Hello, all vanilla lovers! Today, I taking the Vanilla Cake Recipe with Sour Cream to a whole new level with the addition of a luscious vanilla sour cream frosting.
This Vanilla Cake Recipe with Sour Cream is the perfect blend of light, fluffy, and moist, making it an ideal choice for any occasion.
The addition of sour cream in both the cake and frosting ensures a rich, tender texture and a subtle tang that balances the sweetness.
Made with simple ingredients like a box of vanilla cake mix, instant pudding, and sour cream, this cake is incredibly easy to prepare while still delivering a homemade taste.
Whether it’s for a birthday, celebration, or a sweet treat, this cake is sure to impress with its decadent flavor and melt-in-your-mouth consistency..
Are you ready to experience a double dose of Vanilla Cake Recipe with Sour Cream? Let’s get baking!
How to Prepare Vanilla Cake Recipe with Sour Cream?
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Equipment Needed:
- Two 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Wire racks
Ingredients:
For the Cake:
- 1 (15.24-ounce) box vanilla cake mix
- 1 (3.9-ounce) box Jello instant vanilla pudding mix (dry)
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Sour Cream Frosting:
- 115 grams (½ cup or 1 stick) unsalted butter, at room temperature
- 4 cups powdered sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
For the Cake:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
2. Mix Dry Ingredients: In a large bowl, combine the vanilla cake mix, instant vanilla pudding mix, granulated sugar, baking powder, and salt. Stir until well combined.
3. Add Wet Ingredients: Add the vegetable oil, eggs, milk, and vanilla extract to the dry mixture. Mix using an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well-combined.
4. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the top with a spatula. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the Cake: Let the cakes cool in the pans for 10 minutes. After that, turn them out onto a wire rack to cool completely.
For the Sour Cream Frosting:
1. Cream the Butter: In a large bowl, beat the room-temperature butter using an electric mixer on medium speed until it’s smooth and creamy.
2. Add the Powdered Sugar: Gradually add the powdered sugar, about 1 cup at a time, and continue beating until fluffy and smooth.
3. Add Sour Cream & Vanilla: Mix in the sour cream, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and spreadable. If it’s too thick, you can add a teaspoon of milk to loosen it up.
Assembly:
1. Once the cakes are completely cooled, place one layer on a cake stand or serving plate.
2. Spread a generous layer of frosting on top of the first cake layer.
3. Place the second cake layer on top, and then frost the top and sides of the entire cake.
4. If desired, decorate with sprinkles, berries, or any other toppings.
Nutrition Facts Vanilla Cake Recipe with Sour Cream
| Nutrition | Amount |
|---|---|
| Calories | 520 |
| Total Fat | 27g |
| Saturated Fat | 17g |
| Cholesterol | 125mg |
| Sodium | 230mg |
| Total Carbohydrate | 64g |
| Sugars | 47g |
| Protein | 5g |
What Does Sour Cream Do To Cake?
Sour cream works wonders in cakes in a few ways! First, it adds moisture, thanks to its creamy texture. This keeps the cake from drying out and makes it incredibly tender.
Sour cream also has a bit of acidity, which helps activate baking soda for a nice rise. Plus, that subtle tang adds a surprising layer of flavor that complements the sweetness of the cake perfectly.
In my opinion, it’s a secret weapon for tastier and moister cakes!
What Is A Substitute For Sour Cream In Vanilla Cake?
In a pinch, there are a couple substitutes for sour cream in vanilla cake. Plain yogurt, especially whole milk yogurt, offers a similar tang and creamy texture.
Just swap equal parts yogurt for the sour cream. If you don’t have yogurt, buttermilk can also work in a pinch.
However, buttermilk is thinner than sour cream, so you might need to add a little less milk to the recipe to compensate.
Does A Cake With Sour Cream Frosting Need To Be Refrigerated?
Yes, a cake with sour cream frosting needs to be refrigerated. Sour cream is a perishable dairy product, and when used in frosting, it requires refrigeration to maintain its freshness and prevent spoilage.
Refrigeration helps to preserve the quality of the frosting and prevents it from becoming too soft or runny.
Conclusion
This Vanilla Cake Recipe with Sour Cream is a delightful and easy-to-make dessert that combines classic flavors with a touch of indulgence.
The combination of a moist, fluffy cake and creamy, tangy sour cream frosting makes it a crowd-pleaser for any occasion.
Whether you’re a beginner baker or an experienced one, this Vanilla Cake Recipe with Sour Cream offers a foolproof way to create a beautiful and delicious cake that will leave everyone coming back for more.
With its perfect balance of sweetness and richness, this vanilla cake is sure to become a favorite in your dessert repertoire. Enjoy every bite!
More Delicious vanilla Cake Recipe For you
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Vanilla Cake Chocolate Ganache – A Delightful Treat
Vanilla Cake Recipe Without Butter || Unique Dessert
Cake Recipe Without Vanilla Essence || Healthy
Coconut Vanilla Bean Cake – A Tropical Delight
Vanilla Cake Recipe with Sour Cream
Equipment
- Two 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Wire racks
Ingredients
For the Cake:
- 1 15.24-ounce box vanilla cake mix
- 1 3.9-ounce box Jello instant vanilla pudding mix (dry)
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Sour Cream Frosting:
- 115 grams ½ cup or 1 stick unsalted butter, at room temperature
- 4 cups powdered sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- Mix Dry Ingredients: In a large bowl, combine the vanilla cake mix, instant vanilla pudding mix, granulated sugar, baking powder, and salt. Stir until well combined.
- Add Wet Ingredients: Add the vegetable oil, eggs, milk, and vanilla extract to the dry mixture. Mix using an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well-combined.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the top with a spatula. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for 10 minutes. After that, turn them out onto a wire rack to cool completely.
For the Sour Cream Frosting:
- Cream the Butter: In a large bowl, beat the room-temperature butter using an electric mixer on medium speed until it’s smooth and creamy.
- Add the Powdered Sugar: Gradually add the powdered sugar, about 1 cup at a time, and continue beating until fluffy and smooth.
- Add Sour Cream & Vanilla: Mix in the sour cream, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and spreadable. If it’s too thick, you can add a teaspoon of milk to loosen it up.
Assembly:
- Once the cakes are completely cooled, place one layer on a cake stand or serving plate.
- Spread a generous layer of frosting on top of the first cake layer.
- Place the second cake layer on top, and then frost the top and sides of the entire cake.
- If desired, decorate with sprinkles, berries, or any other toppings.