White Sour Cream Cake

White Sour Cream Cake is rich, moist, delicious and easy to make. The egg whites add lightness and the sour cream allows it to keep the depth and richness.

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Light & Moist White Cake

Planning

  • Prep Time:

    20 minutes

  • Bake/Cook Time:

    25-30 minutes

  • Chill/Set Time:

    1 hour

  • Servings:

    12 (This recipe is for 1 large cake or two 9" layers. To make a towering cake multiply this recipe.

Preparation

  • Materials

    Stand mixer with paddle, whisk, and mixing bowl
    Hand mixer with whisk
    Spatulas
    Scale and measuring cup or bowl

  • Prep

    Separate the eggs and set the egg whites on the counter an hour prior to bring to room temperature. Refrigerate the egg yolks.
    Set the butter and sour cream and buttermilk out on the counter to bring to room temp.
    Wet Ingredients: Mix the extracts into the sour cream and buttermilk together.
    Dry Ingredients: Sift together: cake flour, baking powder, baking soda, and salt.
    Preheat the oven to 350F
    Prepare two 9” cake pans with grease and parchment paper

  • Oven/Stove

    350F for 25-30 minutes

  • Shopping List

    Cake Flour (T45)
    Baking Powder
    Baking Soda
    Sea Salt
    Cream of Tarter
    Granulated Sugar
    Confectioner's Sugar
    Egg Whites, large
    Butter, unsalted
    Sour Cream
    Buttermilk
    Vanilla Extract
    Almond Extract

Ingredients & Steps

  • Ingredients

    Cake Flour (T45) 2.5 cups (295g)
    Baking Powder 2 tsp
    Baking Soda 1.2 tsp
    Sea Salt 1 tsp
    Cream of Tarter ½ tsp
    Granulated Sugar 1 3/4 cups (350g)
    Confectioner's Sugar 1/4 C
    Egg Whites, large X 5 (150g)
    Butter, unsalted 3/4 cup (12 Tbsp; 170g)
    Sour Cream 1/2 cup (120g)
    Buttermilk 1 cup (240ml)
    Vanilla Extract 1 tbsp
    Almond Extract 1 tbsp

  • Steps

    STEP 1: CREAM THE BUTTER
    Cream the butter and sugar in the stand mixer with the paddle on medium high about 3 minutes until the sugar is dissolved and the butter is light and fluffy.

    STEP 2: WHIP THE EGG WHITES
    Whip the egg whites with the hand mixer in a separate bowl. Add the cream of tartar as it becomes foamy and as it thickens add the confectioner’s sugar a little at a time. Whip it to a soft peak. Set aside.

    STEP 3: ADD ALTERNATING WET & DRY INGREDIENTS
    With the stand mixer on low, add the wet and dry ingredients in portions little by little. Mix just enough to incorporate without any lumps - do not overmix.

    STEP 4: FOLD IN THE EGG WHITES
    Fold the egg whites into the mixture using a large silicone spatula.

    STEP 5: POUR INTO CAKE PANS
    Pour the batter into the prepared cake pans. Make sure contents are even and level.

    STEP 6: BAKE
    Bake at 350F for 25-30 minutes until a toothpick insert into the center comes out clean.

    STEP 7: COOL
    Turn off the oven and open the door. Slide the racks out a bit and let the cakes set there for 30 minutes. Then remove the cake pans to a cooling rack on the countertop. All them to set an cool completely to room temp - about 1 hour.

    Now you can put them in the refrigerator to chill a bit more - about 30 minutes, then take them out of the refrigerator and remove the cakes from the cake pans. Gently brush off any crumbs.

    Now you are ready to crumb coat and frost them.

Notes

Make sure the cake is a little cool before you crumb coat it. Chill it again after to crumb coat to make sure that coating holds. Then you can frost and decorate.

A white cake like this pairs nicely with a light vanilla buttercream frosting, a meringue frosting like a 7-minute frosting. You can also add a little almond extract to the frosting.

Since it pairs so nicely with fruits you can fill with fruit compote or curd, and garnish with fresh berries and citrus slices, or almond slices.

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