Sour Cream In Cakes.

Baking By MrsMabe Updated 15 Oct 2009 , 10:05am by Shawnswife

MrsMabe Posted 11 Oct 2009 , 11:44pm
post #1 of 8

I have a bunch of sour cream I need to use up, so I'm thinking of adding it to the practice cake I'm about to make. How much sour cream would you add to one box mix? Also, do I need to change anything else, like adding fewer liquids?

Thanks!!

7 replies
janelwaters Posted 11 Oct 2009 , 11:45pm
post #2 of 8

I always add a cup of sour cream

Mug-a-Bug Posted 13 Oct 2009 , 3:29pm
post #3 of 8

Wow, a CUP?! I always add 1/4 cup to my boxes and makes it perfectly moist. I added more once and my cake seemed 'wet' to me. Let us know how it turns out. icon_lol.gif

online_annie Posted 13 Oct 2009 , 4:00pm
post #4 of 8

I use 1 Cup. Hope this helps!

rgrady06 Posted 13 Oct 2009 , 4:38pm
post #5 of 8

I use one cup when I'm using the following recipe. It provides a sturdy yet still moist cake without the work of mixing from scratch. HTH

http://cakecentral.com/recipes/1599/enhanced-cake-formula

misabel99 Posted 13 Oct 2009 , 5:08pm
post #6 of 8

I use 1/2 cup of sour cream and insted of water I add milk

MrsMabe Posted 13 Oct 2009 , 5:48pm
post #7 of 8

Thanks everybody! I think I'll add 1/2 a cup this time and see how it goes.

Shawnswife Posted 15 Oct 2009 , 10:05am
post #8 of 8

I also always add 1 cup of sour cream. I think it makes the cake so moist, rich, and tender. Please let us know how it goes with 1/2 a cup. icon_smile.gif

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