Berry Sour Cream Cake Recipe

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Berry Sour Cream Cake Recipe

Read Reviews
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Publisher Photo
Add this delightful dessert from our Test Kitchen to your Memorial Day menu. The moist white cake is laden with colorful raspberries and blue berries and drizzled with a sweet glaze.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups fresh raspberries
  • 1 cup fresh blueberries
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Directions

In a bowl, cream butter and sugar. Add the eggs, sour cream and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Spread into a greased 13x9-in. baking dish. Sprinkle with raspberries and blueberries. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
For glaze, in a bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm cake. Cool on a wire rack before cutting. Yield: 12-15 servings.
Originally published as Berry Sour Cream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p208

Nutritional Facts

1 piece: 377 calories, 19g fat (11g saturated fat), 80mg cholesterol, 241mg sodium, 49g carbohydrate (34g sugars, 2g fiber), 4g protein.

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups fresh raspberries
  • 1 cup fresh blueberries
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  1. In a bowl, cream butter and sugar. Add the eggs, sour cream and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Spread into a greased 13x9-in. baking dish. Sprinkle with raspberries and blueberries. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  2. For glaze, in a bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm cake. Cool on a wire rack before cutting. Yield: 12-15 servings.
Originally published as Berry Sour Cream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p208

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Reviews forBerry Sour Cream Cake

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MY REVIEW
Loiscooks User ID: 3656565 240335
Reviewed Dec. 27, 2015

"I made a half recipe of this as there were only four of us. It was very tasty. I didn't have fresh berries, so I used frozen blueberries and frozen strawberries. I do think the strawberries kept the top from looking as nice as it should have. Every one enjoyed it, though. I also omitted the glaze."

MY REVIEW
manga User ID: 4211076 227387
Reviewed Jun. 3, 2015

"This cake turned out excellent. I did add the drizzle on top, but I think it was a bit too sweet. I would make it again and just add powdered sugar on top."

MY REVIEW
sfbessette User ID: 2594300 135122
Reviewed Mar. 19, 2013

"i was looking for a berry coffee cake and different recipes gave wildly different proportions... so I took a shot at this one and lucked out. The only change is I added 1 tsp almond extract and sprinkled the top with sliced almonds before baking. It didn't need any glaze; the almonds were really pretty already. Very moist but substantial; not crumbly or heavy. I am keeping this one!"

MY REVIEW
veronicajune2 User ID: 1925300 129758
Reviewed Jul. 10, 2008

"Very moist and delicious. The recipe calls for fresh raspberries and since I could not find them, I used frozen (did have fresh blueberries). The result was just delicious. This would make a delightful brunch cake."

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