Sour cream in cake batter, I was a skeptic until last Tuesday

I've always stuck to buttermilk for my yellow cakes, even won a small contest with it back in 2019. But my aunt swore by sour cream, so I finally swapped it 1:1 in my standard recipe at my shop in Portland. The crumb was way more tender and it stayed moist for 3 days instead of going dry. Anyone else made the switch and never looked back, or am I just late to this party?

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dianaanderson6d ago

Sour cream's a total game changer, happy you found it too!