Basic Sour Cream White Cake Recipes

SOUR CREAM WHITE CAKE

Steps:

• Preheat oven to 350. grease and flour 9x13 cake pan.
• In large mixing bowl combine all the ingredients. In electric mixer beat on low 1 minute, scraping sides occasionally. Increase speed to medium and beat 2 minutes more.
• Pour into prepared cake pan and bake 35 to 40 minutes. Cool 20 minutes on wire rack. Remove from pan.
• Frost cake, if desired.

BASIC SOUR CREAM WHITE CAKE

Steps:

• Preheat oven to 350.
• Generously grease and flour a 13 x 9 inch baking pan.
• Place cake mix, sour cream, oil, eggs, and vanilla in mixing bowl.
• Blend with mixer on low speed for 1 minute.
• Stop machine, scrape down sides of bowl.
• Increase mixer speed to medium and beat 2 minutes more.
• Scrape down sides again if needed. The batter should look well combined and thickened.
• Pour the batter into the prepared pan.
• Place pan in oven.
• Bake the cake until it is light brown and springs back when lightly pressed with your finger, 35-40 minutes.
• Remove pan from oven and place on wire rack to cool for 20 minutes.
• Run a dinner knife around edge of cake and invert it onto wire rack.
• Allow cake to cool completely, 30 minutes.
• Frost as desired.

BASIC WHITE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
• Prepare magic cake strips if using.
• In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
• Add the butter and remaining 3/4 cup milk.
• Mix on low speed until the dry ingredients are moistened.
• Beat for 90 seconds at medium speed to develop cake structure.
• Stop mixer, scrape down the sides.
• Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
• Stop mixer, scrape down the sides and give it a final mix by hand.
• Pour the batter in the prepared pans and smooth surface.
• (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
• (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
• Reinvert cakes so that tops are right side up.
• Cool to room temperature and wrap tightly with plastic wrap.

SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
• In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
• Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.