Traditional Sour Cream Cake

Rich and moist, this Traditional Sour Cream Cake is a timeless dessert perfect for any occasion. Made with tangy sour cream and a hint of vanilla, it delivers a deliciously classic flavor that brings back the comforts of home baking.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 12

Ingredients

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch bundt pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, beginning and ending with the dry ingredients.

6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.

7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

To reheat, place a slice on a microwave-safe plate and microwave on medium power for 15-20 seconds or until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.