Substitute for Sour Cream in Cake: Moist and Tender
When making cake, the best substitute for sour cream is Plain Greek Yogurt. Nearly identical results in cake. Same acidity activates baking soda. Same thickness and moisture. Cake will be moist, tender, and have a fine crumb. Most bakers cannot tell the difference. Sour cream makes cake incredibly moist, tender, and rich. Its fat content tenderizes gluten and its acidity activates baking soda for better rise. Classic sour cream coffee cake depends on it.
Best Substitute
Plain Greek Yogurt
1 cup Greek yogurt per cup of sour cream
Nearly identical results in cake. Same acidity activates baking soda. Same thickness and moisture. Cake will be moist, tender, and have a fine crumb. Most bakers cannot tell the difference.
What else can I use instead of sour cream in cake?
Buttermilk
3/4 cup buttermilk per cup of sour cream
Thinner, so reduce other liquids by 1/4 cup. Provides acidity and tang. Creates a lighter, more delicate cake.
Cream Cheese + Milk
6 oz softened cream cheese + 2 tbsp milk per cup of sour cream
Creates a denser, richer cake. Beat until smooth. Excellent in pound cake and coffee cake.
Coconut Yogurt
1 cup unsweetened coconut yogurt per cup of sour cream
Best vegan option. Choose unsweetened. Provides moisture and slight tang. Mild coconut flavor works in most cakes.
Frequently Asked Questions
What can I use instead of sour cream in cake?
Plain Greek yogurt (full-fat) is the best 1:1 substitute. It has the same acidity, fat content, and moisture. The cake will be virtually identical in taste and texture.
Does sour cream make cake more moist?
Yes. Sour cream adds fat and moisture while its acidity tenderizes gluten. This combination produces an exceptionally moist, tender crumb. Yogurt, buttermilk, and cream cheese provide similar benefits.