3-Layer Sour Cream Cake with Cream Cheese Frosting
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1547
- Total Fat
- 95
- Saturated Fat
- 54
- Carbohydrates
- 161
- Dietary Fiber
- 2
- Sugar
- 110
- Protein
- 17
- Cholesterol
- 380
- Sodium
- 526
- Total: 1 hr 55 min (includes cooling time)
- Active: 35 min
Ingredients
Sour Cream Cake:
Nonstick cooking spray, for greasing the pans
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream
Cream Cheese Icing:
One 8-ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 lemon, juiced
Directions
- For the sour cream cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with cooking spray.
- Combine the flour, baking powder and salt in a large bowl. Reserve.
- Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs, one at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour.
- Divide the batter evenly among the cake pans and bake until a toothpick inserted into the middle of a cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
- For the cream cheese icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Spread icing on each layer, stack layers and cover with icing.