SOUR CREAM CAKE
Soft vanilla Sour Cream Cake made from scratch.
Provided by Jessica Holmes
Categories Cake
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 slice, Calories 519 calories, Sugar 52.7 g, Sodium 77.3 mg, Fat 25.8 g, SaturatedFat 17.5 g, TransFat 0.2 g, Carbohydrate 70.7 g, Fiber 0.6 g, Protein 3.5 g, Cholesterol 57.7 mg
CHOCOLATE SOUR CREAM CAKE
Incredibly rich and moist chocolate cake. The secret ingredient in both the cake and the icing is sour cream!
Provided by Annalise
Categories Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- To make the cake, preheat oven to 350°F. Butter and flour three 8-inch or 9-inch cake pans and line bottoms with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda.
- In another bowl, whisk together eggs, sour cream, and vegetable oil. Add coffee and whisk until smooth.
- Add wet ingredients all at once to the dry ingredients and whisk until no streaks of dry ingredients remain. Do not overmix.
- Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
- Melt the chocolate and instant espresso (if using) in a bowl placed over a pan of simmering water. Remove from heat and let cool for about 10 minutes.
- In another bowl, combine the sour cream, vanilla extract, and ¼ cup corn syrup. Add the melted chocolate and stir until smooth. Taste for flavor and add additional corn syrup a tablespoon at a time to reach the desired sweetness. (¼ cup was just the right amount for me.) The icing will have a thin consistency, but will continue to thicken as it cools to room temperature.
- To make the filling, beat whipping cream to medium peaks. Fold together with 1 cup of the chocolate sour cream frosting until combined.
- Place one cake layer on a cake stand or plate and cover the top with half of the filling. Place another layer on top, followed by the rest of the filling.
- Frost cake with chocolate sour cream frosting as desired.. Store the cake in the fridge until ready to serve, along with any leftovers.
Nutrition Facts : Calories 824 kcal, Sugar 65 g, Sodium 665 mg, Fat 45 g, SaturatedFat 26 g, Carbohydrate 101 g, Fiber 7 g, Protein 11 g, Cholesterol 123 mg, ServingSize 1 serving
SARA'S CLASSIC SOUR CREAM COFFEE CAKE
This timeless coffee cake is one of Sara Foster's biggest sellers at Foster's Markets in North Carolina.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 14
Steps:
- Prepare the filling: In a small bowl, combine brown sugar, cinnamon, flour, and pecans; set aside.
- Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-inch nonstick Bundt pan with cooking spray; set aside.
- Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, starting on low speed, then increasing speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl.
- While beating on low speed, add the flour mixture, alternating with sour cream, and beginning and ending with the flour mixture. Beat just until well combined, scraping down sides several times.
- Spoon half the batter into the prepared pan. Sprinkle evenly with the reserved filling. Top with remaining batter.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 to 15 minutes, then turn the cake out onto a rack to cool completely. Dust with confectioners' sugar.
SARAH'S SOUR CREAM CAKE
This came from Sarah's friend Linda and it is to die for. This cake is so easy to take camping. It is our favorite camping cake. Good without frosting and gets more moist by the day.
Provided by Hill Family
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Beat the cake mix and eggs together. Beat in the sugar, oil and sour cream.
- Pour 1/2 the mixture in a 9x13 inch greased and floured pan. Sprinkle with 1/2 the sugar and cinnamon.
- Pour remaining cake in pan and sprinkle remaining sugar and cinnamon.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 555.4, Fat 34.4, SaturatedFat 9.9, Cholesterol 106.7, Sodium 389.1, Carbohydrate 57.5, Fiber 1.7, Sugar 36.1, Protein 6.3
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE
Soured cream makes for a light and moist pretty, ring-shaped cake that's offset by a creamy, crunchy drizzle
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
- Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
- Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
- Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
- Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
- To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
- Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.
Nutrition Facts : Calories 215 calories, Fat 11.6 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25.6 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.5 grams fiber, Protein 2.1 grams protein, Sodium 0.2 milligram of sodium
More about "sarahs sour cream cake recipes"
27 SOUR CREAM CAKE RECIPES
From allrecipes.com
Estimated Reading Time 6 mins
- Sour Cream Lemon Pound Cake with Cherry Compote. "I love this cake," raves reviewer nick. "I've made it several times and it has always turned out great — quite moist and dense."
- Sour Cream Bundt Cake. You only need four ingredients to make this incredibly moist Bundt: yellow or chocolate cake mix, sour cream, vanilla extract, and confectioners' sugar.
- Sour Cream Coffee Cake. This crowd-pleasing coffee cake recipe has a surprise inside: A layer of sugary cinnamon walnuts adds a pleasant crunch to an otherwise pillowy soft cake.
- Make-Ahead Sour Cream Coffee Cake. Mix up this classic coffee cake, which has a sweet pecan topping, the night before you plan to eat it. When you wake up, just pop it in the oven and serve warm.
- Grandma's Sour Cream Pound Cake. "Wow ... what a moist and flavorful cake," according to reviewer CLANCYSMOM. " I've been searching for a sour cream bundt cake recipe like my mom used to make and this is it."
- Blueberry Sour Cream Coffee Cake. Use fresh or frozen berries to make this delightful Bundt. If you're using frozen fruit, recipe creator d newman recommends lengthening the bake time a bit.
- Cranberry Upside Down Sour Cream Cake. "I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it," says recipe creator LINDA MAUGERI.
- Pecan Sour Cream Coffee Cake. "For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs," says Chef John. "So here I significantly upped the amounts used.
- Instant Pot Cheesecake with Sour Cream Topping. Use your pressure cooker to make this decadent cheesecake. The three-ingredient topping, made with sour cream, sugar, and vanilla extract, is a creamy addition.
- Too Much Chocolate Cake. This award-winning cake has more than 6,500 five-star reviews. "This chocolate cake is phenomenal," raves user Ellen E. "I have been making this for about 2 years now for many, many different occasions, and it always gets rave reviews."
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