Sour Cream Vanilla Cake
Sour Cream Vanilla Cake
Ingredients
- 1 cup unsalted butter, cubed, at room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream, at room temperature
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For Serving (Optional)
- 2 cups fresh strawberry frosting, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes. Ensure the butter is not too soft or melted.
⏱️ 5 min
- 4
Add the large eggs one at a time to the butter and sugar mixture, mixing well with the electric mixer after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 5
Stir in the vanilla extract and sour cream. Mix with the electric mixer until the mixture is smooth and well combined.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet mixture, mixing on low speed with the electric mixer until just combined. Switch to a spatula or wooden spoon and gently fold until no streaks of flour remain. Be careful not to over-mix, as this can lead to a tough cake. The batter will be thick.
⏱️ 3 min
- 7
Spread the thick cake batter evenly into the prepared 9x13 inch baking pan.
⏱️ 1 min
- 8
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the center springs back from gentle pressure. Do not overbake.
⏱️ 30 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes, then invert onto the rack to cool completely. This can take up to 45 minutes to 1 hour.
⏱️ 60 min
- 10
Once the cake is completely cool, spread with fresh strawberry frosting (or your frosting of choice). Cut into squares and serve.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Sour Cream Vanilla Cake
- 1 cup unsalted butter, cubed, at room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream, at room temperature
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For Serving (Optional)
- 2 cups fresh strawberry frosting, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min - 3
In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes. Ensure the butter is not too soft or melted.
⏱️ 5 min - 4
Add the large eggs one at a time to the butter and sugar mixture, mixing well with the electric mixer after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 5
Stir in the vanilla extract and sour cream. Mix with the electric mixer until the mixture is smooth and well combined.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet mixture, mixing on low speed with the electric mixer until just combined. Switch to a spatula or wooden spoon and gently fold until no streaks of flour remain. Be careful not to over-mix, as this can lead to a tough cake. The batter will be thick.
⏱️ 3 min - 7
Spread the thick cake batter evenly into the prepared 9x13 inch baking pan.
⏱️ 1 min - 8
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the center springs back from gentle pressure. Do not overbake.
⏱️ 30 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes, then invert onto the rack to cool completely. This can take up to 45 minutes to 1 hour.
⏱️ 60 min - 10
Once the cake is completely cool, spread with fresh strawberry frosting (or your frosting of choice). Cut into squares and serve.
⏱️ 4 min