1-2-3-4 SOUR CREAM CAKE

The unfrosted cake can be baked up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. For longer storage, wrap in plastic and then aluminum foil and freeze for up to 2 months. Thaw at room temperature before filling and finishing with powdered sugar.

Store the finished cake in an airtight container or cake keeper at room temperature for up to 3 days. The sour cream keeps it moist, but refrigeration can make it dry and dense. If your kitchen is very warm (above 75°F), refrigerate and bring to room temperature 30 minutes before serving.