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Preheat Your 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 easy removal.
Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the butter and 1 cup of sugar until light and fluffy, using a hand mixer or stand mixer fitted with a paddle attachment.
Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
Alternate Additions: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Incorporate Sour Cream: Gently fold in the sour cream until evenly distributed throughout the batter, ensuring not to overmix.
Divide and Bake: Divide the batter evenly between the prepared cake pans and 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.
Cool and Frost: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
Cook Notes and Variations:
Enhance with Extracts: For an extra burst of flavor, add a teaspoon of pure vanilla extract or vanilla bean paste to the batter along with the milk.
Customize with Frosting: Pair this vanilla cake with your favorite frosting, such as classic buttercream, cream cheese frosting, or whipped ganache. Get creative with flavors and decorations to suit the occasion.
Layer and Fill: Create a show-stopping layer cake by doubling the recipe and stacking multiple cake layers with frosting or fruit preserves between each layer.
FAQs (Frequently Asked Questions):
Q: Can I use salted butter instead of unsalted butter? A: While unsalted butter is typically preferred in baking to control the salt content, you can use salted butter if that’s what you have on hand. Just be mindful of the additional salt in the recipe and adjust accordingly.
Q: Can I substitute sour cream with yogurt or buttermilk? A: Yes, you can substitute sour cream with an equal amount of full-fat Greek yogurt or buttermilk for similar results. These alternatives will add moisture and richness to the cake batter.
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