Out Of Sour Cream Doh!

Decorating By HerBoudoir Updated 25 Mar 2008 , 10:52pm by HerBoudoir

HerBoudoir Posted 25 Mar 2008 , 12:07pm
post #1 of 6

So I need to bake a chocolate cake this morning, and find I have about a tablespoon of sour cream left instead of the 1 cup I needed. I'm making one of the chocolate cake mix/pudding doctored up jobs. I'm typically a scratch baker and avoid any kind of pre-mix, but it's just a cake for a decorating class.

I'll probably either substitute extra milk (something I've done with my scractch chocolate cake recipe before with success) or plain nonfat Greek yogurt.

Any other suggestions for possible substitutions for sour cream?

5 replies
JanH Posted 25 Mar 2008 , 12:58pm
post #2 of 6

List of handy substitutions for common baking ingredients:
See milk, buttermilk (sour milk)



Rincewind Posted 25 Mar 2008 , 12:58pm
post #3 of 6

I think buttermilk would make a good substitution (as well as the ones you mentioned). I have a chocolate cake recipe that calls for either buttermilk or sour cream. When I use sour cream, the cake is a bit denser (than when I use buttermilk).

Good luck!

butterflywings Posted 25 Mar 2008 , 3:12pm
post #4 of 6

JanH -- you're awesome.. you're like a cake/baking encyclopedia!

minkiemoo Posted 25 Mar 2008 , 9:01pm
post #5 of 6

I use plain yoghurt if I run out of sour cream.

HerBoudoir Posted 25 Mar 2008 , 10:52pm
post #6 of 6

Thanks for the suggestions all. I ended up using the "mock buttermilk", with a cup of milk and a tablespoon of vinegar. The cake came out fine, and I got to have my Greek yogurt for breakfast instead of using in the cake icon_smile.gif

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