Few desserts offer rich comfort, butter flavor and velvety texture that a classic book cake offers. When you take this timeless tradition and improve it with Soft cream And complete with a smooth, sweet white frostingYou raise dessert to a whole new level. THE Sure cream book cake with white glaze is the kind of treat that feels both nostalgic and indulgent, perfect for holidays, family meetings, afternoon tea or just as a treatment moment.

The inclusion of sour cream add humidity and a light flavor that balances softness, while the chandelierBased on powdered sugar and milk or cream, gives it an elegant finish that transforms a humble cake into a showstopper. Whether served hot or refrigerated, with coffee or berries, this cake shines with its dense breadcrumbs and its celestial aroma.

Let us dive into the ultimate recipe that gives life to this delicious creation.

Ingredients

For the book cake:

• 1 cup (2 sticks) uncommon buttertin

• 3 cups Powdered sugar

• 6 large eggs

• 3 cups versatile flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup sour cream

• 1 tablespoon Pure vanilla extract

For white glaze:

• 1½ cup Powdered sugar (Sugar of confectioners)

• 2–3 tablespoons milk (or thick cream for a richer flavor)

• ½ teaspoon vanilla extract

• Optional: a pinch of salt To balance sweetness

Preparation

Step 1: Prepare the oven and the pan

Preheat your oven to 325 ° F (163 ° C). Fat and flour 10 -inch bundt saucepan Or the tube pan carefully. You can also use spray cooking with flour for easier release. Make sure each crevasse is coated to avoid collage.

Step 2: Cream the butter and sugar

In a large bowl to mix, beat the butter At average speed until it is smooth and creamy, about 2 to 3 minutes. Gradually add the sugarBeat continuously until the mixture is light, soft and pale – it can take up to 5 minutes. This cream process is essential to incorporate air, ensuring a soft crumb.

Step 3: Add the eggs

Add the eggs One at a time, beating well after each addition. Scrape the sides of the bowl to make sure everything is well combined. The mixture should be thick and slightly shiny.

Step 4: Mix the dry ingredients

In a separate bowl, sift together the flour,, baking sodaAnd salt. Summer helps prevent lumps and ensures a uniform texture throughout the dough.

Step 5: Mix damp and dry

With the low -speed mixer, alternate by adding the flour mixture and sour cream by dough, starting and ending with flour. Make this in 3 additions of flour and 2 of sure cream. Add the vanilla extract And mix until you combine – don’t too much.

Step 6: Cook the cake

Pour the dough into the prepared pan and smooth the top with a spatula. Gently press the pan on the counter to remove air bubbles. Cook 1 hour and 15 minutes at 1 hour and 25 minutesOr until a toothpick inserted in the center comes out clean.

Step 7: Cool the cake

Let the cake cool in the pan for 15-20 minutes. Then reverse it carefully on a rack and let it cool completely before glazing.

Step 8: Prepare the glaze

In a small bowl, whisk together the Powdered sugar,, milkAnd vanilla extract up to smooth consistency. Adjust the consistency by adding more milk (for finer icing) or more sugar (for thicker frosting).

Step 9: Glaze the cake

Once the cake is completely cooled, sprinkle the frosting on top using a spoon or pour from a measurement cup. Let the frosting fix about 10 to 15 minutes before slicing.

Variation

• Lemon torsion: Add 1 tablespoon of lemon zest and replace the vanilla in the cake and frosting with a lemon extract for a citrus zing.

• Chocolate marble: Swirl in ½ cup of semi-sucked chocolate melted in the dough before cooking.

• Almond flavor: Use the almond extract instead of vanilla for a hazelnut aroma.

• Berry infusion: Serve with fresh berries or swirl a raspberry compote in the dough for fruit gusts.

Cooking note

• The ingredients at room temperature give the best results – the inscription of your eggs, butter and sure cream are not cold.

• The cake continues to cook slightly in the pan after cooking, so don’t approach.

• Use a light color pan for more cooking and to prevent overcoming.

Suggestion service

• Serve hot with a scoop of vanilla ice cream or a spoonful of whipped cream.

• Associate yourself with fresh fruit such as strawberries, blueberries or slices.

• Take advantage of coffee or tea for elegant treat in the afternoon.

• Slice and grill the leftovers with a butter tap for a decadent breakfast.

Advice

• Use a High quality vanilla extract For the best flavor.

• Do not precipitate the cream process – it adds lightness to the cake.

• Keep at room temperature up to 3 days or refrigerate up to 7 days.

• Gelzer the individual slices well wrapped in plastic and aluminum foil up to 3 months.

• Always cool the cake before glazing to prevent the melting frosting.

Preparation time: 20 minutes

Cooking time: 1 hour 20 minutes

Total time: 1 hour 40 minutes

Nutritional information (By edge – based on 12 portions)

• Calories: 480

• Protein: 6g

• Sodium: 220 mg

• Carbohydrates: 60g

• Sugar: 40g

• Fat: 24g

• Saturated fat: 14g

• Cholesterol: 120 mg

• Fiber: 0.5 g

Faq

Q1: Can I make this book cake in advance?

Yes! This cake has a better taste the next day. It gives the flavors time to develop. Just keep it in an airtight container at room temperature.

Q2: Can I replace the Greek yogurt with the sure cream?

You can. Complete Greek yogurt is a good substitute, although the flavor is slightly different. Sure cream gives a richer texture.

Q3: Why did my cake fell on top?

This is completely normal for book cakes! It is a dense paste, and as it cooks and rises, the top is often cracking. This is part of the charm.

Q4: Can I use a bread pan instead of a Bundt pan?

Yes, but you will have to adjust the cooking time. Use two 9 × 5 inch bread pots and start checking with the 55 -minute brand cooking.

Q5: How can I prevent my cake from sticking with the Bundt pan?

Use a generous butter and flour coating or a cooking spray that contains flour. Make sure that each corner of the pan is covered.

Conclusion

THE Sure cream book cake with white glaze is a dessert that perfectly balances indulgence and tradition. Rich, dense and humid, this cake presents the magic of simple ingredients meeting in a beautiful harmony of flavor and texture. Sure cream makes it only tender and wet guard for days, while the sweet white frosting adds an elegant finish that makes each slice special.

Whether it is your first cooking or you are a manufacturer of seasoned cakes, this recipe is practically infallible and constantly versatile. This is the kind of cake that makes memories, brings people together and has an equally wonderful taste the next day – if it lasts so long.

It is more than a simple dessert – it is comfort with each bite.

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