Homemade cake with sour cream can be different. It seems that the components are the same, but the design and the cooking process are different. In addition, changing the ingredients allows you to get completely different tastes every time. The preparation of sour cream is quite simple and fast. But by soaking your cake with it, you will make pastries no worse than store-bought.

Many people notice that baking made with love with their own hands has a more pronounced taste, is much more appetizing and is eaten with great pleasure.

Homemade sour cream cake recipe

The simplest recipe. For the test, take 3 eggs, flour and sugar in a glass (200-250 g). For miracle cream sour cream 150 gr. (fat content of sour cream is not less than 20%), sugar - 3 tablespoons, vanillin - a bag. Well, a small piece of butter or margarine. Grease a baking dish with them. As you can see, the products are the simplest, which most often have any housewife.

Cooking:

Let the cake soak. If you really want to, then be patient for a couple of hours. It is better, of course, to wait 4 hours, but if you stand 24 hours, then the cake will melt in your mouth.

Homemade cake with sour cream and sponge cakes

Cakes will differ in taste and appearance from the previous ones. For a biscuit, take eggs - 3-4 things, about 2.5 cups of flour. A glass of sugar and lemonade, you will also need vegetable oil - 150 ml. Baking powder and vanillin 10 gr.

Preparing the cake:

1. As in the previous recipe, eggs and sugar must be turned into a homogeneous dense mass by whipping. A mixer works great for this.
2. If you have soda at home, you can add a little to the mixture, then pour in the oil. Don't stop stirring. Then add all the other bulk components.
3. The oven must be heated to 180 degrees. The form is oiled. Now pour out the dough, and go about your business for 25 minutes.
4. Sour cream is prepared in the same way as the previous one. But the number of ingredients is different: at least 600 grams of sour cream, and 100 grams of sugar will be needed. But here you need to lubricate more. And the more cream, the tastier the pastries.
5. When the cake is ready, do the same with it: cool for 5 minutes, press it on top with a plank and turn it over sharply.
6. Divide the cake into 2 parts (if you have a “chubby” cake, then you can make 3).
   

   Too thin cakes will tear. Therefore, the optimal thickness is from 1.5 cm or more.

7. Spread each layer well with lemonade. Although this is optional. Just because of this, the cakes are saturated with sweet water and become softer and tastier. Then smear with cream.
8. Put to soak in the refrigerator. Don't forget to saturate the top layer as well. If desired, decorate it with berries or fruits, grated chocolate, candied fruits, nuts. Yes, whatever you want.

• The products are the freshest. Want to get delicious? Then take care of the ingredients.
• Sour cream is better to take rustic. First, she has a great fat content. Secondly, natural and rich taste. Thirdly, the chance that it is diluted with something is minimal.
• More cream - tastier cake. Lubricate not only the cakes, but also the top and sides. Leave to soak overnight in the refrigerator.
• Want even more delicious? No problem. Between the layers, add pieces of berries and fruit, you can even jams or preserves. Together with the cream, the cakes will absorb the taste of the filling.
• Instead of sour cream, you can use cream, or you can use it in half. You will get a softer and more delicious cream. And if you add vanillin to it, then it’s even more aromatic.

Even a simple sour cream recipe requires accuracy and precision in preparation. And although it’s difficult to spoil a dessert, it’s better to follow some rules when cooking anyway.

1. Do not overload the dough with excess flour. It is better to let the kneaded dough stand for 8-12 minutes, so that the flour gluten swells.
2. It is best to bake cakes in a pan with a thick bottom and sides. Since Soviet times, the classic sour cream recipe has been designed specifically for this type of form.
3. Do not open the oven door during the baking process, as the dough will settle or rise unevenly.
4. In the case of the formation of a convex “cap” on the finished product, it should be cut off with a sharp knife, and then grease the cake with cream.
5. When choosing sour cream, be guided by the color, smell and density of the product. For good whipping, it should be oily, not watery and not have a bitter taste.
6. So that the sour cream does not exfoliate when whipping, you should take a cold product.
7. With liquid milk, it is better to add a special thickener or gelatin to the cream for sour cream, if the recipe requires it.

Classic sour cream recipe with step by step photo

The simplest and favorite recipe for sour cream sour cream, popular in the USSR, is simple to prepare, and its composition includes the most common and affordable products.

What we need:

• sour cream - 250 gr;
• sugar - 200 gr;
• flour - 160 gr;
• egg - 2 pcs.;
• cocoa - 1 tbsp. a spoon;
• baking powder - 1 teaspoon;
• walnuts - 100 gr.

How to cook:

Put sour cream, eggs, sugar in a bowl. Beat them with a mixer or a hand whisk.

Sift wheat flour through a sieve, and then mix it with baking powder. Pour these dry ingredients with other products. Beat well to achieve a smooth dough.

Divide the dough in half. Gently add powdered cocoa to one part, stir it well so that there are no dry grains left.

Bake 2 cakes in the oven at 190°C for 20-30 minutes each.

The classic sour cream uses sour cream not only for dough, it is also the basis of the cream. To obtain it, sugar is thoroughly mixed with thick sour cream, and then whipped into a single dense mass.

Peel the walnuts from the shell. Grind the kernels into pieces. To give them a brighter taste, fry the nuts a little in a hot frying pan without oil.

Cut the cooled cakes in half to make 2 brown and 2 white.

Form the cake starting with a dark color. Lay all the cakes alternately, alternating their color. Spread each layer generously with cream and sprinkle with chopped nuts. Lay the rest of the cakes, but do not forget to grease them and sprinkle with nuts.

Cover the shaped cake completely with cream. You can finally decorate the cake with nuts, biscuit crumbs or chocolate.

Detailed Tatar recipe for sour cream

Along with the classics, Tatar variants of sour cream are gaining more and more popularity.

A distinctive feature of such pies is the dough, which is prepared in an unconventional way for us. Most often, such Tatar desserts are made from shortbread yeast dough.

It's time to consider and prepare a recipe for sour cream like in a baguette with tender dough and melting filling.

• milk - 250 ml;
• oil - 60 gr;
• sugar - 50 gr;
• flour + 400 gr;
• dry yeast - 7 gr;
• salt - a pinch;
• lemon zest - ½ pc.

• sour cream - 0.5 kg;
• eggs - 4 pcs.;
• sugar - 6 tbsp. spoons;
• vanilla sugar - 1 packet.

How to cook:

To raise the yeast, heat the milk a little over a fire. Pour sugar into it and dissolve the yeast in the warm liquid for dough.

Grate the citrus zest and melt the butter without letting it boil.

Pour diluted yeast into the air flour, add salt and mix the ingredients. Put the zest on them, slowly pouring in the ghee. Try to get a soft, slightly sticky mass. To do this, knead the dough for at least 3 minutes. Form a ball out of it and let it rest in heat for volumetric growth. After 2 hours put everything in the refrigerator.

The dough of Tatar sour cream is good because it is suitable for harvesting for the future. From it you can bake for the next 4 days. And 3 hours before creating the pie, pull out the dough for heating.

Crack the eggs into a bowl, add sour cream to them, add sugar. From these ingredients make a homogeneous thick mixture.

Roll out the dough for sour cream into a layer. Cover the bottom of the mold with it, slightly lifting it around the edges. In the middle of the form, pour a thick filling of sour cream and egg mixture.

Bake sour cream at 180°C for about 30-40 minutes. The warm filling of the correct sour cream pie should tremble slightly when shaken. Then let it cool, and then stand overnight in the refrigerator.

Delicious recipes based on the classics

A variety of changes made to the traditional cake recipe, give the dish a new rich taste or make it easier to work with the dough. Any homemade sour cream recipe based on the classic guarantees success.

Smetannik with condensed milk on kefir

With a limited amount of sour cream in baking, you can replace it with another product and bake sour cream on kefir.

Required Ingredients:

• egg - 3 pcs.;
• condensed milk - 1 can;
• kefir - 1.5 cups;
• flour - 1.5 cups;
• soda - 1.5 teaspoons;
• cocoa - 2 tbsp. spoons.

• sour cream - 700 gr;
• sugar - 1 cup.

How to cook:

Sift flour, extinguish soda with vinegar. Mix them together. Drive eggs into them, pour in condensed milk with kefir. Dilute everything into a single mixture. The total dough of a liquid consistency should be divided into parts in a ratio of 1 to 2. Mix the cocoa powder into the smaller part and mix it well.

Bake sour cream at 180°C until fully cooked. Cut the cooled light cake in half.

Prepare a cream from sugar with chilled sour cream. Start assembling the cake by placing the cocoa cake in the center of the cake. Spread all layers, sides and top of the pie equally with cream. Before serving, let the cake soak with sour cream for softness, leaving it for 1-2 hours.

The simplicity and uniformity of the sour cream pie recipe is compensated by natural additives in the form of nuts, raisins and poppy seeds.

These components give the most ordinary cake a solemn look.

• egg - 4 pcs.;
• sugar - 2 cups;
• flour - 2 cups;
• sour cream - 400 gr;
• vegetable oil - 2 tbsp. spoons;
• baking powder - 2 tsp;
• raisins - 1 handful;
• walnut - 1 handful;
• poppy - 2 tbsp. spoons;
• cocoa - 2 tbsp. spoons.

• sour cream - 800 gr;
• powdered sugar - to taste.

How to cook:

Turn the mixture of eggs and sugar into a viscous mass. Pour oil into them, add sour cream. Mix everything. Pour flour through a sieve, add baking powder. To obtain a smooth mass without lumps, thoroughly knead the components.

Pour the dough into 4 bowls in equal doses. Mix raisins, cocoa, poppy seeds, crushed nuts into each part.

Bake sour cream cake on paper in separate parts for 15-20 minutes at 200°C.

Make a magnificent filling for dessert from a mixture of sour cream and sweet powder.

Cover each layer of the pie with the same amount of cream. Let it brew for 6 to 24 hours.

Smetannik for chocolate lovers

The classic sour cream cake and chocolate lovers did not pass by. Adjusting to their taste, the cake acquires chocolate shades with the taste of coffee or condensed milk.

Required Ingredients:

• sour cream - 1 glass;
• sugar - 1 glass;
• flour - 1.5 cups;
• egg - 1 pc.;
• cocoa powder - 100 gr;
• soda - ½ teaspoon.

• sour cream - 1 glass;
• sugar - 1 glass;
• instant coffee - to taste;
• oil - 50 gr.

How to cook:

Grind sugar with proteins and yolks until they turn into a lush mass. Add sour cream to the resulting viscous mixture, mix the products. Mix cocoa powder with baking soda. Pour the dry mixture in parts to the sweet egg foam, stirring it all the time.

Grease the mold where the cake will be baked with oil. Place it in the oven for 60-65 minutes at 180-190°C. After - let the cake cool, and then divide it in half.

Pour 100-150 grams of strong coffee into sugar to dissolve the grains. Beat coffee sugar vigorously until smooth with sour cream. The presence of coffee in the cream gives the truffle sour cream an even more expressive taste. To sour cream on a spoon, mix soft butter, constantly whipping the cream.

Smear the cakes with sour cream and leave the cake for 3-4 hours.

Cooking sour cream not in the oven

The Soviet Union taught many to be content with little, so there are many recipes for pies baked in a pan. And modern kitchen appliances, which make life easier for housewives, save time by taking all the baking work on yourself.

You can make a sour cream cake in almost any household appliance:

• microwave;
• multicooker;
• bread maker.

Such recipes are easy to diversify, with fruits or candied fruits.

A simple recipe for sour cream for a pan

The recipe for sour cream in a pan differs from the usual options. A thick dough is being prepared for it, which requires rolling out.

Required Ingredients:

• margarine - 100 gr;
• sour cream - 80 gr;
• sugar - 100 gr;
• egg - 1 pc.;
• flour - 260 gr;
• soda - ½ teaspoon;
• nutmeg - ½ teaspoon;
• ginger - ½ teaspoon;
• lemon zest - ½ teaspoon.

• cottage cheese - 200 gr;
• sour cream - 400 gr;
• sugar - 100 gr.

How to cook:

Prepare margarine in advance, giving it time to melt. Grind soft fat with sugar. Drive an egg into it, add sour cream. Sprinkle all the spices with aromatic additives. Mix ingredients well.

In a separate bowl, mix flour with baking powder, and then fluff it through a sieve. Mix the flour into the liquid mass 2 times. Knead into a smooth thick dough. Form a well-kneaded dough into a ball. Let him lie down in the cold for 1 hour.

From the rested dough, roll 6-7 equal lumps. Form each portion into round cakes of the same size.

Bake sour cream in a pan until the first bubbles appear on the cakes on both sides.

While the base is cooling, prepare the cream. Grind cottage cheese through a sieve to remove all grains. Combine it with sour cream with a blender or mixer, adding sugar to them in portions. The cream needs to be whipped until it can hold on to the whisk of the mixer on its own.

Form a cake on a flat dish. Place 2-3 tablespoons of curd cream on all layers and smooth it over the surface.

Spread the remaining cream on the sides and top of the pie. Sprinkle sour cream with cottage cheese with chocolate, crumbs or candied fruits.

Recipe for apple sour cream for a slow cooker

The proposed recipe for sour cream in a slow cooker is quick and juicy. The main idea of ​​the pie is taken from the Tatar version and enriched with apples. Such a cake will turn any ordinary day into a holiday.

Required Ingredients:

• sour cream - 450 gr;
• egg - 5 pcs.;
• oil - 200 gr;
• flour - 300 gr;
• sugar - 250 gr;
• apple - 4 pcs.;
• cinnamon - to taste.

How to cook:

First, knead the base of the dough. Cut solid butter into pieces, add flour, ½ sugar, beat in an egg (1 pc.). Knead an even dough by hand.

Lubricate the multi-cooker bowl with grease. Lay the dough in an even layer along its bottom and walls. Allow the base to rest in the refrigerator.

During this time, prepare the jellied part of the pie. Beat 4 eggs with sour cream and sugar until fluffy. In this case, the mass should increase significantly in volume and become thick and homogeneous. Cut fruit into thin slices, remove seeds. For such a sour cream with apples, it is better to take dense, slightly sour varieties of fruits.

Pour the sour cream-apple filling into the chilled bowl shape. Top the whole product with apple slices, and then sprinkle with cinnamon.

Cook sour cream in a slow cooker on the “Baking” mode. Baking time - 50 minutes. Leave the cake to cool completely in the slow cooker.

You can decorate the cake with powder, mint leaves or a cinnamon stick.

Microwave chocolate sour cream

It's easy to make sour cream when guests are already on the doorstep using a microwave. A few minutes in the miracle oven and the chocolate dessert is ready.

Required Ingredients:

• milk - 5 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• egg - 1 pc.;
• oil - 3 tbsp. spoons;
• flour - 3 tbsp. spoons;
• cocoa powder - 2 tbsp. spoons;
• starch - 1 tbsp. spoons;
• baking powder - 1 teaspoon.

• sour cream 30% - 200 gr;
• powdered sugar - to taste.

How to cook:

Lather the proteins to a state of lush foam, and grind the yolks with the addition of sugar to a white state. Combine dry ingredients together: sifted flour, cocoa, starch, baking powder.

Pour them into the sugar-egg mass, mix avoiding lumps. Gradually add milk and butter in small portions. As an oil, you can take sunflower or butter, but then the second should be melted in advance. Add fluffy proteins to the resulting mass and mix everything diligently. Smooth out the dough.

Chocolate sour cream is baked at a power of 700 W for no more than 5 minutes.

Prepare the cream by diligently whisking sour cream with powder. Divide the cooled pastries into 21 parts. Spread generously with cream. If desired, additionally decorate the product on top of sour cream.

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Melt the butter in the microwave or on the stove and let it cool to room temperature. You can also take the butter out ahead of time and let it soften at room temperature. You can do with oil and so, and so.

Beat the eggs with a glass of sugar and a bag of vanilla sugar in a fluffy mass so that the sugar is completely dissolved. Add butter and stir.

Pour a glass of sour cream (200 ml) and mix the dough again. Sour cream for the dough can be used with any fat content.

Sift flour with baking powder and gradually add to the dough. Baking powder can be replaced with 1 teaspoon of baking soda quenched with vinegar. Sour cream dough is quite heavy and often rises poorly, so baking powder or soda is a must.

Mix the dough well so that there are no lumps, but you don’t need to be too zealous, otherwise the dough will turn out sticky and heavy.

It is also worth considering that the density of the dough itself will depend on the density of sour cream and the size of the eggs. Therefore, depending on the intermediate result, you can add a spoonful of sour cream or a spoonful or two of flour. The dough should be a little thicker and denser than thick sour cream.

Forms with a diameter of about 20 cm grease with butter and lightly sprinkle with breadcrumbs or semolina.

Divide the dough into two parts and add cocoa powder to one of them. In order not to stain the excess container, half of the dough can be immediately transferred to the prepared form, and cocoa can be added to the remaining dough and mixed well.

Pour the dark batter into the second mold.

It's okay if one of the forms is a little larger - the baked cakes can be trimmed, and the trimmings can be used to decorate the sides. But do not take too small forms - sour cream dough will not bake properly.

Bake cakes at 180 degrees for about 30 minutes (depending on the characteristics of the oven). Readiness to check with a skewer - it should come out of the cake dry.

Allow the finished cakes to cool completely. Do not cut warm!

Cut the cooled cakes each into two parts.

If necessary, cut the cakes to the same size. If both cakes have grown too sloping “hats”, then one of them needs to cut off the “hat” a little so that it is convenient to stack the cakes on top of each other.

Beat 600 ml of good quality thick sour cream with a glass of sugar, a bag of vanilla sugar and a bag of cream or sour cream thickener. It should be a thick fluffy cream.

Put one cake on a dish and brush generously with cream. Then the next and again smear with cream. So stack all the cakes on top of each other, alternating dark and light. It is good to coat all the cakes with cream.