If there’s one thing Reese Witherspoon loves as much as sweet tea and a good book, it’s a classic Southern dessert. And when it comes to cake, the beloved actress turns to a cherished family recipe: her grandma Dorothea Draper’s sour cream cake. This yellow cake is simple yet elegant, with a moist crumb and a praline frosting that adds just the right amount of sweetness. If you love old-fashioned, made-from-scratch desserts this is one you’ll want to add to your dessert rotation immediately. Here’s how to make Reese Witherspoon’s sour cream cake.
A family recipe with a Hollywood touch
Reese Witherspoon is a woman of many talents—an Oscar-winning actress, a powerhouse producer and a successful entrepreneur (anyone here love Reese’s Book Club?). But at her core, she’s a Southern girl who loves good food and family traditions. Growing up, Reese spent plenty of time in her grandmother’s kitchen, learning the ins and out of classic Southern cooking. Grandma Draper, as Reese affectionately called her, had a knack for whipping up the best homemade treats, and this sour cream cake was a standout.
The recipe first appeared in Candace Nelson’s cookbook (she’s the founder of Sprinkles Bakery and a good friend of Reese’s). But Witherspoon later included it in her own cookbook, Whiskey in a Teacup. The title alone tells you everything you need to know about Reese’s approach to life—graceful, strong and always a little sweet.
The secret to Reese Witherspoon’s sour cream cake
What makes this cake so special? The sour cream. Most of us save this creamy condiment to top our savory dishes. But it happens to also be a Southern baking staple—and it’s the secret to an incredibly moist, tender crumb. The slight tang of the sour cream balances the sweetness, creating a cake that’s rich but not overwhelming. Paired with a deep vanilla flavor, it’s a slice of pure comfort.
To make sure your cake turns out just right, butter and flour your cake pans thoroughly, and don’t forget the parchment paper. This cake has a delicate texture, and you’ll want to make sure it releases from the pan easily. No one wants half their cake stuck to the pan.
That finicky (but delicious) Praline frosting
Let’s talk about the frosting—because as any true Southern baker knows, the right frosting can take a cake from good to unforgettable. Reese’s grandmother topped this sour cream cake with a brown sugar praline frosting that’s rich, buttery and just the right amount of sticky.
But be warned: this frosting requires a little patience. Since it’s a cooked frosting, it hardens quickly as it cools, so timing is everything. The trick? Have your completely cooled cake layers ready to go before you start making the frosting. That way, you can spread it on immediately and get that smooth, caramel-like finish before it sets.
More Reese-approved tips for the best results
Want to bake this sour cream cake like a pro? Keep these tips in mind:
- Add your dry ingredients properly. Most of us don’t think twice when it comes to measuring. But baking really is a science and adding ingredients properly makes a difference. Spoon flour into the measuring cup and level it off for accuracy. Sift all the dry ingredients into the bowl for a smoother texture.
- Don’t rush the mixing process. While it may seem tedious, taking the time to slowly incorporate all your ingredients helps create a soft, tender cake. Add your eggs, sour cream and flour mixtures in portions.
- Trim the domed tops. This cake rises nicely, but if you want perfectly even layers, slice off the rounded tops with a serrated knife before frosting.
While Reese’s grandmother’s version is classic, there’s always room for a little creativity in the kitchen. Try adding chopped pecans to the praline frosting for extra crunch, or mix a little cinnamon into the batter for a warm spice twist. And if you want to go full Southern, serve your cake with a scoop of vanilla ice cream on the side.
Reese Witherspoon’s sour cream cake recipe
Reese Witherspoon may have Hollywood glamour, but when it comes to desserts, she sticks to her roots. Now, who else is heading to the kitchen to bake a little slice of Reese’s family tradition? Here’s Grandma Draper’s official recipe from The Kitchn.
Ingredients:
Cake
- ¾ cup (1½ sticks) unsalted butter, slightly softened, plus more for greasing
- 3 cups cake flour, plus more for flouring the pans
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. fine sea salt
- 1¼ cups full-fat sour cream
- 4 tsp. pure vanilla extract
- 2 cups sugar
- 6 large eggs
Frosting
- ½ cup (1 stick) unsalted butter, slightly softened
- ½ cup lightly packed dark brown sugar
- ½ cup heavy cream, plus more if necessary
- 3¾ cups confectioners’ sugar, sifted
- 1 tsp. pure vanilla extract
Directions:
- Total Time: 1 hour
- Yield:
- Preheat the oven to 350°F. Grease two 9-inch cake pans and place a round piece of parchment paper at the bottom of each.
- Sift together the flour, baking powder, baking soda and salt and set aside. In a small bowl, combine the sour cream and vanilla.
- In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, cream the butter and sugar until light and fluffy. Then, mix in the eggs one at a time.
- Mix in the dry ingredients, alternating with the sour cream mixture, about three times. Mix the batter until just combined.
- Divide the batter between the two prepared cake pans and bake the cakes for 30 to 35 minutes. Once baked, cool the cakes completely.
- For the frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cream and bring to a boil. Transfer the mixture to a heat-safe bowl on a stand mixer and beat on low with the paddle attachment. Gradually mix in the powdered sugar and vanilla.
- Place the bottom cake layer on a cake stand. Top with ¾ cup of frosting and spread until smooth. Top with the second cake layer, then frost the entire cake.
Serving and storing instructions
This cake is best enjoyed fresh, but leftovers keep well for a few days. Store it in an airtight container at room temperature for up to three days, or refrigerate it if you want to keep it fresh for longer. Just be sure to let it come to room temperature before serving—cold cake just isn’t the same!
