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 recipe isn’t just about fluffy vanilla goodness – the sour cream adds a touch of moisture and a delightful tang that elevates the flavor profile.
Now, I extend an invitation to embark on a culinary adventure as we delve into crafting a Vanilla Cake Recipe with Sour Cream
This classic recipe marries the simplicity of vanilla with the sumptuousness of sour cream frosting, crafting a confection that’s both comforting and irresistible.
Plus, it’s surprisingly easy to make, perfect for beginner bakers or those evenings when you crave a homemade sweet treat.
So, ditch the store-bought cakes and get ready to bake a masterpiece! This recipe will guide you through every step, from creating the moist and flavorful cake to whipping up the decadent frosting.
Are you ready to experience a double dose of vanilla delight? 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 Vanilla Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Vanilla Sour Cream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- Pinch of salt
How to Bake Step-by-Step Instructions:
1. Preheat the oven:
● Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
2. Prepare the cake batter:
● In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
● Stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt.
● Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until well combined.
3. Bake the cakes:
● Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
● Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
● Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
4. Prepare the frosting:
● In a mixing bowl, beat the softened butter until creamy.
● Gradually add the powdered sugar, sour cream, vanilla extract, and salt, beating until smooth and creamy.
5. Frost the cake:
● Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting on top.
● Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Special Note:
Be sure to allow the cakes to cool completely before frosting to prevent the frosting from melting and sliding off.
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 true winner. Not only is it bursting with moisture and flavor thanks to the sour cream in both the cake and the frosting, but it’s also surprisingly easy to make.
A seasoned baker or a complete beginner, this recipe is sure to become a favorite. So preheat your oven, grab your ingredients, and get ready to bake!
The delightful aroma of vanilla and the promise of a delicious homemade cake are just around the corner. And remember, this recipe is endlessly customizable.
Feel free to experiment with different frostings and toppings to create your own unique masterpiece. Happy baking!
Vanilla Cake Recipe with Sour Cream
Equipment
- Two 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Wire racks
Ingredients
For the Vanilla Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Vanilla Sour Cream Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Preheat the oven:
- ● Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
Prepare the cake batter:
- ● In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- ● Stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt.
- ● Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until well combined.
Bake the cakes:
- ● Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- ● Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- ● Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Prepare the frosting:
- ● In a mixing bowl, beat the softened butter until creamy.
- ● Gradually add the powdered sugar, sour cream, vanilla extract, and salt, beating until smooth and creamy.
Frost the cake:
- ● Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting on top.
- ● Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.