Vanilla Mile High Cake with Sour Cream & Buttermilk -

Here’s what you’ll need to create this delicious cake:

For the Cake:
1 cup (2 sticks) unsalted butter, softened

2 1/2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour

1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1 cup sour cream, room temperature
1/2 cup buttermilk, room temperature
1 tbsp pure vanilla extract OR 2 tsp vanilla + 1/2 tsp almond extract for extra flavor

Instructions

Follow these steps to create your Vanilla Mile High Cake:

Step 1: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch or two 9-inch round cake pans. For easy release, line the bottoms with parchment paper.
Step 2: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 4-5 minutes.

Step 3: Add the eggs one at a time, mixing well after each addition.
Step 4: In a separate medium bowl, sift together the flour, baking soda, baking powder, and salt.
Step 5: In another small bowl, mix the sour cream, buttermilk, and vanilla extract (and almond extract, if using).

Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture. Start and end with the flour mixture. Mix just until combined; do not overmix.
Step 7: Divide the batter evenly among the prepared pans.
Step 8: Bake for 30-35 minutes for round pans or 50-60 minutes for a Bundt pan, until a toothpick inserted into the center comes out clean.

Step 9: Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

Optional Vanilla Buttercream Frosting

If you desire a sweet topping to complement your cake, try this easy vanilla buttercream frosting:

1 cup (2 sticks) unsalted butter, softened

4 cups powdered sugar
2-3 tbsp heavy cream or milk
2 tsp vanilla extract

Pinch of salt

To prepare the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the cream, vanilla, and salt. Beat until fluffy and spread over your cooled cake.

Pro Tips for Success

Ensure all your ingredients are at room temperature for a seamless mixing process.

Use a kitchen scale for accurate measurements, especially for the flour, which can vary in weight.
Do not overmix your batter. A few lumps are fine; this will help keep your cake fluffy.
Test your cake for doneness by checking if a toothpick comes out clean from the center.

Let the cake cool completely before frosting to prevent the frosting from melting.

FAQs

Q1: Can I use all-purpose flour instead of cake flour?

A1: Yes, all-purpose flour is perfect for this recipe. It provides the necessary structure for a mile-high cake.

Q2: Can I make this cake ahead of time?

A2: Absolutely! You can bake the cake a day in advance and store it in an airtight container until you are ready to frost and serve.

Q3: How should I store leftover cake?

A3: Store leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Q4: Is it possible to substitute the sour cream or buttermilk?

A4: Yes, you can use plain yogurt in place of sour cream and milk with a splash of vinegar as a substitute for buttermilk.

Q5: Can I freeze this cake?

A5: Yes, this cake freezes well. Be sure to wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.

Conclusion

This Vanilla Mile High Cake is not only a crowd-pleaser but also a testament to the joy of baking. The combination of sour cream and buttermilk creates a moist, rich cake that pairs beautifully with vanilla buttercream frosting. Whether you are celebrating a special occasion or simply treating yourself, this cake will surely delight your taste buds. So preheat your oven, gather your ingredients, and create something delicious!

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