I was catching up with an old friend over the weekend and we spent a lot of time talking about baking. When we used to work together, we would often exchange recipes. I found myself wanting a cake in the worst way when I got home. I was in the mood for a simple yellow cake, but I was out of buttermilk and only had a sip of whole milk left. But, I did have an entire container of sour cream! Guess it’s time to experiment. I’ve made cakes with sour cream before, but I’ve never made one with all sour cream.Time to see if I can make a sour cream cake. I have to say, it was just as delicious and moist as if I used buttermilk!
I would typically make a chocolate frosting with a yellow cake, but I was in the mood for a nice simple yellow cake with vanilla frosting. To keep the cake from looking too boring I tinted the frosting blue (by request) and added nonpareils to the top. Even though it was freezing outside, it seemed like spring in the house with this festive cake! Miles and I had to stop ourselves from eating the entire cake, so I made sure I took it to the office to spread the calories 🙂
Sour Cream Cake
for the cake
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sour cream
- ¼ cup whole milk
for the frosting
- 1 cup (2 sticks) unsalted butter, softened
- 6 to 8 cups confectioners' sugar
- ½ cup milk
- 2 teaspoons pure vanilla extract
- Dash of salt
make the cake
Put oven racks in the center and upper third of the oven and preheat the oven to 350°F. Grease and flour two 9-inch round baking pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating for 1 minute between each addition. Beat in the vanilla extract. Add all of the flour mixture, to the butter and egg mixture and beat on low speed until just combined. Whisk together the sour cream and milk and add to the flour and butter mixture. Mix on low speed for 1 minute. Increase speed to medium and beat for an additional 3 minutes. Divide the batter among the 2 prepared cake pans.
Bake until golden brown on top and a wooden pick inserted in the center comes out clean, approximately 20 to 25 minutes. Let cool in the pans for about 10 minutes before inverting onto wire racks to cool completely before frosting.
make the frosting
In the bowl of an electric mixer, combine butter, 4 cups sugar, milk, vanilla and salt. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
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