Sour Cream Cake Filling Recipe

Indulge in this creamy, dreamy sour cream cake filling—a nostalgic treasure from a 1947 Chicago Culinary Arts Institute cookbook! This recipe makes enough luscious filling for two 9-inch cake layers, perfect for adding a touch of classic elegance to your homemade cakes. Easy to make and even easier to love!

Prep Time 10 mins
Cook Time 20 mins
Calories 84.3 kcal
Protein 2g
Rating 5.0 (1 Reviews)
Sour Cream Cake Filling 37

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sour Cream Cake Filling

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Sour Cream Cake Filling? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Sour Cream Cake Filling

  1. Whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch in a medium bowl until well combined.
  2. In a separate bowl, whisk 2 large egg yolks lightly. Gradually whisk in the sugar and cornstarch mixture until smooth.
  3. Stir in 1 cup sour cream until thoroughly incorporated.
  4. Cook the mixture in a double boiler (or a heatproof bowl set over a pan of simmering water) over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-15 minutes).
  5. Remove from heat and stir in 1 teaspoon vanilla extract (or other desired flavoring, such as lemon zest or almond extract).
  6. Pour the filling into a shallow dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cool (at least 2 hours) before using to fill your cake layers.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

12g

Fat

19g

Carbs

1g