Sunday 18 June 2023

Cranberry Sour Cream Butter Cake

A soft, moist and velvety texture butter cake with the addition of sour cream. The crust remained soft even after 45 minutes of baking. If you are looking for a less-butter butter cake, you may want to try this recipe which gave the cake a milk-rich flavour 🍼🍊🧈😋

All ingredients in room temperature
Using 57~59g Omega 3&6 eggs

85g unsalted butter
30g caster sugar
45g raw sugar/caster sugar
1g low-sodium salt

70g sour cream

3 eggs

90g top/cake flour
30g plain flour
8g milk powder
3g baking powder
1g baking soda

10g golden syrup/honey
6g orange zest

25g dried cranberries


1. Line a paper/metal pan (199x73x65 mm) with parchment paper, or coat with butter.  Set aside.

2. Soak dried cranberries in hot water for about 1 minute, and drain away the water. Cut into smaller chunks. Set them aside.

3. Combine Ingredients{E} , in a small glass. Set aside.

4. Combine Ingredient {D} in a small bowl. Set it aside.

5. Whisk Ingredient{C} till foamy.  Set it aside.

6. Cream softened butter under Ingredinet{A} till light. Add in the two sugars, continue to cream for about 2 minutes at low speed. Add sour cream and continue to cream for about 3 minutes, or till it has become light and fluffy.

7. Slowly add in the beaten egg from Step 5. Continue to add the beaten egg when the previous batch has been well combined with buttercream.

8. Pour Ingredient {E} into the batter, and mix well.

9.  Fold in the flour mixture {D} into the batter using a whisk followed by a spatula.

10. Finally, fold in Ingredient {F} to the batter and mix till evenly distributed.

11. Pour the batter into the prepared cake pan from Step 1.
Rap the pan to get rid of trapped air bubbles and to level the batter.

12. Preheat the oven to 160℃ for about 10 minutes. Bake in a preheated oven at middle rack, at 160℃ for about 40~45 minutes, or till an inserted cake tester draws out clean.

13. Lift the cake out of the pan after about 3 minutes out of the oven. Let it cool down for about 5 minutes.

14. After cooling for about 5 minutes over a cooling rack,

Wrap the cake using the parchment paper to lock the cake moisture in. This step is optional.

15. Cut the cake and enjoy 😋😋