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.
save this recipe
We'll email this post to you, so you can come back to it later!
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 or flavourless oil
- 2 teaspoons vanilla extract
- 1 large egg
- 240 ml (1 cup) full fat sour cream, room temperature
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, room temperature
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
Beverley says
I have made this cake four times now , it is so delicious and easy to make. I also only make half of the icing ingredients it is plenty for one cake. Thank you for this family favourite cake. 😍
Jessica Holmes says
Wow that’s so wonderful to hear Beverley!
Luana says
This cake is so yummy! Thanks so much! I used half of the icing ingredients & it was plenty!
Jessica Holmes says
So pleased to hear that Luana!
DAWN says
Hi – is this a dense cake or light fluffy cake?
Jessica Holmes says
Hi Dawn, it’s somewhere in-between, but I would say more on the lighter side. It’s quite soft and light but it does have body to it if that makes sense. Hope you get a chance to try it!
dawn says
Thank you – any suggestions on a light and fluffy yellow or white cake recipe ?
Jessica Holmes says
Hi Dawn, this is my favourite Vanilla Cake recipe and my favourite Yellow Cake recipe.
Carolyn says
Can I use less sugar in this recipe. It seems very sweet but good.
Jessica Holmes says
Hi Carolyn, you could try but keep in mind that adding less sugar will also affect the moisture. Sugar not only adds sweetness, but flavour, moisture and colour.
Pam says
Made this using cake flour and followed recipe exactly. It was so simple and turned out perfect! Exactly the right amount of frosting. This cake would easily serve 8 people or more if you want smaller slices, which everyone does because they are watching calories. It was delicious, moist, and light, but not too light. Just right. Thank you!
Jessica Holmes says
Yay! I’m so glad to hear that Pam! Thank you for the kind feedback.
Ashley Holloway says
First time making it & my crew ate the whole 8 X 8 glass square dish…. Said it doesn’t need any topping… So I made it again & adding things not included got criticized & I got “WHY?” -it was perfect… So following instructions again …. Extra sour cream to be put to use.
Jessica Holmes says
How awesome is that! Thanks for the lovely feedback Ashley!
Rosa says
So oily! I measured all the ingredients and the texture is ok but it tastes of veg oil, has that as an aftertaste and my fingers are oily after eating it
Jessica Holmes says
Hi Rosa, I’m sorry to hear that! I haven’t had that problem myself but find this cake is usually very light and moist. Personally, I prefer to bake with grapeseed oil as I find it leaves no aftertaste, or a mild olive oil.
Paul says
Hi Rosa, I used 80ml sunflower oil and 40ml.Olive oil and the cake is delicious. Definitely not oily. Maybe you didn’t cook it long enough?
Sarah says
This cake recipe is insanely good! Fluffy, moist and so delicious. I used about 50g less sour cream than listed because I was using leftovers, but it still turned out really well. This will be a new favourite in my house!
Jessica Holmes says
I’m so glad you loved it Sarah! Thank you for the lovely feedback.
Bridget Parisien says
Delicious
paul smith says
I add the zest of 2 medium oranges and a large spoonful of orange marmalade to the cake mixture and the same to the icing. It’s delicious. I recommend using marmalade with thick cut peel. I use only 1 TSP of vanilla essence instead of 2.
Jessica Holmes says
Sounds fantastic Paul! I’ll have to try your orange version next time I make it!
Carol says
My icing was very grainy/sugary. What did I do wrong and can it be fixed?
Jessica Holmes says
Hi Carol, sorry to hear that! In my experience, I’ve found that usually happens if the sugar hasn’t been sifted. Beating the frosting well to ensure it is well incorporated helps too. Also, ensure your sour cream is at room temperature so the frosting doesn’t split or seize – which can also cause a grainy texture.
Pam says
I found this happens if I use old outdated powdered sugar, too, which happens because I don’t make frosting very often and the bags of sugar sit around too long!
Kim says
I really enjoyed this cake, thanks for sharing the recipe!!!! 🙏🏾
I searched for a sour cream cake since I needed to use up my sour cream before its expiration date. I tweaked the recipe a bit to suit what was in my pantry. I mixed coconut(100g), rice (40g) and wheat flour(72g), used pure cane sugar and instead of an egg I used a mix of vinegar and baking soda. It was delicious and had a crunchy well browned exterior. I had it with ice-cream and black coffee, just perfect.
Jessica Holmes says
So glad it worked well for you Kim!
Angela Michelbach says
Hello, okay to double recipe for a crowd? 9 x 13 pan…
Jessica Holmes says
Yes that should be fine Angela!
Bridgette Anderson says
I love making this cake and eating it too,my family also loves it,so quick and easy to make and just delicious,thank u so much for this fantastic recipe.
Jessica Holmes says
Love hearing that Bridgette!
Sadia says
Hi,
Can I use sour cream ‘lite’ for this recipe?
Jessica Holmes says
Hi Sadia, I think light sour cream would work fine! Let me know how it goes.
P L says
Hi,
When you make this, are you weighing your ingredients or using cups? I want to give it a try, but 1 cup of All purpose flour in the USA is 120g. 1 1/2 cups would be 180g.
Thank you.
Jessica Holmes says
Hi, I use grams in all my baking and highly recommend it! As you noted, baking with cups isn’t accurate.
P L says
Thank you for the quick reply. I will give this recipe a try and post back! 🙂
Jan says
Can I make this in another size pan? Not a round cake pan.
Taking it to take to a small potluck and seems it would be easier to cut it into squares and not pie type slices.
Thank you, I am excited to try this one
Jan
Jessica Holmes says
Absolutely Jan! An 8-inch square pan will work as well!