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Buttery Sour Cream Snack Cake

Buttery Sour Cream Snack Cake

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


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20 min
Prep Time
3 hrs
Total Time
12
servings

Ingredients

Cake

1 cup sugar

3/4 cup Land O Lakes® Butter, softened

1 cup sour cream

3 large Land O Lakes® Eggs

2 teaspoons vanilla  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Glaze

1 1/2 cups powdered sugar

1 tablespoon Land O Lakes® Butter, softened

1 to 2 tablespoons milk

 

 *Substitute 1 teaspoon almond, lemon or orange extract.

How to make

  1. STEP 1

    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.)

  2. STEP 2

    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.

  3. STEP 3

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

  4. STEP 4

    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.

  5. STEP 5

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

Tip #1

- 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.

Tip #2

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

Tip #3

- 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.

Tip #4

Variations:
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.

Nutrition (1 serving)

370 Calories
18 Fat (g)
100 Cholesterol (mg)
390 Sodium (mg)
49 Carbohydrates (g)
0 Dietary Fiber
5 Protein (g)
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