This recipe is near and dear to my heart. It was one of the very first cake recipes that I developed on my own and years later is still one of my favorites. This rich cake is tender and beautifully textured with a crumb that is light but tight enough to work beautifully for carving and stacking. This may become your go-to cake also!
One reason this cake is so rich is that it essentially contains no liquids. All of the fluid in this cake comes from eggs, oil and sour cream. This results is a cake that is tender and finely textured. Without the presence of much water, the cake rises gently and slowly creating a very refined crumb.Here are the cakes secrets:
- More than half of the flour in this cake is cake flour which makes for a soft, tender crumb.
- Loads of butter, oil and sour cream make this cake moist and rich with incredible flavor.
- Vanilla bean paste flecks the soft ivory cake flesh providing a nice balance with the butter and sour cream flavors.
- This cake is mixed in the reverse method which also helps development of a fine crumb.
This cake is iced in the most delicious buttercream I have ever tasted. Seriously! The mixing method is a little abnormal as it follows the Easy Foolproof SMBC. But this buttercream has more rich flavors coming from sour cream, melted butter and egg yolks. It has a warm ivory color from the egg yolks and is silky and creamy beyond belief. You really should try it!
This is the last of the five vanilla cakes. I hope you have enjoyed them and have found some to go on your list of cakes to make. In case you have missed any here is the list of vanilla cakes:
- For the Cake:
- 7 ounces (199 grams) all-purpose flour-1 ½ cups
- 8 ounces (226 grams) cake flour*-2 cups
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 18 ounces (510 grams) granulated sugar-2 ½ cups
- 5 large eggs
- 12 ounces (340 grams) sour cream
- 1 tablespoon (15 milliliters) vanilla bean paste
- 1 cup (8 ounces, or 227 grams) unsalted butter, very soft
- 10 tablespoons (150 milliliters) vegetable oil
- 4 ounces (140 grams) unsalted butter- ½ cup or 1 stick
- 7 ounces (198 grams) granulated sugar- 1 cup
- 4 ounces (140 grams) sour cream- ½ cup
- 2 tablespoons (30 milliliters) corn syrup or glucose syrup
- ½ teaspoon baking soda
- 8 ounces (280 grams) large eggs (without shell) - about 4 eggs
- 9 ounces (255 grams) granulated sugar- 1 ½ cups
- 16 ounces (454 grams) unsalted butter, softened- 2 cups
- 2 tablespoons (30 milliliters) vanilla extract
- Preheat oven to 350 F (177 C) and spray three 9-inch (23 cm) round cake pans with Baker’s Joy or grease and flour.
- In a mixer bowl combine flours, baking powder, baking soda, salt and sugar and mix on low 30 seconds to blend.
- In a medium bowl whisk together eggs, sour cream and vanilla bean paste.
- Add butter and vegetable oil to flour mix and blend on low for 30 seconds to moisten dry ingredients. Add half of egg mixture and beat on medium-high for 1 minute. Add the remaining egg mixture and beat on medium-high for 30 seconds more.
- Pour into prepared pans spreading evenly and bake for about 25-30 minutes until the cake is well done. Do not under bake or this rich cake will be over-moist and unstable. The cake should begin to settle back on itself on the edges. Cool 10-20 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your choice of buttercream. Enjoy!
- *If you do not have access to cake flour, substitute 198 grams all-purpose/plain flour and 28 grams corn or potato starch for the cake flour.
- For a lighter textured cake remove 2 tablespoons each vegetable oil and sugar and increase the baking soda to ½ teaspoon.
- In a medium sauce pan combine 4 ounces butter, 7 ounces sugar, sour cream and corn syrup. Heat over medium heat until boiling and then boil 3 minutes. Remove from heat and add baking soda; stir well to blend. The mixture will become frothy.
- Thoroughly whisk together the eggs and 9 ounces granulated sugar in a medium microwave-safe bowl. Slowly whisk in the hot syrup. Heat the mixture in the microwave on high for 1 to 2 minutes stirring every 30 seconds and checking the temperature with an instant read thermometer. Heat until the mixture reaches 160 F (71 C). Pour the mixture into a cake pan and chill in the freezer for 20 minutes until cool to the touch.
- When the syrup is almost done chilling beat the 16 ounces of butter in the mixer bowl using the flat beater for 2 minutes on high. Add half the cool syrup (about 50-60 F or 10-16 C) and beat for 1 minute. Add the remainder of the syrup and beat on medium-high for 2 minutes. Add the vanilla on low speed then beat on medium-high for 1 minute.
- Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.