Robin’s Egg Sour Cream Cake

1 hour and half
Amount of Servings
10-12 servings


2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup unsalted butter, at room temperature

1 cup granulated sugar

3 large egg whites, at room temperature

2 tablespoons vanilla extract

¾ cup FAGE Sour Cream, at room temperature

½ cup whole milk, at room temperature


Sour Cream Frosting:

1 cup unsalted butter, at room temperature

6 cups confectioner’s sugar

½ cup FAGE Sour Cream

1 tablespoon whole milk

2 teaspoons vanilla extract

Pinch of salt

Blue food coloring

2 chocolate sandwich cookies, cream removed, crushed



1 cup coconut flakes, toasted

Speckled mini chocolate eggs

  1. Preheat oven to 350-degrees Fahrenheit.
  2. Grease and flour three (6-inch) round baking pans and set aside.
  3. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, beat butter and sugar with handheld whisk for 1-2 minutes or until it is light and fluffy.
  5. Add eggs, vanilla extract, sour cream, and milk to the butter and mix until well combined.
  6. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
  7. Divide the batter evenly among the cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Set aside on a wire rack to cool completely.
  9. For the sour cream frosting, beat together the butter, sugar, sour cream, milk, vanilla extract, and salt. Add a few drops of food coloring to get your desired color.
  10. Add one layer of the cake to a cake pedestal. Top with icing and repeat until you finish all three layers. Add the rest of the frosting on the cake and smooth.
  11. Gently sprinkle on crushed chocolate sandwich cookies to get the speckled look. Decorate the top of the cake with coconut flakes and mini chocolate eggs.
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