Basic Sour Cream White Cake
Added June 20, 2005 | Recipe #126396
Total Time:
Prep Time:
Cook Time:
This is from "The Cake Mix Doctor" By Ann Byrn. Just a nice, basic white cake made from a cake mix with add-in ingredients. Frost however you want!
Directions:
1
Preheat oven to 350.
2
Generously grease and flour a 13 x 9 inch baking pan.
3
Place cake mix, sour cream, oil, eggs, and vanilla in mixing bowl.
4
Blend with mixer on low speed for 1 minute.
5
Stop machine, scrape down sides of bowl.
6
Increase mixer speed to medium and beat 2 minutes more.
7
Scrape down sides again if needed. The batter should look well combined and thickened.
8
Pour the batter into the prepared pan.
9
Place pan in oven.
10
Bake the cake until it is light brown and springs back when lightly pressed with your finger, 35-40 minutes.
11
Remove pan from oven and place on wire rack to cool for 20 minutes.
12
Run a dinner knife around edge of cake and invert it onto wire rack.
13
Allow cake to cool completely, 30 minutes.
14
Frost as desired.
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Ratings & Reviews:
I made these into cupcakes for a baby shower. This turned out moist & flavorful. The batter is thick, as I assumed it would be, but beating it the full amount of time makes it quite smooth. The cupcakes baked up in 20 minutes exactly. Thanks :)
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This cake was just as beautiful as it was delicious! Easy and excellent recipe! However, if you are covering it with fondant, I would recommend using a more dense cake recipe. Still a terrific recipe!
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I can never say no to a great white cake!
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Nutritional Facts for Basic Sour Cream White Cake
Serving Size: 1 (50 g)
Servings Per Recipe: 16
Amount Per Serving
% Daily Value
Calories 240.9
Calories from Fat 126
52%
Total Fat 14.0 g
21%
Saturated Fat 3.3 g
16%
Cholesterol 42.3 mg
14%
Sodium 241.2 mg
10%
Total Carbohydrate 25.9 g
8%
Dietary Fiber 0.2 g
1%
Sugars 18.3 g
73%
Protein 2.9 g
5%
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