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Classic Sour Cream Cake Recipe
|Cake flour||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Butter/Shortening||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2250 Calories from Fat 784
% Daily Value*
Total Fat 88 g136.1%
Saturated Fat 50.3 g251.5%
Trans Fat 0 g
Cholesterol 422.1 mg140.7%
Sodium 2210.1 mg92.1%
Total Carbohydrates 336 g111.8%
Dietary Fiber 23.2 g92.9%
Sugars 156.6 g
Protein 41 g82.6%
Vitamin A 52.9% Vitamin C 2.6%
Calcium 38.7% Iron 7.2%
*Based on a 2000 Calorie diet
Cream butter and sugar until smooth and soft.
Add egg and vanilla and beat until light and fluffy.
Add flour mixture and sour cream alternately, beginning and ending with flour, mixing thoroughly after each addition.
Pour into two 8-inch cake pans that have bottoms lined with thin, plain paper.
Bake in a 350° F. oven (moderate) about 20 minutes, or until cake tests done.
Cool 5 minutes before removing from pan.
Turn out on cake racks and allow to cool thoroughly.
Spread layers with Strawberry Meringue Icing.