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Classic Sour Cream Cake Recipe in the Oven
Sour Cream Cake is a pastry popular in Soviet times. For many, it is the dearest pastry, as it is associated with childhood memories and school.
Making Sour Cream Cake according to the classic recipe in the oven at home is very simple, you will need the most accessible products. Sour Cream Cake can be served as portioned pastries, as well as in the form of a cake. It will look worthy on a festive table and will delight you and your loved ones.
Caloric content: 280 kcal per 100 grams of the dish.
Ingredients
Show ingredients
You will need simple products.
For the light cake:
- eggs – 2 pcs;
- sugar – 140-160 g;
- salt – ¼ tsp;
- butter (soft) – 100 g;
- sour cream (25%) – 150 g;
- vanillin – ¼ tsp (or to taste);
- flour – 220 g;
- baking powder – 10 g.
For the dark cake:
- eggs – 2 pcs;
- sugar – 140-160 g;
- salt – ¼ tsp;
- butter (soft) – 100 g;
- sour cream (25%) – 150 g;
- vanillin – ¼ tsp (or to taste);
- flour – 160 g;
- cocoa powder – 60 g.
For the cream:
- sour cream (25%) – 550 g;
- powdered sugar – 120-130 g;
- vanillin – to taste.
Preparation
- The preparation of Sour Cream Cake according to the classic recipe in the oven consists of several stages. First, we need to bake two cakes – one light, the other chocolate with the addition of cocoa. Also a simple but very tasty sour cream frosting. Let's start by preparing the light cake. Prepare all the ingredients on the list. The flour should be sifted, and the butter should be taken out of the refrigerator in advance.
- In a deep bowl, we break two eggs, add a pinch of salt and sugar.
- Using a mixer or blender, beat the eggs into a fluffy foam.
- Next, add vanillin and softened room temperature butter.
- Continue to beat the mixture until fluffy.
- Now add the sour cream. It’s best to use high-fat sour cream for this baking; it will make both the cakes and the cream much tastier.
- Add the baking powder to the flour.
- Sift the flour into the egg mixture; this way, it will fill with oxygen even better. As a result, the cake will rise excellently during baking, becoming airy and light.
- Gently fold the flour into the egg mixture. The ingredients must be combined quickly to prevent the dough from clumping together and becoming tough.
- The dough is soft and elastic.
- Line the mold with parchment paper and lightly grease it with vegetable oil. Pour the dough in and level it with a spatula or simply with a wet hand.
- Bake the cake at 180°C for twenty to twenty-five minutes. Be sure to check readiness with a toothpick or skewer.
Remove the cake and transfer it to cool on a wire rack.
- Now let's prepare the chocolate cake. You need to prepare the same ingredients as in the first option, with one difference. You need to take less flour by weight and add cocoa powder to this weight. Prepare all the ingredients on the list.
- Repeat the same sequence. In a bowl, break two eggs, add salt and sugar, and beat into a fluffy mixture.
- Then add the butter and vanillin, and blend well. Finally, add the sour cream to the mixture and blend well again.
- Place a sieve over the bowl. To ensure the flour and cocoa mix well, pour them into the sieve, add the baking powder. Sift.
- Quickly but carefully fold the dry ingredients into the egg mixture, trying not to overmix the dough.
- This is the chocolate and elastic dough we have achieved. Use high-quality cocoa powder from a trusted manufacturer, and the baking will turn out beautiful and tasty.
- Cut another sheet of parchment, cover it with vegetable oil, and pour in the chocolate dough. Spread it evenly.
- Bake in the oven for twenty to twenty-five minutes at 180°C. Check for readiness with a wooden skewer.
- We have baked two cakes, lay them on a wire rack, and give them time to cool. (It’s more convenient to bake the cakes in the morning and assemble the whole cake in the evening, allowing it to soak overnight).
- When the cakes have cooled, you need to trim the thin top layer off them. This way, we will create an even surface, and the cakes will soak better and become moist. We trim the top layer off the dark cake.
- We trim the top layer off the light cake as well. Now it is very clear to see how porous the crumb of the pastry turned out.
- The next step is to even both cakes to the same size. For this, we place the dark cake on top of the light one. With a sharp knife, we immediately cut off the edges of both cakes. We do not throw away the trimmings from the top and sides, they will still be useful to us.
- We transfer all the trimmings to the grinder. The crumbs can also be made by simply crushing them with your hands.
- We prepare fine crumbs for sprinkling.
- For the cream, we need sour cream, vanillin, and powdered sugar. If you do not have powdered sugar, it can be easily and quickly made. For this, granulated sugar needs to be whipped in a coffee grinder until fine. This will take one minute.
- We place the products in one bowl and mix with a silicone spatula. This also takes one minute, and the cream is ready.
- We form the cake. In a sour-cream cake, the bottom layer is always light. We place the light cake on a plate or board. We distribute slightly less than half of the cream over the surface of the light cake. We cover it with the chocolate one without pressing down too hard. We cover the top cake and the sides of the cake with sour cream.
- Generously sprinkle the sour-cream cake with the crushed crumbs on all sides. Our cake is ready, we put it in the refrigerator for at least four hours, or better overnight, to soak. Before serving, the cake should be taken out at least half an hour in advance.
- The sour-cream cake can be decorated to your liking and served whole. Or it can be cut into portioned pieces.
I recommend preparing the classic sour-cream cake recipe in the oven; the airy cakes pair perfectly with the delicate sour cream. This favorite dessert of many generations can be served with cocoa, tea, or coffee. The sour-cream cake will go excellently with any of the drinks.
