Basic Sour Cream White Cake Recipes

THE WORLD'S FASTEST CHOCOLATE SOUR CREAM CAKE!! MAYBE THE BEST!

Steps:

• Add all ingredients at once. Mix until smooth, not too long
• Use greased and floured 8" square pan.
• Bake at 325 for 25-30 minutes.

WHITE CAKE RECIPE

Steps:

• Preheat oven to 350°F/180°C. Butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high, and line the bottoms with parchment paper.
• In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk. Set bowls aside.
• In a standing mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg whites and vanilla extract and beat until combined. With the mixer on low speed, add half of the flour mixture and beat until combined. Add milk mixture and beat until combined. Add the other half of the flour mixture and beat just until combined. Do not over mix - the less you mix, the lighter the cake will be.
• Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
• Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add the rest of the ingredients and beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
• Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.

WHITE CAKE RECIPE

Steps:

• Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans with non-stick spray, and line them with circles cut from parchment.
• Place the flour, sugar, baking soda, and salt in a large mixing bowl, and whisk to combine.
• Place the sour cream, oil, egg whites, and almond extract in another bowl, and whisk to combine.
• Add the sour cream mixture to the flour mixture, and mix on medium speed for about 1 minute, to aerate the batter and build the cake's structure.
• Divide the batter equally between the 3 prepared pans, and rap each one sharply on the counter to eliminate any large air bubbles.
• Bake the cakes for 30 to 40 minutes, or until a toothpick inserted in the thickest part comes out clean.
• Cool completely before frosting.

SOUR CREAM WHITE CAKE

Steps:

• Step 1: Place rack in center of oven and preheat the oven to 350 F. Generously grease a 13-by-9-inch baking pan with solid vegetable shortening, then dust with flour. Shake out excess flour and set pan aside.
• Step 2: To a large mixing bowl, add 1 package (18.25 ounces) plain white cake mix, 1 cup sour cream, 1/2 cup vegetable oil, 3 large eggs and 1 teaspoon pure vanilla extract. With an electric mixer on low speed, blend for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again as needed. The batter should look well-combined and thickened.
• Step 3: Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Place pan in oven. Bake the cake until it is light brown and springs back when lightly pressed with your finger, about 35 to 40 minutes.
• Step 4: Remove pan from oven and place on wire rack to cool for 20 minutes. Run a dinner knife around the edge of the cake and invert it onto the rack, then invert it again onto another rack so that it is right side up. Allow cake to cool completely, 30 minutes. Frost as desired.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

SOUR CREAM CAKE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
• In a large mixing bowl, add flour, baking powder, sugar and salt. In a separate bowl, add oil, vanilla and egg. Beat briefly with fork just to break up the egg yolk.
• Add to dry ingredients along with the sour cream and stir to combine. The cake batter will be very thick (see photo below) - this is ok.
• Transfer cake batter to your cake pan and gently smooth the top. Bake cake for approximately 35-40 minutes or until a skewer inserted in the middle comes out clean.
• Leave cake to cool slightly before carefully removing from cake pan and leaving on a wire rack to cool completely.
• To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until smooth and creamy. Add vanilla and sugar and beat slowly until it starts to come together. Add sour cream and continue to beat until smooth.
• Cover top of cake with sour cream frosting and serve.

BASIC SOUR CREAM WHITE CAKE

Steps:

• Preheat oven to 350.
• Generously grease and flour a 13 x 9 inch baking pan.
• Place cake mix, sour cream, oil, eggs, and vanilla in mixing bowl.
• Blend with mixer on low speed for 1 minute.
• Stop machine, scrape down sides of bowl.
• Increase mixer speed to medium and beat 2 minutes more.
• Scrape down sides again if needed. The batter should look well combined and thickened.
• Pour the batter into the prepared pan.
• Place pan in oven.
• Bake the cake until it is light brown and springs back when lightly pressed with your finger, 35-40 minutes.
• Remove pan from oven and place on wire rack to cool for 20 minutes.
• Run a dinner knife around edge of cake and invert it onto wire rack.
• Allow cake to cool completely, 30 minutes.
• Frost as desired.

WASC CAKE RECIPE

Steps:

• The instructions for this cake are super easy. Basically, put all the ingredients into a bowl and mix it on medium speed for 2 minutes! Voila! Cake batter is ready. Pour batter into two prepared 8" pans and bake at 350ºF for 30-40 minutes or until a toothpick inserted comes out clean. It's ok to bake your cakes for longer if you're using larger pans.

SOUR CREAM BUNDT CAKE

Steps:

• Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.

9 X 13 SOUR CREAM COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix cake mix with eggs and oil; add sour cream and cream of coconut and stir.
• Pour into a greased 13 x 9 inch baking dish.
• Bake for 30-40 minutes or until a toothpick comes out clean from the center of the cake.
• Cream softened cream cheese and sugar. Add milk and vanilla and stir until creamy.
• Frost cooled cake. Sprinkle with coconut push lightly so that it sticks to the frosting.

FAVORITE WHITE LAYER CAKE

Steps:

• Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
• First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Decorate top of cake with sprinkles, if desired. Slice, serve, enjoy!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

WHITE ALMOND SOUR CREAM CAKE~ A SCRATCH RECIPE

Steps:

• Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE
• In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
• Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
• Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
• It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes -- the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.
• Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter

WHITE CAKE RECIPE

Steps:

• Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
• Combine milk, oil and extracts and set aside
• Combine your flour, baking powder and salt and set aside
• Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
• Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
• Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
• Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
• Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
• Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
• Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust

EASY WHITE SOUR CREAM CAKE

Steps:

• Preheat oven to 325 degrees. Grease or spray your pans.
• Put the dry ingredients in a bowl and whisk together.
• In another bowl, mix the remaining ingredients, then pour onto the dry ingredients.
• Beat on medium about two minutes. Scrape down the sides of the bowl, then beat for another minute.
• Pour into greased pans.
• Bake at 325 degrees for about 40 - 50 minutes. Cakes are done when a toothpick inserted into the middle comes out with a few moist crumbs on it, but no liquid batter.
• Set cake pans on wire rack to cool for 10 minutes, then turn out of the pans onto the wire racks to cool completely before adding buttercream.