Sour Cream Vanilla Cake with Fresh Strawberry Frosting
Sour Cream Vanilla Cake with Fresh Strawberry Frosting
Ingredients
For the Sour Cream Vanilla Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream, full-fat
- 1/2 cup milk, whole
For the Fresh Strawberry Frosting
- 1 1/2 cups frozen strawberries, thawed
- 1 1/2 cups unsalted butter, softened
- 6 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min
- 5
In a separate small bowl, whisk together the full-fat sour cream and whole milk.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
⏱️ 5 min
- 7
Pour the cake batter into the prepared 9x13 inch baking pan and spread evenly.
⏱️ 2 min
- 8
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
⏱️ 30 min•🌡️ 350
- 9
Let the cake cool in the pan on a wire rack for at least 30 minutes, then carefully invert it onto the wire rack to cool completely. This is crucial before frosting.
⏱️ 60 min
- 10
While the cake cools, prepare the fresh strawberry frosting. Place the thawed frozen strawberries into a blender and blend until completely smooth. You should have about 1 cup of puree.
⏱️ 5 min
- 11
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until creamy, about 2-3 minutes.
⏱️ 3 min
- 12
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium speed. Continue until all powdered sugar is added and the mixture is thick.
⏱️ 7 min
- 13
Add the strawberry puree, vanilla extract, and salt to the frosting. Beat on medium-high speed for another 3-5 minutes, until the frosting is light, fluffy, and well combined. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 14
Once the cake is completely cool, spread the fresh strawberry frosting evenly over the top. Cut into squares and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sour Cream Vanilla Cake with Fresh Strawberry Frosting
For the Sour Cream Vanilla Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream, full-fat
- 1/2 cup milk, whole
For the Fresh Strawberry Frosting
- 1 1/2 cups frozen strawberries, thawed
- 1 1/2 cups unsalted butter, softened
- 6 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min - 5
In a separate small bowl, whisk together the full-fat sour cream and whole milk.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
⏱️ 5 min - 7
Pour the cake batter into the prepared 9x13 inch baking pan and spread evenly.
⏱️ 2 min - 8
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
⏱️ 30 min•🌡️ 350 - 9
Let the cake cool in the pan on a wire rack for at least 30 minutes, then carefully invert it onto the wire rack to cool completely. This is crucial before frosting.
⏱️ 60 min - 10
While the cake cools, prepare the fresh strawberry frosting. Place the thawed frozen strawberries into a blender and blend until completely smooth. You should have about 1 cup of puree.
⏱️ 5 min - 11
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until creamy, about 2-3 minutes.
⏱️ 3 min - 12
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium speed. Continue until all powdered sugar is added and the mixture is thick.
⏱️ 7 min - 13
Add the strawberry puree, vanilla extract, and salt to the frosting. Beat on medium-high speed for another 3-5 minutes, until the frosting is light, fluffy, and well combined. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 14
Once the cake is completely cool, spread the fresh strawberry frosting evenly over the top. Cut into squares and serve.
⏱️ 5 min