Go Back
A piece of sour cream cake cut open with a fork on a white plate next to a glass of milk

Simply Sundays ~ Sour Cream Cake

A light, moist Sour Cream Cake with a layer of cinnamon-sugar swirl hidden inside with a sweet, crisp caramelized topping
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 10 Servings


  • Kitchen Aid Stand Mixer


  • 1/2 pound butter room temperature
  • 2 cups sour cream
  • 2 cups sugar
  • 4 eggs room temperature
  • 2 teaspoons vanilla
  • 3 cups flour sifted
  • 2 teaspoons baking soda
  • 3 teaspoons baking powder

For the cinnamon sugar

  • 1/4 cup sugar
  • 2 teaspoons cinnamon


  • Preheat your oven to 350 degrees F
    Assemble 1/2 pound of room temperature butter, 2 cups of sour cream, 2 cups of sugar, 4 room temperature eggs and 2 teaspoons of vanilla
    Cream together the butter and sugar until well combined; add in the eggs, vanilla and sour cream and beat on medium speed until mixed
    Measure out 3 cups of flour and sift; add in 2 teaspoons of baking soda and 3 teaspoons of baking powder
    Add the dry ingredients in one cup increments to the wet ingredients in the mixer and blend on medium speed until incorporated
    Spray a 9 x 13 pan with cooking oil and add in half of the batter
    In a small bowl, combine 1/4 cup of sugar and 2 teaspoons of cinnamon; sprinkle half of the mixture over the cake batter
    Top with the remaining batter and smooth out with an offset spatula.  Sprinkle the rest of the cinnamon-sugar over the top
    Bake in a 350 degree oven for 35 to 40 minutes or until a cake tester comes out clean
Keyword Cake