Sour Cream White Cake
Indulge in the tender crumb and rich flavor of a classic Sour Cream White Cake—an elegant treat that’s as versatile as it is delicious! This moist and fluffy cake marries the tangy richness of sour cream with the lightness of whipped egg whites, creating a perfectly balanced dessert that melts in your mouth. Enhanced by a touch of vanilla and the subtle sweetness of granulated sugar, this recipe delivers a homemade cake that’s ideal for special occasions or everyday indulgence. With simple pantry staples and easy-to-follow steps, you can whip up this stunning white cake in just under an hour, making it a go-to for birthdays, weddings, or even as a simple afternoon treat. Top it with your favorite frosting or enjoy it plain for a timeless, crowd-pleasing dessert. Perfectly tender, subtly sweet, and endlessly customizable—this Sour Cream White Cake is sure to become a cherished favorite.
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Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 6 large Egg whites
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.5 cup Whole milk
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 4
Gradually add the egg whites into the butter-sugar mixture, one at a time, beating well after each addition.
Step 5
Mix in the vanilla extract until combined.
Step 6
On low speed, alternately add the dry ingredients and the wet ingredients (sour cream and milk) to the butter mixture, starting and ending with the dry ingredients. Mix just until combined and smooth, avoiding overmixing.
Step 7
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 9
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then run a knife around the edges, turn them out onto a wire rack, and let them cool completely before frosting or serving.
Nutrition Facts
| Serving size | (1509.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4988.7 |
| Total Fat 244.9g | 0% |
| Saturated Fat 154.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 646.3mg | 0% |
| Sodium 2870.5mg | 0% |
| Total Carbohydrate 661.1g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 424.5g | |
| Protein 65.8g | 0% |
| Vitamin D 170.3IU | 0% |
| Calcium 561.8mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 895.3mg | 0% |
Source of Calories