Sour Cream Cake- Sweet Treat Saturday

This cake is wonderful just as it is.
Adding the glaze is a fabulous way to bring more razzamatazz to your cake.

Sour Cream Cake
Sour Cream Cake


  • 1 box Duncan Hines Butter Cake mixFullSizeRender_Fotor
  • 2/3 cup vegetable oil
  • ½ cup sugar
  • 1 carton sour cream
  • 4 large eggs
  • 2 tspn vanilla extract

For optional glaze:

  • 1 cup powdered sugar
  • 1/4 tspn grated orange zest
  • 1 to 2 tbspn orange juice

Directions:FullSizeRender (2)_Fotor

  1. Heat oven to 350 degrees F. Grease and flour the Bundt pan
  2. In a large mixing bowl, combine the cake mix, oil, sugar, and sour cream. Add the eggs on at a time, beating well after each addition. Stir in the vanilla.
  3. Pour the batter into the pan. Bake until the cake starts to pull away at the sides and a toothpick inserted neat the center comes out clean (about 45 minutes).
  4. Let the cake cool in the pan for a few minutes, then invert onto a wire rack to cool completely. If you’re in a hurry, put it right on a cake plate.
  5. Optional: Mix glaze ingredients together and pour over the top of the cake while it’s still warm

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

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