Italian Sour Cream Cake Recipe

Name: Italian Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs separated; 1 cup sour cream; 1/2 cup brown sugar firmly packed; 1/2 cup amaretto liqueur; 1 cup coconut; 1/2 cup water; 1/2 cup pecans ground; 2 large eggs; 1 package cake mix; 1 cup powdered sugar sifted; 1 tablespoon corn syrup, light; 2 tablespoon cocoa powder; 3 teaspoon water; 2 tablespoon amaretto liqueur; 2 teaspoon pecans ground; 1 tablespoon butter softened; 6 each maraschino cherries

Servings: persons

2 large eggs separated
1 cup sour cream
1/2 cup brown sugar firmly packed
1/2 cup amaretto liqueur
1 cup coconut
1/2 cup water
1/2 cup pecans ground
2 large eggs
1 package cake mix
1 cup powdered sugar sifted
1 tablespoon corn syrup, light
2 tablespoon cocoa powder
3 teaspoon water
2 tablespoon amaretto liqueur
2 teaspoon pecans ground
1 tablespoon butter softened
6 each maraschino cherries

1
Heat oven to 350F (180C).
2
Generously grease a 10 inch tube pan.
3
In a small bowl, beat 2 egg whites until foamy.
4
Gradually add brown sugar; beat until stiff peaks form about 3 minutes.
5
Fold in coconut and 1/2 cup ground pecans.
6
Spread meringue on bottom and up sides of pan to within 1 inch of top.
7
In a large bowl, combine cake mix, sour cream, 1/2 cup amaretto, 1/2 cup water, eggs and 2 egg-yolks at low speed until moistened; beat 2 minutes at high speed.
8
Pour batter into pan.
9
Bake at 350F (180C) for 55 to 65 minutes or until toothpick inserted in center comes out clean.
10
Cool upright in pan for 10 minutes; loosen sides and invert onto serving plate.
11
Cool completely.
12
In a small bowl, blend powdered sugar, cocoa, 2 Tb amaretto, butter, corn syrup and 2 to 4 teaspoon water until of desired spreading consistency.
13
Spoon over top of cake, allowing some to run down sides.
14
Garnish with ground pecans and cherries.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 large eggs separated, 1 cup sour cream, 1/2 cup brown sugar firmly packed, 1/2 cup amaretto liqueur, and more.

Yes, Italian Sour Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Sour Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions