Rich, delicious, and yet, so easy to make, this no-bake sour cream cake recipe is an easy dessert worth trying your hands at.
Not a big fan of desserts that are overly sweet? This no-bake sour cream cake is just perfect for you! The rich silkiness of the sour cream complements the crumbliness of the biscuit crumbs wonderfully. The cake has a nice subtle sweetness that is balanced out with the tartness from the sour cream.
And best of all, it doesn’t even need a lot of effort or kitchen time to put together. Scroll down and keep reading to discover more about making the cake.
Ingredients For the Recipe
To replicate this flavorful sour cream cake in your kitchen, you’ll need just a few simple ingredients apart from the star ingredient- the sour cream.
- 1 ¼ cups sour cream
- 1 ¾ cups powdered sugar
- 1 teaspoon honey
- 2 vanilla sugar packages
- 2 ½ cups digestive biscuit crumbs
- ¾ cup hazelnuts, toasted and chopped
- 1 cup chocolate, shredded
- ½ cup butter, melted
Kitchen Tools Needed
- Measuring cups and spoons
- Mixing bowls
- Blender or Food processor
- Hand mixer
- 9-inch springform pan
- Medium saucepan
How to Make the No-Bake Sour Cream Cake
Once you have everything ready, here’s what you need to do to make the cake.
Place the biscuits in a food processor and process them until you get small crumbs, add the melted butter inside, 1 vanilla sugar, chopped hazelnuts, and raspberry jam (optional).
Pour the mixture in a greased cake. You could also just use a springform pan instead- just remember to grease it well with cooking spray before you do.
Shred the chocolate over the biscuit mixture as the next layer on the cake.
Mix the sour cream with 1 vanilla sugar, honey, and sugar and pour over the chocolate.
Decorate with hazelnuts and chocolate crumbs.
Leave it in the fridge overnight before you serve.
Frequently Asked Questions
You could use any kind of cookie or graham cracker crumbs you prefer. Just remember to use a fresh pack to retain that nice crunch factor in the crust of the cake. Graham crackers are the obvious best choice, but if you don’t have them, you could make do with Nilla wafers, Oreos, or any other subtly flavored cookies of your choice.
This recipe calls for the use of hazelnuts for the crust as well as the toppings, but you don’t necessarily have to stick to just it. Almonds and walnuts are two good alternatives since they have that characteristic nutty flavor, but at the same time, are versatile enough to be paired with the other ingredients of this recipe too.
This one’s the fun part - since the sour cream cake in itself, doesn’t have any big or bold flavors, and is quite versatile, you can get the chance to play with the toppings to your heart’s content. Just remember that you’ll need to skip using the hazelnuts and the chocolate crumbs for the toppings. Here are a few good ideas to consider.
You can top the cake with candied fruits- lemon slices, cherries, berries, or practically any other fruit you prefer.
Sliced fresh fruit can also be a great choice if you’re looking for toppings for your cake. Strawberries, kiwi, raspberries, pomegranate arils, and blueberries are all great. You could also top the cake with some fresh lemon zest for an extra pop of flavor.
Nuts make for another effortless choice as a topping for all your cakes and desserts- pick the ones that you love- almonds, pecans, pistachios, walnuts, or even macadamia nuts. You can choose candied nuts, or dry roast them in a pan for a few minutes to get some extra crunch factor.
Looking for something classic and easy-going? A light drizzle of melted dark or milk chocolate can do the trick.
If you don’t want to put all that effort into melting the chocolate, you can also just top the cake with a generous sprinkle of chocolate shavings or a light dusting of unsweetened cocoa powder.
Just like most other no-bake cakes, this one needs to be refrigerated. Cover the cake to keep it from picking up on any refrigerator smells, and it can stay good in there for up to 5 days. If you have any leftover cake that needs to be stored, transfer it to an airtight container for best results.
Tips to Make the No-Bake Sour Cream Cake
Think you’re ready to give the recipe a try? You might want to keep these additional tips and tricks in mind to make sure you get it right in the first shot.
- Just like most no-bake cheesecakes, this sour cream cake needs a good chunk of refrigerator time for it to set well. Aim for at least 4 hours- it gives the sour cream mixture the chance to firm up a bit and also helps the individual flavors of the ingredients blend together wonderfully. If you can allow the cake to refrigerate overnight, even better.
- Run your knife under hot water and then use it to cut the slices of the cake. Remember to wipe the knife clean using a damp cloth after every cut- this will help you get those perfect, clean cuts into your cake.
- Want your sour cream cake to be a little extra fluffy and have less of that tart flavor? You can combine it with a cup of whipped cream (and some powdered sugar of course), and then layer it onto the base layer.
- Got a little extra time to craft something even more fancy-looking? Pour the sour cream mixture in half in two different bowls, and add a bit of Nutella or cookie butter or melted chocolate into one of the bowls and give it a good mix. Let the other sour cream mixture remain as is. Layer any one of these mixtures on the base, allow it to refrigerate for 30 minutes before pouring on the next layer.
Loved how easy it was to replicate this recipe? Don’t forget to check out some more of these easy no-bake recipes that taste out-of-the-world delicious.
- No-Bake Cherry Cheesecake Lasagna Recipe
- Frozen Samoa Pie Copycat Girl Scouts Recipe
- No Bake Oreo Cheesecake Recipe
- 1 ¼ cups (600g) sour cream
- 1 ¾ cups (200g) powdered sugar
- 1 teaspoon (6g) honey
- 2 vanilla sugar packages
- 2 ½ cups (250g) digestive biscuit crumbs
- ¾ cups (80g) hazelnuts, toasted and chopped
- 1 cup (170g) chocolate, shredded
- ½ cup (104ml) butter, melted
- Place the biscuits in a food processor and process them until you get small crumbs, add the melted butter, 1 vanilla sugar, chopped hazelnuts (toasted by taste), and raspberry jam (optional).
- Pour the mixture in a greased cake pan. You could also just use a springform pan instead- just remember to grease it well with cooking spray before you do.
- Shred the chocolate over the biscuit mixture as the next layer on the cake.
- Mix the sour cream with 1 vanilla sugar, honey, and sugar and pour over the chocolate.
- Decorate with hazelnuts and chocolate crumbs.
- Leave it in the fridge overnight before you serve.
Amount Per Serving: Calories: 90Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 110mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 1g