Wednesday, March 01, 2006

Sour Cream Butter Cake

Tried out a new butter cake recipe using sour cream. I read a lot of reviews that this cake is moist and yummy. I modified it from the original recipe that I found at

Verdict: It is indeed moist and delicious.


2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1 cup butter (or 2 sticks), softened
2 cups sugar

3 eggs
1 tsp. pure vanilla extract
1 cup sour cream (8 oz)

2 oz (56.5g) Ghirardelli 60% cocoa bittersweet chocolate baking bar

Yield 1 9-inch bundt pan


1. Preheat oven to 325'F (165'C). Grease and flour a 9-inch bundt pan. Sift together (A) in a bowl, set aside.

2. In a large bowl, cream together (B) until light and fluffy. Add eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the sour cream, beat well.

3. Brake the chocolate bar into pieces. Microwave for 1 min in a microwave safe bowl until melted. Stir to mix.

4. Take 1/3 of the batter out in a bowl and pour the melted chocolate in and stir well.

5. Spread half of the white batter in the bundt pan, smooth the top and spread the chocolate batter on top, smooth the top and lastly pour the remaining white batter on top of the chocolate layer. Smooth the top. You can use a toothpick to make marble effect in the cake or omit this step. I didn't do it and mine turned out to be marbled.

6. Baked for 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 10 mins before turning it over to cool completely on wire rack.


Anonymous said...


My name is June, originally from Singapore, moved to LA in 2002. I saw your site,via Joanne of Jodi Bakery website. How are you?

I have a 21 months old son, and he is indeed a handful. I could use some tips on parenting from you, apart from baking. I love to bake cakes and cookies too. I do most of the home cooking at home.

Your daughter is simply adorable! I better stop here for now. Alexander, my son, wants Mommy to play with him.

The recipes you post on your site looks so delicious, I will try out some of them. Hope to hear from you! My email address is

God Bless you and your family!

Unknown said...

Ching, this cake certainly looks very moist, and I love the design of your bundt pan :)

FooDcrazEE said...

nice but y used baking powder and baking soda together ? isnt that gonna make them rise higher ?? curious as i'm a noob in baking

Little Corner of Mine said...

Hi June,
Thanks for dropping me a line. Will write to you later. :)

Angie, thanks!

Foodcrazee, I also don't know leh, the recipe called for both, so I used both lor. Sorry, I don't know what chemical effect it has on the cake. :P

Tazz said...

Mike, recipes using both baking powder and baking soda are very common.

Ching, nice cake. I have yet to try a butter cake.

Unknown said...

Hi hi, don't mind me chiping in. In recipes which has an acidic ingredients eg sour cream/yogurt, baking soda is usually added to neutralize the acidic effect slightly so that acidic flavour won't be too overpowering. It also helps in rising :)

Anonymous said...

Hi Ching,

I wrote to Lily, and we have chatted twice online. Hope to talk to you soon, get my contact number details from Lily, thanks!

God Bless you and your family!

Little Corner of Mine said...

I don't mind at all. Please chip in with whatever knowledge you have. Thank you! :)

Tazz, thanks!

June, Okay!

Fonia said...

Ching, very nice cake and it look invitating!!! ;P

Anonymous said...

I made this cake last night and it came out great! It is very moist. I may try to make it into cupcakes next time.

Ching, is your husband's last name Ng, as in the color yellow in chinese or the number five? Ng is my maiden name. I changed it to Davis when I got married.

BTW, feel free to email me at

Little Corner of Mine said...


Yes, how did you know? As in five, not yellow.

Glad you like the cake. As for cupcakes, you know the baking time would be different right?

Anonymous said...


My maiden name is the number five, not yellow. I was reading about your previous postings and saw the pictures of your daughter when she was born, and saw her last name. Figure I'd find out about the last name.

Where in Malaysia are you from?

Yes, I do know that the baking time would be different for cupcakes. I bake quite often but not so much in baking cakes. I make pies, cheesecakes, muffins and cookies.

Little Corner of Mine said...


Same last name as my hubby then. I'm from PJ and he is from JB.

That's great because I don't want you to burn your cupcakes. :P

Anonymous said...

Your butter cake looks delicious. I like to bake butter cakes but the 1 cup/2 stick butter is not very clear to me. 1 stick of butter equals how many grams in your area. Ours we have 227gm or 250gms per stick. Any substitute for sour cream? Thanks.

Little Corner of Mine said...

Hi Delia,

1 stick of butter here is 113g. So, 2 sticks is about 226g. So, you can use the one 227g per stick.

Sorry I don't know any substitution for sour cream.

Anonymous said...

I have never tried using any substitution before but have heard of other people using apple sauce or yogurt. Maybe yogurt might work as a sub. for this recipe.

Anonymous said...

Sorry, dunno whether im repeating. Just posted a comment n nothin happened.
Ching, hope u can advise the measurements u use in ur recipes.

1 cup = ? ml
1 cup plain flr = ? gms
1 cup whlemeal flr = ? gms
1 cup sugar = ? gms
1 cup bread flour = ? gms

I love reading ur recipes in ur blog. Im itching to try ur soft Coconut Buns/ Pandan Chiffon n Sour cream butter cakes recipes. Thks for so generously sharing ur recipes with us.

Melissa, Perth

Little Corner of Mine said...

1 cup = 200 ml + 2 15ml spoons

1 cup plain flour = 110 gms

1 cup sugar = 225 gms

Not sure about the wholemeal flour and bread flour, perhaps you can do a search.

Anonymous said...

Thanks, Ching for such a quick reply!

Melissa, Perth

Anonymous said...

Hi Ching
Great blog! Love the pictures of your two little princesses. Came across this recipe of yours and it looks really good. I want to try it since I just bought a new 9-inch bundt pan :-) Juz wanted to check with you -- what size eggs did you use? Cos 3 eggs for a 9-inch pan seems a bit too you remember if the batter was moist enough? Thank you in advance :-)

Little Corner of Mine said...

Thanks Tatiana! I used 3 large eggs. Sorry, I don't really remember how was the texture of the batter. But it should be moist beause of the 1 cup of sour cream added. :)

Anonymous said...

Thanks for ur quick reply. Will try it out soon!

Anonymous said...

Thanks for your recipe. It is indeed easy to do. I made some slight modifications as I didn't have any cooking chocolate in the house. Rather I just sifted 2 tbsp cocoa powder and added to 1/3 of the batter for the chocolate portion. It worked and the cake was moist and good. We finished the entire cake in only lasted two days! (and there's only 2 adults and 2 young kids under the age of 5 in the house!)

Little Corner of Mine said...

Glad that you like the cake! :)