Moist and tender, Sour Cream White Cake is a show-stopper for your next special occasion cake. Egg whites help give this cake a snowy-white appearance, while sour cream lends for a moist crumb. (See the Quick Kitchen Hack below on how to save the leftover egg yolks.) Flavor add-ins like vanilla, almond, and lemon make this recipe very versatile to create endless filling and frosting possibilities. Try today with Italian Meringue Buttercream frosting!
Sour Cream White Cake
Moist and easily adapted for endless flavor combinations, this Sour Cream White Cake recipe is your next special occasion cake!
- Yield: Two 8– or 9-inch layers 1x
Ingredients
2–3/4 cup cake flour
1–1/2 cup + 2 tbsp. granulated sugar
1 tbsp. baking powder
3/4 tsp. salt (kosher or table)
1 cup (2 sticks) unsalted butter, at room temperature
4 large egg whites + 1 whole large egg
3/4 cup sour cream
1/4 cup water
2 tsp. vanilla
1 tsp. almond or lemon extract*
Instructions
Preheat oven to 350 degrees F. Grease and flour two 8-inch or two 9-inch cake pans. Line the pan’s bottoms with parchment paper for easy release. Set aside.
In a large bowl, mix the dry ingredients together (cake flour, granulated sugar, baking powder and salt). Add the unsalted butter and blend into a paste-like consistency.
Beat the egg whites in and then whole egg, being sure to beat well after each addition. This creates the cake’s structure. Be sure to scrape down the sides and bottom of the bowl each time.
In a small bowl, whisk the sour cream, water, vanilla, and extract together. In thirds, pour this sour cream mixture into the egg mixture. Beat well after each third. Continue adding sour cream mixture until fully added and batter is fluffy, about 2 minutes. Pour into prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean. Cool on a wire rack for about 5 minutes, and remove from pan to cool completely. Enjoy frosted, filled or simply alongside fresh fruit.
Notes
*Any extracts can be used: almond, lemon, rum, etc.
This recipe also fills and bakes for other cake sizes:
9″x13″ cake pan: bake for 23-25 minutes
20-24 cupcake liners: bake for 18-20 minutes
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