Basic Sour Cream White Cake

"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!"
 
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photo by anniek36 photo by anniek36
photo by anniek36
photo by newspapergal photo by newspapergal
Ready In:
48mins
Ingredients:
5
Serves:
16-20
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ingredients

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directions

  • 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.

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Reviews

  1. 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 :)
     
  2. This was not a successful "doctoring" at all. I made this just as specified. I used a white cake mix, the 3 whole eggs turned it yellow. The sour cream addition seemed to do nothing for moisture--it was less moist than making the mix using the directions on the box! Seems like it's missing water. Overall it was a big disappointment, though it did have a vanilla flavor, that was it. It even browned on the bottom more than a regular boxed cake mix cake usually does--adding to the dryness. :(
     
  3. I bet this is great. Every baked recipe I've ever tried with sour cream seems to be lighter than any other version. I find it to be a perfect ingredient to bake with.
     
  4. I don't know what i was expecting, but this cake just didn't work out for me. It was dry, vaguely sour tasting (probably from the sour cream) and we were disappointed. I think i will just go back to preparing the white cake mix as directed on the box.
     
  5. This recipe makes a very moist and yummy cake! I made cupcakes for my daughters birthday and through in some colored sprinkles to the batter to make confetti cupcakes Adorable! I will use this recipe again!
     
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