Sour Cream Yellow Cake

Total Time:
8 hr 33 min
Prep:
1 hr
Inactive:
7 hr
Cook:
33 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 1 (18 1/4-ounce) box yellow cake mix
  • 1 cup sour cream
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1/3 cup sugar
  • 1/3 cup flour
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 1/2 teaspoon salt
  • Crusting Buttercream Icing, recipe follows
  • Marshmallow Fondant, recipe follows
  • Powdered sugar, for dusting
  • Crusting Buttercream Icing:
  • 1 cup shortening
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 3 tablespoons powdered coffee creamer
  • 1/4 cup warm water, plus more if needed
  • 4 cups powdered sugar
  • Marshmallow Fondant:
  • 4 cups powdered sugar, plus more if needed
  • Dash salt
  • Couple spoonfuls shortening
  • 1 (16-ounce) bag marshmallows
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 1/2 teaspoon almond extract
  • Gel coloring (or 1/2 tablespoon water if not using gel colors)
Directions

Preheat the oven to 350 degrees F. Grease 2 9-inch round cake pans.

Mix all the ingredients together in the bowl of a standing mixer with a paddle attachment. Beat on low speed for 2 minutes. Divide batter between the prepared pans and bake for 30 to 35 minutes. Cool in the pan a few minutes, and then transfer to a wire rack to cool completely.

Place 1 cooled cake onto a cake platter. Ice just the top half with the Crusting Buttercream Icing. Place the second cake on top. Lightly ice the sides and top of cake. Gently place your hands on top of the iced cake and press down softly. Doing this helps to mold the cake to the pressure of when the fondant goes onto the cake. It will deter the cake from getting a visible ring that will show through when fondant covers the cake.

After the fondant has sat in the fridge it will be hard. When ready to use, place in the microwave for a few seconds, maybe 10 seconds at a time, as to soften but not melt. Once it's a little softer it will be ready to work with. Start kneading away on a powdered sugar covered surface just to wake it up a little.

Flour the surface and the rolling pin with powdered sugar. Roll the fondant to a thickness of about 1/4-inch. Roll the fondant around the rolling pin to transfer it to the top of the cake. Use your fingers to position the fondant gently on top of the cake, smooth out the top and sides. Cut away the excess with a knife, using the bottom of the cake as the guide. With the extra fondant, cut out designs either by hand or using a cookie cutter. Place the designs onto the cake. Use a dab of water to act as the glue to adhere the designs to cake.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Crusting Buttercream Icing:

Cream the shortening in the bowl of a standing mixer with a paddle attachment. Add the vanilla and butter flavorings. Add the powdered coffee creamer to the water and stir. Once the coffee creamer is dissolved, add this mixture to the shortening and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar into the shortening, mixing on low speed.

Cook's Note: Once the powdered sugar is added, you may need to add a little more water depending on what consistency you want your icing.

Marshmallow Fondant:

Combine the powdered sugar and salt and spread out on the counter to make a 12-inch circle.

Coat the inside of a large microwave-safe bowl with shortening. Place the marshmallows, flavorings, and water and/or colorings in the bowl. Microwave on high for 1 minute (the marshmallows should be puffy). Stir the mixture with a rubber spatula and place back in the microwave for 30 second intervals, or until the marshmallows are melted and smooth when stirred. (While this mixture is in the microwave, coat your hands with shortening as the fondant is sticky and messy.)

Once the marshmallows are melted and smooth, transfer the contents of the bowl onto the powdered sugar. Start working the sugar into the melted mixture, kneading it like you would bread dough. Continue kneading until the mixture loses its stickiness; you may have to add more powdered sugar. You'll know when it's ready if the fondant forms into a ball. Coat the fondant ball well with shortening and wrap in plastic wrap. Place the fondant in refrigerator for at least 6 to 8 hours or overnight.


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    22 Reviews
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    Okay - I didn't do the fondant or the buttercream. My grandson wanted cupcakes - yellow ones, and I'd just watched the show I'd taped with Paula and Kate. I let them cool to "just warm" and he iced them and decorated them. When he wasn't looking, I pulled one apart and tasted the cake. OMGosh!! Moist, light and fluffy, flavorful and delish! I did use more butter extract and a little more vanilla because I like flavor - but this cake is moist and is now my go-to yellow cake recipe!!
    I tried the cake, frosting and the fondant. I was disappinted in all three. Yes the cake was very moist but dense. Didn't see a reason to make the changes. I found the frosting to be much sweeter than my own and the fondant was like rubber. I did try the fondant twice just to see if I was doing something wrong.
     
    I make and sell cakes so I am not a novice. I will go with what I have been doing.
    disapointed!!! might as well done it without all those extra ingredients,,,
    I might as well get a duncan hines yellow cake mix...it's the same recipe!!
    I don't often give any of Paula's recipes 5 stars but this one was outstanding! I've been experimenting with yellow cake recipes for the past couple of years trying to find a dense, moist cake but have been unsuccessful until now. I didn't even bother to frost it. I gave half of it to my daughter and her whole family loved it. In fact, she said my 23-year-old granddaughter said, "I know this has to be a scratch cake cause gramma never uses cake mix", LOL. I followed the recipe exactly with the exception of substituting 1 tsp. of vanilla-butter-nut flavoring. This is the type of cake that could be used numerous ways; i.e. with a dollop of whipped cream or sweetened fresh fruit or in a trifle.
    I read some of the reviews but didn't understand how a cake could crumble. Mine came out the same way, crumbled as I cut it. The cake and frosting took a lot of time and expense and not worth it at all. The fondant was okay taste. The butter crust frosting didn't taste good at all, tasted like shortening..yuck. I've only tried two paula dean receipes and both were not good----disappointed.
    I made the marshmallow fondant a day and a half b4 making cake. Then I baked cake...the cake baked up really nice. I used my own frosting instead of buttercream recipe listed (I like mine better, I've used that recipe before . I warmed up fondant and rolled out, was easy to work with but got sticky really easy, so use plenty of powdered sugar. But if ur powdered sugar has chunks in it it will stick in fondant and make holes and white chunks, so if I where to use this again I would sift the powered sugar b4 putting it on counter to roll out. I used store bought fondant for decorating. Looked cute when done. It was hard to cut into because fondant is gummy. The cake was really yummy. Very moist and fondant was yummy also, very sweet I made this for easter. Overall like this recipe was really good. :- also could not find butter extract anywhere so didn't use it.
    Cake was to salty and very dry. Butter Cream frosting should have BUTTER!!!! Not shortening!!! Atleast half butter!!! This was not good!!!!
    This cake was very good, I made it with a fudge frosting. When you make it though, grease yuor pan better than I did! Mine fell apart, so I made little cake bites. It was good for circumstances, but if you were gonna do that, I would cut it into little pieces! LOL :
    I made this recipe for cupcakes for my sister's wedding reception. I modified this recipe. I suggest that you don't add the sugar and all the salt. Just add a pinch of salt. It makes the recipe too sweet and too salty. Since the sugar begins to breakdown almost immediately. It creates a texture that is too wet. The cake mix is already sweet. But, this sour cream mixture will work on any cake mix. I love the marshmallow fondant and get requests for it. I suggest if you are going to add fondant decorations. use regular fondant not marshmallow. As it will not set and dry as well for decorations. I did not try the frosting recipe though because i have my own. But, thank you for this recipe it helped a lot! I hope these suggestions will help someone.
    THIS CAKE WAS A WONDERFUL CAKE. WHEN MADE THE FIRST DAY I AND THE FAMILY THOUGHT IT WAS VERY VERY SWEET. BUT THE NEXT DAY WHEN WE ATE IT, IT WAS A DIFFERENT TASTE. IT WAS NOT AT ALL AS SWEET. I RECOMMEND THAT YOU BAKE IT THE FIRST DAY AND EAT IT THE NEXT DAY. THE LONGER IT SITS THE BETTER IT IS.
    this is a great cake. very moist . loved it. does it come in chocolate.if so where can i get the receipe from. thanks
    YUMMY! This cake has an amazing flavor and it's extremely moist! I served this cake at a birthday party, and I got rave reviews! Everyone wanted the recipe! I didn't make the fondant, but am looking forward to trying it next time!
    I made this cake recipe for a graduation party, but made mini cupcakes. They were amazing, great texture and flavor. This is a keeper. Everyone wanted the recipe and no one could stop at just one. I look forward to trying the fondant.
    Baked this cake for my daughter's 16th birthday and she loved it. I used vanilla frosting instead to decorate the cake. The cake was still delicious after almost a week.
    This is a very tasty cake; the frosting is too sweet for my taste, but good. I did not take the time to make fondant but may another day. Abuelita Sofia
    This looks absolutely delicious and I'm definitely going to get some butter extract so I can make this recipe. I've never used fondant before, but I think I might try it for my daughter's birthday cake. Wish me luck! Question: can you add sour cream to other cake mix flavors to make them more sturdy (chocolate, strawberry, lemon, etc.) or would that just taste weird?
    Oh man, I had such fun with this spectacular cake and fondant. So moist and flavorful. Hard to believe it didn't have 1/2 lb of butter! Thanks so much!
    great recipe
    I've been looking for this recipe for the longest time and am so happy to have it at last! Thanks for sharing.
    No review (yet I'm going to the store this afternoon to get the butter extract. This looks like by far the tastiest, moistest cake you can ever make. SO very nice of Paula to invite her daughter-in-law Brooke "and" her friend Kate. This cake looks like the bomb! I work full time, would like to make everything, but, it's not often I run out to get the ingredients. I'll let you know~ THANK YOU for sharing :
    Yummy :)
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