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How much sour cream do I add to a box cake mix?


  1. TX2step says:

    I almost always add sour cream to my cakes… and have been doing that for over 30 yrs – especially firm cakes (i.e. pound cake) and sweet breads. I substitute all the milk that’s called for in the recipe (or water), but you could just substitute half of it. Actually, fruit yogurt is good too, if it complements the flavor of the cake:) ….. Don’t forget to mix that cake batter AT LEAST 3 min (closer to 5 min) on a stand mixer, to get all the air incorporated into it for a moist, fluffy cake…….

  2. meeral says:

    Ew, don’t do that. I tried it once and it tasted horrible. But a good trick is, instead of using water, use milk. It helps thicken the cake and brings out a very pleasing taste.

  3. PJ says:

    If the box calls for 1/2 c water, you could replace 1/2 of that with sour cream (1/4 c sour cream) and your cake should be fine. I wouldn’t replace anymore than 1/2 of the liquid with sourcream.

  4. yea..its me says:

    1/2 cup maybe……check various recipes and see how much they say to add

    good luck

  5. Dubya says:

    Uh don’t that’s gross!

  6. marge says:

    Sorry don’t know.Doesn’t it say on the packet.

  7. Nicole says:

    I LOVE THIS RECIPE it’s a Doctored cake mix instead of white cake mix use chocolate there instructions on the bottom
    and never beat any cake up to five minutes unless you want a pound cake type density

    White almond sour cream cake

    time to make 55 min 10 min prep
    Change to: servings US Metric
    2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
    2 cups all-purpose flour
    2 cups granulated sugar
    1 1/2 teaspoons salt
    2 2/3 cups water
    1/4 cup vegetable oil
    2 teaspoons real vanilla
    2 teaspoons almond extract
    2 cups sour cream
    8 large egg whites

    * Wedding Cakes
    * Mixer Cakes
    * Lighter Fare Cakes

    1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
    2. Add the remaining ingredients and beat on medium speed for 2 minutes.
    3. Pour into greased and floured cake pans, filling each pan a little over half full.
    4. Lightly tap cake pans on counter to bring air bubbles to top.
    5. Bake in preheated 325° F oven until cake tests done.
    6. Baking time varies according to the size and depth of pans being used.
    7. I used Wilton’s Bake Even Strips on my cake pans to ensure a level-topped cake which required
    absolutely no trimming– I highly recommend these, or good quality professional baking pans.
    8. In 2" deep pans, this recipe makes:
    9. One 14" round and one 6" round
    10. or One 16" round
    11. or One 12" round and one 10" round
    12. or One 12 X 18" sheet cake
    13. or One 12" round and one 8" round and one 6" round
    14. or Two 9" squares.
    15. or 5 dozen cupcakes.
    16. Half the recipe makes:
    17. Two 7" rounds
    18. or Two 6" rounds and 6 cupcakes.
    19. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
    20. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the
    water in the recipe.
    21. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice
    for part of the water in the recipe, and stir the berries in at the end.
    22. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6
    whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract
    in place of the almond.
    23. For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the
    recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then
    add the white chocolate to the entire batter and stir well. Doesn’t bake up quite as high as the
    original, so add a pinch more batter to the pans.

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