Sour Cream

Sour Cream Sponge Cake

April 28, 2016
1 Rating
Author Notes

This is a really nice sponge cake with a little bit of tang. It manages to have a richness while still being relatively light, with a tight crumb—great for layer cakes or mousse cakes! I use this recipe to make my chocolate mousse cake (recipe under my profile!), so I bake it in 6-inch cake pans. It makes two pretty huge 6-inch cakes, so baking time takes awhile. If you want, you can also bake it in two 8-inch cake pans; the layers will be shorter but will also make a great cake! —Erin Jeanne McDowell

  • Makes two 6-inch cakes (or two 8-inch cakes)
Ingredients
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 1 1/3 cups sour cream
In This Recipe
Directions
  1. Preheat the oven to 350° Fahrenheit. Grease and flour two 6-inch cake pans (or two 8-inch cake pans—see note at beginning of recipe).
  2. In the bowl of an electric mixer, whisk the eggs and sugar to combine. Place the mixing bowl over a medium pot of barely simmering water, and whisk until the sugar is dissolved and the mixture is pale and thick, 4 to 5 minutes.
  3. Return the bowl to the mixer, fitted with the whip attachment. Whip on high speed until the mixture is very pale and thick; it should double in volume. Add the vanilla and mix to combine.
  4. In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine.
  5. Add the sour cream to the mixer and whisk until fully incorporated. Add the flour gradually, mixing just until combined and fully incorporated.
  6. Divide the batter between the prepared pans and bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes (for 6-inch pans).

See what other Food52ers are saying.

  • Mike
    Mike
  • Amy Marino
    Amy Marino
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

2 Reviews

Mike June 14, 2018
Wow...I can't believe I didn't read the comment below! I just finished TRYING to divide the batter and it was like bread dough! I was thinking the same thing with the flour as I was adding... "this seems like way too much!" I know it's going to come out unusable. Darn I hate wasting time and ingredients. This recipe should be taken down if the author doesn't fix it.
 
Amy M. January 10, 2018
This cake came out heavy and tough for me. I'm a seasoned baker and don't have trouble with new recipes. I followed the directions exactly, the batter was extremely thick, and it baked up like day old bread. Not sure what happened, but that's a lot of AP flour, and no butter. . .