“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Basic Sour Cream Cake Batter


1 cup Butter, softened
2 1/2 cups Sugar
6 large Eggs
3 cups all-purpose Flour
1/4 tsp Baking Soda
8 oz Sour Cream
2 tsp Vanilla

*For Red Velvet Cake
Add: 3TB Cocoa to flour mixture
2 - 1oz bottles Red food coloring to batter after adding vanilla

**For Sour Cream-Pecan Cake Batter
Substitute: 1 1/4 brown sugar and 1 1/4 cup white sugar for the 2 1/2 cups sugar.
After preparing batter, stir in 1 1/2 cups chopped pecans.

***For Lemon Poppy seed Cake Batter
Substitute:1tsp Almond extract, 1tsp Vanilla extract and 1/2 tsp butter extract for 2 tsp of Vanilla.
Prepare cake batter as directed; stir in 3 TB lemon rind and 2 TB poppyseed.
'He has showed you, O man, what is good. And what does the Lord require of you? To act justly and to love mercy and to walk humbly with your God. ' Micah 6:8


Created on February 7th, 2006

Spray and coat pan of choice with Bakers Joy.

Using a large mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour and baking soda. Add to butter mixture alternating with sour cream, beating at low speed until just blended, beginning and ending with flour mixture. Stir in vanilla. Pour into prepared pan and bake following directions below. Cool cake completely before icing.

Ice with Cream Cheese frosting or Vanilla Glaze.

  • Bake at 325 in a tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes.

++Bake at 325 in 3 loaf pans for 55-65 minutes.

+++Bake at 325 in 7-9 mini loaf pans for 25-35 minutes.

*Bake at 350 in muffin pans 23-28 minutes. Makes 32-38 cupcakes.

**Bake at 350 in mini muffin pans for 9-11 minutes. Makes 9-10 dozen.

*Bake at 350 in 3-6 8' cake pans for 18-20 minutes.

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