One of my husband’s favorite recipes from his youth is this one. Kids’ quick and wholesome after-school snack.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan or 1 – 10 inch Bundt pan |
Ingredients
- 1 cup butter, softened
- 3 cups white sugar
- 7 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup sour cream
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan or a 10 inch Bunt pan.
- In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
- Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 99 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked this recipe. I read several of the reviews and tweeked my recipe. It turned out very well. I used 10 inch round pans and it rose quite a lot. I wound up cutting each layer horizontally to create a 4 layer cake.
After carefully following the instructions I noticed that when I put them in the pan the batter was a little dry, but being that I followed the recipe step-by-step I was waiting on a surprise. The cake smelled so good but the turnout was crumbly like a topping of a pound cake and was very dence nice flavor but dence.
No, I didn’t make any changes to the cake and it came out marvellous and surely yes I am going to make it again. Again I’ll say it was superb.
I did come out nice and flat on the top, easy to frost. But not the moistest I have had, my husband and son ate all the mini cupcakes and the layer cake went last. They loved the flavor, I thought it was alright, not the best, but then not the worst either.
This is a phenomenal BASE recipe… but it requires some additions! This is my go-to recipe, and I’ve even been able to sub gluten free flour for the regular flour with fantastic results. I add almond extract and orange extract, and a pinch of salt for my basic white cake.. the cool thing about this recipe is you can change it based on what you are making. Add lemon extract and chopped strawberries…or nutmeg, cinnamon and sub half the sour cream for eggnog…lemon extract and lemon zest for a lemon cake… the list goes on and on. This base recipe is so so versatile!
I love this cake so much I am making it twice in one day! actually I’m making it twice cause my dog loved it too (see pictures). I am making my sisters wedding cake and this is perfect. It is a sturdy cake, kind of heavy. not fluffy, but still very good texture and tasty. I did add the lemon juice and salt as suggested in the reviews. I’m not new to baking and figured it needed it when I read the ingredient list. It does. I am doing it the second time around with margarine because I ran out of butter…. (thanks Edgar). This is an excellent cake and I think it will hold up the weight of the fondant plus two layers nicely. (even with dowels some cakes get misshapen.)
Easy recipe with basic ingredients and simple instructions. Definitely needs a boost to flavor, I used almost
Followed directions exactly. But put it in a 10″ pan. Figured I’d do two for my cake. But the first came out only 1″ high! I hoped for 2″ each cake to make a two layer cake.
Very nice cake. Not white white but very pale yellow. Tight crumb. Very moist. Dense.
I tried this out for our wedding mini-cake. We wanted something for a funfetti base that was denser than the box mix. Given that….I did like this recipe standalone. The best comment to describe it is, “it tastes like sugar cookie or shortbread.” I did not add frosting to it yet, I feel with a nice frosting it would make a great standalone cake. I love the density, but this didn’t work well for my funfetti base. I’ll definitely make this again though!
I like the cake, with the added almond extract and salt. I made 1/2 the recipe (12 servings) and baked into cupcakes. The half recipe makes 20 cupcakes and bakes in about 20 minutes. I baked mine for 25min and they were dry 🙁 I hope this helps anyone who is wanting a smallish batch of cupcakes.
I love this cake! It is extremely dense (like pound cake), but the flavor is nice and subtle (like a good sugar cookie).I have made it for several occasions and it has always been well received. I bake it in my 10″ round pan. I finish it off with a light glaze over the top.
This is a wonderful recipe. I used this recipe for my daughters wedding cake. I added the zest of one orange to basic recipe. Made a 4 layer cake and baked ahead of time by several weeks. Most folks said it was the best wedding cake they had ever had. Very buttery, moist and tender, yet held up very well in the building process. This cake taste like pound cake but is much lighter.
I liked this as a starterecipe. I added salt and almond extract, omitted the baking soda, and used heavy cream instead of sour cream.
This is more like a pound cake. Very heavy very dense. Not at all what I was looking for. I followed the recipe exactly other than adding 1/2 tsp of almond extract. Dislikes: Very heavy very dense Had a very crusty top Very sweet MUST watch very carefully as not to over bake. Needed lots of cutting and trimming because of the crust that forms. Likes: Was firm for fondant Tasted rather good (with small adjustment) I don’t think I’ll be using this recipe again just was not what I was looking for for a dense nice cake.
I have used this recipe exactly as written several times now. Even baked it in high altitude of Denver, CO. It is always perfect! Today I made one slight change and now I love it even more. I beat the egg whites separately and folded them in after adding the sour cream and flour. This helps the cake rise more evenly and makes the texture not so dense. I also use only clear pure vanilla. I am a former bakery owner with many years of cake baking experience. This is my “GO TO” recipe for wedding cake!
Loved this recipe! I did add 1/2tsp salt, 1/2 tap almond extract and a 1/2tsp lemon juice and it was amazing. Whoever said this cake was bland obviously didn’t add anything to the recipe, because I tasted the batter before and after making the additions and the salt and extract made a huge difference. I am an experienced baker and love sweets but I can honestly say there aren’t a lot of cake recipes that surprise me in flavor and texture but this one did. I loved the texture and the flavor was spectacular. I did use the remaking batter to make cupcakes and I agree with person who said they don’t turn out as well in cupcake form. I’m not sure why but they weren’t as moist and the texture wasn’t the same, so stick to it in cake form and u won’t be disappointed.
Love it !
This cake came out thick, heavy like a pound cake and sweet. I made my own chocolate icing with Hersheys Special Dark Cocoa. Yummy.
Love the crumb density, I added a shot of bourbon and doubled the vanilla–delish.
Just a lovely cake. Tight crumb, moist, deliciously sweet vanilla, and pretty to boot. Topped with a vanilla buttercream frosting it looked almost ethereal. This would be PERFECT for a wedding cake or for an everyday layer or sheet cake for that matter – and it was perfect for my cupcakes too! Filled, flavored, frosted or plain, I can’t imagine being disappointed with this.