This delicious and easy sour cream cake is a perfect treat for any occasion. It’s quick to make, super moist, and topped with a creamy sour cream frosting. With just a few common ingredients, this simple cake is sure to impress your friends and family.
Ingredients Needed:
Sour cream cake:
- 210g (1 ½ cups) plain flour
- 2 tsp baking powder
- 150g (¾ cup) caster sugar
- ¼ tsp salt
- 120ml (½ cup) vegetable oil
- 2 tsp vanilla extract
- 1 large egg
- 240ml (1 cup) full-fat sour cream
Sour Cream Frosting :
- 115g (½ cup or 1 stick) butter
- 1 tsp vanilla extract
- 375g (3 cups) icing sugar
- 60ml (¼ cup) full-fat sour cream
How To Make Sour Cream Cake Recipe:
- Preheat the Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- Mix the Dry Ingredients: In a large mixing bowl, combine 210g plain flour, 2 tsp baking powder, 150g sugar, and ¼ tsp salt.
- Whisk Wet Ingredients: In a separate bowl, whisk together 120ml vegetable oil, 2 tsp vanilla extract, and 1 large egg until the egg yolk is broken.
- Combine Wet & Dry Ingredients: Add the wet mixture to the dry ingredients, then stir in 240ml sour cream. The batter will be thick—this is fine.
- Bake the Cake: Transfer the batter to the prepared cake pan and smooth the top. Bake for about 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for a few minutes, then remove from the pan and transfer to a wire rack to cool completely.
- Make the Frosting: Beat 115g butter in a mixing bowl for 2 minutes until creamy. Add 1 tsp vanilla extract and 375g sifted icing sugar, mixing slowly until combined. Then add 60ml sour cream and beat until smooth.
- Frost the Cake: Once the cake has cooled, spread the sour cream frosting over the top and serve!
Recipe Tips:
- Don’t Overmix the Batter: Stir the ingredients until just combined. Overmixing can make the cake dense instead of light and fluffy.
- Check for Doneness: Since ovens vary, use a skewer to test the center of the cake. If it comes out clean, the cake is done.
- Let the Cake Cool Completely: Make sure the cake is fully cooled before frosting. This prevents the frosting from melting off the cake.
- Make It Your Own: Add a twist by incorporating berries, nuts, or a dash of lemon zest into the batter for extra flavor and texture.
How To Store Leftovers?
- Refrigerate: Let the cake cool down to room temperature first. Afterward, cover it with plastic wrap or store it in an airtight container in the fridge for 3-4 days.
- Freeze: Wrap the cake tightly in plastic wrap, then foil. Store in the freezer for up to 2 months. To serve, let it thaw at room temperature for a few hours.
Nutrition Facts:
- Calories: 310kcal
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 280mg
- Potassium: 120mg
- Total Carbohydrate: 41g
- Dietary Fiber: 0g
- Sugars: 22g
- Protein: 3g
Try More Nigella Lawson Recipes:
Nigella Sour Cream Cake Recipe
Description
This delicious and easy sour cream cake is a perfect treat for any occasion. It’s quick to make, super moist, and topped with a creamy sour cream frosting. With just a few common ingredients, this simple cake is sure to impress your friends and family.
Ingredients
Sour cream cake:
Sour Cream Frosting :
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- Mix the Dry Ingredients: In a large mixing bowl, combine 210g plain flour, 2 tsp baking powder, 150g sugar, and ¼ tsp salt.
- Whisk Wet Ingredients: In a separate bowl, whisk together 120ml vegetable oil, 2 tsp vanilla extract, and 1 large egg until the egg yolk is broken.
- Combine Wet & Dry Ingredients: Add the wet mixture to the dry ingredients, then stir in 240ml sour cream. The batter will be thick—this is fine.
- Bake the Cake: Transfer the batter to the prepared cake pan and smooth the top. Bake for about 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for a few minutes, then remove from the pan and transfer to a wire rack to cool completely.
- Make the Frosting: Beat 115g butter in a mixing bowl for 2 minutes until creamy. Add 1 tsp vanilla extract and 375g sifted icing sugar, mixing slowly until combined. Then add 60ml sour cream and beat until smooth.
- Frost the Cake: Once the cake has cooled, spread the sour cream frosting over the top and serve!
Notes
- Don’t Overmix the Batter: Stir the ingredients until just combined. Overmixing can make the cake dense instead of light and fluffy.
- Check for Doneness: Since ovens vary, use a skewer to test the center of the cake. If it comes out clean, the cake is done.
- Let the Cake Cool Completely: Make sure the cake is fully cooled before frosting. This prevents the frosting from melting off the cake.
- Make It Your Own: Add a twist by incorporating berries, nuts, or a dash of lemon zest into the batter for extra flavor and texture.
Nigella Sour Cream Cake Recipe