Snack Cake Recipe

Buttery Sour Cream Snack Cake

Sour cream cake is a rich, easy dessert that cake be varied to fit the occasion or holiday.

20 min. prep time
12 servings
343 Ratings



1 cup sugar
3/4 cup Land O Lakes® Butter, softened
1 cup sour cream
2 teaspoons vanilla*
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt


1 1/2 cups powdered sugar
1 tablespoon Land O Lakes® Butter, very soft
1 to 2 tablespoons milk


Heat oven to 350°F.  Grease and flour 12-cup Bundt® or tube pan; set aside. (If using no-stick cooking spray, do not flour pan.)

Combine sugar and 3/4 cup butter in bowl. Beat at medium speed until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed.

Add all remaining cake ingredients. Beat at low speed, scraping bowl often, until smooth.

Spoon batter into prepared pan.  Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely.

Stir together powdered sugar and 1 tablespoon butter in bowl. Beat with whisk, adding enough milk for desired glazing consistency. Drizzle over cooled cake. 

*Substitute 1 teaspoon almond, lemon or orange extract.


Toasted Coconut Snack Cake: Gently stir in 1/2 cup toasted pecans, walnuts or almonds and 3/4 cup coconut into cake mixture. Bake and glaze cake as directed above. Sprinkle toasted coconut over glazed cake.

Cranberry Orange Snack Cake: Gently stir in 1 cup sweetened dried cranberries and 1 tablespoon grated orange zest into cake mixture. Bake as directed above. Substitute orange juice for milk in glaze.

Recipe Tip

- Cover; store at room temperature up to 3 days. Unglazed cake may be frozen up to 2 months. Wrap in plastic freezer wrap and aluminum foil.

- Any of the flavor variations can be made into cupcakes. Prepare cake batter as directed above. Spoon batter into paper-lined or lightly greased muffin cups filling 3/4 full. Bake 18-22 minutes or until cupcakes are lightly browned.

- If desired, omit glaze; sift powdered sugar over cooled cake.

Nutrition Facts (1 serving)

Calories: 370

Fat: 18g

Cholesterol: 100mg

Sodium: 390mg

Carbohydrates: 49g

Dietary Fiber: 0g

Protein: 5g

Recipe #9861©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

This cake is DISGUSTING! I made it into cupcakes which taste like a cross between a popover and cream puff. In other words there is way too many eggs in the recipe. I made it with a gluten free flour which I use all the time. I have never had a cake turn out like this before when I've substituted gluten free flour. Land O' Lakes gluten free pound cake recipe is awesome. I should have stuck with a recipe I was familiar with but wanted to try something different and new.. Now I'm stuck with 36 cup cakes that I was making to give away at a soup kitchen on Saturday. I guess I could feed them to our chickens.
This cake is absolutely delicious. I throw mini chocolate bits into the cake for an added treat. I also put a glaze on it hot out of the oven.
This cake is buttery, soft & delicious. My boys love it.

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