Sour Cream Cake Recipe: The Moistest, Most Tender Cake You’ll Ever Make
Why You’ll Love This Sour Cream Cake
Craving a cake that’s incredibly moist, perfectly tender, and absolutely foolproof? This sour cream cake is your answer! Whether you’re a baking beginner or just need a reliable go-to recipe, this cake delivers every single time. The secret ingredient—sour cream—creates an amazingly rich texture that stays fresh for days. Plus, it’s versatile enough to dress up for special occasions or enjoy as a simple afternoon treat with coffee.
The best part? You probably have most ingredients in your pantry right now, and the mixing method is so straightforward that even kids can help. No fancy techniques, no temperamental ingredients—just pure, delicious cake that’ll have everyone asking for the recipe.
Quick Info Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 45 mins | 1 hour | 12 | Easy |
What You’ll Need
For the Cake:
- 2 cups all-purpose flour – sifted for best results
- 1¾ cups granulated sugar – creates the perfect sweetness
- 1 cup sour cream – the star ingredient for moisture
- ½ cup unsalted butter – softened to room temperature
- 3 large eggs – room temperature works best
- 1½ teaspoons vanilla extract – pure vanilla preferred
- 1 teaspoon baking soda – for proper rise
- ½ teaspoon salt – enhances all the flavors
- 1 cup hot water – yes, hot water makes it extra moist!
For Simple Glaze (Optional):
- 1½ cups powdered sugar – sifted
- 3-4 tablespoons milk – whole milk or heavy cream
- 1 teaspoon vanilla extract
Substitutions:
- Sour cream → Greek yogurt (same amount, slightly tangier)
- Butter → Vegetable oil (¾ cup, makes it even moister)
- Hot water → Hot coffee (for subtle chocolate-like depth)
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 9-inch round pans with butter, then dust lightly with flour. This prevents sticking and ensures easy removal.
- Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking soda, and salt. Make sure there are no lumps—sifting the flour beforehand really helps here.
- Cream butter and add eggs. In another large bowl, beat the softened butter until light and fluffy (about 2-3 minutes with an electric mixer). Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Pro Tip: Room temperature ingredients blend much easier and create a smoother batter. Take eggs and sour cream out 30 minutes before baking!
- Alternate wet and dry ingredients. Add the flour mixture to the butter mixture in three additions, alternating with the sour cream in two additions. Start and end with flour mixture. Mix just until combined—overmixing creates tough cake.
- Add the hot water slowly. With the mixer on low speed, gradually pour in the hot water. The batter will look thin—this is exactly what you want! This creates the incredibly moist texture.
- Pour and bake. Divide batter evenly between prepared pans. Bake for 40-45 minutes (or 25-30 minutes for round pans) until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely. Let cake cool in the pan for 10 minutes, then turn out onto wire racks. Wait until completely cool before glazing—warm cake will make the glaze too thin.
Don’t Rush the Cooling: Patience here makes all the difference. A properly cooled cake holds its shape and accepts glaze beautifully.
How to Serve
This sour cream cake is delicious on its own, but here are some wonderful serving ideas:
Simple Elegance: Dust with powdered sugar and serve with fresh berries and whipped cream.
Classic Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake for a bakery-style finish.
Seasonal Twists: Top with cinnamon and sugar in fall, or add lemon zest to the glaze for spring freshness.
Perfect Pairings: Serve alongside vanilla ice cream, fresh strawberries, or a hot cup of coffee. The cake’s tender crumb makes it ideal for dunking!
Expert Tips for Success
Storage: Store covered at room temperature for up to 4 days, or wrap tightly and freeze for up to 3 months. The sour cream keeps it incredibly moist even after several days.
Make It Your Own: Add ½ cup mini chocolate chips, fresh blueberries, or a tablespoon of lemon zest to the batter for fun variations.
Bundt Pan Option: This recipe works beautifully in a greased and floured bundt pan. Bake for 50-60 minutes and check with a long skewer.
Mixing Method Matters: Don’t overbeat once you add the flour—this develops gluten and creates a tough texture. Mix just until the flour disappears.
Temperature Check: Your cake is done when it springs back lightly when touched in the center and just starts pulling away from the sides of the pan.
Altitude Adjustments: If you’re above 3,000 feet, reduce sugar by 2 tablespoons and increase flour by 1-2 tablespoons for best results.
Common Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld together. Bake it up to 2 days ahead and store covered. Add glaze just before serving if desired.
What if I don’t have sour cream?
Greek yogurt works perfectly as a 1:1 substitute. You can also make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of heavy cream—let it sit for 5 minutes until it thickens.
Why does the batter look so thin?
That thin batter is exactly what creates this cake’s amazing moisture! The hot water and sour cream combination makes a looser batter than typical cakes, but it bakes up perfectly tender.
Can I use this recipe for cupcakes?
Yes! Fill cupcake liners about ⅔ full and bake at 350°F for 18-22 minutes. This recipe makes about 24 standard cupcakes.
How do I know when it’s perfectly done?
Look for three signs: the cake springs back when lightly touched, a toothpick comes out with just a few moist crumbs (not wet batter), and the edges just start pulling away from the pan sides.
Final Thoughts
This sour cream cake recipe is truly a keeper—the kind you’ll find yourself making again and again for birthdays, potlucks, and quiet Sunday afternoons. Its foolproof nature makes it perfect for beginner bakers, while the incredible results satisfy even the most experienced home cooks.
The beauty lies in its simplicity and reliability. No finicky techniques, no expensive ingredients, just honest-to-goodness delicious cake that brings people together. Once you taste that first bite—so moist, so tender, so perfectly sweet—you’ll understand why this recipe has been passed down through generations of home bakers.
Ready to create some kitchen magic? Grab your mixing bowls and get started! Don’t forget to share a photo of your beautiful creation—there’s nothing quite like the pride of a perfectly baked homemade cake. Happy baking!
