Sour Cream Doughnut Cake

Sour Cream Doughnut Cake

Iced Sour Cream Doughnut Cake

So yesterday my darling daughter had early dismissal from kindergarten. I know what you’re thinking, wait early dismissal, but they are only there 2.5 hours to begin with? What did she do, take off her coat and then put it right back on? Well yes actually, that’s exactly what they did. However, I happened to be home yesterday with a sick baby so I was the one to go pick her up. She was delighted with the surprise and, as her little brother was snoozing off his fever, she and I decided on some special mama time for that afternoon. What it says about my parenting I don’t know (nothing good no doubt), but to my kids extra time with mama equals cooking. And, what’s even better than cooking but baking. My daughter instantly suggested we make a cake. So we did. We got down my favorite “no fail” cake book (James McNair’s Cakes for those who want to know) and she got to flip through the pages in search of the perfect cake to make. Bunny girl chose white cake because it was prettiest and “looked fancy like wedding cake”. Where the desire for wedding cake came from I don’t know…(I would have chosen the chocolate turtle cake myself) but as it was her special mama time I rolled with it. Me being me, I couldn’t help but tweak the recipe ever so slightly. I halved it (because how much cake does one family really need.) and added my secret cake ingredient- sour cream. I love sour cream in cake. It’s a bit like adding pudding. It makes things richer, creamier and just a touch more dense. Also, instead of his beautiful frosting I iced the cake instead. I did this for two reasons. One, I have not mastered making frosting yet, despite numerous “foolproof” recipe attempts (apparently I am that fool, who knew?) and two because true homemade frosting is a ton of butter and sugar and well, there are limits particularly after you’ve popped a ½ cup plus of each in the cake itself already. Icing gives you the same extra finishing jolt of sugar with about 1/10th the work and calories. Plus, it still looks pretty especially if you, as my daughter suggested, add a few sprinkles in your favorite color as the final touch. She was 100% right, the blue sprinkles made the cake. My husband tasted it and immediately proclaimed that it reminded him of his favorite sour cream cake doughnuts so sour cream doughnut cake it became. I served mine with sliced, thawed strawberries.


  • 6 tbsp Egg White (I used whites from two eggs)
  • 1/2 c Milk
  • 1 tsp Vanilla
  • ½ tsp salt
  • 2 tbsp sour cream
  • 6 tbsp Butter, room temperature
  • 1 ¼ cake flour
  • 1.5 tsp Baking power
  • 3/4 c Sugar


  • 1 c powdered sugar
  • 1 tsp vanilla
  • 1 tsp light corn syrup
  • 2 tbsp milk


  1. Preheat oven to 350. Flour and line a 9in cake pan.
  2. Mix egg white, milk and vanilla. Set aside.
  3. Mix flour, salt and baking powder in a large bowl.
  4. Using a hand mixer add butter to the flour mixture and mix until it resembles coarse crumbs. Add sugar and mix. Add milk mixture and sour cream and beat well.
  5. Pop the batter into your prepared pan and bake for 25 mins or so until a toothpick comes out clean (for me this was 27 mins). Let cool partially and then, when the cake has pulled away from the sides of the pan, flip it onto a rack to cool complete. Meanwhile prepare the icing.
  6. In a small, microwave safe bowl, add all of your icing ingredient and mix. It should be thick on the fork. Microwave the icing for 30 seconds, just until it starts to boil. This will help temper the cornstarch taste in the raw icing. It will also make it runny enough to pour. Drizzle over cooled cake and immediately add your sprinkles or they will not stick. Enjoy!

Sour Cream Doughnut Cake

Sour Cream Doughnut Cake


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