Out of Sour cream, one case
Sour cream substitutes for cake
6 options, ranked, with the exact amount
Use Greek yogurt
Same amount as the sour cream
For cake, the best sour cream substitutes are Greek Yogurt, Plain Yogurt + Lemon Juice, and Buttermilk. Use 1:1 ratio and follow these cake-specific techniques for optimal results.
- Verdict —
- Works
- Best for —
- cake
One casethe full sour cream card
Every option, one card
Ranked| # | Substitute | Instead of sour cream | Verdict |
|---|---|---|---|
| 1 | Greek yogurtcake | Same amountWorks | Works |
| 2 | Plain yogurt + lemon juicecake | 1 cup yogurt + 1 tbsp lemon juiceWorks | Works |
| 3 | Buttermilkcake | Same amount | No verdict on record |
| 4 | Cream cheese + heavy creamcake | ¾ cup cream cheese + ¼ cup heavy cream + 1 tbsp lemon juice | No verdict on record |
| 5 | Mayonnaise + lemon juicecake | 1 cup mayonnaise + 1 tbsp lemon juiceTweak it | Tweak it |
| 6 | Cottage cheese (blended)cake | Same amount | No verdict on record |
Greek yogurt
similar taste and texture
Greek yogurt is the best substitute for sour cream in cake. It provides the tangy flavor, creamy texture, and acidity that sour cream adds to cake while helping create the good moist, tender texture.
- Best for
- cake, when you want protein, healthy cake, moist texture
Use full-fat Greek yogurt for best results. It provides the tangy flavor and creamy texture that sour cream adds to cake, helping create the good moist, tender texture.
Plain yogurt + lemon juice
similar taste and texture
Plain yogurt with lemon juice creates the tangy flavor and acidity that sour cream provides in cake. This combination mimics sour cream's role in creating the good cake texture.
- Best for
- cake, when you want tangy flavor, traditional cake, moist texture
Mix plain yogurt with fresh lemon juice. This creates the tangy flavor and acidity that sour cream adds to cake.
Buttermilk
similar taste, lighter texture
Buttermilk provides the tangy flavor and acidity that sour cream adds to cake. It's thinner but adds the same acidic tang that helps tenderize and moisten the cake.
- Best for
- cake, when you want tangy flavor, moist cake, tender texture
Buttermilk is thinner than sour cream but provides the same tangy flavor and acidity. It helps tenderize and moisten the cake.
Cream cheese + heavy cream
enhanced taste, richer texture
Cream cheese with heavy cream and lemon juice creates a rich, tangy substitute for sour cream in cake. Provides both creaminess and acidity for the good cake texture.
- Best for
- cake, when you want rich flavor, dense cake, creamy texture
Soften cream cheese and mix with heavy cream and lemon juice. This creates a rich, tangy substitute that works well in cake.
Mayonnaise + lemon juice
different taste, similar texture
Mayonnaise with lemon juice provides the creamy texture and tangy flavor that sour cream adds to cake. This combination works well for binding ingredients and adding moisture.
- Best for
- cake, when you want creamy texture, binding ingredients, moist cake
Mix mayonnaise with lemon juice. This creates a creamy, tangy substitute that helps bind ingredients and adds moisture to cake.
Cottage cheese (blended)
mild · similar texture
Blended cottage cheese provides protein and creaminess for cake. It has a mild flavor and works well when you want added protein in your cake.
- Best for
- cake, when you want protein, healthy cake, mild flavor
Blend cottage cheese until smooth. It provides protein and creaminess but has a milder flavor than sour cream.
How it behaves in this recipe
When making cake, sour cream serves specific functions that require careful consideration. It provides tangy flavor, acidity that helps tenderize the cake, moisture for the texture, and helps activate baking soda if used. The recommended substitutes work because they provide similar functionality to sour cream in cake applications.
Tips for substituting sour cream
5 tips- For cake, temperature control is crucial - bake at 350°F for even cooking and to prevent overbrowning
- Timing matters in cake - bake until a toothpick inserted in the center comes out clean
- The key to successful cake is not overmixing the ingredients once flour is added
- Common cake mistakes to avoid: insufficient acidity, wrong texture, overmixing, wrong temperature, not cooling properly
- For best cake results, let it cool completely in the pan before removing and frosting
Notes on sour cream
- Add a splash of vinegar to increase acidity
- Use a combination of yogurt and cream cheese for richness
- Add vanilla extract for extra flavor
- Try using kefir for a probiotic boost
Questions
7 questionsCan I use Greek yogurt instead of sour cream in cake?
Yes, Greek yogurt is an excellent substitute for sour cream in cake. Use full-fat Greek yogurt for the best texture and flavor, maintaining the tangy taste that sour cream provides.
What's the best ratio for sour cream substitute in cake?
For cake, use a 1:1 ratio. This ensures proper moisture, acidity, and texture while maintaining the cake characteristics you want.
Why doesn't my cake turn out right with sour cream substitutes?
Common issues include insufficient acidity, wrong texture, or overmixing. To fix this, ensure your substitute provides enough tang, use the right consistency, and mix ingredients gently.
Can I use buttermilk instead of sour cream in cake?
Yes, buttermilk works well in cake. It's thinner than sour cream but provides the same tangy flavor and acidity that helps tenderize and moisten the cake.
How do I make cake without sour cream?
Replace sour cream with Greek yogurt, plain yogurt with lemon juice, or buttermilk. These substitutes provide the tangy flavor, acidity, and moisture that sour cream adds to cake.
Can I substitute mayonnaise for sour cream in cake?
Yes, mayonnaise with lemon juice can work as a sour cream substitute in cake. It provides creaminess and moisture, though the flavor will be slightly different.
What's the best dairy-free substitute for sour cream in cake?
For dairy-free cake, use coconut cream with lemon juice, cashew cream, or dairy-free yogurt. These provide the creaminess and acidity needed for successful cake.