Sour Cream Yellow Cake

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Recipe Courtesy of

Servings: 8 to 10
Prep Time: 8 hours
Cook Time: 33 min
Difficulty: Moderate

Ingredients Add to grocery list

1 (18 1/4-ounce) box yellow cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/3 cup sugar
1/3 cup flour
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon butter extract
1/2 teaspoon salt
Crusting Buttercream Icing, recipe follows
Marshmallow Fondant, recipe follows
Powdered sugar, for dusting

Crusting Buttercream Icing:

1 cup shortening
1/2 teaspoon vanilla extract
1/2 teaspoon butter extract
3 tablespoons powdered coffee creamer
1/4 cup warm water, plus more if needed
4 cups powdered sugar

Marshmallow Fondant:

4 cups powdered sugar, plus more if needed
Dash salt
Couple spoonfuls shortening
1 (16-ounce) bag marshmallows
1/2 teaspoon vanilla extract
1/2 teaspoon butter extract
1/2 teaspoon almond extract
Gel coloring (or 1/2 tablespoon water if not using gel colors)





Preheat the oven to 350 degrees F. Grease 2 9-inch round cake pans.

Mix all the ingredients together in the bowl of a standing mixer with a paddle attachment. Beat on low speed for 2 minutes. Divide batter between the prepared pans and bake for 30 to 35 minutes. Cool in the pan a few minutes, and then transfer to a wire rack to cool completely.

Place 1 cooled cake onto a cake platter. Ice just the top half with the Crusting Buttercream Icing. Place the second cake on top. Lightly ice the sides and top of cake. Gently place your hands on top of the iced cake and press down softly. Doing this helps to mold the cake to the pressure of when the fondant goes onto the cake. It will deter the cake from getting a visible ring that will show through when fondant covers the cake.

After the fondant has sat in the fridge it will be hard. When ready to use, place in the microwave for a few seconds, maybe 10 seconds at a time, as to soften but not melt. Once it’s a little softer it will be ready to work with. Start kneading away on a powdered sugar covered surface just to wake it up a little.

Flour the surface and the rolling pin with powdered sugar. Roll the fondant to a thickness of about 1/4-inch. Roll the fondant around the rolling pin to transfer it to the top of the cake. Use your fingers to position the fondant gently on top of the cake, smooth out the top and sides. Cut away the excess with a knife, using the bottom of the cake as the guide. With the extra fondant, cut out designs either by hand or using a cookie cutter. Place the designs onto the cake. Use a dab of water to act as the glue to adhere the designs to cake.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Crusting Buttercream Icing:

Cream the shortening in the bowl of a standing mixer with a paddle attachment. Add the vanilla and butter flavorings. Add the powdered coffee creamer to the water and stir. Once the coffee creamer is dissolved, add this mixture to the shortening and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar into the shortening, mixing on low speed.

Cook’s Note: Once the powdered sugar is added, you may need to add a little more water depending on what consistency you want your icing.

Marshmallow Fondant:

Combine the powdered sugar and salt and spread out on the counter to make a 12-inch circle.

Coat the inside of a large microwave-safe bowl with shortening. Place the marshmallows, flavorings, and water and/or colorings in the bowl. Microwave on high for 1 minute (the marshmallows should be puffy). Stir the mixture with a rubber spatula and place back in the microwave for 30 second intervals, or until the marshmallows are melted and smooth when stirred. (While this mixture is in the microwave, coat your hands with shortening as the fondant is sticky and messy.)

Once the marshmallows are melted and smooth, transfer the contents of the bowl onto the powdered sugar. Start working the sugar into the melted mixture, kneading it like you would bread dough. Continue kneading until the mixture loses its stickiness; you may have to add more powdered sugar. You’ll know when it’s ready if the fondant forms into a ball. Coat the fondant ball well with shortening and wrap in plastic wrap. Place the fondant in refrigerator for at least 6 to 8 hours or overnight.

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Reader Comments:


I am looking for a moist yellow cake but instead of vanilla extract i want to put brandy. Does anyone have any suggestions. I will appreciate any in put.

By jcardin on March 23, 2013


I made cupcakes with this recipe, turned out good, but used my own lemon icing

By myeisha anderson on October 29, 2012


I used the cake and fondant recipes from here (with a different buttercream). Both turned out fabulous. I followed them exactly except that I too couldn't find butter extract so I left it out. I was worried there wouldn't be enough but the 9" cake fed a whole roomful! The marshmallow fondant was fabulous! Everyone loved it. First time making it and it wasn't too easy to mess up, and looked beautiful.

By Elizabeth McNutt on April 15, 2012


este es un riquisimo pastel me encanto lo humedo del pan lo prepare con la cubierta de mantequilla y aunque prepare el fondant, no lo utilize en eso, quedo rico en mi comida de pascua. mil gracias

By ma. cecilia lopez on April 11, 2012


The cake was very good and very moist everyone love it and i did not use fondant i made a butter cream frosting instead

By Anonymous on October 05, 2011


i used both the butter extract (WHICH WAS EXPENSIVE)as well as the butter flavor and they both came out the same.. I liked the cake and found it to be very moist.. i like the marshmallow fondant without all the extracts better.. just plain marshmallow.. everyone loved it!!

By Anonymous on September 30, 2011


I really want to make this cake but can not find the butter extract. Any suggestions on where to find it? All I see in the stores is the imitation butter flavor which is not the same thing listed.

By Curious on May 19, 2011


By Derorah Richards on May 01, 2011

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