Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- ½ cup whole milk
For the Creamy Frosting:
- 1 ½ cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: ½ cup mascarpone or cream cheese for extra richness
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine wet and dry: Add the dry ingredients alternately with sour cream and milk. Begin and end with dry ingredients. Mix just until combined.
- Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Make the frosting: Whip the cream with powdered sugar and vanilla until soft peaks form. (If using mascarpone or cream cheese, fold it in gently at the end.)
- Frost the cake: Once cake is cool, spread creamy frosting evenly on top. Chill for 20 minutes before slicing for best texture.
Would you like to make it flavored (like lemon, chocolate, or coconut)? I can tailor it to that!