Classic Sour Cream Cake
Tender, airy, delicious! Perfect for a festive tea time. The Classic Sour Cream Cake is made with chocolate and vanilla sponge layers. Combined with a simple yet wonderful cream, it becomes an incredibly soft and juicy dessert. Be sure to let the cake soak well.
Updated : 25 November, 2025
Easy
More than 1 hour.
Ingredients
Vanilla sponge
3
Eggs
90 grams
Sugar
to taste
Salt
10 grams
Vanilla sugar
95 grams
Wheat flour
Chocolate sponge
3
Eggs
90 grams
Sugar
to taste
Salt
15 grams
Cocoa
80 grams
Wheat flour
Cream
600 grams
Sour cream
35 grams
Powdered sugar
0.5 teaspoon
Vanilla sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a classic sour cream cake? You need to bake two sponges. Measure all ingredients for the vanilla sponge. Use large eggs.
Step 2
Sift the flour - this aerates it and ensures a light, airy sponge.
Step 3
Carefully separate egg whites from the yolks. No yolk must enter the whites, otherwise they won’t whip properly.
Step 4
Whip the yolks with half of the sugar and the vanilla sugar on high speed for 5-6 minutes until thick and pale.
Step 5
In a clean, dry bowl whip the egg whites with a pinch of salt. Start on low speed. Add the remaining sugar gradually while whipping. Increase speed to maximum. You should get a firm, stable meringue.
Step 6
Gently fold the whites into the yolk mixture with upward motions to keep the batter airy.
Step 7
Gradually fold in the sifted flour (I sift it again directly into the bowl). Mix only until smooth - don’t overmix.
Step 8
You will get a smooth, airy batter.
Step 9
Line the bottom of a 20-22 cm (8-9 inch) pan with parchment. Do not grease the sides.
Step 10
Bake the vanilla sponge at 180°C / 355°F for about 30 minutes. Do not open the oven while baking. After baking, leave it inside the turned-off oven for 10-12 minutes. Let it cool completely and remove from the pan.
Step 11
Prepare the ingredients for the chocolate sponge.
Step 12
Mix the flour with cocoa powder and sift. Repeat steps 3-6.
Step 13
Gently fold the flour-cocoa mixture into the batter.
Step 14
You should get a glossy, airy batter.
Step 15
Pour into a pan lined with parchment on the bottom.
Step 16
Bake the chocolate sponge at 180°C / 355°F for 30-35 minutes. Leave it to rest in the turned-off oven for 10 minutes, then cool fully.
Step 17
For the cream, use sour cream with 15-25% fat. You may use sugar instead of powdered sugar, and vanillin instead of vanilla sugar.
Step 18
Combine sour cream with powdered sugar and vanilla sugar. Mix and let the sugar dissolve.
Step 19
Let the sponges rest at least 8 hours. This makes slicing easier. Trim the tops and cut each sponge into two layers.
Step 20
Start assembling the cake. Place one layer on a plate and generously spread with sour cream filling.
Step 21
Place a sponge layer of the opposite color on top.
Step 22
Assemble the cake, alternating colors and spreading each layer generously with cream. Cover the top and sides with cream. Refrigerate for 6–8 hours.
Step 23
Remove any parchment strips used for protecting the plate. Decorate as desired. Slice and serve. Enjoy!
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