Best Substitutes for Sour Cream in Baking

Updated March 15, 2026

You're halfway through mixing a cake batter and realize the sour cream container in the fridge is empty. We've all been there. The good news: you probably have something in your kitchen right now that will work just as well.

Sour cream does two important things in baking. It adds moisture and fat, which keeps cakes and muffins tender. And its acidity reacts with baking soda to help things rise. Any good substitute needs to cover both of those jobs.

Here are six options that actually work, ranked from best to "still pretty good."

Quick Reference Table

Now let's break down each one so you know exactly what to expect.

1. Greek Yogurt (Plain, Full-Fat)

This is the closest match you'll find. Full-fat plain Greek yogurt has a similar thickness, tang, and fat content to sour cream. Swap it 1:1 and you likely won't notice any difference in the finished product.

It works in everything: cakes, muffins, quick breads, pancakes, scones, coffee cake. I've used it dozens of times and never had a complaint.

If you only have regular (non-Greek) yogurt, strain it through a fine mesh sieve for 15 minutes to thicken it up.

2. Buttermilk

Buttermilk has the right acidity for baking, and it's wonderful in cakes and scones. The catch is that it's thinner than sour cream, so you need to adjust the amount.

Use 3/4 cup of buttermilk for every 1 cup of sour cream the recipe calls for. This accounts for the extra liquid. Your batter will be a bit thinner, but the finished product comes out moist and tender with a nice crumb.

Buttermilk is especially good in vanilla cakes, buttermilk biscuits, and pancakes. It gives a subtle tang that tastes like it belongs there.

3. Cream Cheese Thinned with Milk

Cream cheese is richer than sour cream, so you need to thin it out. Soften 8 oz of cream cheese (let it sit at room temperature for 30 minutes or microwave it for 15 seconds), then whisk in 1 to 2 tablespoons of milk until it reaches a smooth, sour cream-like consistency.

This substitute shines in pound cakes, cheesecake bars, and coffee cakes. It adds a bit of extra richness that actually improves these recipes. The tang is milder than sour cream, so the flavor shifts slightly, but in a good direction.

Use it 1:1 once it's thinned. Don't skip the thinning step, or you'll end up with dense, heavy spots in your batter.

4. Coconut Cream (Dairy-Free)

If you're baking dairy-free, full-fat coconut cream is your best friend. Scoop the thick cream from the top of a chilled can of full-fat coconut milk. Leave the watery liquid behind.

Use it 1:1. Add a small squeeze of lemon juice (about 1 teaspoon per cup) to mimic the tang of sour cream. Without the acid, your baking soda won't activate properly.

Coconut cream works well in muffins, banana bread, and quick breads. There can be a faint coconut flavor, but it's barely noticeable in most recipes, especially anything with chocolate, banana, or warm spices like cinnamon.

For more dairy-free baking ideas, browse our full baking substitutions guide.

5. Mayonnaise

This one sounds strange, but hear me out. Mayonnaise is made from eggs and oil, which are already in most cake recipes. It adds moisture and fat without changing the flavor much.

Use it 1:1. It works best in strongly flavored baked goods where the mayo taste disappears completely. Chocolate cake made with mayonnaise is genuinely excellent: incredibly moist with a tight, velvety crumb.

I wouldn't use it in vanilla cake or anything where subtle flavors matter. But for chocolate cake, spice cake, or carrot cake? Go for it.

6. Silken Tofu (Blended Smooth)

Silken tofu is a solid dairy-free option for denser baked goods. Drain it, then blend in a food processor until completely smooth. Add 1 teaspoon of lemon juice per cup to get the acidity right.

Use it 1:1. It works well in brownies, dense chocolate cakes, and banana bread. The tofu adds protein and moisture without any noticeable flavor. It can make lighter cakes slightly heavier, so save it for recipes where density is welcome.

Make sure you use silken tofu, not firm or extra-firm. Firm tofu stays grainy no matter how long you process it.

Tips for Any Sour Cream Substitute

A few things to keep in mind no matter which option you choose:

Match the fat content when you can. Full-fat sour cream is about 20% fat. Full-fat Greek yogurt and coconut cream are closest. Lower-fat substitutes still work, but the texture of your baked goods may be slightly less tender.

Watch the acidity. If your recipe uses baking soda (not baking powder), it needs an acidic ingredient to activate. Greek yogurt, buttermilk, and cream cheese all provide enough acid. For coconut cream, tofu, and mayonnaise, add a teaspoon of lemon juice or white vinegar per cup.

Don't overmix. This applies to all baking, but especially when using substitutes. Overmixing develops gluten and makes things tough. Fold your substitute into the batter gently, just until combined.

Looking for more baking swaps? Our substitution finder tool covers hundreds of ingredients, and the baking substitutions page has all the common ones in one place.