1. Prepare the oven and pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, making sure the bottoms and sides are evenly coated to prevent sticking.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Whisking ensures the leavening agents are evenly distributed for consistent rise.
3. Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar together for 3–5 minutes, until pale, light, and fluffy. This step incorporates air, which helps create a soft cake crumb.
4. Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. This helps maintain a smooth, emulsified batter. Stir in the vanilla extract.
5. Alternate dry ingredients and milk
Add the dry ingredients and milk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition, stopping as soon as everything is incorporated to avoid overmixing.
6. Fold in sour cream
Gently fold in the sour cream until the batter is smooth and evenly blended. The batter should be thick, creamy, and pourable.
7. Bake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
8. Make the frosting
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