18 Delicious Sour Cream Cake Recipes Moist

Let’s face it, there’s nothing quite like the rich, moist crumb of a sour cream cake to make any day feel special. Whether you’re a baking novice or a seasoned pro, our roundup of 18 delicious sour cream cake recipes promises to deliver that perfect blend of tangy and sweet. From classic bundts to innovative flavor twists, get ready to preheat your oven and dive into these irresistible treats!

Classic Sour Cream Pound Cake

Sometimes, the simplest recipes bring the most comfort, and this Classic Sour Cream Pound Cake is no exception. Perfect for beginners, this guide will walk you through each step to ensure a moist, buttery cake every time.

Ingredients

• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 3 cups all-purpose flour

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 10-inch tube pan.
2. In a large bowl, cream together 1 cup unsalted butter and 3 cups granulated sugar until light and fluffy, about 5 minutes.
3. Add 6 large eggs one at a time, beating well after each addition.
4. Stir in 1 teaspoon vanilla extract.
5. In a separate bowl, whisk together 1/4 teaspoon baking soda and 3 cups all-purpose flour.
6. Alternately add the flour mixture and 1 cup sour cream to the butter mixture, beginning and ending with the flour mixture. Mix just until combined after each addition.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Creating a perfectly dense yet tender pound cake is all about the creaming process—take your time to ensure the butter and sugar are well incorporated. This cake boasts a rich, buttery flavor with a slight tang from the sour cream, making it irresistible on its own or served with fresh berries and whipped cream. For an extra touch, lightly dust the top with powdered sugar before serving.

Sour Cream Coffee Cake with Cinnamon Streusel

Always a crowd-pleaser, this Sour Cream Coffee Cake with Cinnamon Streusel combines tender cake with a crunchy topping for a perfect balance of textures. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sour cream
• 1/4 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, cold

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan lightly with butter or cooking spray.
2. In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, baking powder, and salt until well combined.
3. In another bowl, mix sour cream, milk, egg, melted butter, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature for a smoother batter.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula.
6. For the streusel, combine brown sugar, 1/4 cup flour, and cinnamon in a small bowl. Cut in cold butter until the mixture resembles coarse crumbs. Tip: Using your fingers can help achieve the perfect crumb texture.
7. Sprinkle the streusel evenly over the batter. Tip: For extra crunch, gently press the streusel into the batter slightly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Fresh from the oven, this coffee cake boasts a moist crumb and a buttery, cinnamon-spiced topping that’s irresistibly crunchy. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra special touch.

Lemon Sour Cream Cake with Glaze

Baking a Lemon Sour Cream Cake with Glaze is a delightful way to bring a touch of brightness to your table. This recipe combines the tangy zest of lemon with the rich creaminess of sour cream, topped with a sweet glaze for the perfect balance.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup powdered sugar
• 2 tbsp milk

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition.
5. Mix in 1/2 cup sour cream, 2 tbsp lemon zest, and 2 tbsp lemon juice until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, whisk together 1 cup powdered sugar and 2 tbsp milk to create the glaze.
9. Drizzle the glaze over the cooled cake before serving.

Fresh out of the oven, this cake boasts a moist crumb and a vibrant lemon flavor that’s accentuated by the sweet glaze. For an extra special touch, serve each slice with a dollop of whipped cream and a sprinkle of lemon zest.

Chocolate Sour Cream Bundt Cake

Savor the rich, moist texture of a Chocolate Sour Cream Bundt Cake, a dessert that combines the deep flavor of cocoa with the subtle tang of sour cream for a perfectly balanced treat. This guide will walk you through each step to ensure your cake turns out flawlessly.

Ingredients

– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 3/4 cup cocoa powder
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup sour cream
– 1 cup hot water

Instructions

1. Preheat your oven to 350°F and generously grease a 10-inch Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, sift together the cocoa powder, flour, baking soda, and salt.
5. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients.
6. Gradually mix in the hot water until the batter is smooth.
7. Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
9. For an extra glossy finish, dust with powdered sugar or drizzle with chocolate ganache before serving.
Now, enjoy the dense yet tender crumb of your Chocolate Sour Cream Bundt Cake, a dessert that’s as visually impressive as it is delicious. Serve it with a scoop of vanilla ice cream for a classic combination that never fails to delight.

Sour Cream Apple Cake with Caramel Drizzle

Gathering the right ingredients and following these steps will lead you to a delightful Sour Cream Apple Cake with Caramel Drizzle that’s perfect for any occasion. This guide will walk you through the process, ensuring a delicious outcome every time.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups peeled, diced apples
• 1/2 cup caramel sauce

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
4. Add 1 large egg and 1 tsp vanilla extract to the butter mixture, beating well after each addition.
5. Alternately add the flour mixture and 1/2 cup sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Fold in 1 1/2 cups peeled, diced apples until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 30-minute mark to avoid overbaking.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Drizzle 1/2 cup caramel sauce over the cooled cake before serving.

With its moist texture and the perfect balance of sweet and tart flavors, this cake is a crowd-pleaser. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry Sour Cream Cake

Delightfully moist and bursting with juicy blueberries, this Blueberry Sour Cream Cake is a perfect blend of tangy and sweet. Designed for beginners, this recipe walks you through each step to ensure a flawless bake every time.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup sour cream
• 1.5 cups fresh blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.25 tsp salt. Tip: Sifting the dry ingredients can prevent lumps in your batter.
3. In a large bowl, beat 0.5 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 0.5 cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Gently fold in 1.5 cups fresh blueberries. Tip: Tossing blueberries in a little flour helps prevent them from sinking to the bottom.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly tender with a slight tang from the sour cream, this cake is a crowd-pleaser. Serve it warm with a dollop of whipped cream or enjoy it as is for a simple, satisfying treat.

Sour Cream Banana Cake with Cream Cheese Frosting

Now, let’s dive into creating a moist and flavorful cake that combines the richness of sour cream with the natural sweetness of bananas, all topped with a smooth cream cheese frosting. This recipe is perfect for beginners, offering clear, step-by-step guidance to ensure success.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas
• 0.5 cup sour cream
• 8 oz cream cheese, softened
• 0.25 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Set aside.
3. In a large bowl, beat 0.5 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
5. Mix in 1 cup mashed ripe bananas and 0.5 cup sour cream until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to a dense cake.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to avoid overbaking.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat 8 oz cream cheese and 0.25 cup unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating until fluffy. Tip: Ensure the cream cheese and butter are at room temperature for a smooth frosting.
11. Spread the frosting evenly over the cooled cake.

Perfectly balanced in sweetness and texture, this cake offers a tender crumb with a creamy, tangy frosting. Serve it as a delightful dessert or a special breakfast treat with a cup of coffee.

Sour Cream Carrot Cake with Walnuts

Kickstart your baking journey with this delightful Sour Cream Carrot Cake with Walnuts, a perfect blend of moist texture and rich flavors that’s sure to impress. Follow these steps carefully to create a masterpiece that’s as enjoyable to make as it is to eat.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup sour cream
• 2 cups grated carrots
• 1 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt until well combined.
3. Add 4 large eggs, 1 cup vegetable oil, and 1/2 cup sour cream to the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender cake.
4. Fold in 2 cups grated carrots and 1 cup chopped walnuts until evenly distributed throughout the batter.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to prevent overbaking.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This step ensures the cake sets properly and is easier to slice.

Zesty and moist, this carrot cake boasts a perfect balance of sweetness and spice, with the walnuts adding a delightful crunch. Serve it as is or with a dollop of cream cheese frosting for an extra indulgent treat.

Sour Cream Coconut Cake

First, let’s dive into making a Sour Cream Coconut Cake that’s as delightful to make as it is to eat. This recipe combines the tangy richness of sour cream with the sweet, tropical flavor of coconut, creating a moist and fluffy cake that’s perfect for any occasion. Follow these steps carefully to ensure your cake turns out perfectly every time.

Ingredients

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup sour cream
– 1/2 cup coconut milk
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup shredded coconut

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Mix in the sour cream and coconut milk until well combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the shredded coconut gently to avoid overmixing.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Delightfully moist and rich, this Sour Cream Coconut Cake boasts a tender crumb and a perfect balance of flavors. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for an extra special touch.

Sour Cream Peach Cake with Vanilla Icing

Now, let’s dive into creating a delightful Sour Cream Peach Cake with Vanilla Icing, a perfect blend of tangy and sweet flavors that’s sure to impress. This recipe is designed for beginners, with each step carefully explained to ensure success.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup sour cream
• 2 cups peeled, diced peaches
• 1 cup powdered sugar
• 2 tbsp milk
• 0.5 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.25 tsp salt. Tip: Sifting the dry ingredients can help avoid lumps in the batter.
3. In a large bowl, beat 0.5 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 0.5 cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in 2 cups peeled, diced peaches. Tip: Coating the peaches in a little flour can prevent them from sinking to the bottom of the cake.
7. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, whisk together 1 cup powdered sugar, 2 tbsp milk, and 0.5 tsp vanilla extract to make the icing. Tip: For a thicker icing, add more powdered sugar a tablespoon at a time.
9. Drizzle the vanilla icing over the cooled cake.

Delight in the moist, tender crumb of this cake, with juicy peaches in every bite and a sweet vanilla icing that complements the sour cream’s tang. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Sour Cream Pumpkin Spice Cake

Here’s how to create a delightful Sour Cream Pumpkin Spice Cake that’s perfect for any occasion. This guide will walk you through each step, ensuring a moist and flavorful cake every time.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup sour cream
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, and 1/2 tsp salt. Tip: Sifting the dry ingredients can help avoid lumps in your batter.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition.
5. Mix in 1 cup pumpkin puree, 1/2 cup sour cream, and 1 tsp vanilla extract until combined. Tip: Ensure all ingredients are at room temperature for a smoother batter.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to a dense cake, so fold gently.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Sour Cream Pumpkin Spice Cake boasts a tender crumb and a rich, spiced flavor that’s perfectly balanced by the tanginess of the sour cream. Serve it dusted with powdered sugar or topped with a dollop of whipped cream for an extra special treat.

Sour Cream Red Velvet Cake

Kickstart your baking journey with this Sour Cream Red Velvet Cake, a classic dessert that combines the richness of cocoa with the tangy twist of sour cream, all layered with a creamy frosting for a show-stopping finish.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp cocoa powder
• 1 cup vegetable oil
• 1 cup sour cream
• 2 large eggs
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 2 tbsp cocoa powder.
3. Add 1 cup vegetable oil, 1 cup sour cream, 2 large eggs, 1 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar to the dry ingredients. Mix until just combined.
4. Gradually stir in 1/2 cup buttermilk until the batter is smooth. Tip: Do not overmix to ensure a tender crumb.
5. Divide the batter evenly between the prepared pans. Tip: Use a scale for accuracy to ensure even layers.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through for even baking.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Great for any occasion, this cake boasts a moist, velvety texture with a perfect balance of sweetness and tang. Serve it with a dollop of whipped cream or fresh berries for an extra touch of elegance.

Sour Cream Strawberry Shortcake

Perfect for summer gatherings, this Sour Cream Strawberry Shortcake combines fluffy cake layers with juicy strawberries and a rich sour cream topping for a dessert that’s both refreshing and indulgent.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup sour cream
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 3/4 cup whole milk, 1 large egg, and 1 tsp vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing to ensure a tender cake.
6. Transfer the batter to the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, prepare the topping by mixing 1 cup sour cream and 1/4 cup powdered sugar until smooth.
9. Once the cake has cooled, spread the sour cream mixture evenly over the top.
10. Arrange 2 cups sliced fresh strawberries on top of the sour cream layer.
11. Serve immediately, or refrigerate for up to 2 hours before serving for a firmer texture.

Delightfully moist and tender, this shortcake offers a perfect balance of sweetness and tang. For an extra touch, drizzle with honey or sprinkle with mint leaves before serving.

Sour Cream Vanilla Bean Cake

Sour cream vanilla bean cake is a delightful dessert that combines the rich tang of sour cream with the sweet, aromatic flavor of vanilla beans. Perfect for any occasion, this cake is surprisingly simple to make, even for beginners, and promises a moist, tender crumb that’s hard to resist.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1/2 vanilla bean, seeds scraped
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until well combined.
3. Add 1/4 cup sour cream, 1/2 vanilla bean seeds, 1 large egg, and 1/4 cup melted unsalted butter to the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender cake.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly balanced in flavor, this sour cream vanilla bean cake boasts a moist texture and a fragrant vanilla aroma. Serve it with a dollop of whipped cream and fresh berries for an extra special touch.

Sour Cream Zucchini Cake with Lemon Glaze

Here’s a delightful way to turn your garden’s zucchini bounty into a moist, flavorful cake that’s perfect for any occasion. This recipe combines the subtle earthiness of zucchini with the tangy richness of sour cream, all topped off with a bright lemon glaze.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 cups grated zucchini
• 1 tbsp lemon zest
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition.
5. Mix in 1/2 cup sour cream, then fold in 1 1/2 cups grated zucchini and 1 tbsp lemon zest.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, whisk together 1 cup powdered sugar and 2 tbsp fresh lemon juice to make the glaze.
9. Drizzle the glaze over the cooled cake before serving.

Best enjoyed fresh, this cake boasts a tender crumb and a perfect balance of sweet and tangy flavors. For an extra touch, serve with a dollop of whipped cream or a sprinkle of additional lemon zest.

Sour Cream Almond Cake with Amaretto Frosting

Every baker knows the joy of a perfectly moist cake, and this Sour Cream Almond Cake with Amaretto Frosting is no exception. It’s a delightful blend of nutty flavors and creamy textures, designed to impress at any gathering.

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup almond flour
• 1.5 tsp baking powder
• 0.25 tsp salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 0.5 cup sour cream
• 1 tsp almond extract
• 0.25 cup whole milk
• 2 cups powdered sugar
• 0.25 cup unsalted butter, softened
• 2 tbsp Amaretto liqueur
• 1 tbsp whole milk

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup almond flour, 1.5 tsp baking powder, and 0.25 tsp salt.
3. In a large bowl, beat 0.5 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition.
5. Mix in 0.5 cup sour cream and 1 tsp almond extract until combined.
6. Alternately add the dry ingredients and 0.25 cup whole milk to the butter mixture, beginning and ending with the dry ingredients.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat 2 cups powdered sugar, 0.25 cup unsalted butter, 2 tbsp Amaretto liqueur, and 1 tbsp whole milk until smooth and spreadable.
10. Frost the cooled cake and serve.

Best enjoyed with a cup of coffee, this cake boasts a tender crumb and a rich, almond-infused flavor. For an extra touch, garnish with sliced almonds or a drizzle of Amaretto before serving.

Sour Cream Cherry Cake with Chocolate Chips

Baking a delightful dessert doesn’t have to be complicated, especially when you’re making a Sour Cream Cherry Cake with Chocolate Chips. This recipe combines the tangy sweetness of cherries with the rich depth of chocolate, all nestled in a moist sour cream cake base. Follow these steps carefully to create a dessert that’s sure to impress.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup sour cream
• 1.5 cups cherries, pitted and halved
• 0.5 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.25 tsp salt. Tip: Sifting the dry ingredients can help avoid lumps in your batter.
3. In a large bowl, cream 0.5 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 0.5 cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Tip: Mix just until combined to keep the cake tender.
6. Gently fold in 1.5 cups cherries and 0.5 cup chocolate chips.
7. Pour the batter into the prepared pan and smooth the top. Tip: Distribute the cherries and chocolate chips evenly for a uniform taste in every bite.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Delight in the moist, tender crumb of this cake, where bursts of juicy cherries and melty chocolate chips create a perfect balance of flavors. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Sour Cream Hazelnut Cake with Nutella Frosting

Ready to dive into a baking adventure that combines the rich flavors of hazelnut and Nutella in a moist, sour cream-based cake? This recipe is perfect for those who love a balance of nutty and chocolatey tastes, with a texture that’s both tender and satisfying.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup hazelnut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup Nutella

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup hazelnut flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Tip: Sifting the dry ingredients ensures a smoother batter.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1/2 cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Do not overmix to keep the cake tender.
6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, spread 1/2 cup Nutella evenly over the top of the cake.

Just out of the oven, this cake boasts a moist crumb with a delicate hazelnut flavor, perfectly complemented by the creamy Nutella frosting. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Delightful as they are diverse, these 18 sour cream cake recipes promise moist, flavorful treats for any occasion. Whether you’re a baking novice or a seasoned pro, there’s something here to satisfy your sweet tooth. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos