
Sour Cream Cake – Core Recipe
A fluffy, buttery, classic sponge cake which lends itself to a range of different recipes. All mixed in one bowl in less than a minute, this recipe can be used for loaf cakes, slices, sandwich cakes and also streusel cakes, to name just a few. I call it ‘Sour Cream Cake’ to differentiate from my other core recipe cakes and also because it has a generous quantity of sour cream (or yoghurt) in the cake batter. This guarantees a moist and soft crumb each and every bake.
Recipes on this site using this cake recipe as a base:
- Lamingtons
- Lemon and Rosemary Drizzle Cake
- Welsh Shearing Cake (or Cacen Gneifo) with Caraway Seeds
- Lemon Drizzle Cake
- Pineapple Upside Down Cake
- Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting
- Lemon Drizzle Slice with a Crunchy Sugary Top
- Lemon and Dubonnet Drizzle Cake
- Chocolate Fudge Cake
- Coffee Cake Slice with Coffee Buttercream and Chocolate Curls
- Coffee Drizzle Slice with Baileys Irish Cream
- Cinnamon Swirl Vanilla Slice
- Maple Roast Apricot and Almond Streusel Cake
- Pink Grapefruit Drizzle Cake
- Blueberry Streusel Cake (or Blueberry Buckle)
- Mocha Drizzle Cake
- Chocolate Orange Drizzle
Mocha Drizzle Cake Chocolate Orange Drizzle
How to make Sour Cream Cake – Core Recipe
Collect all your ingredients together:
- unsalted butter, at room temperature
- caster sugar
- eggs
- plain/all-purpose flour
- cornflour
- baking powder
- bicarbonate of soda
- vanilla extract
- fine salt
- sour cream or natural yoghurt
Now make this wonderful cake:
- It is important that the butter is at room temperature and soft enough to beat. If it is a little hard, beat it with a whisk before adding the other ingredients. If it is already quite soft, you do not need to do this.
- Measure all the remaining ingredients into the mixing bowl with the butter. I place my mixing bowl on top my scales and weigh everything in directly.
- Use an electric whisk to beat until combined. This should take less than a minute. All done.
- Tip into your lined baking tin and level the surface.
- Bake in a preheated oven until cooked.
- 20cm/8in square tin – around 40 minutes
- 900g/2lb loaf tin – around 50 – 60 minutes
- deep 20cm/8in round tin – 50 – 60 minutes
- 2 x 20cm/8in round tins – 35 – 30 minutes
- It is cooked when:
- the centre feels springy when lightly touched with your finger and no imprint remains
- a toothpick inserted into the centre of the cake comes out clean
- the cake is beginning to come away from the sides of the tin/dish.
- Leave to cool in the tin for 5 minutes and then transfer to a cooling rack.
Ingredients 1 Beat butter 2 Remaining ingredients 3 Beat 4 20cm sq baking tin 5, 6 Bake and cool 4 Loaf tin 5 Bake 4 Round deep tin 5 Bake 4 2 x 20cm tins 5 Bake
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Sour Cream Cake – Core Recipe
A fluffy, buttery, classic sponge cake which lends itself to a range of different recipes. All mixed in one bowl in less than a minute, this recipe can be used for loaf cakes, slices, sandwich cakes and also streusel cakes, to name just a few. I call it ‘Sour Cream Cake’ to differentiate from my other core recipe cakes and also because it has a generous quantity of sour cream (or yoghurt) in the cake batter. This guarantees a moist and soft crumb each and every bake.
Ingredients
- 130g unsalted butter, at room temperature
- 130g caster sugar
- 2 eggs
- 160g plain/all-purpose flour
- 20g cornflour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of/baking soda
- 1 teaspoon vanilla extract or paste
- ¼ teaspoon fine salt
- 100g sour cream (or natural yoghurt)
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to 180°C/350°F/Gas 4 (fan 160°C) and grease and line your selected cake tin.
-
Make the cake: it is important that the butter is at room temperature and soft enough to beat. If it is a little hard, beat it with a whisk before adding the other ingredients. If it is already quite soft, you do not need to do this.
-
Measure the remaining ingredients into the mixing bowl with the butter. I place my mixing bowl on top my scales and weigh everything in directly.
-
Use an electric whisk to beat until combined. This should take less than a minute. All done.
-
Tip into your lined baking tin(s) and level the surface.
-
Bake in a preheated oven until cooked.
– 20cm/8in square tin – around 40 – 50 minutes
– 900g/2lb loaf tin – around 45 – 50 minutes
– 450g/1lb loaf tin – around 35 – 40 minutes
– deep 20cm/8in round tin – around 50 – 60 minutes
– 2 x 20cm/8in round tins – around 25 – 35 minutes
-
It is cooked when:
– the centre feels springy when lightly touched with your finger and no imprint remains
– a toothpick inserted into the centre of the cake comes out clean
– the cake is beginning to come away from the sides of the tin/dish.
-
Leave to cool in the tin for 5 minutes and then transfer to a cooling rack.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- mixing bowl and electric whisk
- baking tins
Recipes on this site using this recipe as a base:
- Lamingtons
- Lemon and Rosemary Drizzle Cake
- Welsh Shearing Cake (or Cacen Gneifo) with Caraway Seeds
- Lemon Drizzle Cake
- Pineapple Upside Down Cake
- Biscoff Slice with Brown Butter, Cream Cheese, Biscoff Frosting
- Lemon Drizzle Slice with a Crunchy Sugary Top
- Lemon and Dubonnet Drizzle Cake
- Chocolate Fudge Cake
- Coffee Cake Slice with Coffee Buttercream and Chocolate Curls
- Coffee Drizzle Slice with Baileys Irish Cream
- Cinnamon Swirl Vanilla Slice
- Pink Grapefruit Drizzle Cake
- Blueberry Streusel Cake (or Blueberry Buckle)
You May Also Like

Toblerone Brownies with Almonds and Honey (Gluten Free)
11th January 2021
Chocolate Sponge Cake and Happy Birthday Captain Tom!
30th April 2020