Easy Baked Sour Cream Cake Recipe

Had enough of the margarine-containing pastry cakes? We recommend this cream cake instead!

‘Easy, tasty, and sour—this cake is everything you want!’

Yardena Janah

Original Recipe Author

Have been craving a sour cream cake for a while? Well, we’re not blaming you. The cake is tasty, quick, and easy to make. There’s no wonder it’s a favorite of many.

Here’s the only recipe you need for the oven-baked sour cream cake

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Why this Easy Baked Sour Cream Cake is A MUST-try:
Frequently Asked Questions: “PASTE RECIPE NAME HERE”
Easy Baked Sour Cream Cake Recipe
your time to shine:

Why this Easy Baked Sour Cream Cake is A MUST-try:

It’s basically the easiest recipe you can find for an oven-baked cake. You only have to go through a couple of steps to end up with your dessert.
The recipe is flexible and adjustable to your preferences. You can use the same steps and ingredients to make a yogurt cake.
The recipe is suitable for weight-loss diets because it’s a low-calorie one.
Bottom line: An easy recipe that results in a delicious, low-calorie cake. What more could you possibly want?

Frequently Asked Questions:
“PASTE RECIPE NAME HERE”

Can I use alternatives for the sour cream?

Yes! You can choose to make your cake using quark cheese if you’d like. Or, substitute the sour cream for yogurt if you’re not a fan of cheese.

Should I beat the eggs unseparated (with the egg whites)?

Yes.

Should I use cream cheese?

You can use it as an additional ingredient, but you don’t need it.

Is this sour cream cake with no flour?

Yes; the recipe doesn’t include flour.

Did you bake the graham cracker crust before or everything together?

Everything together.

Easy Baked Sour Cream Cake Recipe

Had enough of the margarine-containing pastry cakes? We recommend this cream cake instead!

5 from 1 vote

Rate

Course: Dessert

Cuisine: American, Mediterranean

Equipment

9” round baking pan (22 cm)

8 oz. paper cup

Ingredients

Crust:

▢ 9 oz. graham crackers (ground)
▢ 1 butter stick (melted (100 g))

Filling:

▢ 4 eggs
▢ ¾ cup sugar
▢ 27 fl. oz. sour cream (800 ml)
▢ 3 oz. vanilla instant pudding mix (80 g)

Topping:

▢ ½ chocolate bar (1½ oz.)
▢ ½ tsp. oil
▢ 1 lbs. graham crackers (chocolate and honey, ground (500 g))

Instructions

Crust:

Grab a small bowl and add the ground graham crackers and butter. Then, mix them together thoroughly.
Pour them into your baking pan and pat them down, making sure not to create air pockets at the sides.

Filling:

Grab a bowl and add the sour cream, sugar, eggs, and vanilla instant pudding mix. Then, mix the ingredients using a mixer.
Pour the mixture into the baking pan where you added the crust earlier.
Preheat the oven to 350 F, then put the baking pan. Leave it for 45–60 minutes until it turns a golden color.

Topping:

Put the chocolate in a bowl, then push it into the microwave for one or two minutes until it melts.
Stir the chocolate in oil, then add some honey graham cracker crumbs and chocolate chips.
Add the topping to the cake, and serve!

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