Easy Sour Cream Cake Recipes

THE WORLD'S FASTEST CHOCOLATE SOUR CREAM CAKE!! MAYBE THE BEST!

Steps:

• Add all ingredients at once. Mix until smooth, not too long
• Use greased and floured 8" square pan.
• Bake at 325 for 25-30 minutes.

CHOCOLATE SOUR CREAM CAKE- SCRATCH RECIPE

Steps:

• Preheat oven to 325 degrees. Grease and flour three 9 inch pans. This recipe uses the Reverse Creaming Method of Mixing.
• Add dry ingredients to the bowl of your mixer and mix for one minute to blend (sugar, flour, cocoa, baking soda, baking powder, and salt)
• Add butter a few slices at a time and mix until it reaches a crumbly, sandy texture. Be careful not to over-mix beyond "sandy" consistency.
• In another bowl, combine sour cream, eggs, milk, and vanilla. Using a fork, mix together. This is all of your wet ingredients except for the coffee, it will be added to the batter later.
• Set a timer for 1 ½ minutes and SLOWLY add half of your egg mixture to your butter/flour mixture while mixing. Start mixer on low speed then increase to medium for the remainder of the 1 ½ minutes. Do Not Mix Above Medium Speed.
• Stop mixer, scrape the sides and bottom of bowl, and add half of the remaining egg mixture. Mix on medium speed for 20 seconds.
• Stop mixer, scrape down the sides if necessary, and add the last of the egg mixture. Mix for 20 more seconds on medium speed.
• Slowly add HOT coffee and mixing for 30 seconds to blend. Batter will be runny but that is okay!
• Make sure the mixing bowl and beaters are clean without a trace of grease. Any grease will keep the egg whites from increasing to full volume.
• Use a separate bowl to separate the eggs. You will be using only the whites and if a yolk happens to break and gets mixed in, the recipe will not work. Place the egg whites into the bowl of your mixer and add the vanilla. Set aside until time to beat the whites.
• In a saucepan, add the water, sugar, cream of tartar (or white corn syrup). Cook on medium/high heat. Do not stir, or stir just enough to distribute the sugar. You don't want sugar crystals sticking to the sides of the pan. The mixture will begin to boil and become clear. After it boils for a minute or so, remove from the heat, you will be able to see that the sugar has dissolved.
• Beat the egg whites and vanilla to the soft peak stage. This happens rather quickly. At soft peak stage, the egg whites will not form peaks but will just fall over, cloud like. At this time, with the mixer beating on low speed slowly pour in a small stream of the hot sugar syrup into the egg whites. Avoid hitting the beaters as you pour because the hot syrup could splash onto you. Increase the mixer to high speed and beat approximately 7 minutes ( it could be longer if using a hand mixer) until stiff peaks form (stiff peaks stand straight up).
• The frosting should be used right away as it sets up rather quickly. The cake can be kept at room temperature or refrigerated. Leftover frosting can be refrigerated or frozen. We found that we did not need to rewhip, but instead just used a fork to lightly stir.
• Makes 10 cups frosting
• (This recipe can be halved. The recipe posted is doubled so that I would have plenty for filling, frosting, and decorative piping).

SOUR CREAM CAKE

Steps:

• 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.

SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
• In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
• Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

QUICK SOUR CREAM COFFEE CAKE

Steps:

• Prepare streusel topping:.
• With fork, combine flour, butter and sugar till crumbly.
• Add cinnamon. Set aside.
• Coffee Cake:.
• Preheat oven to 350.
• Combine flour, sugar, baking powder, baking soda and salt.
• Combine sour cream and eggs. Beat well.
• Add the dry ingredients to the cream mixture. Beat just till smooth as overbeating tends to toughen dough.
• Spread in a lightly oiled 9x9 pan.
• Sprinkle with streusel (and nuts if desired).
• Bake about 30-40 minutes at 350, or till tester comes out clean.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

EASY SOUR CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. , Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake.

LEMON SOUR CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 13x9-inch pan with nonstick baking spray.
• In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
• Use an electric mixer to mix in the eggs, sour cream, butter, lemon zest and lemon juice. On low speed, beat for 1 minute, until blended. Scrape the sides and the bottom of the bowl with a rubber spatula. Beat on medium speed for 1 minute.
• Spread the batter evenly into the prepared pan.
• Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack.
• In a medium bowl, whisk together the powdered sugar, sour cream, butter, lemon zest and lemon juice until blended and smooth. Spread the icing over the top of the cooled cake.

MOIST LEMON SOUR CREAM CAKE

Steps:

• preheat oven to 175c (350f) on bake, not fan
• butter a 25cm (10 inch) bundt pan - make sure you butter every tiny bit of the tin as bundt pans are notorious for sticking as happened to us
• cream butter and sugar till light and fluffy (5 minutes) with a mixer - see notes on creaming butter and sugar above
• sift flour, salt, bicarb soda (baking soda) together and set aside
• add eggs one at a time to the butter and sugar, mix each egg until well incorporated (scrape the sides of the bowl)
• add zest and stir
• remove the mixer and use a spatula to add the flour and sour cream alternately (add 1/3 flour and 1/3 of sour cream at a time gently folding in between each addition being careful not to over mix or your cake will be tough)
• spoon mixture into the bundt tin and tap the tin 2 or 3 times on the bench to remove any air bubbles
• bake on middle shelf for 55-60 minutes, or until a skewer comes away clean
• remove from oven and slide a knife down around the middle of the tin to release any stuck cake and allow to cool for 10 minutes
• carefully release the cake from the tin and place on a sheet pan with a cooling rack
• make the syrup
• brush the hot syrup over the still hot cake and allow to cool completely before adding the glaze
• spoon glaze over the cake and let the glaze drizzle down the sides
• garnish with some lemon zest
• serve and enjoy!
• heat water and sugar till sugar has dissolved
• remove from heat and add lemon juice
• sieve icing (powdered) sugar in a bowl
• whisk in the cream until smooth and no lumps appear
• add lemon juice and mix