You add sour cream to cake mix primarily to increase moisture and richness in the final product.
Sour cream contributes several key benefits to cakes:
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Moisture: Sour cream is high in moisture content. This moisture helps to create a softer, more tender crumb and prevents the cake from becoming dry.
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Richness: As a dairy product with a significant fat content, sour cream adds richness and enhances the overall flavor profile of the cake. It provides a more luxurious texture compared to using milk or water alone.
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Tanginess: The slight tanginess of sour cream can balance the sweetness of the cake, adding complexity and depth of flavor.
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Improved Texture: The fat in sour cream interferes with gluten development, resulting in a more tender and less chewy cake. This results in a more delicate and enjoyable mouthfeel.
In summary, sour cream is added to cake mix to create a moister, richer, and more flavorful cake with an improved texture. It's a simple ingredient that makes a significant difference in the final result.
