3-Layer Sour Cream Cake with Cream Cheese Frosting
- Difficulty: Easy
- Servings: 4
- Total Time: 1 hour 55 minutes (including cooling)
- Active Time: 35 minutes
Nutritional Information per Serving
Serving Size: 1 of 4 servings
- Calories: 1547
- Total Fat: 95 g
- Saturated Fat: 54 g
- Carbohydrates: 161 g
- Dietary Fiber: 2 g
- Sugar: 110 g
- Protein: 17 g
- Cholesterol: 380 mg
- Sodium: 526 mg
Sour Cream Cake Ingredients
- Nonstick cooking spray, for greasing pans
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 3/4 cup sour cream
Cream Cheese Frosting Ingredients
- One 8-ounce package cream cheese, softened
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Juice of half a lemon
Instructions
- Preheat your oven to 350F. Lightly grease three 6-inch cake pans using nonstick spray.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until the mixture becomes light and fluffy, pausing to scrape the bowl sides.
- Add the eggs one at a time, mixing well after each addition. Gradually incorporate the vanilla, milk, and sour cream, scraping the bowl as needed.
- With the mixer at medium speed, slowly blend in the flour mixture until just combined.
- Divide the batter evenly among the three prepared pans. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on wire racks.
- For the frosting, beat the cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and lemon juice, mixing until light and fluffy.
- Spread the frosting evenly over each cake layer, stack them, and coat the entire cake with the remaining frosting.
