Reese Witherspoon loves her Grandma Draper's recipe for Sour Cream Cake—but the praline frosting sure can be finicky. Here's how it came out for us.
Reese Witherspoon is one of those women who seems to do everything well. She’s an actress, producer and entrepreneur who happens to love Southern staples. I assume she spends any time she has left in the kitchen! That’s where I would hang out if my grandma handed down this recipe for Sour Cream Cake.
Reese’s grandmother, Dorothea Draper, used to spoil her with rich desserts and taught her about baking and Southern living. This recipe was first featured in Candace Nelson’s cookbook. (She’s the founder of Sprinkles bakery and a good friend of Reese’s.) Now Reese has her own cookbook: Whiskey in a Teacup. And if those new recipes are anything like this one, I’ll be ordering mine later today.
Like Reese says, “Y’all, this cake is so good!”
What you need
For the cake:
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened, plus more for greasing
3 cups cake flour, plus more for flouring the pans
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups full-fat sour cream
4 teaspoons pure vanilla extract
2 cups sugar
6 large eggs
For the frosting:
1/2 cup (1 stick) unsalted butter, slightly softened
1/2 cup lightly packed dark brown sugar
1/2 cup heavy cream, plus more if necessary
3 3/4 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Getting started
As anxious as I was to get this cake baked, I’m glad I followed the recipe’s advice and took the time to properly prepare my pans. (Following the directions is one of grandma’s baking secrets.) This moist, fluffy cake can very easily stick to the pan, so start by buttering your two 9-inch cake pans, then cutting parchment paper circles to line the bottoms, buttering again and finally flouring both pans.
Mixing the batter
Then per the instructions, I sifted together the flour, baking soda, baking powder and salt. For a light, sweet cake, it’s important to measure the dry ingredients the right way. In a separate small bowl, I stirred together the vanilla and sour cream.
I then pulled out my trusty stand mixer (I use this KitchenAid) with the paddle attachment and beat the butter and sugar together until light and smooth. This part felt a little slow, but I went with it. I slowly added each egg, then one-third of the flour mixture, half the sour cream mixture, half the remaining flour mixture, the remaining sour cream mixture and finally the remaining flour mixture. Normally I’d ignore that and dump it all together, but the results were too good to cut corners.
Baking your cake
Once the batter was smooth with no streaks, I divided it among my two prepared pans and baked them for about 30 to 40 minutes. The recipe called for 30 minutes, but that wasn’t quite long enough for my oven. Make sure a toothpick inserted into the center of the cake comes out clean before removing them. It was hard with that heavenly smell in my kitchen, but I let the cakes cool completely before turning them upside down over my cake stand. They came right out with no problem.
The best part
Taste of Home
This frosting is out of this world, but a little tricky. It hardens quickly, so make sure your cakes are cooled and ready-to-go before assembling. I started by melting the butter in a saucepan over medium heat, then stirred in the brown sugar and cream. As soon as it reached a boil, I poured the mixture into a mixing bowl and started beating it at medium speed. I slowly added the confectioner’s sugar and vanilla until it reached the right consistency.
The frosting might look a little thin, but it will harden quickly. If it feels too thick to spread, try adding a tablespoon or two of extra cream. As soon as it’s ready, scoop about ¾ cup of frosting onto one cake layer and stack the other cake on top. Then, using a knife or spatula, quickly frost the top and sides.
Taste of Home
While my cake wasn’t exactly as beautiful as the cookbook picture—that frosting sets fast!—the taste more than made up for my slightly lopsided creation. Will I make it again? Oh, yes.
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this carrot cake with cream cheese frosting is never enough—it's better than all the other carrot cakes I've tried! —Kim Orr, West Grove, Pennsylvania
Go to RecipePsst! These are the secret ingredients Grandma used to make her cake taste so great.
It's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
This pineapple upside-down cake is a classic recipe that never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas. Love upside-down cakes? Be sure to check our favorite cranberry duff.
This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. —Kristen Oak, Pocatello, Idaho
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon
My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
We always called this Mama's never-fail recipe. I guess the same holds true for me since I've won contests with this lazy daisy cake. The tasty dessert always brings back fond memories of Mama. —Carrie Bartlett, Gallatin, Tennessee
I first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors and is very unique. —Cleo Gonske, Redding, California
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California
My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. —John Morgan III, Lebanon, Pennsylvania
Here's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. —Bonnie Krause, Irvona, Pennsylvania
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado
Tres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This tres leches cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa
This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a breeze now that we have stand mixers. —Lily Julow, Lawrenceville, Georgia
Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. —Barbara Elliott, Tyler, Texas
Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania
This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it's a real crowd pleaser. —Marian Platt, Sequim, Washington
I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don’t normally care for fruitcake say they love it! —Sharon Hoffman, Donna, Texas
I first tried tres leches cake while in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas
I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. —Raymonde Bourgeois, Swastika, Ontario
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire
Now a freelance health and food writer, Carrie worked as a nurse for over a decade. When she isn't hunched over her laptop with a baby in hand, you will find her cooking her grandmother’s recipes, lacing up her running shoes or sipping coffee in the bathroom to hide from her three young children.