This Sour Cream Pound Cake Recipe is velvety, buttery, rich, and perfectly creamy filled with the moistness and flavor of sour cream. If you adore my Big Mama’s Sour Cream Cake, Hot Milk Cake, Cream Cheese Pound Cake, Sock It To Me Cake, or my Kentucky Butter Cake, you will love this. This generational recipe will become a true classic in your family for years to come.
My Big Mama’s cake recipes are the true treasures of my family. They work consistently and perfectly always yielding impeccable results.
Tried and true, these recipes have been passed down through generations and I’ve learned how to make almost all of them. From my Mama’s 7up pound cake to the most perfect cream cheese pound cake (and even more of the best pound cake recipes), they are all my favorites depending on my mood and the occasion.
- Ingredients
- How to Make a Pound Cake with Sour Cream
- How to Serve Sour Cream Bundt Cake
- Expert Tips
- FAQs
- More Cake Recipes
- Southern Sour Cream Pound Cake Recipe
Ingredients
Let’s look at the key ingredients you will need to make the best sour cream pound cake. For the full list of ingredients and quantities of each, check the recipe card further down on the page.
- Butter: Use REAL butter for the best flavor. I prefer using unsalted butter so I have more control over the salt.
- Cake flour: This type of flour is lower in protein than all-purpose flour and gives this old fashioned sour cream pound cake a more delicate, tender crumb. If you don’t have cake flour, measure out the flour and remove two tablespoons of flour from each cup.
- Sour cream: The signature ingredient that makes this a moist pound cake with a slight tang.
- Vanilla extract: Use a high-quality, PURE vanilla extract for the best flavor.
How to Make a Pound Cake with Sour Cream
Here’s an overview of how to bake a sour cream bundt cake. More detailed instructions are in the recipe card.
- Be you get started, make sure you allow the butter and sour cream to warm up to room temperature. Then, when you’re ready to mix up the cake, preheat the oven to 325° F and spray your bundt pan with non-stick baking spray.
- Add butter and sugar to the bowl of your stand mixer or use a large bowl with a handheld mixer. Mix them together for 3-4 minutes on high speed, until very pale yellow and fluffy.
- Add the eggs, one at a time, combining well after each egg. Scrape down the sides of your bowl as needed with a spatula.
- Turn your mixer down to its lowest speed, and slowly add flour into the batter in two increments. Then add the salt and baking soda. Be careful not to overbeat.
- Last, add the sour cream and vanilla extract, scrape down the sides of the bowl, and mix until just combined, then turn off the mixer.
- Pour the cake batter into the prepared bundt pan and bake in the oven for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the sour cream bundt cake in the pan on a wire rack for 10 minutes then invert the sour cream cake onto a serving plate for at least an hour or until the cake is cool to touch.
How to Serve Sour Cream Bundt Cake
Homemade pound cake with sour cream works great to serve as a dessert for holidays and special occasions, as an afternoon tea or coffee break, and as a decadent sweet bread for breakfast.
Here are some of my favorite options for serving this amazing cake that complements the buttery richness of the cake perfectly. But don’t get it twisted, this cake is incredible all on its own.
- Add fresh berries or peaches as a topping adds a delightful lightness that will be the highlight of any summer get-together.
- In the fall, add cinnamon or brown sugar to the batter like in this brown sugar pound cake and a maple glaze or a brown butter glaze.
- For it is absolutely lovely with a mint-flavored or a decadent blood orange glaze.
- Top the cake with a scoop of ice cream and some delicious bananas foster.
- Drizzle with raspberry sauce, chocolate sauce, or some dulce de leche.
Expert Tips
With a crumb as smooth as silk, this moist sour cream pound cake recipe is dense to the point of creaminess, and velvety-soft as it melts on your tongue.
Each bite is truly heaven, so be prepared to reach for that second or third slice. Depending on when you make it, it can shine any season you present it.
- Make sure your butter and ingredients are at room temperature. This will help them to melt into each other while mixing.
- Take your time during the mixing of the butter and sugar, also known as the creaming period. This will add a lovely lift of air and lightness to your cake and also ensure that your ingredients start off well mixed.
- Only mix the dry ingredients into the batter until just combined. Don’t overmix and risk additional gluten forming which will make the cake less tender.
- If you’re new to baking, get some additional baking tips to help you out!
FAQs
What does sour cream do to a cake?
The sour cream simply adds moisture that keeps your cake soft and luxurious, just the way it was intended to be. It can also add richness and slight tang thanks to the additional dairy it provides to the cake.
Should sour cream pound cake be refrigerator?
No, I don’t recommend placing it in the refrigerator. This actually dries out the cake more quickly. For best results, store the cake in an airtight container on the counter for up to three days.
Can you freeze a sour cream pound cake?
Yes, you can! Make sure to wrap it well or store it in an airtight container. Freeze for up to one month. Allow it to thaw out for several hours on the counter before serving.
What kind of pan do you use for a pound cake?
A round bundt or fluted pan is the most common type of pan used for making a pound cake though some recipes will use a loaf pan for a rectangular-shaped cake. For making a pound cake, I think the cake presents best when using a fluted bundt cake pan.
This recipe for Pound Cake with Sour Cream is perfect for indulgent late-night treats or as an offering to unexpected guests or even lightly toasted and served with your morning coffee. The possibilities are endless.
So get baking and treat yourself today. The smell in your kitchen alone will draw you in for one slice after the next.
More Cake Recipes
https://youtube.com/watch?v=OF74QAQdfUU%3Ffeature%3Doembed
- Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.
- In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
- Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Pour cake batter into prepared bundt pan, and bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.
Prep: 15 min. Bake: 1-1/4 hours + cooling
Because I’m our town’s postmaster, I can bake only in my spare time. I especially enjoy making desserts such as this one. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Confectioners’ sugar, optional
Directions
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.
- Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners’ sugar if desired.
Sour Cream Pound Cake Tips
You can make pound cake moist by including sour cream or buttermilk among the ingredients in your pound cake recipe. The acid in both sour cream and buttermilk acts as a tenderizer to the gluten in the flour as the cake bakes.
Why is pound cake called pound cake?
Originally, traditional pound cake recipes called for a pound of butter, sugar, eggs and flour. No leaveners (such as baking soda or baking powder) were used to lighten or aerate the batter. Over time, pound cake recipes have adapted somewhat, retaining the flavor, texture and overall essence of pound cakes but with adjusted amounts of these central ingredients.
Any tips for getting cake to release from a Bundt pan?
We know what a showstopper a Bundt cake can be when it slides right out from the pan with ease. While there are many tips and tricks out there to prepare a Bundt pan for a clean cake release, we’ve developed what we think is the best solution. Learn how to grease a bundt pan the right way.
What ingredients can I add to this pound cake recipe?
Experiment with different flavor combinations to top the pound cake, such as peaches and pecans; apples and walnuts; cherries and almonds; or pineapple and macadamia nuts. In the summer, quickly grill the pound cake for a toasty flavor boost.
Nutrition Facts
1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.
Sour Cream Pound Cake is a classic recipe for a deliciously moist and slightly dense cake made with just a few ingredients. This cake is perfect on its own or topped with whipped cream and berries.
This Sour Cream Pound Cake is a true classic recipe. Moist and rich, it’s simple enough to make for any occasion and always a favorite by anyone who tries it. Give this tested and perfected recipe a try today, you’re going to love it!
If you love pound cakes, be sure to try my other variations like Amaretto Pound Cake or Lemon Ricotta Pound Cake. And, don’t miss this fan-favorite for Cannoli Pound Cake! Got leftover pound cake? Use it to make this Pound Cake Trifle!
Why You Need to Make this Pound Cake!
This is the best Sour Cream Pound Cake recipe out there! It’s rich and moist, and tested so that you get perfect results every time.
The sour cream in this cake keeps the cake extra moist and gives it a bit of a tangy flavor. While it may seem odd to add sour cream, it’s similar to adding buttermilk to a recipe. The additional fat and acid give the cake a ton of flavor and keep it moist for days.
This cake is excellent served on its own or with a light dusting of powdered sugar overtop for a beautiful presentation. I like to serve mine with a side of fresh fruit and occasionally whipped cream.
Sour Cream Pound Cake is a great make-ahead dessert. It stays moist and fresh for days as long as you keep it in an airtight container. I like to refrigerate or freeze mine to keep it fresh even longer.
Give this recipe a try! It’s great for the holidays, birthdays, or whenever you need a simple and delicious treat. Plus, it can serve up a lot of people for little effort! Check out the recipe and instructions below for a tasty treat you’re sure to make again and again!
Equipment Needed
- Stand Mixer: a stand mixer is ideal for making Sour Cream Pound Cake. You will be mixing a lot of batter and need to cream the butter and sugar together for a couple of minutes. If you don’t have a stand mixer, a large mixing bowl and electric hand mixer work too!
- Bundt Cake Pan: This recipe makes a lot of cake batter! You will need a standard 12-cup bundt cake pan or larger to hold all of it. Be sure you are using a nonstick pan that’s free of too much wear and tear – you don’t want the cake to stick!
- Nonstick Cooking Spray: if you have a tried and true method of greasing your cake pans, stick with that. For me, it’s a very generous spray of nonstick cooking spray to the pan right before adding in the batter. Shortening works great too.
Ingredients for Sour Cream Pound Cake: all-purpose flour, butter, eggs, sugar, sour cream, baking soda, and salt.
- Sour Cream: The sour cream helps to keep the cake moist and adds a tangy flavor. Use whole milk full fat sour cream rather than any light versions.
- Butter: Use room temperature unsalted butter for this recipe. The butter will need to be room temperature to ensure that there are no lumps of cold butter in the batter.
- All-Purpose Flour: Just plain all-purpose flour works here. Weigh the flour to ensure an accurate amount. Or, you can spoon it lightly into a measuring cup if you don’t have a scale.
- Eggs: This recipe calls for large eggs at room temperature. Be sure to crack the eggs in a bowl before adding to the batter to avoid any shells in the cake.
How to Make Sour Cream Pound Cake
To make this recipe, start by preheating your oven to 325 degrees. Position a baking rack in the center of the oven.
Step 1: Start by mixing together the room temperature butter and sugar in a stand up mixer or in a large bowl with a handheld mixer. Mix until light and fluffy; about 4-5 minutes.
Step 2: Add in the baking soda and salt and mix into the batter. Then, add in the flour and sour cream.
Step 3: Continue mixing the sour cream pound cake batter until it is well combined, being careful not to over mix. Use a rubber spatula to scrape down the bottom and sides of the mixing bowl to fully incorporate the ingredients.
Step 4: Pour the batter into a well-greased nonstick bundt cake pan. Use a spatula to spread evenly and smooth the top. Bake at 325 for about 70-75 minutes, or until a toothpick inserted into the cake comes out clean.
Let the cake cool for about 5-10 minutes in the pan before moving it to a wire rack to cool completely. Dust the cooled cake with powdered sugar before serving.
Recipe Tips
- Always make sure you are using a quality nonstick bundt cake pan with its coating still intact. Older pans tend to lose their coating over time causing cakes to stick no matter how well you grease it.
- Room temperature ingredients are ideal here. Remove your eggs, butter, and sour cream from the refrigerator ahead so they have time to reach room temperature before assembling.
- Scrape down the sides of the bowl while mixing so that all of the ingredients are well incorporated.
- Really cream together the butter and sugar so that it’s nice and fluffy. However, once you add the flour to the batter, be careful not to over mix it.
- Be sure you are using at least a 12-cup bundt cake pan or you risk the cake overflowing. If you don’t have a bundt cake pan, you can bake this in two loaf pans or in muffin tins.
- Grease the cake pan well before pouring in the batter. I recommend using either shortening or nonstick cooking spray for this. Be sure you get all parts of the inside of the pan including all of the groves near the tube of the pan.
- This sour cream pound cake will cook low and slow. Check for doneness using a toothpick inserted in the center of the cake. Let the cake cool on a wire cooling rack for 5-10 minutes before removing from pan to cool completely.
- Got leftover pound cake? Freeze it for later or use it to make this Pound Cake Trifle!
Pound Cake FAQs
How to store leftover pound cake?
Leftover sour cream pound cake can be stored in an airtight container at room temperature for 1-2 days. To keep it fresh longer, store in the refrigerator for up to a week or freeze for up to two months.
What’s an easy glaze for pound cake?
To make a quick and easy glaze for your sour cream pound cake, combine 1 ½ cups of powdered confections sugar, 2 tablespoons of milk, and a teaspoon of vanilla extract. Whisk together until smooth and pour glaze over cooled pound cake.
Can pound cake be frozen?
Pound cake freezes beautifully thanks to its high fat content. Simply wrap the cooled cake tightly in plastic wrap then place in an airtight container like a zip top bag. Freeze for up to two months. Use leftover pound cake to make a delicious Pound Cake Trifle!
More Bundt Cake Pan Recipes!
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
- unsalted butter, softened
- sour cream, room temperature
- Preheat oven to 325 degrees. Grease your bundt cake pan very well; set aside.
- Turn the mixer on low speed and add in the flour and sour cream. Mix until just combined, scraping down the sides of the bowl to ensure everything is well incorporated. Be careful not to over mix the batter.
- Remove the cake from the oven and cool on a wire rack for 10 minutes, then carefully flip the cake over and remove from pan to cool completely.
- Always make sure you are using a quality nonstick bundt cake pan with its coating still intact. Older pans tend to lose their coating over time causing cakes to stick no matter how well you grease it.
- Room temperature ingredients are ideal here. Remove your eggs, butter, and sour cream from the refrigerator ahead so they have time to reach room temperature before assembling.
- Scrape down the sides of the bowl while mixing so that all of the ingredients are well incorporated.
- Really cream together the butter and sugar so that it’s nice and fluffy. However, once you add the flour to the batter, be careful not to over mix it.
- Be sure you are using at least a 12-cup bundt cake pan or you risk the cake overflowing. If you don’t have a bundt cake pan, you can bake this in two loaf pans or in muffin tins.
- Grease the cake pan well before pouring in the batter. I recommend using either shortening or nonstick cooking spray for this. Be sure you get all parts of the inside of the pan including all of the groves near the tube of the pan.
- This sour cream pound cake will cook low and slow. Check for doneness using a toothpick inserted in the center of the cake. Let the cake cool on a wire cooling rack for 5-10 minutes before removing from pan to cool completely.
Everyone will love this classic sour cream pound cake recipe!
This buttery pound cake has a little bit of tang from sour cream and just a hint of vanilla. It’s both dense and moist that’s just right on its own or with a side of fresh fruit.
This easy recipe freezes well for the perfect dessert to serve unexpected guests or to enjoy a slice with coffee.
Perfectly Moist Pound Cake!
- No need for a mix when this scratch recipe is so easy to make!
- This recipe uses a handful of ingredients you likely have on hand.
- Make multiple loaves and freeze them for delicious desserts anytime.
- Sour cream pound cake has a tangy flavor that pairs with seasonal fruits like blueberries, strawberries, peaches, nectarines, and plums.
Ingredients and Variations
BATTER: Every cake bakes best with the freshest ingredients! Check the ‘use by’ dates on the baking powder and baking soda to ensure they are fresh.
- Real butter is best here. Use unsalted butter, if you have salted, skip the salt in the recipe.
- Use large eggs and full fat sour cream.
- All-purpose flour, baking powder, baking soda, and salt make up the dry ingredients.
- I love vanilla extract, you can also add ¼ teaspoon of almond extract if you’d like.
TOPPINGS: Sour cream pound cake and fruit belong together! Try with some strawberry sauce, chocolate curls, vanilla pudding fruit salad, or easy fresh fruit salad.
This dense and moist cake is a simple dessert that is full of flavor.
- Whisk the dry ingredients (per the recipe below) in a bowl.
- Add the eggs and vanilla and mix for another 2 minutes.
- Alternate mixing in the flour and the sour cream into the batter until just combined.
- Bake (as per the recipe below).
Don’t Skimp on The Beating Time
Beat the butter for the full 10 minutes. This incorporates lots of air giving ensuring the best texture and rise.
Once the other ingredients are added, mix just until combined.
Storing Pound Cake
Keep leftovers in a covered container at room temperature or in the refrigerator for up to 4 days.
Freeze whole loaves by wrapping them in plastic wrap and then aluminum foil for up to 5 months.
More Pound Cake Recipes
Did you make this Sour Cream Pound Cake? Leave us a comment and a rating below!
This flavorful sour cream pound cake is so perfectly moist.
- Preheat the oven to 325°F. Grease and flour an 8×4 loaf pan.
- Combine the flour, baking powder, baking soda, and salt in a small bowl and whisk to combine.
- Add the eggs and vanilla and mix for an additional 2 minutes.
- Turn the mixer to low and take turns adding the flour mixture and the sour cream until the batter is just combined.
- Pour into the prepared pan and cook for 55-65 minutes or until a toothpick comes out clean.
- Cool for 10 minutes then remove from the pan and let cool completly on a baking rack.
Store leftover pound cake in a covered container at room temperature or in the refrigerator for up to 4 days.
Freeze whole loaves: wrap in plastic wrap, then aluminum foil, and freeze for up to 5 months.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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These sour cream cakes will change the way you bake forever!
How foolish I was to once believe that sour cream was limited to nachos and baked potatoes.
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As I’ve ventured further into creating beautiful, delicious baked goods, I’ve found that sour cream is an incredible addition to cakes! Trust me on this one!
Because of its fat and moisture content, it makes an excellent substitute for oils in cakes.
When you use sour cream in your baked goods, you’ll find your cakes are springy, moist, and balanced in flavor.
I have compiled a list of 25 of my favorite sour cream cake recipes, and I promise there is something on here for everyone.
Go ahead and break out your sour cream, and let’s get to baking!
25 Delicious Cakes Made with Sour Cream
I’m a sucker for chocolate cake. Chances are if you make this cake, you will be, too.
This is the best birthday cake recipe, especially if you’re making the cake a couple of days in advance. The layers won’t dry out, and everyone will rave over your delectable chocolate cake!
Lemon Sour Cream Cake
There’s something to be said for a heavenly pound cake.
This recipe reduces the butter content and replaces it with sour cream. This results in the same richness, but a lighter pound cake.
Passion Fruit Drizzle Cake
This is a beautiful gifting cake if you’re looking to bake for your friends and family. It’s so beautiful, simple, and balanced in texture and flavor.
After baking the sour cream loaf cake, you poke and drizzle a delicious, sweet, and tart passion fruit glaze that saturates the cake.
Cream Cheese Coffee Cake
This recipe combines the delicious elevation of sour cream in the cake, with the tangy, rich cream cheese and pecan filling.
Red Velvet Cake
Red velvet cake is quite simple to make from scratch. You’ll be blown away by how easily you can whip together a fabulous, homemade red velvet cake.
This recipe encourages you to use cake flour and sour cream, which makes for incredibly light and moist cake layers. Those layers are perfectly balanced with sweet and rich cream cheese frosting.
Strawberry Sour Cream Cake
I was incredibly surprised by the gentle sweetness of this cake. This is a wonderful summertime sweet cake.
This recipe is built with a base of a sour cream bundt cake, raised with fresh strawberries, then drizzled with a simple powdered sugar glaze. Yum!
Pecan Sour Cream Coffee Cake
This is an easy recipe for a classic pecan coffee cake.
Simple layers of pecan streusel and thick sour cream coffee cake batter. You can easily modify the ingredients of the streusel to fit your tastes at home!
Easy Salted Caramel Cheesecake
I have a hard time turning down anything with salted caramel.
This cheesecake recipe shows how deliciously tangy sour cream in place of heavy cream is in cheesecake recipes.
Please note that this cheesecake must be baked and fully cooled before serving, best if left to cool overnight. Don’t plan to eat this dessert as it comes out of the oven!
Pineapple Dream Cake
Looking for a cool summer treat for your next bbq? Or how about looking to bring the tropics indoors while battling the winter cold?
Either way, this cake is a win.
Sour Cream Mocha Cake
Words cannot espresso how delicious this cake is – oops I mean express!
The mocha flavor of this cake is so gentle, so the espresso and bittersweet chocolate are able to work in harmony with the rich texture from the sour cream.
If you’re looking for a sweeter or richer cake to serve, you could make a chocolate espresso ganache for the drizzle, or replace the bittersweet with milk chocolate.
Poppy Seed Cake with Dulce de Leche Buttercream
Poppy seed cake is quite popular in European countries, and after trying this, I can see why.
I was blown away by how sophisticated this cake looked and tasted. The textures, flavors, and layers were impressive alone and combined.
The poppy seeds and walnuts in this recipe create a lovely texture paired with the soft, rich sour cream cake batter.
The chocolate ganache and dulce de leche add an undeniably delicious sweetness to the cake.
Cherry Sour Cream Cake
Don’t judge a book by its cover. This recipe is actually an almond sour cream cake with cherry filling and frosting.
The sour cream cake is incredibly delectable, and I enjoyed it without any frosting or filling. I imagine this would be delicious with mixed berry filling as well!
Rhubarb Sour Cream Cake
Who needs rhubarb pie when you can have rhubarb cake?
In all seriousness, this rustic and tart cake is a delicious summertime treat. This cake is much less sweet than other cakes, due to the acidity of the rhubarb.
This cake pairs quite well with a vanilla bean or ginger milk custard.
Louisiana Crunch Cake
The contrast of toasted sugary crunchy coconut flakes paired with delicate, moist cake is something this Louisiana cake has done right.
This is the perfect dessert to treat your guests to after a spicy Cajun boil.
Fresh Fig Cake with Crumb Topping
Don’t be deceived, this cake tastes nothing like Fig Newtons.
Figs are a delicious fall fruit that are juicy, sweet, and have an earthy berry-like flavor. This cake has figs layered into the cake batter, so they’ll really saturate the cake layers.
Eagle Brand Cheesecake
Don’t let the photo fool you, the cherry pie filling is optional.
Or replaceable. Whatever suits your fancy! I personally love blueberry cheesecake.
The core of this recipe is the easy preparation of rich cheesecake, with texture closer to New York Style cheesecake.
Honey Vanilla Cake
If you’re looking for a less sweet, more naturally flavored cake batter, you’ve found it.
Once the cupcakes were assembled and frosted, this recipe reminded me of warm milk and honey, and they were absolutely divine.
You’ll love how gently flavored these are with natural ingredients.
Banana Sour Cream Cake W/ Cream Cheese Glaze
Holy banana bundt cake, Batman!
I’m not sure I’ll ever look at banana bread the same way. Sure, it’s fine, but why settle for fine when you can have banana cake?
Apple Sour Cream Coffee Cake
Do you ever sneak a bite of dessert at breakfast, and feel a bit guilty?
Well, how about you just make dessert for breakfast and call it even?
This apple coffee cake is heavenly. All of the flavor of apple spice cake, all of the moisture and richness of a sour cream cake.
Do yourself a favor and make two so you can freeze one.
Norwegian Gold Cake with Sour Cream Ganache
I’m throwing you a curveball on this one. Rather than the cake itself featuring sour cream, the chocolate ganache does.
The sour cream ganache is perfectly rich and smooth, and a delicious switch on traditional frostings for your cupcakes.
Glazed Sour Cream Gem Cakes
These gems are beautiful blossoms of the baked breakfast goods world. These are stunning personal cakes that are perfect to serve at any get-together, from breakfast to dinner.
They’re a bit more tedious than other cakes, simply because of the ingredients list, but the glazes are stunning and well worth the effort.
Sour Cream Blueberry Bundt Cake
Brunch is the best with a delicious blueberry bundt cake. Even better if that bundt cake is filling, light in texture, and rich in flavor.
Despite a longer ingredient list, this recipe is seriously so simple. You’ll throw together sour cream bundt cakes on the regular after your first time making this recipe.
Easy Cranberry Upside Down Cake
Can we make a pact to bring this cake to holiday feasts?
I’m not a fan of cranberry sauce on my turkey, but I can definitely enjoy a delicious slice of this moist, tangy, cranberry upside-down cake after a big plate of potatoes, stuffing, and gravy.
White Cake Recipe
If you ever plan on baking a child’s birthday cake, go ahead and bookmark this recipe now!
This white cake recipe is absolutely perfect for coloring layers and customizing your cake.
Kids will love how creatively you can decorate a white cake, and adult guests will love how delicious the cake itself tastes!
The Best Texas Sheet Cake
Is it just me, or did anyone else think these were just lighter brownies when they were a kid?
Knowing what I do now about sour cream making for richer cake, it makes sense I thought this chocolate cake was a frosted brownie.
Texas sheet cake is a classic cake that calls in the sour cream and is prepped in a larger pan for feeding a crowd. The chocolate frosting is a must for topping this southern staple.
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This Homemade Sour Cream Pound Cake is a classic southern pound cake recipe that requires a few basic ingredients. It’s easy, moist, and made from scratch.
If you cannot get enough of this melt in your mouth sour cream pound cake, then make sure that you also try my Chocolate Sour Cream Pound Cake as well.
I began my love affair with baking by hanging out in the kitchen with first my grandmother and mother.
In our household, if you hang around the kitchen too long, then sooner or later you will be put to work. For me, that was peeling this, stirring that, mixing this, etc. My favorite chore was always helping make the cake. The benefit of doing this was that once the cake mixture went into the pan I could have any leftover batter that was left in the bowl.
Ingredients You’ll Need
- Butter – Try to grab the best butter that you can and allow it to sit at room temperature a bit for easier mixing.
- Sugar – Use granulated or cane sugar to add sweetness to the cake.
- Eggs – This cake requires six large eggs to make. Try to remove the eggs before using them and allow them to come to room temperature.
- Sour Cream – Once cup of sour cream is all that is needed for the recipe. Adding sour cream to the cake will help to keep the cake moist and balance well with the sweetness of the cake. Use full-fat regular sour cream for this pound cake recipe with sour cream. I would not recommend substituting milk for this ingredient or using a dairy-free option for this particular recipe.
- All-Purpose Flour – Use plain all-purpose flour with nothing added to it. You may whisk or shift before using.
- Baking Soda – Be sure to check the date of the package before adding to the pound cake to make sure that it has not expired. Expired baking soda will prevent the cake from rising properly. No one wants their cake to fall.
- Vanilla Extract – Use pure vanilla extract and not imitation for best results.
Step By Step Instructions
Begin the recipe by preheating the oven to 325 degrees F. Using a stand mixer or a hand mixer with a large mixing bowl, add the room temperature butter and the granulated sugar. Mix together on medium-high speed until the mixture is light in color and fluffy.
Next, adjust the mixer to medium-low speed and add in eggs. Add in the sour cream and continue mixing until combined.
In a separate medium-sized bowl, whisk together the all-purpose flour and baking soda until combined before adding slowly in small amounts at a time to the cake mixture. Lastly, add the vanilla extract and mix until combined. Pour the cake mixture into the prepared bundt or tube pan.
Be sure to spread the cake mixture around or tap the bottom of the pan to make sure it is spread evenly in the pan.
Place into the oven to bake for about 1 hour or until a cake tester comes out clean. Carefully remove it from the oven and allow it to cool in the pan on a baking rack for 15 to 20 minutes before removing completely. Then slice, serve, and enjoy! This cake is even better the next day. Try enjoying a slice with a cup of coffee in the morning.
Recipe Tips & Tricks
- Take your time preparing the cake pan! Use shortening to lightly grease the pan in a thin layer and then dust with a small layer of flour. Make sure the entire pan is covered, this will ensure that your cake doesn’t stick and comes out of the pan easily.
- Allow the ingredients to come to room temperature before using them for best results.
- Try not to over-mix the cake mixture, especially after adding the flour. Mix just until the ingredients come together and stop.
- Be sure to check the pound cake while baking to make sure it doesn’t overbake. Place a cake tester (toothpick) into the cake and once it comes out with little to no crumbs or moisture, then it is time to pull the cake from the oven.
- Allow the cake to cool a bit before removing it from the bundt or tube (angel food cake) pan.
Storage Tips
Store any leftover cake at room temperature in an airtight container or cake storage for 4 to 5 days. Slice a serve as normal. If you prefer to store it in the refrigerator, then you may do that as well and allow it to come to room temperature or slightly reheat before serving.
Freezer Storage – This cake may also be made in advance and stored in the refrigerator for up to 30 days. Once you are ready to serve, simply remove it from the freezer the night before and allow it to thaw out in the refrigerator before serving the next day. Once it has thawed, then you may store it at room temperature.
- Begin the recipe by preheating the oven to 325 degrees F. Prepare a bundt or tube pan by using shortening to lightly grease the pan in a thin layer and then dust with a small amount of additional all-purpose flour. Make sure the entire pan is covered, this will ensure that your cake doesn’t stick and comes out of the pan easily.
- Using a stand mixer or a hand mixer with a large mixing bowl, add the 1 cup room temperature butter and the 3 cups granulated sugar. Mix together on medium-high speed until the mixture is light in color and fluffy.
- Next, adjust the mixer to medium-low speed and add in 6 large eggs. Add in the 1 cup sour cream and continue mixing until combined.
- In a separate medium-size bowl, whisk together the 3 cups of all-purpose flour and ¼ teaspoon baking soda until combined before adding slowly in small amounts at a time to the cake mixture.
- Lastly, add the 1 teaspoon vanilla extract and mix until combined. Pour the cake mixture into the prepared bundt or tube pan.
- Be sure to spread the cake mixture around or tap the bottom of the pan to make sure it is spread evenly in the pan.
- Remove the cake by placing a plate over the top of the pan (bottom of the cake) and flipping before removing the pan to reveal the cake. Then slice, serve, and enjoy!
- Store in an airtight container or cake storage container at room temperature for 4 to 5 days.
- Take your time preparing the cake pan! Use shortening to lightly grease the pan in a thin layer and then dust with a small layer of flour. Make sure the entire pan is covered, this will ensure that your cake doesn’t stick and comes out of the pan easily.
- Allow the ingredients to come to room temperature before using them for best results.
- Try not to over-mix the cake mixture, especially after adding the flour. Mix just until the ingredients come together and stop.
- Be sure to check the pound cake while baking to make sure it doesn’t overbake. Place a cake tester (toothpick) into the cake and once it comes out with little to no crumbs or moisture, then it is time to pull the cake from the oven.
- Allow the cake to cool a bit before removing it from the bundt or tube pan.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 10/21/2013. Updated 08/09/2022.
More Recipes You’ll Love
This Sour Cream Coffee Cake is not only incredibly EASY to make, it’s absolutely delicious! A tender crumb cake with cinnamon pecan topping. You wont be able to stop at just one piece.
Nothing says brunch like homemade coffee cake! If you love breakfast/brunch recipes, you may also like Quiche Lorraine, Easy Homemade Scones, andLemon Blueberry Bread.
Why I Love this Recipe
1. Ingredients I have on hand. This recipe uses simple pantry ingredients which makes it perfect for an easy brunch or dessert.
2. The pecan topping. The topping is where this cake really shines. It’s layered both inside the cake and on top, adding the best cinnamon sweetness throughout, and the perfect crunch on top.
3. Enjoy it anytime of day. The cake is soft and tender without being overly sweet and I feel like it can pass as breakfast, brunch, or even dessert.
Why is it called coffee cake?
Coffee cake is a term given to foods that are intended to be eaten with coffee, or other brunch type foods. Imagine little cakes you would serve at a tea party or having coffee with a group of friends. There is generally not coffee in the actual cake but it is usually a sweet cake with light streusel or icing.
How to make Sour Cream Coffee Cake
1. Cream butter and sugar. Add egg, sour cream and vanilla and mix.
2. Add dry ingredients: In a separate bowl whisk together the flour, baking soda and baking powder. Add dry ingredients to butter mixture and mix just until combined.
3. Add ½ batter to pan. Make the pecan topping by combining the ingredients in a bowl. Spoon half of the batter into a greased 8×8 pan and smooth into an even bottom layer. Sprinkle half of the pecan topping over the batter.
5. Add remaining batter. Spoon remaining batter on top and smooth into an even layer. Sprinkle remaining topping mixture over the top.
6. Bake for 35-45 minutes. Check the mixture about half way through baking –you may want to put a piece of tinfoil over the top to keep the top from browning too much. Allow to cool for at least 10 minutes before serving.
Make Ahead And Freezing Instructions
To make ahead: This cake can definitely be made the morning of or even the night before. Store it on the countertop for 1-2 days or in the refrigerator for up to 5 days. It does dry out easily so it tastes best made fresh!
Consider trying these popular brunch recipes
- Lightly grease an 8×8” baking pan.*
- Preheat oven to 350 degrees F.
- Combine topping ingredients together in a bowl. Set aside.
- In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.
- In a separate bowl whisk together the flour, baking soda and baking powder.
- Add dry ingredients to butter mixture and mix just until combined.
- Spoon half of the batter into your prepared pan and smooth into an even bottom layer.
- Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.
- Sprinkle remaining topping mixture over the top.
- Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs.
- Allow to cool for at least 10 minutes before serving.
*Double the recipe for a 9×13” pan and you may need to cook it for about 5 extra minutes.
Make ahead instructions: This cake can definitely be made the morning of or even the night before. Store it on the countertop for 1-2 days or in the refrigerator for up to 5 days. It does dry out easily so tastes best fresh!
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Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.