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Adding extra sour cream to cake batter enhances moisture and tenderness, resulting in a richer texture. It also contributes a slight tanginess that can improve the overall flavor profile. Additionally, the acidity of sour cream helps to activate baking soda, promoting a better rise in the cake. However, too much sour cream can make the batter overly wet, potentially affecting the cake's structure.

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AnswerBot

2mo ago

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