Sour Cream Cake in Just 10 Minutes
“A light and fluffy cake that you can quickly make to impress impromptu visitors!”
Mali Malka
Original Recipe Author
You might be surprised to know that in just 10 minutes of preparation time, you can make such a delicious and beautiful-looking cake.
This sour cream has the perfect mix of airiness from the filling and crunch, thanks to the graham cracker crust. Just the aroma alone is enough to blow your mind!
Plus, it’s super easy to make, which makes it the perfect recipe for budding bakers of all ages.
Why this Sour Cream Cake is A MUST-try:
Frequently Asked Questions:
Sour Cream Cake
Is freezing needed after the first step of patting the ground graham crackers down in the pan?
No, there’s no need to freeze the cake. After pouring in the filling and placing it in the oven, leave it to cool. Then, using whipped cream, cover the cake and place it in the fridge for a few hours to set.
Do I need to mix in a mixer or by hand?
Everything should be hand-mixed.
There’s no flour in the filling, correct?
Yes, that’s right.
Is there a way to make this cake non-dairy?
No, this is a dairy cake.
Should the cake be baked with the filling?
Yes. After making the graham cracker crumb crust, pour the filling mixture, then place it in the oven.
Featured Review
“I made this cake for the holiday and it came out amazingly delicious! The compliments barely ceased and the cake was already finished. Thank you!”
Oded
Sour Cream Cake in Just 10 Minutes
Ingredients
Crust:
- 1 butter stick (melted (100 g))
- 9 oz. graham crackers (ground (250 g))
Filling:
- 28 fl. oz. full-fat sour cream (800 ml)
- 4 eggs
- 3 oz. vanilla instant pudding mix (80 g)
- 7 oz. sugar
Whipped cream:
- 17 fl. oz. heavy cream (500 ml)
- 3 oz. vanilla instant pudding mix (80 g)
Instructions
- The first step is to melt the butter.
- Then, mix it with the graham cracker crumbs and pat it down in the bottom of the pan to create the crust.
- Next, combine all the filling ingredients in a bowl and stir.
- Then gently pour over the crust.
- Bake at 350°F (180°C) for 45 minutes.
- Allow the cake to cool for 5–10 minutes.
- In a medium-sized bowl, whip up heavy cream with vanilla instant pudding mix until firm.
- Coat the surface of the cake with the mixture. Optional: you can also sprinkle some shredded chocolate.
- Finally, place in the fridge to settle for a few hours before serving.
your time to shine:
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“It was great! And we’re still enjoying it…”
Dikla Cohen
Fan
“You’re the best.
The cake is very scrumptious. Thank you for the recipe!”
Mali Drori
Fan
Oh, and we almost forgot!
This Sour Cream Cake is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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