Basic Sour Cream White Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 123.0
  • Total Fat: 11.4 g
  • Cholesterol: 62.5 mg
  • Sodium: 45.2 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 0.0 g
  • Protein: 2.5 g

View full nutritional breakdown of Basic Sour Cream White Cake calories by ingredient
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This is an easy recipe using a cake mix and will serve 16 to 20 people. It is moist and delicious and you don't need any frosting! This is an easy recipe using a cake mix and will serve 16 to 20 people. It is moist and delicious and you don't need any frosting!
Number of Servings: 16


    1 pkg (18.25 oz) plain white cake mix
    1 cup of sour cream
    1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
    3 large eggs
    1 teaspoon pure vanilla extract


You can use either white or yellow cake mix and any brand.


1. Preheat the oven to 350 degrees and put oven rack in the middle. Generously grease a 13 x 9 inch pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set Pan aside.
2. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. scraping the sides again if needed. The batter should look well combined and thickened. Pour the batter into the prepared pan, smoothing it out with the spatula. Place the pan in the oven.
3. Bake the cake until it is light brown and springs back when lightly pressed with your fingers. 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a dinner knife around the edge of the cake and invert it onto the wire rack, then invert it again onto another rack so it is right side up. Allow the cake to cool completely, 30 minutes. Frost as desired.
NOTE** Store this cake , unfrosted, covered in aluminum foil at room temperature for up to 4 days or in the refrigerator for p to one week. For freezing unfrosted cake first make sure cake is cooled completely on the kitchen counter. Then, wrap well in heavy-duty aluminum foil and place cake in a large zipper-lock freezer bag and seal. If you don't have any bags wrap cake twice in heavy-duty aluminum foil and place in the coldest part of your freezer. The back or bottom where the cake(s) will keep for up to 2 months. TO thaw for frosting, remove the cake(s) from the plastic bag and unwrap the foil at the top so the cake can breathe as it thaws on the counter. This will allow the moisture to escape so the cake won't be soggy. When the cake is completely thawed, frost the cake(s) and serve.

Serving Size: 16-20 1 piece servings

Number of Servings: 16

Recipe submitted by SparkPeople user FRACKIAM1.

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