Fluffy Sour Cream Semolina Cake (Oven-Baked)
Very tasty, airy, crumbly, with sour cream! If you want a fluffy semolina cake that always turns out, this recipe will help. It bakes in the oven from a small number of ingredients, and the result will definitely make you happy.
Updated : 27 February, 2026
Easy
About 30 min.
Ingredients
250 grams
Sour cream
160 grams
Semolina
150 grams
Wheat flour
200 grams
Sugar
2
Eggs
1 teaspoon
Apple cider vinegar
1 teaspoon
Baking soda
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to bake sour-cream semolina cake in the oven? Prepare the needed ingredients. Use medium-thick sour cream with 15-25% fat. The sour cream should be at room temperature, so take it out of the refrigerator ahead of time. Use large, fresh eggs. You can replace apple cider vinegar with regular table vinegar (9%). Or replace the baking soda and vinegar with 1 tsp baking powder. Use high-quality all-purpose flour.
Step 2
Put the sour cream in a bowl and add the semolina. Mix well until smooth and let it sit for 30 minutes so the semolina swells. If your sour cream isn’t very moist and it’s hard to mix with the semolina, you can add 2-3 tbsp milk.
Step 3
Combine the eggs with the sugar and beat with a mixer until fluffy. Don’t beat too long so you don’t overwhip the eggs, since you’ll be mixing again after adding the other ingredients. A properly whipped mixture will have lots of tiny air bubbles on the surface.
Step 4
Add the swollen sour-cream–semolina mixture to the beaten eggs and sugar and mix.
Step 5
Add the sifted flour with the baking soda and mix again until smooth, using a mixer on low speed or a spoon.
Step 6
Pour in the vinegar. It’s very important to neutralize the baking soda with vinegar in the batter, not in a spoon - otherwise the reaction (releasing carbon dioxide) happens outside the batter and won’t help much.
Step 7
Mix the batter quickly. If everything is done correctly, bubbles will appear in the batter, showing the soda-vinegar reaction.
Step 8
Pour the batter into a baking pan greased with oil and dusted with semolina. My pan is 18 cm (about 7 in) in diameter; a larger pan 20-22 cm (about 8-8.7 in) will also work. Bake in a preheated oven at 180°C (356°F) for about 40 minutes. Adjust time to your oven. If the top browns but the center isn’t done, cover the surface with a double layer of foil.
Step 9
Remove the baked semolina cake from the oven, cool it, and dust with powdered sugar if desired. Slice into pieces. Serve with sweetened condensed milk, jam, or a sweet sauce. Enjoy!
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