Quick Answer
Adding sour cream to cake mix makes the cake moister, richer, and more flavorful. The sour cream adds moisture which results in a softer, more tender crumb. It also adds a nice tangy flavor. Sour cream is a popular ingredient to use in cakes made from box mixes as it improves the texture and flavor.
In Depth Answer
Adding sour cream to cake mix is a great way to make a boxed cake taste homemade. The sour cream makes significant improvements to both the texture and flavor. Here’s an overview of the effects adding sour cream has:
Moisture
One of the biggest benefits of adding sour cream to cake mix is moisture. Sour cream contains a high percentage of fat and water content. This additional moisture prevents the cake from drying out and becoming crumbly. The moisture makes the cake soft, dense, and tender.
Without the sour cream, cake mixes can sometimes result in dry, crumbly cakes. The extra fat and moisture from the dairy product keep the cake light, moist, and soft. This moisture also helps the cake stay fresh for longer after baking.
Richness
The higher fat content of sour cream also gives the cake a richer mouthfeel. The full fat content of sour cream can range from 14% to 18%. This adds a rich creaminess to the cake that you don’t get from cake mix alone.
The fat coats the flour particles and prevents gluten formation. This results in a softer, more tender crumb. The richness from the dairy also gives the cake a more indulgent, decadent quality.
Tangy Flavor
Sour cream has a tangy, slightly acidic taste from the lactic acid formed during fermentation. This adds a pleasant tartness to the cake that balances out the sweetness.
Many cake mixes on their own can be overly sugary. The tangy dairy flavor cuts through the sweetness and provides a more complex, interesting flavor profile.
It also makes the cake taste less artificial than plain cake mixes. The sour tang gives the impression you used a homemade recipe, not a boxed mix.
Prevents Dryness
As touched on earlier, the moisture prevents the cake from becoming dry. Without sour cream, cake mixes can easily end up dry. As the cake bakes, moisture evaporates in the oven and the batter sets.
With sour cream added, enough additional moisture remains to keep the cake fudgy and moist all the way through. The milk solids and butterfat prevent the crumb from drying out.
Improves Texture
The fat, protein, and moisture in sour cream all work together to improve the overall cake texture. You get a soft, fine crumb with a rich, moist mouthfeel. The cake also achieves good volume and rise.
Sour cream cakes bake up lighter than you’d expect given the higher fat content. They have a soft, velvety crumb that melts in your mouth.
Enhances Flavor
Sour cream doesn’t only add its own flavor. It also enhances the existing flavors of the cake. The dairy rounds out the flavors and makes them more robust.
It helps all the ingredients meld together smoothly so no single flavor overpowers the others. Everything blends harmoniously for a more complex, interesting taste.
Makes Gluten Strands Shorter
The fat in sour cream binds to the gluten strands, making them shorter. Shorter gluten strands result in increased tenderness. This contributes to the soft texture sour cream provides.
Without the fat interaction, the gluten could become long, tough strands that make the cake chewy. So sour cream’s effect on gluten also improves the cake’s crumb.
Adds Browning
The lactose sugar in sour cream promotes more browning through the Maillard reaction. This gives the cake a golden color and attractive crust. The browned exterior provides greater depth of flavor.
Balances Sweetness
Sour cream is not actually sour. However, its tangy flavor means it balances out overly-sugary cake mixes. It adds a pleasant tartness that keeps the sweetness in check.
This prevents the cakes from becoming cloying. The sour dairy dimension makes the cake taste less artificial and one-note.
How Much Sour Cream to Add
Most recipes call for adding around 1/2 cup to 1 cup of sour cream per box of cake mix. Here are some guidelines for how much to use:
| Cake Mix Box Size | Sour Cream |
| 15 – 18 oz box | 1/2 cup |
| Full size or 2-layer size mix (around 20 oz) | 3/4 to 1 cup |
For thicker, creamier frosting, you can also add sour cream to the frosting mix included in the cake box. Add around 1/4 to 1/3 cup.
Always avoid low-fat or non-fat sour cream options. You need the full fat content for the moisture and richness benefits. Lean varieties won’t improve the cake texture and flavor to the same degree.
Adjusting the Liquid
When adding sour cream to cake mix, you’ll need to adjust the amount of other liquids in the recipe. Otherwise the cake could become too thin.
Subtract around 1/4 cup other liquids for every 1/2 cup of sour cream added. So if the mix calls for 1 cup water and you add 1/2 cup sour cream, use only 3/4 cup water.
Make sure to include liquids from egg yolks in your adjustments. For example, if the recipe uses 3 eggs, subtract around 3 tablespoons total liquid.
What Type of Sour Cream Works Best
Your sour cream choice makes a difference in the finished cake. Here are some tips:
Full Fat
Always opt for full fat sour cream. Lower fat versions won’t provide the same moisture and richness. Fat-free sours don’t enhance flavor or texture.
Whole Milk
Seek out sour cream made from whole milk when possible. The higher fat content improves moisture and indulgence compared to lowfat milk sour cream.
Cultured
Cultured sour cream has more tangy flavor from active cultures. This provides optimal flavor compared to just adding cream. Look for “cultured” on the label.
Organic
Organic sour creams offer the bonus of avoiding hormones, antibiotics and artificial additives. They usually have simpler, cleaner ingredients.
Avoid Additives
Check the label and try to avoid sour creams with added gums, stabilizers, or thickeners. These can change the texture. Opt for sour cream with just cultured cream and milk.
Sour Cream Brands for Cake Mix
Here are some top brands of sour cream to use for enhancing cake mixes:
Breakstone’s
A popular cultured option made with wholesome ingredients like cream, milk, and lemon juice. Known for its tangy flavor and velvety texture.
Daisy
A widely available brand that offers cultured full fat and lowfat varieties. Their full fat sour cream provides great moisture and tang.
Knudsen
Organic brand made from pasture-raised dairy. Thick, rich texture and clean, tangy flavor. No artificial anything.
Cabot
Vermont-based brand that uses milk from regional farms. Their organic sour cream has exceptional flavor.
Ciao Bella
High quality brand that’s deliciously thick and creamy. Made from fresh cream and free of gums or starches.
How to Add Sour Cream to Cake Mix
Adding sour cream to cake mix is simple:
Ingredients
– 1 box cake mix (any flavor)
– Sour cream amount called for in recipe (usually 1/2 – 1 cup)
– Oil, eggs, water per cake mix directions
– Adjusted liquid amount (water, milk etc reduced based on sour cream amount)
Instructions
1. Preheat oven as directed on cake mix box. Grease and flour pans.
2. Place cake mix in large bowl. Add the sour cream, oil, eggs, and adjusted liquid amount.
3. Using electric mixer, beat on medium speed for 2 minutes. Scrape down sides.
4. Beat on high speed for another 2 minutes until well blended and smooth.
5. Pour batter evenly into prepared pans and bake as directed on box.
6. Check for doneness at minimum recommended time. Insert toothpick to test – if it comes out clean, it’s done.
7. Allow cakes to cool completely before frosting.
Tips
– Allow ingredients to come to room temperature before mixing for best volume.
– Use butter and milk instead of oil/water for even richer flavor.
– For denser texture, replace some of the cake mix with flour.
– Add melted chocolate chips, cinnamon, etc for different flavors.
Frequently Asked Questions
Does sour cream make cake moist?
Yes, sour cream makes cakes exceptionally moist and soft. The fat and moisture prevent dryness for tender, fudgy cakes.
Can I use Greek yogurt instead of sour cream?
Plain Greek yogurt can be substituted for sour cream at a 1:1 ratio. The yogurt provides similar benefits for texture and moisture.
Can I use powdered sour cream?
It’s best avoid powdered sour cream mixes. They don’t provide the full fat content and texture benefits. Always use regular cultured dairy sour cream.
What about margarine instead of butter?
Margarine contains more water than butter, so it may compromise texture. Always opt for real butter when using dairy for best flavor and richness.
Should I sift the cake mix first?
Sifting isn’t required, but it can help remove any lumps in the mix for a smoother batter. Just sift dry ingredients before adding wet ones.
Tips for Best Results
Here are some top tips for success when adding sour cream to cake mixes:
– Allow ingredients to come to room temperature before mixing. This helps the batter come together smoothly for better volume.
– Cream the butter and sugar first when using butter. This incorporates air for lift. Beat in the eggs one at a time.
– Don’t overmix once adding flour. Just until combined. Overmixing causes gluten development which toughens texture.
– Bang pans on counter before baking to dislodge air bubbles. This prevents tunnels or sinking.
– Always check for doneness at the minimum recommended baking time. Insert a toothpick to test.
– Cool cakes completely before frosting. Warm cakes absorb frosting and become mushy. Cooling sets the crumb so frosting stays creamy.
How to Store Cakes Made with Sour Cream
Cakes made with sour cream should be stored:
– At room temperature if consuming within 2-3 days. Keep lightly covered with plastic wrap or cake dome.
– In the refrigerator for 3-5 days. Cover cake tightly in plastic wrap or airtight container.
– In the freezer for 2-3 months. First wrap tightly in plastic, then foil. Thaw overnight in fridge.
The extra moisture from sour cream means these cakes don’t last quite as long as plain cake mix cakes. Eat within 5 days for the best texture and flavor.
Freeze unfrosted cakes in layers, then frost after thawing. The fridge will also dry out and harden frosting.
Delicious Sour Cream Cake Recipes
Here are some fantastic cake recipes that use sour cream to make the mix extra moist:
Sour Cream Chocolate Cake
Rich chocolate cake with a luscious chocolate sour cream frosting. The tangy dairy balances the sweetness.
Sour Cream Spice Cake
Classic fall flavors like cinnamon, cloves, and nutmeg paired with sour cream for marvelous moisture.
Sour Cream Pound Cake
Dense, buttery pound cake with almond extract and a sweet glaze. The sour cream keeps it tender.
Sour Cream Coconut Cake
Fluffy white cake with coconut pecan filling and silky coconut sour cream frosting. Tropical flavor.
Sour Cream Red Velvet Cake
The sour cream is perfect for keeping this iconic cake lovely and moist. Cream cheese icing on top.
Sour Cream Confetti Cake
Fun cake with sprinkles in the batter and decorative rainbow chip frosting on top. Party perfect.
Conclusion
Adding sour cream to cake mixes takes them from dull to delectable. The simple ingredient transforms boxed cakes into soft, flavorful homemade treats.
With just a bit of tangy dairy added, you get superior moisture, richness, and texture. The cakes bake up incredibly soft and tender.
Sour cream’s moisture prevents dryness while the fat provides a luscious mouthfeel. It also cuts sweetness and improves the overall flavor.
Use full fat cultured sour cream at room temperature for the best results. Add between 1/2 – 1 cup per cake mix. Adjust the liquids to prevent thinning the batter too much.
With this easy trick, cake mixes can now produce bakery-quality cakes right from your own oven. Wave goodbye to dry, bland boxed cake. With sour cream added, every bite will be fudgy, flavorful delight.