Vanilla Velvet Cake
If you leave the cake in a few minutes longer, it will have a pleasant buttery crunch on the outside and fluffy on the inside. If you take it out a few minutes before, it will be a denser cake yet still very enjoyable.
This is a perfect cake all on its own or you can use filling. Frosting is a choice but not needed. Even a glaze is delicious on this or a mere dusting of powdered sugar.
Delicate enough for a ladies tea and rounded enough for a manly man. :-)
- 1 c
- butter, softened
- 2 1/2 c
- 6 large
- 3 c
- all purpose flour
- 1/4 tsp
- baking soda
- 1 c
- sour cream, (8 ounce container)
- 2 tsp
How to Make Vanilla Velvet Cake
- 1Beat butter on medium speed with electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one (1) at a time, beating just until blended after each addition.
- 2Stir together flour and baking soda. Add to butter mixture alternately with sour cream, beating on low speed just until blended, beginning and ending with flour mixture. Stir in vanilla. Use batter immediately, following baking directions for the pan you decide to use.
- 3Grease and flour your pans. Check for doneness at the minimum time range continuing to bake until wooden pick inserted comes out clean.
- 4Bake at 325 degrees in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 1/2 hours.
Bake at 325 degrees in 3 (8x4 inch) loaf pans for 55-65 minutes.
Bake at 325 degrees in 7-9 (5x3 inch) loaf pans 25-35 minutes.
Bake at 325 degrees in baby bundt pan 25-30 minutes. Makes 14 to 16 baby bundt cakes. Spoon 1/2 c batter in each 1-cup mold.
- 5Bake at 350 degrees in muffin pans 23-28 minutes. Makes 32-38.
Bake at 350 degrees in miniature muffin pans for 9-11 minutes. Makes 9-10 dozen cupcakes.