Description

This elegant small-batch vanilla cake features a tight, tender crumb thanks to the addition of sour cream. It is the perfect size for an intimate celebration or a cozy afternoon treat that pairs beautifully with coffee.

Ingredients

1 cup cake flour
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons sour cream
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1 cup powdered sugar (for frosting)
1/2 cup unsalted butter (for frosting)
1 pinch salt (for frosting)

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Instructions

Preheat your oven to 350ºF (175ºC) and prepare your 4-inch or 6-inch cake pans with grease and parchment paper.
Cream the room temperature butter and granulated sugar on medium-high for 3 minutes until the texture is light and fluffy.
Lower the mixer speed to add the egg, then incorporate the vanilla and sour cream before beating on high for one minute.
Gently mix in the sifted cake flour, baking powder, and salt, then slowly pour in the milk and whisk by hand to remove lumps.
Bake for 18 to 28 minutes depending on pan size, ensuring the top springs back when touched.
Whip the frosting butter for 5 minutes, then blend with powdered sugar, milk, vanilla, and salt before decorating the cooled cakes.

Notes

For the most professional finish, allow your cakes to cool completely in the pans for ten minutes before transferring them to a wire rack. This prevents the delicate crumb from breaking while the structure is still setting.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American