Vanilla Sour Cream Cake is a delicious and easy to make cake, perfect for serving with coffee and tea. Baked until golden and dusted with powdered sugar, this super simple recipe is guaranteed to please guests!
Total Time
45min
4.7
3 Ratings
Author: One Pot Chef Show
Servings:
8
Ingredients
•
2/3
cup
Unsalted Butter
, chopped, room temperature
•
3/4
cup
Caster Sugar
•
2
Eggland's Best Classic Eggs
•
1
tsp
Vanilla Extract
•
1 3/4
cups
Self-Rising Flour
•
1
cup
Sour Cream
•
to taste
Powdered Confectioners Sugar
Cooking Instructions
1.
In a mixing bowl, add Unsalted Butter (2/3 cup), Caster Sugar (3/4 cup) and Vanilla Extract (1 tsp). Beat with an electric mixer until combined.
2.
Add in Eggland's Best Classic Eggs (2), one at a time. Beat together.
3.
Carefully fold in half of the Self-Rising Flour (1 3/4 cups). Add half of the Sour Cream (1 cup) and mix in. Add the remaining flour and sour cream and stir until combined.
4.
Transfer the batter into a lightly greased fluted bundt pan. Smooth the surface until even.
5.
Bake at 180 degrees C (350 degrees F) for 35 minutes, or until a skewer inserted into the center of the cake comes out clean.
6.
Let cake cool in the pan for 5 minutes.
7.
Flip cake onto serving platter and let cool completely. Sprinkle with Powdered Confectioners Sugar (to taste).
8.
Serve and enjoy!
Nutrition Per Serving
CALORIES
372
FAT
21.1 g
PROTEIN
5.3 g
CARBS
40.1 g
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