Sour cream cake - the simplest and most delicious: recipe with photos

A simple and delicate sour cream cake on sponge cakes

This is a very simple recipe for an incredibly delicious cake. Here sour cream is added to the cakes, making them very tender with a light sour cream, slightly sour taste. The cake itself comes out airy, the cream according to the recipe is porous, but you can use another one. You can also make a fruit layer between the cakes if you wish, but even without it the cake turns out simply amazing.

When you whip the cream, don't overdo it. They will first become liquid and then begin to thicken. After complete thickening, it is better to stop, otherwise they will become liquid again, and the cream will not be saved.

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You will need for the test:

flour – 400 gr.;
sugar – 250 gr.;
sour cream – 200 gr.;
vegetable oil – 100 ml;
chicken egg – 4 pcs.;
baking powder – 1 sachet.

You will need for the cream:

cream 33% – 550 gr.;
powdered sugar – 200 gr.

Cooking stages.

Break the eggs into a deep bowl and beat them with a mixer. When the eggs turn white, start adding sugar, whisking continuously.

When the mass acquires a light, uniform color, add sour cream and vegetable oil. Mix until smooth using a mixer.

Add baking powder to the flour and stir.

Add the flour to the egg mixture - be sure to sift it through a sieve. Mix everything until smooth with a mixer.

Pour the dough into a baking dish. Bake for 50 minutes at 150 degrees.

While the cake is preparing, make the cream. Whip cold cream until fluffy.

Then add the powdered sugar and continue beating until stiff peaks form.

Place in the refrigerator for half an hour.

Remove the finished thick cake from the oven, let cool slightly and cut into 2 thinner cakes.

Lubricate the first cake layer generously with cream, place the second one on it and also brush it with cream.

Coat the sides and sprinkle with chopped nuts or anything else you like.

Before serving, let the cake sit in the refrigerator for several hours. A simple and delicious sour cream cake is ready, serve for tea or on a holiday table.

With cocoa powder

The cakes prepared according to the presented recipe will allow you to get an elegant multi-colored cake.

Composition of ingredients

To prepare the baked goods you will need:

butter - 200 g;
condensed milk - 400 g;
sour cream (fat content 20%) - 1.4 kg;
premium flour - 480 g;
powdered sugar - 200 g;
eggs - 4 pcs.;
cocoa powder - 2 tbsp. l.;
walnuts - optional;
baking powder - 2 tsp;
semolina - for processing the form;
finely ground salt - 2 pinches.

Step-by-step cooking process

The sequence of stages for creating cakes:

First you have to soften the butter to room temperature, then combine the fat with powdered sugar, then beat the ingredients until the sweet crystals are completely dissolved.
After this, you need to add condensed milk to the resulting mixture in portions, without stopping working with a mixer or whisk.
Next, you need to sift the flour together with baking powder, then add the bulk mass to the egg-butter mixture, continue the process until a dough is formed, the consistency of homemade sour cream.
Now you should cut the resulting product into 2 parts, into one of which you need to add cocoa powder, carefully distribute it throughout the composition.
At the next stage, you should grease the springform baking pans with oil and sprinkle them with semolina to make the baked cakes easier to remove from the containers.
Then you need to send the blanks for 30 minutes. into an oven preheated to 180°C.
Hot cakes must be cooled, the upper parts separated from each crumpet, the processed products must be cut in half to create a multi-layer cake, soaking the rows with pre-prepared cream.

For lovers of fruits and berries, such components can be an excellent ingredient for a layer of multi-colored circles.

How to serve a dish

It is recommended to present the treat after the decorated cake has been left in the refrigerator for about 4 hours. For decoration in the presented version, it is better to use the same fruit and berry composition.

How to make Pancho sour cream cake at home

This is an incredibly delicious, airy, tender cake. Pancho is one of those desserts that will never be too sweet. Here the sweetish sponge cake is very successfully combined with slightly sour sour cream. And the filling in the form of nuts and pineapples gives the cake additional piquancy.

You can use whatever you like as a filling. However, remember that it is fresh fruit that can cause unwanted oxidation with cream. This cake is quite easy to prepare, so you should definitely try it.

You will need for the test:

flour – 200 gr.;
sugar – 200 gr.;
cocoa powder – 40 gr.;
baking powder – 10 g;
milk – 110 ml;
vegetable oil – 80 ml;
chicken egg – 6 pcs.;
salt – 1 pinch.

You will need for the cream:

sour cream – 800 gr.;
powdered sugar – 140 gr.;
vanilla sugar – 1 sachet.

You will need for the filling:

canned pineapples – 300 gr.;
walnuts – 100 gr.

You will need for decoration:

Chocolate or icing – 50 gr.

Cooking stages.

Break the eggs into a deep bowl, add a pinch of salt and start beating with a mixer.

When foam forms, without ceasing to beat, add sugar - the eggs should be beaten into a strong foam.

Separately combine the dry ingredients: sifted flour, cocoa and baking powder. Mix everything thoroughly.

Through a sieve, add some of the dry ingredients into the egg mixture and gently stir from bottom to top in one direction.

Then add part of the warm milk and sift the second part of the dry ingredients. Mix everything again in the same way.

Add the remaining milk and stir again.

Place a couple of spoons of the dough into a separate bowl. Pour vegetable oil into it and mix well.

Add the butter dough to the main dough and everything is fine again, but mix very carefully.

Cover a baking sheet with parchment and pour the dough there. Level with a silicone spatula. Bake at 180 degrees for 15-20 minutes.

At this time, you can start preparing the cream. Combine all ingredients and beat with a mixer.

Cool the finished biscuit. Place the mold where you will assemble the cake on the cooled sponge cake and cut around the perimeter with a knife. Cut the rest of the biscuit into square pieces.

Chop the walnuts and cut the pineapples into small pieces.

Cover the pan with cling film and coat with sour cream. Dip each piece of sponge cake into the cream and place on the bottom of the mold.

When you close the bottom, add some of the pineapples and nuts.

Then move on to the second layer. Also dip the biscuits in sour cream and place in the mold. Repeat with all ingredients, remembering to leave a little cream. Press each layer well with a spoon.

Cover the top with the sponge cake cut out at the very beginning. Press down and cover with cling film. Place in the refrigerator for a couple of hours.

When the cake is ready, take it out, remove the film and turn it over onto a plate where the cake will stand.

Carefully remove the mold and remove the film. Grease the cake with the remaining cream.

Decorate the cake with melted chocolate or frosting.

“Smetannik” cupcake – recipe

If you need to urgently prepare a dessert, the classic simple Smetannik cupcake will come to the rescue, the recipe for which is extremely simple. Having made it once, it will appear on the table regularly. Any housewife can do it, even if she has no experience in baking. If desired, the cake can be cut into two parts and soaked with filling.

Ingredients:

egg – 3 pcs.;
flour – 2 tbsp;
baking powder - 1 teaspoon;
sour cream, sugar - 1 tbsp.

Preparation

Beat the egg-sugar-sour cream mixture.
Add flour with baking powder, mix.
Place the dough in the pan and bake the “Smetannik” cake for 1 hour.

Amazing no-bake chocolate sour cream cake with custard

Cheesecake lovers will appreciate this recipe. The cake is similar to cheesecake in its creamy consistency and delicate taste. At the same time, our recipe has a slightly stronger taste of sour cream. The dessert itself turns out brighter due to the chocolate taste of the crumbs.

You can use sour cream of any fat content. The quantity of these ingredients is ideal for a mold with a diameter of 20 centimeters. This cake is incredibly easy to prepare, but it turns out simply incredible. Crispy, aromatic crust and delicate cream are the perfect combination.

You will need:

flour – 250 gr.;
butter – 150 gr.;
sugar – 70 gr.

You will need for the cream:

sour cream – 400 gr.;
sugar – 150 gr.;
butter – 100 gr.;
wheat flour – 50 gr.;
chicken egg – 4 pcs.;
juice of ¼ lemon;
vanilla to taste.

Cooking stages.

Mix 150 grams of sugar with flour and vanilla in a saucepan. Stir.

Then beat in the eggs and whisk everything again until smooth.

Add sour cream and mix everything again until smooth.

Send it to the fire. Heat, stirring constantly with a whisk. When the mixture begins to bubble, simmer for another 2 minutes. You can't stop interfering.

Then turn off the stove, add 100 grams of butter and stir it into the hot mass.

Add the juice of a quarter of a lemon and whisk everything again. Cover the cream with cling film in contact and cool completely.

In the meantime, you can work on the crumbs. To do this, mix sifted flour, sugar and cocoa.

Cut the butter into cubes and add to the flour mixture. Using your hands, begin to rub the butter into the flour mixture into crumbs. Do this quickly so the butter doesn't melt.

Fry the resulting crumbs in a dry frying pan for 15 minutes.

Cover the pan with parchment and lay out some of the crumbs. Press it down well with a spoon and form sides.

Lightly beat the cooled cream with a mixer to make it even more homogeneous.

Then place it in the pan on top of the compacted crumbs.

Top with crumbs. Press lightly to hold the pieces together. But be careful not to let the cream leak out.

Place in the refrigerator for several hours, after which the chocolate sour cream cake can be served.

Shortbread "Smetannik" - recipe

Homemade baked goods always turn out tender and delicious. A clear confirmation of this will be the “Smetanniki” shortcakes, just like in the store. The delicacy will be no different from the store-bought one, but you can be sure of its naturalness and usefulness. The dessert goes well with both tea and coffee and is ideal to start your morning with.

Ingredients:

sour cream - 1 tbsp.;
sugar – 1 tbsp;
egg – 3 pcs.;
salt, soda - 1 teaspoon each;
vinegar essence – 1/10 teaspoon;
vanillin – 1 pinch;
flour – 450 g.

Preparation

Break 2 eggs into sour cream and add sugar, mix.
Add slaked soda with vanillin and salt, flour, and mix.
Roll out the dough and cut into pieces.
Beat 1 egg and brush the shortbread with it, bake for 10 minutes.

Cooking a multi-layer sour cream cake in a frying pan

If you don’t have an oven at home, it doesn’t matter – you can cook the cake in a frying pan. Light, tender and very juicy dessert. The most delicate sour cream soaks the cakes, and they turn out simply indescribably soft. Everyone will like the light sour cream slightly sour taste.

Preparing a cake is not difficult: if you have ever baked pancakes, you can handle it. It is very important that the pan has a non-stick coating. As a last resort, you can lightly grease the surface with vegetable oil.

You will need for the test:

sour cream 20% – 300 gr.;
flour – 280 gr.;
sugar – 150 gr.;
chicken egg – 2 pcs.;
soda – 1 tsp;
vanillin – ½ tsp.

You will need for the cream:

sour cream 20% – 700 gr.;
sugar – 150 gr.

You will need for decoration:

chopped nuts – 60 gr.;
chocolate – 40 gr.;
milk – 1 tbsp. l.

Cooking stages.

Place the sour cream for the cream in cheesecloth, tie it in a knot, put it in a colander and leave it in a saucepan or deep plate for an hour so that the liquid drains.

Place the sour cream for the dough in a bowl or saucepan. Add baking soda and stir with a whisk.

Break the eggs into a separate plate. Add sugar and vanilla. Whisk.

Pour the egg mixture into the sour cream and mix everything until smooth.

Then start adding the sifted flour in parts and mix until the dough is smooth.

Pour 1 or 2 ladles into a non-stick frying pan and cook over moderate heat on both sides until cooked through.

Combine sour cream for cream with sugar and mix everything with a whisk.

Place the cake on a plate and brush with cream. Next layer on top. Apply cream again. Repeat with all ingredients. The final layer should be a layer of cream.

Place in the refrigerator for 6 hours.

After 6 hours, grease the sides of the cake with cream. Then cover the same sides with chopped nuts.

Combine chocolate and milk and melt. Decorate the cake.

Delicate sour cream with peaches

If you want to bake delicious and tender sour cream, you should pay attention to the simplest recipe for cake with peaches. Delicate filling and shortbread dough are a good combination for an amazing dessert.

Ingredients for the dough:

150 g wheat flour;
75 g butter;
75 g granulated sugar;
1 tsp. baking powder;
1 chicken egg.

For filling:

600 ml thick sour cream;
500 g peaches (canned);
100 g granulated sugar;
500 ml milk;
2 packets of vanilla pudding.

For filling:

1 pack of transparent jelly;
200 ml peach juice;
1 tbsp. l. almond petals (if desired).

Preparation:

Grind the cooled creamy product using a grater or simply chop it with a sharp knife. Add flour, beet sugar, baking powder, beat in the egg and quickly knead the dough.

Take a springform pan, put the dough in it, level it over the entire surface, forming sides.

Prick the bottom with a fork and place the pan with the dough in the cold while the filling is prepared. Pour 200 ml of milk drink into a saucepan, add sugar and put on fire, bring to a boil.

Pour vanilla pudding into the remaining milk, stir and pour the resulting mixture into a hot drink, mix thoroughly and simmer until thickened.

After cooling, add sour cream and mix everything well.

Place the cream filling on the chilled dough, place canned peaches on top and put all this beauty in the oven for 1 hour, temperature 175°C.

According to the instructions, we prepare a filling from gelatin and peach juice, which we then pour over the cooled pie.

Sprinkle the finished sour cream with peaches with almond petals if desired.

Advice! To make sour cream really tasty, it is important to choose high-quality sour cream with a fat content of at least 25%.

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Original four-layer sour cream cake made from different cake layers

Incredibly delicious, original cake with four varieties of cake layers. There is the sweetness of raisins, the tartness of cocoa, the piquancy of nuts and spice. All this goes perfectly with a delicate, slightly sour cream. This cake will win the hearts of not only those with a sweet tooth.

If you don't want to use a thickener for the sour cream, you can weigh it out in advance. To do this, place the sour cream in cheesecloth, the cheesecloth in a colander, and put it in any container where the whey will drain. Cover with a lid, set pressure and leave for 6-12 hours in the refrigerator. The longer the sour cream sits, the thicker it will be. The quantity of these ingredients is ideal for a mold with a diameter of 22 centimeters.

You will need for the first cake:

sour cream 20% – 120 gr.;
raisins – 100 gr.;
flour – 85 gr.;
sugar – 85 gr.;
chicken egg – 1 pc.;
baking powder – ½ tsp.

You will need for the second cake:

sour cream 20% – 120 gr.;
walnuts – 100 gr.;
flour – 85 gr.;
sugar – 85 gr.;
chicken egg – 1 pc.;
baking powder – ½ tsp.

You will need for the third cake:

sour cream 20% – 120 gr.;
flour – 85 gr.;
sugar – 85 gr.;
poppy – 60-80 gr.;
chicken egg – 1 pc.;
baking powder – ½ tsp.

You will need for the fourth cake:

sour cream 20% – 120 gr.;
flour – 85 gr.;
sugar – 85 gr.;
cocoa powder – 15 g;
chicken egg – 1 pc.;
baking powder – ½ tsp.

You will need for the cream:

sour cream 20-25% – 900 gr.;
powdered sugar – 110 gr.;
vanillin – ½ tsp;
thickener for sour cream.

You will need for decoration:

whole walnuts – 6 pcs.;
porous milk chocolate – 1 pc.

Cooking stages.

Start with the first cake. Beat a chicken egg into a deep container and beat with a mixer until fluffy.

Then add sugar in several additions, continuing to beat until the mixture turns white.

After this, add sour cream and mix everything again with a mixer.

Then add the pre-sifted flour and baking powder in parts. First, you can mix lightly with a mixer, and then gently with a spatula until smooth.

Wash the raisins, dry them and add them to the dough. Stir gently.

Pour the dough into a parchment-lined pan and bake at 180 degrees for 20-25 minutes.

Chop the walnuts for the second crust.

Remove the finished first cake from the pan, remove the parchment and leave to cool on a wire rack.

The dough for the second cake is prepared in the same way as for the first. You just need to replace the raisins with nuts.

Also place the dough in a parchment-lined pan, smooth it out and bake at 180 degrees for 25-30 minutes.

Prepare the dough for the third cake in the same way, only add poppy seeds as a filling. Stir.

When the second cake is ready, remove it from the pan, remove the paper and cool on a wire rack.

Place the poppy seed dough into a baking pan lined with parchment. Flatten and place in the oven for 20-25 minutes. The temperature is the same - 180 degrees.

The fourth cake is prepared in the same way. Only cocoa is introduced along with flour and baking powder.

Take out the finished third cake layer and leave it to cool on a wire rack, and place the dough for the fourth cake layer in a pan lined with parchment. Level it out.

Bake at 180 degrees for 20-25 minutes.

Now you can proceed to preparing the cream. Add sour cream and beat it with a mixer.

Then add powdered sugar and vanilla and continue beating. After this, add the thickener and beat for 1-2 minutes until the cream thickens.

The fourth cake also needs to be cooled.

Level the cakes with a knife so that the circles are even.

Place a little cream on the plate where you will assemble the cake so that the cake does not slip. Place nut crust on top. Lubricate it with cream.

Next, add the poppy seed cake and coat generously with cream again. The third will be a cake with raisins, which also needs to be greased with cream.

Next comes the chocolate cake. Lubricate it with cream, and then coat the sides.

Grind the remaining cakes into crumbs in a blender. Grate the chocolate using a grater with large holes.

Decorate the top of the cake with crumbs and the sides with chocolate. Add additional walnut halves.

Place in the refrigerator overnight to soak the cake.

Classic recipe

There is no single method for preparing cakes, since in the villages each housewife baked cakes according to personal preferences.

The classic “sour cream”, as baked goods with such a base were later called, appeared a little later, as did many creams (layers) that were certainly included in the overall “design” of cakes.

Composition of ingredients

The table shows the basic components for making cakes:

List of products	Quantity
Regular granulated sugar	200 g
Sour cream	320 g
Eggs	4 things.
Baking soda	2 tsp. (without slide)
Premium flour	320 g

Step-by-step cooking process

Sequence of cooking steps:

The first step is to turn on the oven so that the device is heated to 180 °C before baking begins.
Now you need to place fresh eggs in a spacious bowl, then you have to vigorously beat the product, adding granulated sugar in portions. To facilitate the process, you can use a mixer turned on at high speed. As a result of the work done, the volume of the mass should almost double.
After this, sour cream should be added to the composition. The peculiarity of creating cakes lies in the fact that the fermented milk product can have different fat content (from 10 to 50%). Such indicators will not negatively affect the quality of finished products.
Now you need to sift the soda along with the flour. Most recipes do not provide for extinguishing it with vinegar, water or lemon juice, since the necessary reaction will be ensured by the presence of acid in sour cream.
Next, you need to introduce the bulk composition into the liquid base, quickly mix the mass, after which the release of carbon dioxide will begin. It is this process that will make the baked goods especially porous and very light.
The resulting dough must be poured into a refractory pan lined with baking paper (it is better to use a springform pan), then leave the dough for 30 minutes. into the oven.
Under no circumstances should you do this during the first 20 minutes. open the oven. Otherwise, the dough may collapse due to the resulting temperature difference.
To check the readiness of the product, you should pierce it with a match or a toothpick and make sure that there are no unbaked dough residues on them.
When the cake has acquired a golden brown crust, it should be removed from the heat of the oven, cooled on a wire rack, then wrapped in film and left in the refrigerator for 2 hours. With this technique, the cake will not crumble; it can be easily cut into several circles of the desired thickness.
Next, you need to cut off the top of the product (the height of the layer is approximately 0.5 mm), break the circle into small pieces, and dry them in the oven with the convection option turned on. The baked pieces will be used to decorate the cake.

To layer each formed row, it is advisable to prepare sour cream or other cream in advance according to any chosen recipe.

What can I add?

Sour cream cake layers are made using different ingredients. In modern cooking, instead of soda, baking powder is often included, which has a pleasant taste without pronounced shades, which happens when sodium bicarbonate is added. It is recommended to supplement the composition of the cakes with vanilla, as well as other products, the options of which should be considered in separate recipes.

How to serve a dish

You can present the treat in the form of a whole baked product or in portions, cutting the cake into triangles of the desired size. A sponge topping made from crumbled scraps will be a tasty decoration.

How to cook the most delicious methane cake according to a Soviet recipe

Delicate, homemade cake made from the simplest ingredients. Since the recipe is from Soviet times, the ingredients needed are very simple, and the cake turns out to be very inexpensive. Externally, it looks very impressive both in itself and in cross-section.

The specified amount of ingredients is enough for 6-8 cakes with a diameter of 20 centimeters. If you buy sour cream with 30% fat content or higher, then you can use it immediately - do not weigh it out. A little life hack: it’s better to bake light-colored cakes first in order to record the time, since it’s impossible to notice the cooking process by dark ones.

You will need:

sour cream 15-25% – 350 gr.;
sugar – 315 gr.;
flour – 250 gr.;
melted butter – 35 g;
additional flour for white cakes – 30 g;
cocoa powder for chocolate cakes – 30 g;
baking powder – 1.5 tsp;
salt – 1 pinch.

You will need for the cream:

weighed sour cream - 800 gr.;
powdered sugar – 150-200 gr.

You will need for the layer:

roasted nuts;
grated chocolate.

Cooking stages.

First, weigh out the sour cream for the cream if its fat content is below 30%.

Now you can start preparing the cakes. To do this, melt the butter in the microwave.

Combine sugar with sour cream, mix. Then add the oil and mix everything thoroughly again. Leave the mixture for a few minutes until the sugar completely melts.

Combine the sifted flour with baking powder and mix. Stir the sour cream and sugar again to make sure it has dissolved.

In 2 additions, add flour and baking powder to the sour cream, stirring constantly with a whisk.

Divide the finished smooth dough into 2 equal parts.

Add 30 grams of flour to the dough for white cakes through a sieve. Stir.

Add cocoa into the chocolate cake batter through a sieve. Stir until the color is even.

Draw circles with a diameter of 20 centimeters on parchment paper. Distribute the dough over each of the circles - you should get 3 light pieces and 3 dark ones.

Bake the cakes at 175-180 degrees for about 7-12 minutes - the exact time depends on your oven.

While the cakes are hot, trim them using a ring. Place the trimmings on a baking sheet and dry for 10-15 minutes at 150 degrees.

When they have cooled, grind them into crumbs in a blender.

When the cakes have cooled completely, remove them from the parchment.

Place the weighed sour cream into a deep container. Sift the powdered sugar there. Mix with a whisk until smooth.

Now you can start assembling the cake. Cover a flat board with a silicone mat and place an assembly ring on it.

Place the dark cake layer and secure with a ring. Lubricate generously with cream. Sprinkle with any roasted nuts and grated chocolate.

Then place the white cake layer and press down. Grease generously with cream, sprinkle with nuts and chocolate. Continue, alternating cake layers.

Grease the top cake with a thin layer of cream. Be sure to leave 150-200 grams of cream for coating.

Cover the cake with cling film and leave for 1-1.5 hours at room temperature. Then put it in the refrigerator for 6-8 hours.

When the cake is soaked, remove the film and ring. Take the dish where the dessert will be placed, place it upside down on top and turn the cake over - this is tedious for evenness.

Cover the top and sides of the cake with cream.

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Cover the sides of the cake with cake crumbs. You can decorate the top to your liking. A wonderful festive sour cream cake. It will be ready as soon as it sits a little in the refrigerator.

Smetannik cake classic simple

If you don’t want or don’t like cocoa in baking, you can make a “light” version of the “Smetannik” cake. The little secret here is the lemon zest. The recipe is simple and delicious.

Ingredients:

For the test:

Sugar – 0.75 cups.
Sour cream – 1 glass.
Salt – 0.25 tsp.
Flour – 2 cups.

For cream:

Sugar – 0.5 cups.
Full-fat sour cream – 1.5 cups.
Lemon zest – 1 tsp.
Vanilla sugar – 0.5 tsp.

Cooking process:

Sift the flour. Remove the zest from the lemon using a fine grater.
In a bowl, mix sugar, sour cream and salt. Add flour there and knead the dough.
Divide the finished dough into 8 equal parts. Roll out each piece into a circle.
Grease a baking tray with vegetable oil. Place each cake layer in turn and bake at 200 degrees for about 3-5 minutes.
We make even circles from the hot cakes. This can be done, for example, using a lid. We make crumbs from the scraps.
To prepare the cream, beat sour cream with vanilla sugar, lemon zest and sugar.
After the cakes have cooled, place them on a plate and coat each one with cream. Sprinkle the top one with crumbs.
We decorate the cake at your discretion and desire. Place the cake in the refrigerator to soak for several hours.

Bon appetit!

How to cook delicious Smetannik according to grandma’s recipe - video

Recipes tested by more than one generation are kept in many of our families. but I suggest you get acquainted with this method of preparing an amazingly delicious sour cream cake.

As you can see, there are many interesting recipes. which you can use to make a delicious sour cream cake. Some are easier to cook, others are a little more difficult. Be sure to try making a cake using any of our recipes, and it will sparkle with new colors for you.