Get ready to experience a slice of pure dessert heaven! This Yellow Sour Cream Cake isn't just another ordinary cake - it's a mouthwatering masterpiece that will make your taste buds dance with joy. Imagine a perfectly moist, tender cake with a rich, velvety texture, topped with an irresistible chocolate fudge frosting that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, this cake promises to be your new go-to dessert that's guaranteed to impress at any gathering!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate fudge frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk to ensure even distribution of leavening agents.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract and sour cream, mixing until the batter is smooth and well combined.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just incorporated. Be careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once the cake has cooled to room temperature, spread the chocolate fudge frosting evenly over the top and sides of the cake.
- For best results, let the frosted cake sit for 30 minutes before serving to allow the frosting to set.
- Slice and serve at room temperature. Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Make sure all ingredients are at room temperature before mixing to ensure a smooth, even batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake light and tender.
- Use a toothpick or cake tester to check doneness - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before frosting to prevent the chocolate fudge from melting.
- For an extra touch of elegance, consider garnishing with chocolate shavings or a light dusting of powdered sugar.
- If you want to make the cake ahead of time, it can be wrapped and stored in the refrigerator for up to 2 days before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
