Classic sour cream cake recipe
Description
There are several types of sour cream cake recipes. I'll show you the classic preparation method.
Instructions
- 1
Step 1
1. Place 1 egg in a bowl. Add 4-5 tablespoons of granulated sugar.
- 2
Step 2
2. Beat the eggs with sugar until a fluffy foam forms. The mixture should double in volume.
- 3
Step 3
3. Add 3 tablespoons of sour cream. I used 21% fat sour cream, but any kind will work. The main thing is that it should be cold. If the sour cream is homemade and very rich, it's better to slightly dilute it with milk or use a smaller amount.
- 4
Step 4
4. Sift 1 cup of flour and 1 tsp of baking powder. Incorporate the flour into the dough. I used a mixer.
- 5
Step 5
5. A removable mold works best for making sour cream cake. Line the bottom and sides of the mold with parchment paper. To prevent the parchment from pulling away from the sides, moisten one side with water. Pour the prepared batter into the mold. Spread it evenly so the batter distributes uniformly and the center of the cake doesn't bulge during baking.
- 6
Step 6
6. Preheat the oven to 180 degrees. Bake the cake layer in the oven for about 15–20 minutes. Meanwhile, prepare the chocolate cake layer.
- 7
Step 7
7. Into a clean bowl, break 1 egg. Add 4-5 tablespoons of granulated sugar. Beat until a fluffy foam forms.
- 8
Step 8
8. Sift 2 tablespoons of cocoa and 1 teaspoon of baking powder into the resulting mixture.
- 9
Step 9
9. Sift 5 tablespoons of flour and knead the dough. We should get a main dough that is quite liquid. It will be slightly thicker than the previous one, but not significantly.
- 10
Step 10
10. Line a baking dish with parchment paper and transfer the dough into it. Spread it evenly. Bake the chocolate cake in the oven for 15-20 minutes.
- 11
Step 11
11. While the dough is baking, prepare another white layer as described in steps 1-6.
- 12
Step 12
12. While the cake layers are baking and cooling, prepare the sour cream frosting. Take regular 21% sour cream. For a medium-sized cake, 700–800 grams of sour cream will be enough. Place the sour cream on a piece of cheesecloth, tie the ends, and hang the cloth over a container to let the whey drain for 1 hour. If you use store-bought sour cream immediately without draining, the mixture will turn into kefir when combined with sugar and whipped.
- 13
Step 13
13. Transfer the sour cream to a small bowl. Add powdered sugar. I ground granulated sugar in a coffee grinder until it turned into powder. For this amount of sour cream, I used 2 full tablespoons of sugar ground into powder. Add a little vanilla sugar. Mix well. The sour cream frosting is ready.
- 14
Step 14
14. Place the first white cake layer on the bottom of a flat dish. All three layers must be completely cooled. Warm layers will melt the cream, and your sour cream cake will be ruined. The layer must be completely cooled. You need to cut off the top crust of the cake layer, as it will prevent the layer from absorbing the cream.
- 15
Step 15
15. Spread the cake layer with sour cream cream. I used 2-3 tablespoons.
- 16
Step 16
16. Place the chocolate layer on top of the white one. Trim off the crust to allow the layer to soak in the cream. Spread with sour cream frosting.
- 17
Step 17
17. The final layer will be another white cake (trim off the top crust). Spread the remaining cream all over the cake, covering the sides as well.
- 18
Step 18
18. Decorate the cake to your taste. I used cocoa and chocolate roasted almond petals.
- 19
Step 19
19. Serve the cake after 1.5 hours. The cake needs to be soaked. Let it soak in the refrigerator. It's better to leave the cake to soak overnight.