Sour Cream Cake

Can you bake with Sour Cream

Sour cream might not be the most common cake ingredient but it is a great addition to some types of batter or dough. It works similarly to the yogurt in the Moist Marble Cake or the buttermilk in the Lemon Chocolate Cake: makes the texture of the cakes softer. 

But it also contains more fat which will bring extra moisture and fluffiness to your baked dessert.

I've baked cakes for over 25 years and I can say with certainty that yogurt and sour cream are among my favorite ingredients for cake batter!

Why is this recipe good

This Sour Cream Cake is exactly the recipe you need when you are looking for a quick and easy baked dessert with a great taste. 

• It is fluffy and soft
• It is delicious
• The chocolate chunks in the batter will give a nice contrast to the fluffy texture
• It is easy to make and you don’t even need a mixer.
• It is a perfect dessert for newbies in the kitchen
• The recipe calls for simple ingredients

Recipe ingredients

You need mostly basic kitchen staples for this recipe:

• eggs
• sour cream: gives extra moisture and soft texture to the cake batter
• olive oil: in fact any liquid oil will do but I prefer EVO oil due to its health benefits
• sugar: white or brown, both are fine
• all-purpose flour or cake flour, which helps for a lighter texture
• baking powder
• vanilla extract
• chocolate chips or chunks: I prefer to chop a chocolate block into chunks because of the extra flavor brought to the dough by the small chocolate pieces 

Tips for success

This recipe is one of the easiest possible, however like with any other bundt cake, you need to follow a few simple tips for success:

• Make sure you mix very well your flour and your baking powder. Ideally sift them together before starting to make the cake.
• Add the flour mixture to the batter very carefully so that no lumps remain. Use a rubber spatula to fold the flour into the wet ingredients. It is important to make sure that the baking powder is evenly distributed throughout the batter so the cake will raise evenly.
• Don’t overbeat the batter after the flour is added! 
• Grease and flour very well your cake pan. To do that I normally pour 2 tablespoon oil and 1 tablespoon flour inside the pan. Then with a kitchen brush I make sure every nook and cranny of the inside of the pan is greased. 
• Remove the cake from the pan only after it reaches room temperature. If you try to remove it when it is still hot, you may end up with a broken bundt cake.

If you need a substitute for sour cream in the recipe, you can use greek yogurt which will give you a similar result for fluffy texture.

Sugar can be substituted by any kind of granulated sweetener: coconut sugar, dark brown sugar or erythritol. Beware that the color and the taste may change.

You can also substitute half of the all-purpose flour by whole grain flour.

Lastly you can choose any chocolate here: dark, white or milk goes well and gives a different texture and extra decadence to this wonderful bundt.

How to store

Keep the Sour Cream Cake covered or sliced in airtight containers for 2-3 days at room temperature. 

You can also store it in the fridge for up to 4 days. In this case it might be nice warming up the leftovers slightly before serving them.

This cake can be frozen for up to 2 months in airtight containers.

I am sure you would love this delicious and easy bundt cake with soft texture and crunchy chocolate!

Let me know in the comments what you think of it. I would be glad to know how it went if you’ve made it!