Skip to main content

Family Recipe Sour Cream Sheet Cake


There are some recipes that automatically take you back to childhood.  This cake is one of them!  Growing up, my Nana Ethel used to make this for many many family get-togethers. We call it sour cream cake, and I remember as a kid thinking that was weird.  I mean, sour cream in a cake?  And how come I liked it, since I don't like sour cream?  That's the good thing about kids though; all you have to do is tell them it's cake and they'll eat.  Unless they're my nearly 3-year-old on Easter who said he doesn't like cake.  But, he's also going through a phase where he says he doesn't like his favorite things, and then proceeds to eat more than ever only minutes later.

I've been wanting this recipe for years, and after many failed Google attempts to find it, I finally caved and ask my mom and aunt if they have it.  My aunt immediately called me with the recipe spouted off from memory.  Not only did my cousins, brother and I grow up with this cake, I never thought about the fact that my mom and aunt did also, as well as my grandma and Great Aunt Sally as I was lucky enough to have my great-grandma in my life for longer than a lot of children are.

This recipe is very easy, with very few ingredients, so I'm not surprised my aunt was able to immediately call me with the memorized recipe.  The sour cream, FOUR eggs and boiling water definitely make this a moist and decadent cake.  And you top something with cinnamon sugar and I'm in love.  Since I always have 2 cake mixes in the pantry (yellow and chocolate), I always have the ingredients on hand for this recipe, and now I'm so happy I have the recipe, should the need ever arise for a quick cake!

One day I may try to make it from scratch, but for now I'm more than happy eating the leftovers of this quick easy cake that immediately takes me back to family gatherings as a child.  I just wish the clothes were better :)




Family Recipe Sour Cream Sheet Cake
Ingredients:
  • 1 box yellow cake mix (I like Duncan Hines)
  • 8 oz. sour cream
  • 4 eggs
  • 1/4 cup oil
  • 3/4 cup boiling water
  • 1/4 - 1/3 cup cinnamon sugar (about 3 parts sugar to 1 part cinnamon)

Directions:
Preheat oven to 350 degrees, and prepare a 9x13 baking pan with non-stick spray (or coat with butter).

Using a hand or stand mixer, mix cake mix, sour cream, eggs and oil together.  Slowly mix the water in to avoid cooking the eggs, and immediately pour in prepared baking pan.  Sprinkle with cinnamon sugar and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean, and the edges are becoming golden.

Source: Old family recipe



Comments

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it