Basic Sour Cream White Cake

READY IN: 48mins
Recipe by Courtly

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!

Top Review by newspapergal

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 :)

Ingredients Nutrition

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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