Best Sour Milk Cake Recipes

SOUR MILK CHOCOLATE CAKE

Steps:

• Mix water, 2 cubes butter and 4 T cocoa in a saucepan. Bring to a boil and remove from heat. Set aside.
• Mix flour, sugar, eggs, sour milk, baking soda, and vanilla together.
• Add ingredients from saucepan.
• Mix well.
• Pour into 9x13 pan.
• Bake at 350 degrees for 30 minutes.
• Let cool.
• In a saucepan, mix 1/2 cup butter, 3 Tablespoons milk, and 2 Tablespoons cocoa. Bring to boil. Remove from heat.
• Add powdered sugar to desired thickness.(It will still be a little liquidy but will set more as it cools).

SOUR MILK SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x9 inch baking pan.
• Combine and sift sugar, flour, baking soda, baking powder salt, cinnamon, cloves, ginger and nutmeg.
• Make a well in the center and pour in the milk, oil vanilla and prune puree. Mix until combined, then add nuts and currants (if using).
• Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45-50 minutes.

FUDGY SOUR MILK CHOCOLATE CAKE

Steps:

• Combine milk and vinegar, set aside to sour.
• Sift flour, salt, baking soda, and cocoa in bowl, set aside.
• With electric mixer beat shortening and sugars until fluffy; beat in eggs and vanilla.
• Add flour mixture alternately with sour milk.
• Bake into two 9-inch round for 25 to 30 minutes at 350' F degrees.
• Cool completely.
• Frost with favorite frosting.

LUCIA'S DEVIL'S FOOD CAKE WITH MILK-CHOCOLATE SOUR CREAM FROSTING

Steps:

• To make the cake: Preheat oven to 350 degrees. Mix together the cocoa powder and water and set aside to cool. Sift together the flour, baking soda, baking powder and salt, and set aside. In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs and vanilla and continue beating until smooth. Add the dry ingredients alternately with the cocoa mixture and buttermilk, and beat until smooth. Pour the batter into two 8-inch greased and floured pans and bake for about 25 to 30 minutes or until the cakes spring back when gently touched with a finger. Take the cakes from the oven and cool on a wire rack about 10 minutes before removing the pan. To make the icing: Melt the chocolate on the stove or in the microwave (following instructions given in the accompanying story). Set aside to cool. In a medium bowl, beat the chocolate with the 1/2 stick butter, 1 tablespoon brown sugar, 1 teaspoon vanilla and sour cream until fluffy. Spread some of the icing over one layer for a filling. Place the other layer over the filling and spread the rest of the icing over the top of the cake and sides.

BUTTERMILK CAKE WITH SOUR MILK JAM AND GIN-POACHED CHERRIES

Steps:

• For buttermilk cake:
• Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
• Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
• Using an electric mixer, beat sugar and 1 1/4 cups butter in another medium bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and scraping down sides of bowl.
• Reduce mixer speed to low and, with motor running, add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan.
• Bake until cake is golden and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pan to a wire rack and let cake cool before turning out.
• DO AHEAD: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
• For sour milk jam:
• Bring milk and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer gently, whisking occasionally, until mixture measures a scant 1/4 cup, 20-25 minutes. Transfer to a small bowl; let cool (it will thicken as it sits). Whisk in crème fraîche, cover, and chill.
• DO AHEAD: Jam can be made 2 days ahead. Keep chilled.
• For gin-poached cherries and assembly:
• Bring cherries, gin, sugar, juniper berries, and 1 cup water to a boil in a medium saucepan; reduce heat and simmer until liquid is syrupy, 6-8 minutes. Let cool.
• Spoon a few dollops of jam onto plates. Tear cake into pieces and arrange around jam. Top with cherries and fennel fronds.
• DO AHEAD: Cherries can be poached 3 days ahead. Cover and chill.

SOUR MILK CAKE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350F. Grease and flour a Bundt pan (or angel food cake pan). Cream butter and sugar together. Add milk and baking soda. Add flour, spices and raisins. Mix well. Pour into pan and bake for approximately 45 minutes or until a toothpick when inserted comes out clean. Note: If you don't have any sour milk, you can make it by adding 1 teaspoon of cider vinegar to milk.

SOUR MILK SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch baking pan.
• Combine and sift sugar, flour, soda, salt, cinnamon and cloves. Make a well in the center and pour in the milk and oil. Mix until combined, then add nuts.
• Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes.