Semolina Cake with Sour Cream
This simple semolina cake is made with sour cream instead of kefir. The semolina is soaked before baking, giving the cake a soft, tender texture.
Updated : 11 November, 2026
Easy
About 45 min.
Ingredients
250 grams
Sour cream
200 grams
Sugar
150 grams
Semolina
150 grams
Wheat flour
3
Eggs
0.5 teaspoon
Baking powder
1 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Combine the room-temperature sour cream and semolina in a bowl and mix until smooth. Leave for 30 minutes so the semolina can swell. Adjust the amount of sugar to taste. If desired, add 1 tablespoon vanilla sugar or a pinch of vanilla.
Step 2
In another bowl, combine the eggs, sugar and a pinch of salt. Beat with a mixer for about 2 minutes, until pale and fluffy with lots of small air bubbles.
Step 3
Add the semolina and sour cream mixture to the beaten eggs and mix again with the mixer until smooth and free of lumps.
Step 4
Add the flour sifted together with the baking powder and mix with the mixer until the batter is smooth.
Step 5
Pour the batter into an 7–8-inch baking pan lined with parchment paper and lightly greased with vegetable oil. Bake in an oven preheated to 355°F for about 40–50 minutes.
Step 6
Remove the baked semolina cake from the oven and let it cool. If desired, dust with powdered sugar, then slice and serve.
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