Plain full-fat Greek yogurt is the easiest substitute for sour cream in cake: use the same amount, and the batter will keep the moisture and gentle tang that sour cream provides. This simple vanilla cake shows how the swap works, with a soft crumb and everyday ingredients; plain regular yogurt can also work if you account for its thinner texture.
Ingredients
- 1½ cups (180 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1½ teaspoons (6 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (3 g) fine salt
- ½ cup (113 g) unsalted butter, softened, plus 1 teaspoon (5 g) for greasing the pan
- 2 large eggs (about 100 g without shells), at room temperature
- ¾ cup (170 g) plain full-fat Greek yogurt, at room temperature; this replaces ¾ cup sour cream
- ¼ cup (60 ml) whole milk, at room temperature
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Heat the oven and prepare the pan. Set a rack in the center of the oven and preheat to 350°F (177°C). Grease a 9-inch (23 cm) square cake pan with the measured butter, then line the bottom with parchment if you want to lift the cake out easily. Let the oven heat while you mix the batter; this preheating happens alongside the preparation time.
- Combine the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a medium bowl until evenly mixed. This distributes the leaveners so the cake rises uniformly, without pockets of baking soda or salt. If the flour is packed into its measuring cup, the cake may turn out dense, so spoon it in and level the top.
- Cream the butter and sugar. In a large bowl, beat the softened butter and sugar with a hand mixer on medium speed for about 2 to 3 minutes, scraping the bowl once. The mixture should look lighter and somewhat fluffy, though it will not become completely smooth. If using a stand mixer, use the paddle attachment.
- Add the eggs. Beat in the eggs one at a time, mixing just until each is incorporated and scraping the sides of the bowl as needed. Add the vanilla. If the mixture looks slightly curdled, continue with the recipe; a small amount of separation at this point usually comes together when the flour mixture is added.
- Mix the yogurt and milk. In a small bowl, stir the Greek yogurt and milk until smooth, then set it beside the dry ingredients. The milk loosens the thick yogurt so it blends through the batter without leaving dense streaks. Bringing the dairy to room temperature also helps it mix evenly with the butter and eggs.
- Finish the batter. Add about one-third of the flour mixture to the butter mixture and mix on low just until mostly combined. Add half of the yogurt mixture, then another third of the flour, the remaining yogurt mixture, and the remaining flour. Mix only until no dry flour remains; finish with a few folds using a flexible spatula. The batter should be thick but spreadable. Overmixing can make the cake chewy.
- Fill the pan and bake. Scrape the batter into the prepared pan and smooth the top into an even layer. Bake for about 34 minutes, checking from 32 minutes onward. The top should spring back lightly when pressed and a toothpick inserted in the center should come out clean or with a few dry crumbs. Because the cake contains eggs, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); for a properly baked cake, the center will usually be hotter, around 200–205°F (93–96°C).
- Cool before cutting. Set the pan on a wire rack and cool the cake in the pan for 15 minutes. Run a thin knife around the edges, then turn the cake out or leave it in the pan and cool it on the rack for another 45 minutes. That hour of cooling lets the crumb finish setting, so slices are less likely to crumble. Serve plain or add a topping just before serving.
Tips
- Keep the swap one-to-one. For this recipe, use ¾ cup (170 g) Greek yogurt for ¾ cup sour cream. In another cake recipe, start with the same volume of yogurt as the sour cream called for; avoid reducing the amount unless you are also adjusting the recipe’s other liquids.
- Choose plain, unsweetened yogurt. Flavored or sweetened yogurt adds sugar and flavor that may not suit the cake, while nonfat yogurt can make the crumb less rich. Full-fat Greek yogurt is closest in thickness and richness. If you only have regular plain yogurt, use the same volume and, if it is very runny, drain it in a fine strainer for 15 to 20 minutes first.
- Use room-temperature ingredients. Cold yogurt or eggs can make softened butter firm up into small lumps. Let them sit out for about 30 minutes before mixing, or place the eggs briefly in warm—not hot—water. Do not microwave yogurt to warm it; uneven heating can make it separate.
- Measure and mix gently. Too much flour or extended mixing after it is added can make a cake dry or tough. Use a scale when possible, and stop as soon as the last streaks of flour disappear. A few small lumps are preferable to overworking the batter.
Serving Suggestions
Serve the cake plain with coffee, tea, or a glass of milk for an easy snack. For dessert, add fresh berries and a spoonful of lightly sweetened whipped cream, or dust the cooled top with powdered sugar. A thin vanilla glaze also works well: whisk powdered sugar with a small amount of milk until it is just pourable, then drizzle it over the completely cooled cake.
The cake is easiest to slice after it has cooled for the full hour, but it can be served slightly warm if you do not mind a softer, more delicate slice. If serving it warm, cut carefully with a sharp knife and use a spatula to lift each piece. For a gathering, cut the square cake into nine generous portions or smaller squares for a dessert tray.
Variations
Use another sour cream substitute. Plain regular yogurt can replace sour cream at the same volume, though its thinner consistency may make the batter looser. Crème fraîche is also a one-to-one option and gives a richer, less tangy cake. For cottage cheese, blend it until completely smooth before measuring; it has a slightly less tangy flavor and can make the crumb a little heavier. If you use a thinner substitute, do not add extra milk until you have mixed the batter and checked its consistency.
Change the flavor. Add 1 tablespoon (6 g) finely grated lemon zest with the sugar, or fold in ¾ cup (125 g) chocolate chips after the batter is mixed. For a gentle spice note, add ½ teaspoon (1 g) ground cinnamon to the dry ingredients. Keep add-ins modest so the cake still bakes through in the same pan and time range.
Make a simple frosted cake. Once completely cool, top with about 1 cup (225 g) of buttercream or cream cheese frosting. The cake’s mild vanilla flavor pairs with either, but frosting is optional: adding it does not change the batter or baking method. If you frost it, follow the storage guidance below for a perishable topping.
Storage and Reheating
Keep the unfrosted cake covered at room temperature for up to 2 days in a cool, dry place. To prevent it from drying out, wrap the cut sides or cover the pan tightly once the cake is fully cool. If it has cream cheese frosting, whipped cream, or another perishable topping, refrigerate it within 2 hours of serving. Refrigerated cake keeps well for about 3 to 4 days; cover it or place slices in an airtight container so they do not absorb refrigerator odors.
For longer storage, freeze individual unfrosted slices for up to 2 months. Wrap each slice snugly in plastic wrap, then place the wrapped slices in a freezer-safe bag or container. Thaw them covered at room temperature for about 1 to 2 hours, or overnight in the refrigerator. A slice can be warmed in a microwave for 10 to 15 seconds, just until pleasantly warm; avoid overheating, which can make the crumb rubbery. If reheating a refrigerated frosted slice, use short bursts and check between them, since frosting softens quickly.
Frequently Asked Questions
What is the best substitute for sour cream in cake?
Plain full-fat Greek yogurt is usually the closest easy swap. It has a similar thickness and mild tang, and in most cake batters you can substitute it in the same amount as sour cream. For this cake, that means ¾ cup (170 g) yogurt in place of ¾ cup sour cream.
Can I use regular yogurt instead of Greek yogurt?
Yes. Use plain, unsweetened regular yogurt in the same volume, but check how thin it is first. If it pours easily, drain it in a fine strainer for 15 to 20 minutes to remove some whey. This brings its consistency closer to sour cream and helps keep the batter from becoming too loose.
Can I use milk instead of sour cream in a cake?
Milk is much thinner and less rich than sour cream, so it is not usually a direct one-to-one replacement. Using the same volume can make a cake batter overly loose and may change the crumb. If milk is your only option, use less than the amount of sour cream called for and expect a less tender, less tangy result; a thick plain yogurt or crème fraîche is a more reliable swap.
Will the cake taste like yogurt?
Usually not strongly. Plain Greek yogurt contributes a mild tang that is similar to sour cream, and vanilla and sugar keep the flavor balanced. A strongly flavored or unusually sour yogurt may be more noticeable, which is why plain, fresh yogurt is the best choice for baking.
Can I substitute sour cream in a boxed cake mix?
Often, but check the package directions before changing the liquid ingredients. If the mix specifically calls for sour cream, plain Greek yogurt is generally a one-to-one replacement. If it does not call for sour cream, do not simply add yogurt without removing or adjusting another ingredient; extra dairy can make the batter too wet and alter the bake.
Why did my cake turn out dense?
Common causes include measuring too much flour, using cold ingredients that did not blend smoothly, overmixing after adding flour, or using baking powder or soda that has lost strength. Also check that the yogurt is thick rather than watery and that the cake baked until the center was set. A few small lumps in the batter are less troublesome than mixing it for too long.
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