Sour Cream Cake slices soft and rich, with a light cream filling and a simple walnut-raisin finish that makes it feel quietly special.
Ingredients
- 1 cup (200 g) sugar
- 1 cup (240 g) sour cream
- 1 cup (100 g) Malyutka baby cereal
- 3 eggs
- 1 cup (120 g) flour
- 1 teaspoon baking soda, slaked with a splash of vinegar
- 200 g sour cream (for the cream)
- 200 g butter, softened (for the cream)
- Powdered sugar, to taste
- Chopped walnuts, for topping
- Raisins, for topping
Instructions
- 1Beat the eggs with the sugar until smooth.
- 2Whisk in the sour cream and baby cereal.
- 3Add the flour and slaked baking soda and mix into a thick batter.
- 4Grease a cake pan and dust it with semolina. Pour in the batter.
- 5Bake at 180°C (350°F) for 35 to 40 minutes until golden and a toothpick inserted in the center comes out clean.
- 6Cool completely in the pan.
- 7Beat the 200 g sour cream with the softened butter and add powdered sugar to taste.
- 8Cut the cooled cake horizontally into 2 layers.
- 9Spread the cream between the layers and over the top.
- 10Finish with chopped walnuts and raisins.
Cook's Note
Cool the cake fully before splitting and filling so the cream stays thick and does not melt into the crumb.
Best Served With
Fresh berries
Why This Recipe Works
The sour cream keeps the cake moist, while the baby cereal gives the batter body and a soft crumb without making it heavy.
Make It Yours
- Add raisins to the batter.
- Stir a little cocoa into the cream for a darker finish.
- Top with chopped toasted walnuts or grated chocolate instead.
Leftover Strategy
Refrigerate covered for up to 4 days. Let slices sit out for a few minutes before serving so the crumb softens slightly.
Want to impress guests with this dish? Ask Jeff →
Pairing
Hot black tea ↗ or drinkable kefir ↗ suits the soft sour cream cake; walnut cookies make a natural pantry-side match.
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