Discover the simplicity and versatility of this Classic Sour Cream Cake, a delightful recipe that ensures a moist and flavorful outcome every time. This cake, made with basic pantry staples, is elevated by the addition of sour cream, which provides a rich texture and a subtle tang. The recipe is straightforward and adaptable, allowing you to create a variety of flavors based on your preferences. Whether you're looking for a simple snack cake to enjoy with your coffee, a base for a layered birthday cake, or an experiment with different flavors like lemon, orange, almond, or chocolate, this sour cream cake is the perfect canvas. Enjoy it plain, dust it with powdered sugar, or dress it up with frosting – the possibilities are endless.
Ingredients:
- 2 cups unbleached all-purpose flour (240g)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream, room temperature (240ml)
- 1 tablespoon vanilla extract
- 1 cup unsalted butter, softened (226g)
- 2 cups granulated sugar (400g)
- 3 large eggs
Instructions:
- Preparation: Preheat oven to 350°F (180°C). Line a 9×13-inch pan with parchment paper.
- Dry Ingredients: Sift together flour, baking powder, baking soda, and salt. Set aside.
- Wet Ingredients: Mix sour cream with vanilla extract.
- Creaming: Beat butter and sugar until light and fluffy (4 minutes with a stand mixer, 2-3 minutes with an electric mixer).
- Egg Addition: Add eggs one at a time, fully incorporating each before adding the next.
- Combine: Alternate adding flour mixture and sour cream mixture to the batter, starting and ending with flour. Use a spatula to finish mixing.
- Baking: Spread batter into the pan. Bake on the middle oven rack for 40-42 minutes until golden brown and a toothpick comes out with moist crumbs.
Recipe Notes:
- Use a kitchen scale for accurate measurements.
- Bring butter, eggs, and sour cream to room temperature for the best results.
- For a layer cake, divide the batter between two 8-inch or three 6-inch pans and bake for 25-28 minutes.
- Store at room temperature for up to three days or freeze for up to four weeks.
- Flavor variations: add zest from 2 lemons or 1 large orange, 1 teaspoon almond extract, or replace 1/3 cup flour with cocoa powder for a chocolate version.
Enjoy this Classic Sour Cream Cake as a delightful treat that can be customized to suit any occasion or preference. Share this versatile recipe with friends and family and explore the endless possibilities it offers. Don't forget to bookmark our site for more delicious and easy-to-follow baking recipes!
