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.
Chan Bell says
Can you use butter instead of oil?
Jessica Holmes says
Hi Chan, it wouldn’t quite be the same. If you use melted butter, the cake could be dense and heavy. I would recommend creaming the butter and sugar to achieve a light and fluffy texture. But in saying that, maybe it would be better to go with my tried and true Butter Cake.
shirley drouin says
This was an easy to make delicious cake. I will be making it again and again. So moist,dense and delicious!
Jessica Holmes says
Brilliant! Love that Shirley!
Sharon says
I made this today and flavoured the frosting with black cherry. The texture is great and it’s really moist. I made it in a 7″ tin and baked it for a bit longer and was amazed at the rise I got from a batter with only 1 egg. This is definitely a keeper for me.
Jessica Holmes says
I’m so happy to hear that Sharon! Pairing this cake with black cherry would be amazing!
Ginger says
Sounds delicious! Could I use this batter recipe for a pineapple upside down cake?
Jessica Holmes says
Hi Ginger, I haven’t tried myself but I think that would work! Certainly sounds delicious!
Tania says
Like WHOA!! This cake was so easy to make & came out perfect!! This was the my first cake from scratch and boy did I impress!! It was gone the 2nd day and there are only 3 of us. I decided to try cupcakes the 2nd time (I lessened the bake time by about 15 min) they came out just as amazing! Thank you so much for this easy yet very yummy recipe!
Jessica Holmes says
Yaaay! Love hearing that Tania! Sounds like you nailed it 👏🏻
Faye says
Almond flour????????
Jessica Holmes says
I haven’t tested this recipe with almond flour.
Doc A R says
I made this cake this morning, and it’s almost all eaten up already! My husband absolutely loved it. (Me, too!). We left the frosting off since we are not “frosting people,” and it was delicious without the frosting. Now that means it is a REALLY GREAT cake recipe! This recipe is a definite keeper. I am already planning to make it again this coming weekend! Thanks for sharing this terrific recipe!
Jessica Holmes says
Amazing! Love hearing that!
YGonzales says
Perfect! Reminds me of the delicious cakes from Mexico–slightly dense and super moist! Why do I always have too much frosting no matter the cake recipe? Haha Will make again as I have a lot of sour cream to get rid of!
Jessica Holmes says
Yaaay! So glad you liked it! And yes, I do love lots of frosting.
Jennifer F says
This was not “fluffy” nor “light” for me. I’m an experienced baker and followed the directions exactly (weighed ingredients even). I’m so disappointed because the photos are gorgeous and the reviews were so good. Perhaps my “fluffy and light” standards are different…?
Jessica Holmes says
I’m very sorry to hear that Jennifer. If you didn’t make any changes to the recipe or the ingredients, I’m unsure why your cake wasn’t light and fluffy. The oil and sour cream specifically should aid in creating a tender crumb. Unless the batter was over-mixed and/or over- or under-baked.
Sarah says
This cake is amazing! I used whole wheat flour instead of all purpose flour, added a little water and let the batter rest for 10 min before baking it for 40 min.
Normally I can’t get any cakes I make with whole wheat flour to rise properly but apparently sour cream is the magic ingredient.
Thanks so much for this!
Jessica Holmes says
Thanks for the lovely feedback Sarah! So glad it worked well for you.
Kierstin says
What would the measurements be if I wanted to do a 9×13 cake? It’s so good but need to make a birthday cake for a large crowd.
Jessica Holmes says
Hi Kierstin, so glad you like ie it! You would need to double the batter to fill a 9×13 pan.
Regine says
Your cake is indeed soft but if you eat it without the frosting, it is not sweet enough. Even my husband and sister who both have less of a sweet tooth than I said the same thing. Of course, that is when your wonderful frosting comes into play. It complements the cake. I look forward to making it again but next time increase the sugar from 3/4 cup to 1 cup while reducing the frosting by half. The cake and frosting are delicious. I love the cake texture. Thanks.
Jessica Holmes says
I’m so glad to hear that Regine! And I totally understand. Thank you for your feedback!
Sylvia says
Just made this cake and it is absolutely delicious. Right amount of sweetness, light and tasty. Thank you.
Jessica Holmes says
Yes! So happy to hear that Sylvia!
Det says
I made this and i love it. So simple yet moist and tender! I didn’t bother making the frosting but i topped it with streusel. Yum
Jessica Holmes says
I’m so glad you enjoyed it!!
Rosemary says
Can almond flour be used?
Jessica Holmes says
Hi Rosemary, I haven’t tried this cake with almond flour so I can’t say, I’m sorry.