Sour Cream Cake with Vanilla Buttercream

As I was searching for the perfect recipe for this post, I came across my great grandmother’s old recipe boxes. I thought it would be cool if I had some older and some more modern recipes. I found this card that said Sour Cream Cake. It didn’t have any baking temperature or time, so I had to guess. I ended up with it in for 30 minutes. It was over done, but some of that may have been due to the fact that I baked it in the wrong cake tin.

I didn’t think it through very well and didn’t do any research. After the fact I did some googling and found out that this is actually a pound cake recipe. I didn’t make it that way and it was still pretty good, but the flavors didn’t really fit together. I am going to suggest it as two separate recipes, for sake of this buttercream being so delicious.

You can put sour cream in cakes to add moisture, trigger the baking soda, and add fat which will make your cake more creamy.

This cake also goes great with this candle. It is a fair trade birthday cake candle. These candles have sprinkles in them for a fun birthday suprise. They are lovingly made in the U.S. by Syrian refugees. You can find these right here:

Celebrate Birthday Cake Candle

Sour Cream Pound Cake

• 1 egg and sour cream to fill one cup
• 1 cup packed brown sugar
• 1 tsp. vanilla extract
• 2 cups flour
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt

Preheat oven to 350 °F. Beat egg, sour cream, sugar, and vanilla until combined. Sift in dry ingredients and stir until just combined. Pour into a greased bunt or loaf pan. I left my cake in for 30 minutes and it was too much. I recommend 25 or when a toothpick comes out clean. Top with fruit sauce or glaze.

Vanilla Frosting

[Courtesy of https://sugarspunrun.com/]

• 1 cup unsalted butter (room temperature)
• 1/4 tsp salt (omit if you used salted butter)
• 3 cups powdered sugar
• 3 Tablespoons heavy cream or whole milk
• 1 tsp vanilla extract

Beat butter until creamy. Add salt and stir again to combine. Gradually add powdered sugar, waiting until each cup is mixed in before add ing another. With mixer on medium speed add the heavy cream. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds. Add vanilla and stir well. pipe or spread on cake or cupcakes. This frosting will be fine at room temperature for 2 days or refrigerated in an airtight container for about a week.