Sour Cream Loaf Cake

This easy Sour Cream Loaf Cake is soft, moist, and filled with rich vanilla flavor. Sour cream gives this simple cake an exceptionally tender crumb, while a sweet vanilla glaze makes every bite completely irresistible. Best of all, the batter comes together in one bowl with just 10 minutes of preparation!

This vanilla sour cream loaf cake is simple enough for an everyday treat but delicious enough to serve for brunch, holidays, and special occasions. Enjoy a slice with coffee, serve it as an easy dessert, or add berries and whipped cream for an extra-special treat.

The recipe can be made with regular dairy ingredients or easily adapted to be vegan. You can also use gluten-free all-purpose flour to make a delicious gluten-free sour cream loaf cake.

Why You’ll Love This Sour Cream Loaf Cake

There is so much to love about this easy loaf cake recipe!

• Soft and moist: Sour cream adds moisture and richness, giving the cake an incredibly tender crumb.
• Easy to prepare: The batter comes together in one mixing bowl in about 10 minutes.
• Rich vanilla flavor: Vanilla extract gives this simple cake a warm, bakery-style flavor.
• Perfect for any occasion: Serve it for breakfast, brunch, an afternoon snack, or dessert.
• Easy to customize: Add lemon zest, berries, chocolate chips, or sprinkles to create different flavor variations.
• Vegan and gluten-free friendly: The recipe works with regular or plant-based ingredients and can be made with a 1:1 gluten-free flour blend.

What Does Sour Cream Do in a Cake?

Sour cream is one of the best ingredients for creating a moist loaf cake. Its fat adds richness and moisture, while its acidity helps produce a soft, tender crumb.

It also gives the cake a very subtle tang that balances the sweetness without making the finished loaf taste strongly like sour cream. The result is a rich vanilla cake that remains soft and moist after baking.

Regular full-fat sour cream will give you the richest texture, but light sour cream or vegan sour cream can also be used.

Sour Cream Loaf Cake Ingredients

This easy sour cream cake is made with simple baking ingredients that you may already have in your kitchen.

• Egg Yolks: The egg yolks are optional, but they add extra richness and color to the cake. Leave them out to make an egg-free or vegan sour cream loaf cake.
• Milk: Use any milk you prefer. Regular dairy milk, almond milk, soy milk, and oat milk will all work in this recipe.
• Sour Cream: Sour cream is the secret to the cake’s soft, moist texture. You can use regular or vegan sour cream depending on your dietary preferences. For the most consistent results, use a thick sour cream rather than a very thin dairy-free alternative.
• Melted Butter: Melted butter adds flavor, moisture, and richness. Regular salted or unsalted butter will work. Use vegan butter to keep the loaf dairy-free and vegan.
• Granulated Sugar: Sugar sweetens the loaf while also contributing to its soft texture and golden-brown exterior.
• Vanilla Extract: A generous amount of vanilla gives this simple sour cream loaf cake its warm, sweet flavor. Use pure vanilla extract for the best results.
• All-Purpose Flour: Regular all-purpose flour creates the structure of the cake. For a gluten-free sour cream loaf cake, use King Arthur Measure for Measure gluten-free flour. Do not substitute almond flour, coconut flour, or another alternative flour in the same quantity. These flours absorb liquid differently and will change the texture of the loaf.
• Baking Powder and Baking Soda: Baking powder and baking soda help the loaf rise and create a light, tender crumb.
• Salt: A small amount of salt balances the sweetness and enhances the vanilla flavor.
• Nutmeg: Our not-so-secret ingredient to really give this an "old fashioned donut" loaf cake flavor.

How to Make Sour Cream Loaf Cake

This moist sour cream loaf cake comes together quickly in one mixing bowl.

1. Prepare the Pan

Preheat the oven to 375°F. Grease a 9×5-inch metal loaf pan or line it with parchment paper. A metal pan is recommended because it distributes heat evenly and helps the loaf bake consistently.

2. Combine the Wet Ingredients

In a large mixing bowl, whisk together the egg yolks, if using, milk, sour cream, melted butter, sugar, and vanilla. Continue whisking until the ingredients are smooth and well combined.

3. Add the Dry Ingredients

Add the all-purpose flour, baking powder, baking soda, nutmeg, and salt. Gently fold the ingredients together just until a smooth batter forms. Avoid vigorously mixing the batter after adding the flour. Overmixing can give the cake a dense or tough texture.

4. Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top into an even layer. Bake the cake uncovered for 20 minutes. Once the top has risen and turned golden brown, loosely cover the pan with aluminum foil. Continue baking for another 25–30 minutes. The foil prevents the top from becoming too dark while the center finishes baking.

5. Check for Doneness

Insert a toothpick into the center of the loaf. The cake is ready when the toothpick comes out clean or with a few moist crumbs attached. If you see wet batter, return the loaf to the oven and check it again after approximately 5 minutes.

6. Cool and Glaze

Let the cake cool in the pan for about 15 minutes. Carefully remove it from the pan and transfer it to a wire rack.

Once the loaf is completely cool, whisk together the powdered sugar, milk, and optional vanilla extract. Drizzle the vanilla glaze over the top of the cake before slicing.

Tips for the Best Sour Cream Loaf Cake

Follow these simple tips to make sure your loaf turns out soft, moist, and perfectly baked.

Measure the Flour Carefully

Adding too much flour is one of the most common reasons a loaf cake turns out dry. Spoon the flour into your measuring cup and level the top with a knife. For the most accurate results, measure the flour with a kitchen scale.

Use Room-Temperature Ingredients

If possible, bring the milk, sour cream, and egg yolks to room temperature before preparing the batter. Ingredients that are similar in temperature combine more smoothly and create a more consistent cake batter.

Don’t Overmix the Batter

Once you add the flour, mix the batter only until the ingredients are combined. A few small lumps are fine. Overmixing can make the finished cake dense.

Use a Metal Loaf Pan

A light-colored metal loaf pan generally gives loaf cakes the most even bake. Glass and ceramic pans retain heat differently and may require an adjusted baking time.

Cover the Loaf With Foil

This loaf begins baking at 375°F, so the top may brown before the center is completely done. Loosely covering it with foil after approximately 20 minutes protects the top while allowing the center to finish baking.

Let the Cake Cool Before Glazing

Wait until the sour cream loaf cake is completely cool before adding the glaze. Glaze added to a warm cake will become thin and may melt into the loaf.

Notes

• Make it vegan: Omit the egg yolks and use plant-based milk, vegan sour cream, and vegan butter.
• Make it gluten-free: Replace the all-purpose flour with an equal amount of King Arthur Measure for Measure gluten-free flour.
• Measure the flour correctly: Spoon the flour into the measuring cup and level it rather than scooping directly from the bag.
• Avoid overmixing: Mix only until the flour disappears to keep the cake soft and tender.
• Cool before glazing: If the loaf is still warm, the glaze will melt and run off.
• Storage: Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days.
• Freezing: Freeze the unglazed loaf or individual slices for up to 3 months.

Frequently Asked Questions