Decadent sour cream butter cake is the tall, tender cake I bake when plain yellow cake won't cut it. Egg yolks, full-fat sour cream, and plenty of softened butter give the crumb a rich, velvety texture. Sifted cake flour keeps it delicate all the way through.
Get ready to fall in love with the most decadent, velvety cake you’ve ever baked! This Sour Cream Butter Cake isn’t just a dessert; it’s an experience. The sour cream works its magic, creating an unbelievably moist and tender crumb with a subtle, delightful tang that perfectly balances the rich, buttery flavor. It’s a simple, elegant cake that stands beautifully on its own or serves as the perfect canvas for your favorite frosting. Let’s bake a slice of heaven!
Ingredients
• 4 large egg yolks
• 2/3 cup / 160g (5.6 oz) full-fat sour cream, room temperature
• 1 1/2 tsp / 7.5ml vanilla extract
• 2 cups / 240g (8.5 oz) cake flour, sifted
• 1 cup / 200g (7.1 oz) granulated sugar
• 1/2 tsp / 2g (0.07 oz) baking powder
• 1/2 tsp / 2.5g (0.09 oz) baking soda
• 1/2 tsp / 3g salt
• 1 1/2 sticks / 6 oz / 170g unsalted butter, softened to room temperature
Instructions
1. Preheat your oven to 350°F / 175°C. Grease a 9-inch cake pan, dust it with flour, and line the bottom with a circle of parchment or waxed paper.
2. In a small bowl, whisk together the egg yolks, 1/4 cup (960 ml) of the sour cream, and the vanilla extract until combined. Set aside.
3. In a large separate bowl, add the sifted cake flour, sugar, baking powder, baking soda, and salt. Whisk vigorously for 30 seconds to combine and aerate the mixture.
4. Add the softened butter and the remaining sour cream to the dry . Mix on low speed with an electric mixer until the flour is completely moistened and the mixture resembles coarse crumbs.
5. Add the egg yolk mixture to the batter in three separate additions, mixing well on medium speed for about 20-30 seconds after each addition until the batter is smooth and creamy. Scrape down the sides of the bowl as needed.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake in the middle of the oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Begin checking for doneness around the 25-minute mark.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information
• Per slice (Serves 12) | Cost per slice: $0.84
• Calories: 292
• Fat: 15g
• Carbohydrates: 35g
• Protein: 3g
• Fiber: 1g
• Sugar: 17g
• Sodium: 156mg
Pro Tips
• For the most tender crumb, ensure your butter, eggs, and sour cream are all at room temperature before you begin. This helps them emulsify into a smooth batter.
• Sifting the cake flour is a non-negotiable step. It aerates the flour and removes lumps, resulting in a lighter, finer-textured cake.
• Be careful not to overmix the batter once the wet and dry are combined. Mix only until the are incorporated to avoid developing too much gluten, which can make the cake tough.
• To create a stunning layer cake, carefully slice the cooled cake in half horizontally. Frost the bottom layer, place the top layer on, and then frost the entire cake. Chill briefly to set the frosting.
FAQ
Q: Is this sour cream butter cake recipe vegetarian
A: Yes, this recipe is 100% lacto-ovo vegetarian. It contains dairy (butter, sour cream) and eggs but is completely free from any meat, poultry, or fish products, making it a perfect decadent treat for vegetarians.
Q: Can I make this vegetarian butter cake vegan
A: To adapt this recipe for a vegan diet, you can make a few substitutions. Use a high-quality, block-style vegan butter in place of dairy butter and a full-fat vegan sour cream alternative. For the 4 egg yolks, you can try a commercial powdered egg replacer or 1/2 cup (480 ml) of unsweetened applesauce, though be aware this will create a slightly denser crumb than the original.
Q: What are some vegetarian-friendly frosting or topping ideas
A: This cake is a wonderful canvas for many vegetarian toppings. A classic vanilla buttercream or a tangy cream cheese frosting are excellent choices. For a simpler option, a light dusting of powdered sugar, a fresh berry compote, or a simple lemon glaze all pair beautifully with the rich, buttery flavor of the cake.
Q: How should I store this vegetarian cake to keep it fresh
A: To keep your Sour Cream Butter Cake moist and delicious, store it in an airtight container at room temperature for up to 3 days. If you’ve frosted it with a cream cheese or dairy-based frosting, it’s best to store it in an airtight container in the refrigerator for up to 5 days.
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Decadent Sour Cream Butter Cake
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Grease a 9-inch cake pan, dust it with flour, and line the bottom with a circle of parchment or waxed paper.
- In a small bowl, whisk together the egg yolks, 1/4 cup (960 ml) of the sour cream, and the vanilla extract until combined.
- Set aside.
- In a large separate bowl, add the sifted cake flour, sugar, baking powder, baking soda, and salt.
- Whisk vigorously for 30 seconds to combine and aerate the mixture.
- Add the softened butter and the remaining sour cream to the dry .
- Mix on low speed with an electric mixer until the flour is completely moistened and the mixture resembles coarse crumbs.
- Add the egg yolk mixture to the batter in three separate additions, mixing well on medium speed for about 20-30 seconds after each addition until the batter is smooth and creamy. Scrape down the sides of the bowl as needed.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake in the middle of the oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Begin checking for doneness around the 25-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
