Holmes says
Yay! Love that Enkay!
Marcia says
So happy I found this recipe. I used brown sugar and Almond flavoring. I made cream cheese frosting with brown sugar and Almond essence and topped it off with candied pecans. Absolutely delicious! Definitely adding this to my collection.
★★★★★
Jessica Holmes says
Oh wow! That sounds marvellous Marcia!
Doreen Twarkins says
It didn’t cook in the middle!!
Jessica Holmes says
Hi Doreen, your cake may have needed a little longer in the oven. Cooking times are a guide only and every oven is different. I highly recommend getting hold of an oven thermometer to double check yours isn’t running cold. The best way to check your cake is fully cooked, is by inserting a skewer into the middle of the cake – when it comes out clean, your cake is done.
Adriana says
Easy and quick! Used some grated lemon too. Next time I will add even more.:)
Jessica Holmes says
A lemon version sounds lovely!