Why use sour cream in cake?

Moistness: Sour cream adds moisture and richness to cakes, resulting in a tender, velvety texture. It keeps the cake from becoming dry and crumbly.

Acidity: Sour cream's acidity reacts with the baking soda or baking powder in the recipe, helping the cake rise and become light and fluffy.

Flavor: Sour cream imparts a subtle tangy flavor to cakes, enhancing their overall taste.

Emulsifier: Sour cream acts as an emulsifier, helping to combine the wet and dry ingredients smoothly and evenly, resulting in a well-mixed batter.

Shelf life: Cakes made with sour cream tend to have a longer shelf life compared to those without it, staying fresher for a few days.