White Sour Cream Layered Cake

White Sour Cream Layered Cake
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Calories 398 cals
Total Fat 15 g
Cholesterol 48 mg
Dietary Fiber 0 g
Sodium 286 mg
Protein 4 g
Total Carbohydrate 60 g

Prep Time: 20 Minutes

Time to Table: 2 Hours

Serves: 12


  • 1 3/4 cup all purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups Daisy Sour Cream, divided
  • 3/4 cup unsalted butter, softened, divided
  • 3 egg whites
  • 1 1/2 teaspoons vanilla extract
  • 3 cups powdered sugar


Heat the oven to 350 degrees. Grease and flour 2 8-inch round baking pans. In a large bowl, stir the flour, sugar, baking powder, baking soda and salt with whisk until blended. Add 1 cup sour cream, 1/2 cup butter, the egg whites and 1 teaspoon vanilla. Beat on medium speed of an electric mixer for 2 minutes until light and fluffy. Pour into the pans and bake for 22 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans to a cooling rack. Cool completely (about 1 hour). In a medium bowl, beat 1/3 cup sour cream and 1/4 cup butter on low speed of an electric mixer until blended. Beat in the powdered sugar and 1/2 teaspoon vanilla until smooth and spreadable. On a serving plate, place 1 cake layer. Frost the top of the cake layer with about 1/3 cup frosting. Top with the second layer. Frost the side and top of the cake with the remaining frosting. Refrigerate leftovers.


Average Rating:
5 out of 0 5
babygirljanis 08/06/2019

This frosting is so simple to make. It tastes marvelous and can pair with so many different cakes and cookies. Used it for the cake here, so delicious. Used it for carrot cake and was so much lighter than a cream cheese. Great for a change. I highly recommend it!

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