I want to try adding sour cream to my vanilla scratch cake as I hear it will make it more moist and dense. How much should I add and is there anything I need to remove from the recipe?
Not sure but I would just go ahead and try a "test" cake. Add about 8 oz. of sour cream and see how it turns out. My mom is infamous for her moist cakes and I don't think she has ever used a formal recipe - just throws things together. She usually adds 8 oz. of cream cheese to her cakes and they always turn out so moist and delicious! Good luck!!
Try substituting the sour cream in equal amounts for the milk in your recipe. I know I tried substituting milk for sour cream in my chocolate cake recipe when I just didn't have any thing else, and while the taste was good, they were definately lighter/dryer.
when putting sour cream in a batter you have to add the baking powder to the sour cream to make it rise and be fluffy (1tspn of baking powder to 8oz sour cream) I learned it from my mom(old school) and it's good. Try it.
So what if the recipe already calls for baking powder? Should I add another tsp to the recipe?
sorry, I was away from the computer for a long time.
Don't add more then what the recipe calls for, it will make the dough
bitter, just add it to the sour cream instead of adding it to the dry ingredients.