Make Ahead
Bette's Best Sour Cream Cake
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36 Reviews
Charleen
November 20, 2020
Since I almost ate the picture, this is definitly on the top of my to-do list.
Hiromi M.
January 28, 2018
Has anyone made this with less sugar? I usually half sugar amount in most recipes I use since it is usually way too sweet.
AntoniaJames
January 28, 2018
I tried reducing the sugar rather significantly once, by almost half, and the cake didn't turn out very well. Please see this article by a trusted, experienced baker who writes for the King Arthur Flour company https://blog.kingarthurflour.com/2017/04/26/reduce-sugar-in-cake/ which suggests that for a "creamed" cake like, you can reduce the sugar by 25%, no more. I hope this helps. And if you try it, please let us know how it turns out. Thank you, Hiromi. ;o)
Hiromi M.
January 29, 2018
Thank you for the info! Using half the sugar amount works fine in cheesecakes and muffins. But not sure about cakes... I usually use less sugar than mentioned in cakes, but never think about %. I think I will try 2 cups of sugar instead of 3 cups for this recipe and see. I will write a review!
Lena
March 22, 2018
I made the cake with two cups of sugar instead of three and it worked out just fine! To my taste it was still very sweet though. According to that King Arthur Flour article a baker's percentage (ratio of sugar to flour) of 80% to 125% should work for any kind of cake, so I might even try reducing the sugar by half next time (which would be the 80% baker's percentage) :)
AntoniaJames
March 22, 2018
Lena, thank you ever so much for weighing in on this - so helpful! Although this is a favorite of my extended family and has been for many decades, I have found it much too sweet in recent years. There are many explanations why the cake didn't turn out particularly well when I made it with only half the sugar. I'm inclined to test it again, based on the information you've provided. ;o)
naomi W.
September 20, 2014
I made this cake for my partner's bday except i made a layer cake. Omigoddess, was it good. I cut the baking time by half and used fudge frosting. Rich? you better believe but totally yummy.
AntoniaJames
March 22, 2018
naomi, that fudge frosting + this cake (in layers) sounds absolutely divine. Thanks for letting us know. ;o)
chefrockyrd
July 30, 2014
Early this morning I baked this for the mahjongg ladies and it was a big hit. Its incredibly attractive plus delicious- not too sweet.
We had it with fresh wild Maine blueberries/raspberries just out.
I would line the bottom of the pan with parchment paper next time to make it easier to get out. The sides and tube can be loosened but not the bottom.
The recipe reminds me of one I learned to make in high school from a friends mother. Hers was done in a flat pan and had cinnamon, sugar and ground chocolate marbled thru it.
Just delish! thanks.
We had it with fresh wild Maine blueberries/raspberries just out.
I would line the bottom of the pan with parchment paper next time to make it easier to get out. The sides and tube can be loosened but not the bottom.
The recipe reminds me of one I learned to make in high school from a friends mother. Hers was done in a flat pan and had cinnamon, sugar and ground chocolate marbled thru it.
Just delish! thanks.
Ashley M.
April 20, 2014
I made this the other day for Easter "weekend" and we have been happily devouring it for breakfast every day since. You're right, it keeps beautifully. It's sweeter than I imagined, so maybe next time I'll cut down the sugar just a smidge. Overall, it's so incredibly moist, flavorful AND fragrant, and beautiful on our cake platter. Thank you so much for this recipe! It'll be a keeper for years to come!
JohnL
January 5, 2014
Hi Antonia, Your recipe reminds me a little of the Rose Cake recipe from years ago that came with my 10-cup capacity rose cake pan made by Nordicware. When I first tried the cake, because of its subtlety I suppose, I wasn't sure after the first bite what I thought, but as I got into it, I decided it was a very nice and special cake and have actually made it several times since, which is saying something because I don't bake very often. It incorporates cream cheese in place of sour cream, no almond extract, and the eggs are simply beaten in whole. It is very moist/dense/RICH, quietly elegant, and has a lime glaze. Ingredients are 2 3/4 cups cake flour sifted, 16 TB unsalted butter, 6 oz cream cheese, 2 1/2 cups sugar, 5 eggs, 1 tsp vanilla, 2 TB fresh lime juice, 2 tsp finely grated lime zest and the glaze: 5 TB conf sugar and 1 TB + 1 tsp fresh lime juice, adjusting to taste. Don't know if there was ever any connection between our cakes, but just thought I'd let you know about the recipe. Maybe it was a matter of great minds thinking alike!
TheWimpyVegetarian
April 16, 2012
I'm making this cake for my husband's stepson's birthday. It just went into the oven. The batter tasted soooo good, and I remember how good it was at one of the potlucks at your home.
AntoniaJames
April 17, 2012
Thanks so much, CS! And I remember enjoying a nice scoop of your amazing Chocolate Sorbet (note to self . . . . get that sorbet recipe out and make some, soon) with the sour cream cake at that potluck, with a few strawberries. Hope everyone enjoys the cake! ;o)
TheWimpyVegetarian
April 17, 2012
Loved it AJ. The only problem was that I felt I had to leave the cake with my husband's stepson and his family - his birthday after all. So now I'm craving more of your cake and will need to make it again...
perri K.
February 20, 2012
i just made this cake and it came out incredibly well. i am amazed and this is definitely going down as one of those cake recipes to keep forever. i am just so impressed. It's light and flavorfull but still packed with depth and substance. couldn't have been better. thanks so much!
AntoniaJames
April 17, 2012
Thank you, perri. I'm so glad you liked it (and like it so much you plan to keep the recipe forever. Wow.). ;o)
Caria
February 20, 2012
This recipe is so similar to the one my mom makes. My mom's recipe requires you to sift the cake flour after you measure it two more times. Love the cake but hated sifting!
AntoniaJames
April 17, 2012
Thanks, Caria. Yes, the sifting is a bit more work, but for a cake like this, it's worth it, I think. ;o)
Andy
October 15, 2011
I made thhis cake this summer and it was a genuine treat. I served the cake with a warm compote of rhubarb and sour cherries, terrific!
AntoniaJames
April 17, 2012
Mmmm, a warm compote of rhubarb and sour cherries! Makes my mouth water just thinking about it. I can imagine how simply perfect it would be with this cake. Thank you for your kind words . . . and the excellent suggestion. (It's duly noted in my cooking idea notebook!!) ;o)
Andy
October 15, 2011
I made thhis cake this summer and it was a genuine treat. I served the cake with a warm compote of rhubarb and sour cherries, terrific!
Andy
October 15, 2011
I made thhis cake this summer and it was a genuine treat. I served the cake with a warm compote of rhubarb and sour cherries, terrific!
isac
October 1, 2011
i tried it couple days ago. i followed everything - without the zest. may be there was some mis-measurements on my part, my cake didnt turn out quite right.
it took more or less 2 hours to cook thru. and it was too sweet to my liking. it was so sweet that i cannot imagine having it with chocolate.. but again, it was probably my mistake.
it took more or less 2 hours to cook thru. and it was too sweet to my liking. it was so sweet that i cannot imagine having it with chocolate.. but again, it was probably my mistake.
LanR
August 21, 2010
I saw your recipe yesterday, and woke up this morning with an urge to make this cake!
The cake is still baking in the oven. It smells delicious and I can't wait to have it for breakfast with my husband!
The cake is still baking in the oven. It smells delicious and I can't wait to have it for breakfast with my husband!
AntoniaJames
May 7, 2010
lc's kitchen, thank you!! I'm so glad you and your family liked it. I should have remembered that the Meyer lemons we have on hand (on the trees nearby, actually) are fairly small, compared to those available commercially. Thanks for the suggestion! ;o)
TheWimpyVegetarian
April 23, 2010
YUM! I can't wait to try this at the potluck. I'm experimenting with some chocolate sorbet today that I'll bring if it works out. It would go great with this wonderful sounding cake!
AntoniaJames
April 23, 2010
Yes, it would, and also with the strawberries which will be served with it. Mmmmm, mmmm.
TheWimpyVegetarian
April 23, 2010
And with the tarts I'm bringing.....And of course the cookies that Maria and Hope are bringing. And that's just dessert! We are going to have quite a feast my friend.
drbabs
April 20, 2010
Sounds great--I wish I could join your potluck!
AntoniaJames
April 20, 2010
Thank you so much! I wish you could, too!! Found some organic hazelnut extract, so will probably make a chocolate hazelnut sauce, too, for this. Will post the recipe if my work schedule permits . . . . ;o)
aargersi
April 20, 2010
This sounds absolutely wonderful!
AntoniaJames
April 20, 2010
It is! Just like my mother. Who is particularly wonderful. (Just like yours . . . . ) Thank you. ;o)
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