Yes, you can substitute heavy whipping cream for sour cream when baking a cake, but there are some adjustments you may want to make to ensure the best results. Both heavy whipping cream and sour cream contain different levels of fat and acidity, which can affect the texture and flavor of the cake.
Here's how you can make the substitution:
Adjust the Quantity: Use an equal amount of heavy whipping cream as the amount of sour cream called for in the recipe. For example, if the recipe calls for 1 cup of sour cream, use 1 cup of heavy whipping cream.
Add Some Acidity: Sour cream is slightly acidic, which can help tenderize the cake and react with leavening agents like baking soda to provide lift. To mimic this acidity, add a small amount of lemon juice or white vinegar to the heavy whipping cream. Start with about 1 teaspoon of lemon juice or vinegar for every cup of heavy cream.
Adjust Moisture: Sour cream has a higher water content compared to heavy cream. If the cake batter appears too thick or dry after making the substitution, you can add a couple of tablespoons of milk to the batter to adjust the moisture level.
Whip the Cream: Since heavy whipping cream is thicker than sour cream, you may want to whip the cream to soft peaks before incorporating it into the cake batter. This will help add some airiness to the cake.
Keep in mind that the substitution may alter the flavor and texture of the cake slightly, but in most cases, it should work well. The cake might be a bit richer due to the higher fat content of the heavy cream. Additionally, if the recipe calls for baking soda as a leavening agent, the added acidity from the lemon juice or vinegar will help activate it, contributing to the cake's rise.
Always remember to preheat your oven to the recommended temperature in the recipe and perform a toothpick test to check for doneness before removing the cake from the oven. Happy baking!