Adding Sour Cream To Scratch Cake Batter

Decorating By daisy114 Updated 22 Apr 2008 , 5:56am by rafaella

daisy114 Posted 20 Apr 2008 , 7:30pm
post #1 of 7

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?

6 replies
mjpbmf Posted 20 Apr 2008 , 7:58pm
post #2 of 7

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!!

HerBoudoir Posted 21 Apr 2008 , 12:11am
post #3 of 7

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.

daisy114 Posted 21 Apr 2008 , 12:38am
post #4 of 7

Thank you!

rafaella Posted 21 Apr 2008 , 8:12pm
post #5 of 7

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.

daisy114 Posted 21 Apr 2008 , 10:28pm
post #6 of 7

So what if the recipe already calls for baking powder? Should I add another tsp to the recipe?

rafaella Posted 22 Apr 2008 , 5:56am
post #7 of 7

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.

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