Yellow Sour Cream Cake

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Looking for a yellow cake that feels familiar but a little elevated? This one delivers. It’s light, tender, and just sweet enough to make any occasion feel special.

Birthday dinners, weekend entertaining, and “just because” situations any night of the week are excellent reasons to bake this yellow cake. It boasts the most tender crumb thanks to the moisture-locking power of both sour cream and buttermilk. Those who have enjoyed a slice claim that it is truly yellow cake perfection.

My friend, Alexis, discovered the key to this specific perfection—and the accompanying frosting, which I can eat by the spoonful. The cake isn’t fussy at all; it bakes easily in a sheet pan, making it the perfect back-pocket recipe for any night that calls for a little something special.

If you opt for the pictured chocolate frosting (which I highly recommend!), there is no need to buy cream cheese as with many traditional recipes. This frosting cleverly incorporates some of the remaining buttermilk used for the cake, making it light and fluffy while utilizing an ingredient you already have on hand. And if you, like me, prefer a frosting that isn’t cloyingly sweet, this may just be your new favorite.

The original recipe is included in Nights and Weekends, my friend Alexis deBoschnek’s second cookbook. As the title of this stunning hardcover suggests, the book is divided into two sections. Recipes in the “Nights” section focus on a shorter list of easily sourced ingredients that come together quickly with limited kitchen equipment. The “Weekends” portion of the book features recipes designed to serve when time isn’t an issue.

I had the privilege of recipe testing for Alexis’s first book, To the Last Bite. If you’ve made this Hanger Steak recipe, you know she prioritizes bold flavor and technical reliability as much as I do. (If you have yet to try the recipe, I recommend putting it on your short list, as the simple marinade delivers BIG flavor.)

There are hardcover and ebook options available, and as I mentioned, Alexis’s book is stunning. If you enjoy simply paging through a cookbook and taking in gorgeous food photography, this book is for you. Alexis lives in a beautiful pocket of the Catskills region of New York, and glimpses of the breathtaking scenery elevate the book…and might just inspire a road trip!

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A note on flour: The cake recipe calls for cake flour, which has a lower protein content than all-purpose flour and produces an especially light, tender crumb. However, since many of us stock only one flour on hand—usually all-purpose flour or a gluten-free equivalent—I tested the recipe with my DIY cake flour. It’s easy, included in the recipe notes, and works with GF flour as well.

Success tip: Though it’s an extra step, sifting the flour contributes to the lightness of the cake. If you are inclined to skip this step, I recommend using a kitchen scale to weigh your ingredients. At a minimum, fluff the flour well before measuring, then spoon it into the measuring cup and level it with the straight edge of a knife. This prevents the flour from compacting, which leads to using too much flour and a dry, dense cake.

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I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Yellow Sour Cream Cake

This quintessential yellow cake is easy, tender, and not too sweet. Absolute perfection!

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Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Yield 16 pieces

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Ingredients

 

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• ¾ cup (1½ sticks) unsalted butter, at room temperature, plus more for greasing
• 2½ cups (285g) cake flour*
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1¾ cups (336g) granulated sugar
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• ¾ cup (180g) full-fat sour cream, at room temperature
• 2 teaspoons (10ml) pure vanilla extract
• ¾ cup (180ml) buttermilk, at room temperature**
• This Chocolate Frosting or your favorite frosting or icing

Instructions

1. Position a rack in the upper third of the oven and preheat to 350°F. Grease a 9×13-inch baking dish with butter (or use cooking spray).
2. Place a fine-mesh sieve over a large bowl and use it to sift in the flour, baking powder, baking soda, and salt.
3. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl and a handheld mixer.) Beat on medium-high speed until pale yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula.
4. With the motor running, add the whole eggs and egg yolk, one at a time, until fully combined. Scrape down the sides of the bowl.
5. Add the sour cream and vanilla and beat until just combined.
6. Add the dry ingredients and buttermilk and mix until just combined, making sure not to overmix the batter.
7. Transfer the batter to the greased baking dish and smooth it into an even layer.
8. Bake until golden, or until a toothpick inserted into the center comes out clean, about 30 minutes. (My tip for a perfectly baked/never dry cake: Use a quick-read thermometer: the temperature in the center should read between 200℉ and 205℉.) Let the cake cool in the pan to room temperature.
9. Once cool, frost with this Chocolate Frosting, which is absolutely delightful, not too sweet, and conveniently uses some of the leftover buttermilk. Alternatively, you may use your frosting or icing of choice.

Notes

*No cake flour? No problem! You can turn all-purpose flour into cake flour. For every 1 cup of all-purpose flour, you’ll need to remove 2 tablespoons of it, and then replace that with 2 tablespoons of cornstarch. For best results, sift the flour and cornstarch mixture together 2-3 times to ensure it is well-combined and aerated. So for this recipe, you’ll need 2½ cups all-purpose flour, less 5 tablespoons, plus 5 tablespoons cornstarch. If measuring by weight, this will be 250g AP flour and 35g cornstarch. 

*Need a gluten-free cake: I made gluten-free cake flour for this recipe by starting with a cup-for-cup substitute and using the same method described above. Important note: When converting baked good recipes, I use the weight of regular flour (in this case, the cake flour, which is 114g per cup) instead of the weight of the gluten-free blend, which is usually much heavier and will create a denser cake. GF flours also take more time to absorb moisture, so I let the batter sit in the pan for 15-20 minutes prior to baking. This prevents a gritty texture.  

**No buttermilk? You can make a cheater version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. Let it stand on the counter for 5 minutes until it looks slightly curdled and proceed with the recipe.

Prep ahead option: The cake can be made up to 2 days in advance but must be thoroughly wrapped in plastic wrap and stored in an airtight container at room temperature to prevent it from drying out.

Want to remove the cake to a platter and frost the sides? There will be enough of this Chocolate Frosting to do so. Simply line the pan with parchment paper, creasing well at the edges and corners. When the cake has completely cooled, use the parchment like a sling to carefully lift the cake from the pan. 

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