Sour Cream Cake
Image credit: Sweetest Menu
Ingredients
Sour cream cake
- 210 g (1 and 1/2 cups)
Plain flour - 2 tsp
Baking powder - 150 g (3/4 cup)
Caster sugar or granulated sugar - Pinch of
salt - 120 ml (1/2 cup)
Vegtable oil - 2 tsp
Vanilla extract - 1 large
Egg - 240 ml (1 cup) Full fat
sour cream
Instructions
- Preheat the oven to 180 C standard or 160 C if the oven is fan-forced. Grease and line an 8-inch round baking pan with baking or parchment paper.
- In a large mixing bowl, add flour, baking powder, sugar and salt. In a separate bowl, add oil, vanilla and egg. Beat briefly with a fork just to break up the egg yolk.
- Add to dry ingredients along with the sour cream and stir to combine. The cake batter will be very thick.
- Transfer cake batter to your cake pan and gently smooth the top. Bake cake for approximately 35-40 minutes or until a skewer inserted in the middle comes out clean.
- Leave the cake to cool slightly before carefully removing it from the cake pan and leaving it on a wire rack to cool completely.
- To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy. Add vanilla and sugar and beat slowly until it starts to come together. Add sour cream and continue to beat until smooth.
- Cover the top of the cake with sour cream frosting and serve.