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.
Krissy T says
Hi! This is going to be my Sunday baking activity this week! Can I double the recipe and bake it in a Bundt instead of an 8 inch pan?
Jessica Holmes says
Hi Krissy, I haven’t tried it myself so I can’t say for sure. But if you do try it, let me know how it goes!
Charc says
Made this today and it’s delicious! I improvised and added some blueberries and a little lemon juice, then made some homemade cream cheese frosting for it… Amazing! Thank you for posting the recipe!
Jessica Holmes says
Love that idea Charc! So pleased you enjoyed it.
Naomi H says
Oh my goodness this is amazing. The texture is wonderful, it’s moist and delicious. I did not make the icing as directed, instead I just made an almond glaze. Sooooo yummy! Must try recipe! Perfect on the first try. And so super simple.
Jessica Holmes says
So glad you enjoyed it Naomi! Thank you for your lovely feedback!
Marilyn Headdings says
Can this be baked ina glass pan and left in the pan and iced
Jessica Holmes says
Hi Marilyn, I don’t often bake using glassware but I don’t think that would be a problem!
Lucia says
Could you serve this with a raspberry coulis to add a flavor note on the plate?
Jessica Holmes says
Absolutely! That would be lovely!
Von says
Love the recipe …made it this afternoon 10/25/2020. The texture and density was great …not overly sweet, nice with hot tea. My husband really enjoyed it.
Jessica Holmes says
So happy to hear that Von!
Vivienne Tranter says
Iv’e made this cake today it is cooling down but it smells and looks good even without the frosting 🙂
Jessica Holmes says
So glad to hear that Vivienne!
Brenda says
Hi, this was a super easy, very light cake. Turned out perfectly but….it lacked a bit of flavour. I know this is a simple, light cake but no hint of sour cream taste or vanilla. Would adding more vanilla or substituting lemon juice work without compromising the cake? Thanks.
Jessica Holmes says
Hi Brenda, yes you could add more vanilla if you like, or a touch of lemon juice.
Amy says
Hi, this looks amazing! Is plain flour the same as cake flour in the U.S.?
Thank you!
Jessica Holmes says
Hi Amy, plain flour is the same as all purpose flour. Hope that helps!
Samantha Monis says
Hi Jess, This cake looks AMAZING!
Is it similar to the Russian Smetannik? If it is, is there an easy way for me to scale it down to a 6 inch pan? I plan on making this for my birthday, which is in a month, to serve 3 people.
Thanks so much.
Jessica Holmes says
Hi Samantha, I haven’t heard of that cake before so I’m not sure. I recommend sticking with quantities provided for best results. You can always freeze the leftovers!
Chrissy says
Looks very appetising going to have a go today
Jessica Holmes says
Hope you enjoy it Chrissy!
Ims says
Hello, may i ask if the egg and sourcream should be at room temperature? Thank you!
Jessica Holmes says
Hi, it won’t matter too much in this recipe as it’s just a mix and stir recipe!
Alice says
Why isn’t there salt in this recipe?
Jessica Holmes says
Hi Alice, feel free to add as much salt as you like!
Sarah says
Brilliant cake! Delicious and so easy to whip together. Love all your recipes
Jessica Holmes says
So happy to hear that Sarah! Thank you for your kind review!
Julie Scott says
Hi this is my first time on your site, love the recipes. I made the sour cream cake but mine was quite flat and a little dense. The tastes were great but it’s heavy. Any tips for next time? Thanks 🙂
Jessica Holmes says
Hi Julie, I’m glad you liked it. It should be a very light and moist cake thanks to the oil and sour cream. If you didn’t change any ingredients and it turned out flat, my guess would be perhaps your baking powder is expired?
Josh says
So simple but really delicious!
Jessica Holmes says
So glad you enjoyed it Josh!