Layered Cake With Sour Cream Filling Recipes

3-LAYER SOUR CREAM CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the sour cream cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with cooking spray.
• Combine the flour, baking powder and salt in a large bowl. Reserve.
• Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs, one at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour.
• Divide the batter evenly among the cake pans and bake until a toothpick inserted into the middle of a cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
• For the cream cheese icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Spread icing on each layer, stack layers and cover with icing.

SOUR CREAM CAKE FILLING

Steps:

• Mix sugar and cornstarch together and add to egg yolk.
• Stir in sour cream and cook in double boiler until it coats the spoon.
• Add flavoring, stir well.
• Let cool to room temperature before assembling cake.

LAYERED CAKE WITH SOUR CREAM FILLING

Steps:

• Pre-heat oven to 375F. For faster results use two 10-inches round baking pans. Mix sugar and honey in a bowl over a pot of simmering water and stir for about 2 min. Stir in baking soda. Remove from the heat. In a small bowl beat eggs and stir it in. Add melted butter and stir until mixture incorporated. Gradually add flour until it forms into thick dough. Divide the dough into 5 equal parts. Place 1 piece of the dough on parchment paper (no need to butter the paper) cover with another parchment paper and using dough roller pin roll the dough into 10 inches in diameter flat layer. Remove top sheet of parchment paper. Don't discard; it can be re-used for the rest of layers. Place one layer into the baking pan. 2 layers can be baked at a time. Bake for about 10 minutes or until golden brown. While baking two first layers prepare the rest of dough layers. When first two layers are ready, take the baking pans out from the oven and replace baked layers with a row dough layers. Place all 5 baked layers separately for 1 hour to cool. Layers can be made 1 or 2 days ahead of time. Wrap with plastic wrap when there are completely cooled and store it at room temperature. Filling: Using electric mixer whip sour cream and whipping cream with sugar. Stir in walnuts. To assemble: Place one layer on the serving plate, spread 3-4 Tbsp of whipped cream, place second layer and spread the same amount of whipped cream. Repeat it with the rest of layers. Spread sides of the cake with whipped cream as well. Garnish with halves of pecan nuts. Place the cake in fridge for about 8-10 hours. Bring to room temperature before serving.

COCONUT SOUR CREAM CAKE

Steps:

• Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
• To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
• Refrigerate from 1 to 3 days before serving.

SOUR CREAM CHOCOLATE LAYER CAKE

Steps:

• Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
• Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled).
• Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.
• Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.
• Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.
• Bake in a preheated 350 degree F.
• Oven for 35 minutes or until cake tests done.
• Cool in pans on racks for 10 minutes.
• Remove from pans and cool completely on the racks.
• Place one cake layer on serving plate.
• Spread with Sour Cream / Chocolate Frosting.
• Top with second cake layer.
• Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.
• SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well.
• Add chocolate which has been melted and cooled and vanilla.
• Beat until smooth.
• Try this little trick when making this cake.
• Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.
• Place the trimmed side down (layer should be upside down).
• Then frost between layers and place the other layer on right side up and finished frosting.
• It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.
• Also the trimmings are great eating just plain for the cook or for the kids.