French Vanilla Sour Cream Cake


French Vanilla Sour Cream Cake
Roland Winbeckler created this French Vanilla Sour Cream Cake recipe in the first season of TLC's 'Ulitmate Cake Off'. Photo
Roland Winbeckler created this French Vanilla Sour Cream Cake recipe in the first season of TLC's 'Ulitmate Cake Off'.


2 1/2 cups sifted flour
1 tsp salt
1 1/2 cups sugar
1 Tbsp + 1 tsp double acting baking powder
1/4 cup butter, softened
1/3 cup vegetable oil
3 whole eggs, room temperature
1/2 cup lukewarm water
1 small pkg. dry instant vanilla pudding mix
1 cup sour cream
1 tsp real vanilla
Buttercream Icing
1 1/4 pound powdered sugar
1/2 cup pasteurized egg whites, room temperature
2 Tbsp vanilla
2 pounds unsalted butter, room temperature
Raspberry Cream Filling
1/3 seedless raspberry jam
2/3 prepared Buttercream Icing
Chocolate Cream Filling
melted dark chocolate
prepared Buttercream Icing



  1. Preheat oven to 325 degrees F.
  2. Brush pan with pan coat (equal parts shortening, vegetable oil, flour mixed together).
  3. Combine by hand flour, salt, sugar, and baking powder in mixer bowl. Add remaining ingredients and mix with mixer on low speed. Increase speed to medium and mix for 2 minutes until well blended.
  4. Pour batter into prepared pan and bake at 325 degrees F until center tests done (toothpick inserted in center comes out clean).

Buttercream Icing

  1. In mixer bowl, combine sugar, egg whites and vanilla.
  2. Mix on low speed to combine then increase speed to high and mix for 10 minutes to build volume.
  3. Reduce speed to medium, and slowly add soft butter and beat an additional 5 to 10 minutes until full volume is reached.

Raspberry Cream Filling

  1. Mix 1/3 seedless raspberry jam with 2/3 prepared Buttercream Icing.

Chocolate Cream Filling

  1. Mix equal parts melted dark chocolate and prepared Buttercream Icing.
This recipe appears in: Cakes
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