Vanilla Cake Recipe With Sour Cream

This vanilla cake recipe with sour cream is a delicious way to jazz up your cake. It produces a moist and delicate cake with a creamy, tangy sour cream frosting. The recipe is easy, so it only takes minutes to make.

Vanilla cake with sour cream is a fantastic addition to any dessert menu. The cake is versatile, and you can use whatever flavor of frosting.

The ingredients are simple. The only tricky part may be the timing of making the batter and allowing it to rest.

Overall, this is one of those recipes that doesn’t need much thought or effort to make. The finished cake tastes delicious and will satisfy almost anyone.

How To Prepare Vanilla Cake Recipe With Sour Cream?

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Serves: 8

Equipment:

• Bowl,
• mixer,
• wire rack,
• baking pan

Ingredients For Vanilla Cake Recipe With Sour Cream

For Cake:

• ½ cup (1 stick) unsalted butter, softened at room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 extra-large eggs at room temperature
• 1¼ cups sugar, powdered
• 3/4 cup sour cream

For Sour Cream Frosting:

• ½ teaspoon vanilla extract
• 3 cups confectioners’ sugar
• 1/4 cup sour cream

Directions For Vanilla Cake Recipe With Sour Cream:

Step 1: Preheat oven to 350°F. Grease and flour a standard-size 9-inch round cake pan. Tap the pan on the counter several times to dislodge any air bubbles or stray pieces of flour that may be stuck in the grooves.

Step 2: Mix the butter and vanilla extract in a small bowl until creamy, about 1 minute. Set aside for use later in the recipe.

Step 3: In a large bowl, sift together flour, baking powder, and salt into a medium bowl and set aside. If you want, you can use a handheld sifter.

Sifting will ensure that all the ingredients are well combined and will remove any lumps that may have formed, for example, if your baking powder is old or has been stored improperly.

Step 4: In another bowl, beat the eggs and sugar until pale yellow, about 3 minutes. Add the sour cream to this mixture and beat for another 2 minutes. Stir in the butter mixture from step 1 using a wooden spoon or spatula until smooth.

Step 5: Pour the sour cream mixture into the flour mixture and stir until combined. Scrape down the sides of the bowl and keep stirring until there are no traces of flour.

Step 6: Pour the cake batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and allow the cake to cool in a pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting. Repeat this process with other cake pans if necessary.

For Frosting:

Step 1: In a small bowl, stir together the sugar and vanilla extract until well-combined, about 1 minute.

Step 2: Stir in the sour cream until combined.

Step 3: Using an electric mixer, beat the sugar and vanilla mixture on high speed until smooth and creamy, about 3 minutes.

Add the sour cream mixture to the sugar mixture, beating on medium speed for 5 minutes or until you have achieved spreading consistency.

Step 4: Frost the cooled cake with sour cream frosting.

Nutrition Facts Of Vanilla Cake Recipe With Sour Cream

• Calories: 330
• Carbohydrates: 51g
• Protein: 3g
• Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 44mg
• Sodium: 107mg
• Potassium: 86mg
• Fiber: 0g
• Sugar: 37g

How Do You Bake Cake With Sour Cream?

Ensure you follow the recipe closely when baking a cake with sour cream. When adding sour cream to a vanilla cake, mixing it well for an even texture throughout is important.

Baking a cake with sour cream requires special attention to the baking time. Follow the recipe exactly, and don’t let the cake over-bake, or it may be dry.

Make test holes in your cake and check for doneness with a toothpick before taking it out of the oven.

Does A Cake Bake With Sour Cream Need To Be Refrigerated?

The sour cream frosting is an important part of this cake recipe, so it needs to be refrigerated after it has been mixed. This keeps the sour cream from separating and losing its tangy flavor.

You can cut it into your cake, and if it still tastes good after chilling, it can come out of the fridge.

Does Adding Sour Cream To Cake Change The Taste?

No, adding sour cream to the cake does not change the taste. The sour cream adds an extra creamy texture that complements the vanilla and acts as a barrier for air bubbles.

Sour cream also gives this cake a nice tangy flavor combined with vanilla.

Is It Better To Put A Cake In The Fridge Or Leave It Out?

You can choose to refrigerate or leave your cake out. Baking with sour cream produces a moist and delicate cake that tastes delicious when left out.

However, it will become quite delicate if you don’t have time to refrigerate it immediately.

If you have time, let the cake rest in the fridge for a short while, then take it out and decorate it or serve it at room temperature.

Conclusion

After making the vanilla cake recipe with sour cream, I am pleased with the results. The cake turned out light and fluffy and was not too sweet.

Leave the cake at room temperature if you want, and it’s good to go after a few hours. I thought the sour cream frosting was perfect for this type of cake.

Sour cream adds a tangy taste. I like that it doesn’t overpower the vanilla taste of the cake.

FAQ