Moist Sour Cream White Cake Recipe From Scratch

Moist Sour Cream White Cake Recipe From Scratch

Flavorful, moist, and light sour cream white cake recipe from scratch is ideal for any occasion, especially in a wedding ceremony. Sour cream is perfect for recipes like sponge cakes. In addition to that, sour cream’s creamy texture produces moister baked goods compared to milk.

 Likewise, sour cream is an appropriate alternative for other ingredients such as ordinary cream and yogurt. Because of that, it has a higher fat content than milk or buttermilk, such that you can also substitute it with a fat-free type. By doing so, you can taste the minor difference in its flavor. With that, I guarantee you that this sour cream white cake recipe from scratch can be as delicious as any white cake from a fancy bakery or even better. 

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What You Will Need to Make Sour Cream White Cake Recipe from Scratch

Ingredients

  • 1 1/2 tsp baking powder
  • 1 cup all-purpose flour
  • 1tsp baking soda
  • 1/2 tsp kosher salt 
  • 1 1/2 cups sour cream
  • 3/4 cup unsalted butter, room temperature
  • 1 1/4 cup of cake flour
  • 1 1/2 cups granulated sugar
  • 5pcs large egg whites
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 tbsp pure vanilla extract

Equipment 

  • Mixing bowl 
  • Measuring cups
  • Measuring spoon 
  • Whisk 
  • Rubber spatula 
  • Hand or stand mixer
  • 8″ Round Cake pans
  • Parchment paper
  • Wire rack

Cuisinart SM-50BC 5.5-Quart Stand Mixer, Brushed Chrome

Step by Step Instructions to Make Sour Cream White Cake Recipe from Scratch

Step 1 

Preheat the oven to 350 degrees Fahrenheit. Afterward, grease and line the cake pans.

Step 2

Then, grab a mixing bowl and whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. 

Step 3 

After that, in a mixing bowl of your hand or stand mixer fitted with a whisk attachment, cream the butter and beat on medium speed until smooth. Afterward, at a low rate, slowly add the sugar and beat to medium-high speed for two minutes until fluffy. Then, add the vanilla extract, and use a rubber spatula, scrape the excess butter at the bowl’s corners and surface.

Sour Cream White Cake Ingredients and Cake

Step 4

At low speed, gradually add the egg whites, turn the mixer on high speed, and beat the cake batter for two minutes or until it is well mixed. After that, beat in the vanilla extract and sour cream. Also, scrape down the sides and up the bowl’s bottom as often as needed. 

Step 5

Then, in a sequence, alternately add in the flour mixture and milk at medium speed. After that, ensure to scrape down the bowl’s sides properly and whisk until the cake batter is thoroughly mixed.

Step 6

Scrape the corners and fold the batter thoroughly before diving the cake batter into the cake pans.

Step 7

Bake at 350 degrees Fahrenheit for twenty-five to thirty minutes or until a toothpick inserted in the middle and a few moist crumbs stick to the toothpick. Allow the cake to cool completely in the pans and set on a wire rack before cutting or frosting. 

Servings and Preparation Time

Servings and Preparation Time To Make Sour Cream White Cake Recipe From Scratch

Tips and Tricks to Make Sour Cream White Cake Recipe

Essentially, make sure to use egg whites to achieve that perfect white cake; it also cuts down the fat you get from the yellow yolk. In addition to that, sour cream is the secret recipe that gives the taste and texture. Likewise, it keeps the cake moist. If sour cream is unavailable, you can use buttermilk, although it will not be as light. 

Furthermore, you can store the unfrosted cake in the fridge for seven days, and you can reserve a frosted cake in the refrigerator for about three to four days. You can also save the leftover cake in a freezer for about two months and thaw it overnight in the fridge. 

Tips and Tricks to Make Sour Cream White Cake Recipe

Moreover, ensure to cream the sugar and butter together correctly. Likewise, make sure that all the ingredients are similar in temperature, especially the cake flour, egg whites, and sour cream. Doing this results in an exceedingly light cake with delectable buttery and vanilla flavors. 

In addition to that, select the kind of sour cream based on your desired outcome, especially its texture. For example, if you search for lower calories and fat, use the nonfat type of sour cream. On the other hand, use a full-fat sour cream if you want a moister and creamier baked good. Moreover, keep in mind that two tablespoons of ordinary sour cream have approximately sixty calories. On the contrary, fat-free sour cream has twenty-five calories, and low-fat sour cream provides forty calories.

Moist Sour Cream White Cake Recipe From Scratch
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Moist Sour Cream White Cake Recipe From Scratch

Flavorful, moist, and light sour cream white cake recipe from scratch is ideal for any occasion, especially in a wedding ceremony. Sour cream is perfect for recipes like sponge cakes. In addition to that, sour cream’s creamy texture produces moister baked goods compared to milk.
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: Moist Sour Cream White Cake Recipe From Scratch
Servings: 12 slices
Author: cakedecorist.com

Equipment

Ingredients
  

  • 1 1/2 tsp baking powder
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 cups sour cream
  • 3/4 cup unsalted butter room temperature
  • 1 1/4 cup of cake flour
  • 1 1/2 cups granulated sugar
  • 5 pcs large egg whites
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 tbsp pure vanilla extract

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Afterward, grease and line the cake pans.
  • Then, grab a mixing bowl and whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
  • After that, in a mixing bowl of your hand or stand mixer fitted with a whisk attachment, cream the butter and beat on medium speed until smooth. Afterward, at a low rate, slowly add the sugar and beat to medium-high speed for two minutes until fluffy. Then, add the vanilla extract, and use a rubber spatula, scrape the excess butter at the bowl’s corners and surface.
  • At low speed, gradually add the egg whites, turn the mixer on high speed, and beat the cake batter for two minutes or until it is well mixed. After that, beat in the vanilla extract and sour cream. Also, scrape down the sides and up the bowl’s bottom as often as needed.
  • Then, in a sequence, alternately add in the flour mixture and milk at medium speed. After that, ensure to scrape down the bowl’s sides properly and whisk until the cake batter is thoroughly mixed.
  • Scrape the corners and fold the batter thoroughly before diving the cake batter into the cake pans.
  • Bake at 350 degrees Fahrenheit for twenty-five to thirty minutes or until a toothpick inserted in the middle and a few moist crumbs stick to the toothpick. Allow the cake to cool completely in the pans and set on a wire rack before cutting or frosting.

Notes

Essentially, make sure to use egg whites to achieve that perfect white cake; it also cuts down the fat you get from the yellow yolk. In addition to that, sour cream is the secret recipe that gives the taste and texture. Likewise, it keeps the cake moist. If sour cream is unavailable, you can use buttermilk, although it will not be as light.
Furthermore, you can store the unfrosted cake in the fridge for seven days, and you can reserve a frosted cake in the refrigerator for about three to four days. You can also save the leftover cake in a freezer for about two months and thaw it overnight in the fridge.
Moreover, ensure to cream the sugar and butter together correctly. Likewise, make sure that all the ingredients are similar in temperature, especially the cake flour, egg whites, and sour cream. Doing this results in an exceedingly light cake with delectable buttery and vanilla flavors.
In addition to that, select the kind of sour cream based on your desired outcome, especially its texture. For example, if you search for lower calories and fat, use the nonfat type of sour cream. On the other hand, use a full-fat sour cream if you want a moister and creamier baked good. Moreover, keep in mind that two tablespoons of ordinary sour cream have approximately sixty calories. On the contrary, fat-free sour cream has twenty-five calories, and low-fat sour cream provides forty calories.
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