Helen Carnes' Sour Cream Cake

A century-old family heirloom reimagined with bright lemon buttercream and fresh blueberries

The Dinner Bell is a love letter to food, family, and memory. It’s where I share heritage recipes, revive forgotten dishes, and pair them with stories and sips from my California kitchen. I recreate the original, zhuzh up the flavor when needed, and offer adaptations for the way we eat today. Don’t miss a bite. Subscribe and join me at the table every week.

Today’s post arrives a little later than usual.

My stubborn shoulder injury continues to limit my kitchen adventures, and this particular recipe demanded several test runs to get it right. But the delay seems fitting for a journey that takes us back nearly 100 years to resurrect an heirloom cake from a Midwest family cookbook.

This isn’t our first attempt at bringing Great-Grandma Helen’s sour cream cake to life. Last year, we transformed it into cupcakes that worked better than the original sheet cake format suggested in the recipe notes. This spring, I had grand visions of creating a multi-layered showstopper, but after numerous tests (and with my uncooperative shoulder), I settled on a single-layer version that honors the original while adapting to modern tastes.

While working through each variation, I found myself wondering about Helen’s original intention for this recipe. Sheet pans were common kitchen items in the 1920s when she would have been baking this cake. Was this meant to be a thin sponge cake spread with preserves or cream? The possibilities have sparked my curiosity with each test.

I might someday attempt a sheet pan roulade with blueberry preserves or a sour cream soak, but for now, today’s version celebrates spring with a simple elegance, topped with blueberries to create a bridge between Helen’s era and our own.

Each test brought me closer to understanding what made this recipe special to Helen’s family a century ago. Here we are with a piece of history evolving before our eyes, adapted for new generations while preserving the heart of what makes it special.

Helen Carnes’ Sour Cream Cake

Serves: 6-10 (depending on slice size)

Equipment

• 8-inch round cake pan (2-inch deep)

• Parchment paper

• Kitchen scale

• Measuring Spoons

• Fine mesh sieve

• Whisk

• Stand mixer

• Wire cooling rack

• Offset spatula

Cake Ingredients

• 180g (1 1/2 cups) AP flour

• 1 tsp baking soda

• 2 tsp cream of tartar

• Pinch of salt (about 1/4 tsp)

• 200g (1 cup) granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 240g full-fat sour cream, room temperature

Buttercream Ingredients

• 2 sticks (1 cup) unsalted butter, softened

• 300g (2 1/2 cups) confectioners’ sugar, sifted

• 12g (1/3 cup) fresh lemon juice

• 12g (2 tbsp) lemon zest

Cake Instructions

1. Preheat your oven to 350ºF (170ºC). Position a rack in the center of the oven.

2. Prepare an 8-inch round cake pan by lining the bottom with parchment paper.

3. Sift the flour, cream of tartar, baking soda, and salt into a bowl.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and vanilla extract at medium speed until frothy, about 30 seconds.

5. Gradually add the sugar and continue beating until the mixture is pale and thick, about 2-3 minutes.

6. At low speed, gently mix in the sour cream until just incorporated.

7. Gradually add the sifted dry ingredients, mixing gently after each addition until combined.

8. Pour the batter into the prepared cake pan and smooth the top with an offset spatula.

9. Bake for 35-40 minutes or until the cake returns when gently pressed.

Buttercream Instructions

1. In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute.

2. Reduce the speed to low and gradually add the sifted powdered sugar.

3. Once all the sugar is incorporated, increase the speed and beat for 5-7 minutes until light and fluffy.

4. Add the lemon juice and zest with the mixer on low; mix just until incorporated, about 1-2 minutes.

Cake Assembly

• Place the completely cooled cake on a serving plate or cake stand.

• Using an offset spatula, spread the buttercream evenly across the top and around the sides.

• For a smooth finish, dip the offset spatula in warm water, wipe dry, and use it to smooth the frosting.

Baker's Tips

• Ensure all ingredients (except when noted) are at room temperature for best results.

• Add a small dollop of butter to the center of the pan before placing the parchment paper to keep it in place.

• Once flour is added, mix just until combined to reduce the formation of gluten, resulting in a tough cake.

• Keep the oven door completely closed for the first 35 minutes of baking. Opening it prematurely allows cold air to rush in, causing the cake to lose its rise as air bubbles collapse. This often results in a dense, sunken center instead of the light, airy texture we're aiming for.

• The cake will be ready when it springs back lightly when touched or when a knife inserted in the center comes out clean.

• For easier frosting, refrigerate the cake for 30 minutes after cooling.

• If your buttercream is too soft to work with, refrigerate it for 15 minutes, then re-whip briefly before frosting.

• If you notice lumps (this is why sifting ingredients is crucial), place the bowl over a bain marie (pot of barely simmering water), stirring gently until ingredients blend smoothly. Allow to cool to room temperature, then re-whip until fluffy before applying to your cake.

• Apply a crumb coat, a thin layer of frosting that seals in loose crumbs. Don’t worry about making it perfect. Refrigerate the coated cake for 30 minutes, then apply the final layer of frosting while the cake is still cool. This technique creates a smooth, crumb-free finish that looks bakery-worthy.

• Place the finished cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If preparing in advance, keep the unfrosted cake at room temperature (wrapped well) and store the buttercream separately in the refrigerator. Bring the buttercream to room temperature, give it a quick whip, and frost the cake just before serving for the freshest presentation.

Flavor Variations

• Citrus Boost: For a deeper citrus punch, add 1 tbsp of lemon or orange zest to the batter. If you’re adding a layer or two or three, brush each with a citrus-forward soak.

• Almond & Coffee: For a more complex flavor, replace 1 tsp of vanilla with almond extract. Or add a coffee-infused simple syrup between layers.

• Berry Pretty: Layer a thin spread of berry jam between the cake layers for a fruity surprise, or top with a buttercream circle of berries.

Special Diets

(Substitutions can affect taste, texture, and moisture content)

• Gluten-Free: Substitute with a 1:1 gluten-free baking flour that contains xanthan gum (recommend King Arthur’s).

• Dairy-Free: Replace butter with melted coconut oil or a cultured plant-based alternative like Miyoko’s.

• Vegan: Use dairy-free butter and replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water per egg, let sit for 5 minutes before using).

• Sugar: Try coconut sugar (1:1 ratio) or monk fruit sweetener (approximately 2/3 of the amount called for).

• For Vegan Bakers: Expect a slightly different texture and rise. Allow an additional 5-7 minutes of baking time and test with a toothpick for doneness. Adding 2-3 tablespoons of applesauce can help with moisture retention and improve the rise of plant-based versions.

• About Sugar Substitutes: Sugar contributes much more than sweetness. It's crucial for moisture retention and proper rise. For best results, reduce sugar by no more than 10% if needed. Greater reductions may result in a denser texture and shorter shelf life.

Your Showtopper Challenge

Channel your inner Great British Bake Off contestant and create a multi-tiered "showstopper" that would make Paul Hollywood consider offering a handshake! (Just be sure your cake doesn't have a soggy bottom!)

Simply multiply all cake and frosting ingredients for a double or triple-layer cake. Each additional layer will serve 4-5 more people, making this perfect for larger gatherings.

When building your showstopper:

• Level each cake layer by trimming the domed top with a serrated knife for a perfectly flat surface

• Apply a thin layer of buttercream between each layer for stability

• For three or more layers, insert a wooden dowel through the center to prevent the dreaded "tent collapse" moment

• Allow extra time for the crumb coat to set in the refrigerator (about 45 minutes) before applying the final frosting

Remember to increase your garnishes proportionally too, more layers mean more opportunities to decorate with fresh berries, edible flowers, or citrus zest! And unlike the timed pressure of the tent, you can take all the time you need to create your masterpiece.

Helen with son Richard

This sour cream cake is a family heirloom.

Direct from my Great-Grandmother Helen Carnes’ cookbook—a smoky black 8x11 hardbound book with age-yellowed pages and tape marks where something was once attached. Inside, in blue ballpoint pen script, she recorded family recipes, friends’ contributions, and occasionally dishes clipped from Better Homes & Gardens, the Gannett News Service, or the Richmond, Indiana, newspaper.

Helen was born in 1896—129 years ago—when life moved at a gentler pace. Her smile was precious, as was her style, which my grandmother, her daughter, inherited. In the photo above, she’s unwrapping a gift, probably at a birthday gathering, and whatever she said made her son Richard laugh right out loud, mouth open, pure joy captured in that moment.

Her cookbook is a testament to an era when newspapers featured recipes alongside community news, when coffeeklatches brought neighbors together, and when wedding announcements shared not just details of the ceremonial cake, but the guest list, the bride’s dress, and who made it. These handwritten pages connect us to a time when cooking and baking weren’t rushed but enjoyed, when recipes weren’t merely instructions but gateways to stories passed between generations and across tables.

When I make any of my family recipes, this gem included, I’m not simply following directions, though with this one, like many others, I often step off the original path to make modern upgrades. I’m continuing a tradition that spans over a century. Helen’s sour cream cake has likely graced family celebrations, offered comfort during difficult times, and remained a constant while the world around it has transformed dramatically.

I imagine Helen in her kitchen, measuring ingredients by sight and feel, perhaps with children or grandchildren watching nearby. This is how recipes truly live on, not as museum pieces, but as living traditions that evolve while keeping their soul intact.

Serving Suggestions

To honor both tradition and the season, consider these serving ideas:

• Arrange fresh berries (strawberries, blackberries, raspberries, or blueberries) in a circular pattern on top for a simple, elegant decoration

• Add a sprig of fresh mint or a sprinkle of lemon zest for brightness

• For a special touch, garnish with a few edible flowers like pansies or violets (Helen, whose father owned a farm, would have appreciated this garden-to-table approach)

• A light dusting of powdered sugar creates a timeless, beautiful finish

• Serve on your favorite cake stand with dessert plates passed around the table, just as Helen would have done

• Slice generously, this cake was meant for sharing and second helpings

Helen Carnes' Sour Cream Cake

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