Prepare to embark on a culinary journey that will transform your baking game forever! This Sour Cream Yellow Cake is not just another dessert – it's a melt-in-your-mouth experience that promises to become your new go-to recipe for any occasion. With its incredibly moist texture, rich buttery flavor, and a secret ingredient that makes it irresistibly tender, this cake will have your family and friends begging for seconds. Whether you're a seasoned baker or a kitchen novice, this foolproof recipe will make you look like a professional pastry chef!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1 cup sour cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in the vanilla extract and sour cream until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything is incorporated. Be careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes.
- Carefully turn out the cake onto a wire rack and allow it to cool completely before frosting or serving.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test – insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and sliding.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Flavor Boost: For extra richness, consider adding a teaspoon of almond extract alongside the vanilla.
- Frosting Suggestion: This cake pairs beautifully with vanilla buttercream, cream cheese frosting, or a simple dusting of powdered sugar.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
