Recipe Video


sour cream
0.50 cup
150 g
5.25 oz
4.95 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
1 pc
baking powder
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
1.50 cup
400 g
14 oz
13.20 fl oz
sour cream
3.25 cup
800 g
28 oz
26.40 fl oz
0.75 cup
200 g
7 oz
6.60 fl oz


Recently, I saw a sour cream cake on the menu  of one cafe, and at once I remembered so many good things! When I started baking, this cake was ordered most often. But then high and perfect smooth sponge cakes came into fashion, and the sour cream cake did not fit into this concept. So I completely forgot about it.

But I consider this attitude undeserved, because for me this is one of the most delicious cakes. Be sure to try baking it. The recipe is very simple!

Cake layers

  • Mix everything except for the flour in a large bowl, gradually add the flour and stir. The dough should almost stop sticking to your hands and you should be able to roll the cake layers out of it. As soon as enough amount of flour is added, put the dough into the fridge for a couple of hours.
  • Then, roll thin cake layers out of it (the thinner, the tastier), pierce with a fork and put into the oven 200 °C (390 °F) for a few minutes until golden brown.


Mix, and let it stay until the sugar dissolves. Mix again and put together the cake. Put into the fridge overnight to soak!

I also used cherry confit in the filling, I really liked it, but some people said the taste was too strong. You can add any confit, jam, etc., if you wish.