Introduction

If you love rich, moist cakes with a slight tang, this Sour Cream Cake with Cream Cheese Frosting is the ultimate treat! The sour cream makes the cake incredibly soft and tender, while the homemade cream cheese frosting adds a luscious, slightly tangy sweetness that pairs perfectly with the buttery crumb.

This cake is perfect for birthdays, holidays, or just because! It’s simple to make, yet tastes like a bakery-quality dessert. Whether you serve it as a layered cake, a sheet cake, or even as cupcakes, this recipe is sure to impress.

Let’s get baking!

Ingredients

For the Sour Cream Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream (full fat)
• ½ cup whole milk
• 1 tablespoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 3 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk (if needed, to thin frosting)

Preparation

Step 1: Preheat the Oven & Prepare the Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter & Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes). This step is crucial for a soft, airy cake.

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition.

Step 5: Incorporate Sour Cream & Vanilla

Mix in the sour cream and vanilla extract, ensuring the batter is smooth.

Step 6: Alternate Adding Dry Ingredients & Milk

Gradually add the flour mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined—avoid overmixing to keep the cake tender.

Step 7: Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake Completely

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before frosting.

Step 9: Make the Cream Cheese Frosting

In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until fluffy. Stir in vanilla extract. If the frosting is too thick, add a tablespoon of milk to reach your desired consistency.

Step 10: Assemble & Frost the Cake

Once the cake is completely cool, spread a layer of frosting over the first cake layer. Place the second layer on top and frost the entire cake evenly.

Variations

• Lemon Sour Cream Cake: Add 2 tablespoons of lemon zest and 2 tablespoons of lemon juice for a citrusy version.
• Chocolate Sour Cream Cake: Replace ½ cup of flour with unsweetened cocoa powder for a rich chocolate cake.
• Nutty Crunch Cake: Fold in ½ cup of chopped pecans or walnuts into the batter for added texture.
• Cupcake Version: Use the same batter to make 24 cupcakes, baking them for 18-20 minutes.

Cooking Notes

• Use Full-Fat Sour Cream – It provides the best texture and moisture.
• Bring Ingredients to Room Temperature – This ensures even mixing and a smooth batter.
• For a Super Smooth Frosting – Sift the powdered sugar before adding it to the frosting.
• Don’t Overbake – Check the cake at the 30-minute mark to prevent dryness.

Serving Suggestions

• Classic Style: Serve chilled or at room temperature with a cup of coffee.
• Berry Topping: Garnish with fresh strawberries, blueberries, or raspberries.
• Caramel Drizzle: Add a drizzle of caramel sauce for extra indulgence.
• Toasted Coconut: Sprinkle toasted coconut flakes on top for a tropical twist.

Tips

✔️ For Extra Moisture – Brush the cake layers with simple syrup (sugar + water) before frosting.
✔️ For a Thicker Frosting – Add extra powdered sugar if the frosting is too thin.
✔️ Storing the Cake – Keep in an airtight container in the fridge for up to 5 days.
✔️ Freezing – Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.

Prep Time: 15 minutes

Cooking Time: 30-35 minutes

Total Time: ~50 minutes

Nutritional Information (Per Slice, Approximate)

• Calories: ~450
• Protein: 5g
• Sodium: 250mg

FAQs

Q: Can I make this cake ahead of time?

Yes! Bake the cake layers in advance and store them in an airtight container for up to 2 days before frosting.

Q: Can I use Greek yogurt instead of sour cream?

Yes! Full-fat Greek yogurt works well as a substitute for sour cream.

Q: How can I make the frosting less sweet?

Reduce the powdered sugar by ½ cup and add an extra teaspoon of cream cheese for more tanginess.

Q: Can I use a 9×13 pan instead of layers?

Yes! Bake the batter in a greased 9×13-inch pan for about 40-45 minutes.

Q: How do I get a smooth frosting finish?

Use an offset spatula and smooth the frosting while it’s slightly chilled. You can also run a warm knife over the frosting for a polished look.

Conclusion

This Sour Cream Cake with Cream Cheese Frosting is the perfect balance of tangy, sweet, and buttery flavors. Whether you serve it at a birthday party, holiday gathering, or just for a special treat, it’s guaranteed to be a crowd-pleaser.

Give it a try and enjoy every moist, creamy, and delicious bite! 🍰

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