Moist White Cake Recipe With Sour Cream: Easy Step-by-Step Guide
Today, we're going to be taking a look at how to make a moist white cake recipe with sour cream from scratch. Flavorful, moist and light, sour cream white cake recipe from scratch is ideal for any occasion; especially in a wedding ceremony.
Servings: 12 slices
Equipment
- Measuring cups
- Measuring spoon
- 8″ Round Cake pans
- Parchment paper
- Wire rack
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 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 to 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 of the bowl 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 dividing 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 has 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 ingredient 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, or you can frost your cake and leave in the refrigerator for about three to four days. You can also save the leftover cake in a freezer for about two months and when needed, 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 non-fat 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 has 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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