Sour cream is a dairy product that is commonly used as an ingredient in baked goods like cakes. It can have several effects on the texture, moisture, flavor, and appearance of cakes. Using sour cream in cake batters and frostings can result in tender, moist cakes with a rich, tangy flavor.
Effects on Texture
One of the main effects of sour cream is on the texture of cakes. Sour cream introduces moisture into the batter which helps make cakes tender and delicate. The lactic acid in sour cream reacts with baking soda and creates air bubbles. These air pockets expand when baked leading to a softer, lighter crumb.
Sour cream also contains fat which contributes to a rich, creamy mouthfeel. Cakes made with sour cream tend to be more moist and tender than those made with just milk or water. The tangy dairy flavor comes through adding to the luxurious texture.
Gluten Development
Gluten provides the structure in cakes that allows them to rise when baked. Overdevelopment of gluten leads to tough, rubbery cakes. Sour cream minimizes gluten development by coating the proteins in fat. This results in a more tender crumb.
Prevents Tunneling
Tunneling is when large air pockets develop in the interior of the cake leading to holes or tunnels. The moisture and fat from sour cream create a more uniform batter that bakes evenly. This prevents gaps from forming inside the cake.
Effects on Moisture
Keeping cakes moist is an important element for freshness and taste. Sour cream is effective at retaining moisture in baked cakes in several ways.
Richness
The higher fat content of sour cream versus milk or water provides richness that keeps cakes moist. Fat tenderizes the crumb and slows down the staling process. Cakes stay fresher longer when made with sour cream.
Binding Properties
Sour cream is an emulsion with fat and water bound together. When used in cake batters, it helps bind moisture to the starches and proteins. This allows cakes to stay moist longer after baking.
Humectants
Humectants are ingredients that attract and retain moisture even after the product is baked. The lactose and protein in sour cream act as humectants to keep moisture in the cake crumb rather than evaporating out.
Effects on Flavor
In addition to texture and moisture, sour cream also impacts the flavor of cakes in the following ways:
Tanginess
The main flavor note sour cream adds is tanginess from the lactic acid. This tanginess balances out the sweetness of cakes. It adds a bright, pleasant flavor note to cakes.
Richness
Sour cream has a rich, indulgent dairy flavor. The creamy taste comes through even after baking, adding complexity to the overall flavor profile.
Enhances Other Flavors
Sour cream helps bring out chocolate, vanilla, spice, citrus, and other cake flavors. Its acidity heightens taste sensation and allows other flavors to shine.
Effects on Appearance
Using sour cream in cakes can also affect how they look visually through these characteristics:
Browning
The lactose in sour cream participates in the Maillard reaction which leads to enhanced browning. Cakes made with sour cream often develop a rich golden crust.
Leavening
The air bubbles created from the reaction of lactic acid and baking soda gives cakes a lighter, airier appearance. They dome and rise higher with the extra lift.
Moisture
The added moisture prevents a dry, cracked top crust. Cakes made with sour cream look moist and smooth on top with a soft, tender crumb when sliced.
Best Cake Types to Use Sour Cream
Certain cake varieties benefit the most from adding sour cream. Here are some of the best types of cake to make with sour cream:
| Cake Type | Benefits of Adding Sour Cream |
|---|---|
| Chocolate Cake | Deepens chocolate flavor, increases moisture, and balances sweetness |
| Spice Cake | Enhances warm spices like cinnamon and brings out nutmeg flavor |
| Citrus or Fruit Cake | Brightens citrus flavors and adds moisture to prevent dryness |
| Carrot Cake | Adds moisture to counter dryness from carrots and accentuates spices |
| Red Velvet Cake | Reacts with baking soda for enhanced leavening and light texture |
| Pound Cake | Creates ultra moist, rich pound cake with dense but tender crumb |
Almost any cake variety can benefit from the addition of sour cream. Even small amounts can improve the overall eating experience.
Amount of Sour Cream to Use
In most cake recipes, sour cream is used to replace part of the butter or oil. About 25-50% substitution is ideal to get the benefits while maintaining the proper moisture level.
For example, if a cake recipe calls for 1 cup of butter, you would use 1/2 to 3/4 cup butter plus 1/4 to 1/2 cup sour cream.
Start on the lower side around 25% substitution for more delicate cakes like sponge cake. Pound cakes and dense cakes can handle closer to 50% substitution.
The acids and moisture in sour cream can break down gluten networks if overused. Limit sour cream to 1/2 cup per average 9×13 cake.
Sour Cream Amount Guidelines
| Cake Size | Sour Cream Amount |
|---|---|
| 9×13 rectangular cake | 1/4 to 1/2 cup |
| 9 inch round cake | 3 to 6 Tablespoons |
| 8 inch round cake | 2 to 4 Tablespoons |
| Cupcake or Muffin | 1 to 2 Teaspoons |
Sour Cream vs. Other Dairy in Cakes
Sour cream isn’t the only dairy product that can be used to improve cakes. Here’s how it compares to a few other options:
Sour Cream vs. Butter
Butter provides superior flavor, but sour cream gives more lift and moisture. Using both creates ultra rich, tender cakes.
Sour Cream vs. Milk
Milk adds moisture but doesn’t provide as much fat and acidity. Sour cream gives tanginess and more tenderizing abilities.
Sour Cream vs. Yogurt
Yogurt and sour cream both add moisture and tang. Yogurt has less fat so is less tenderizing. Sour cream gives a richer flavor.
Sour Cream vs. Cream Cheese
Cream cheese makes cakes dense and extra moist. Sour cream lightens texture more. Using both gives amazing moisture and richness.
Frosting and Filling Options
In addition to cake batters, sour cream is excellent for use in frostings and fillings. Some options include:
Sour Cream Frosting
This simple frosting whips together butter, powdered sugar, and sour cream. It’s lighter than buttercream with a tangy flavor.
Sour Cream Cheese Frosting
Combines sour cream and cream cheese with powdered sugar for an ultra smooth, creamy frosting.
Sour Cream Fudge Frosting
Sour cream is used as the liquid when melting chocolate to make rich fudge frosting.
Sour Cream Fillings
Sour cream sets up mixtures with fruits, chocolate, nuts, or other ingredients to make thick fillings for layer or sheet cakes.
Tips for Using Sour Cream
Follow these tips when adding sour cream to cakes for best results:
- Allow sour cream to come to room temperature before using
- Mix well into thick batters to evenly distribute
- Combine with sugar or flour mixtures first before adding liquids
- Avoid overmixing once added to prevent deflating batters
- Substitute cultured sour cream for a tangier flavor
- Reduce baking soda slightly since sour cream is acidic
- Store cakes made with sour cream refrigerated
Conclusion
Sour cream may seem like an unusual cake ingredient, but it adds moisture, tenderness, lift, and flavor. The lactic acid interacts with leaveners to give cakes a lighter texture. The fat tenderizes while the dairy components retain moisture and prevent staling. Sour cream is easy to incorporate by substituting for a portion of the butter or oil. For best results, use about 1/4 to 1/2 cup sour cream per average cake. With a little experimenting, home bakers can utilize sour cream to make amazingly tender, delicious cakes.