Description

Indulge in a perfectly portioned, small-batch vanilla cake that delivers a luxurious velvet crumb without the fuss of a full-sized layer cake. This express recipe uses sour cream and cake flour to ensure a moist, tender result that is ideal for intimate celebrations or a quick sweet craving.

Ingredients

Unsalted Butter
Granulated Sugar
Egg
Pure Vanilla Extract
Sour Cream
Cake Flour
Baking Powder
Salt
Whole Milk
Powdered Sugar

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Instructions

Preheat your oven to 350ºF (175ºC) and prepare three 4-inch pans or one 6-inch pan with cooking spray and parchment.
In a mixer, cream the room temperature butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
Turn the mixer to low, add the egg, and mix until just combined, then scrape down the bowl.
Add the vanilla extract and sour cream, then beat on high for one full minute.
Turn the mixer to low speed and add the flour, baking powder, and salt all at once, mixing until just combined.
Slowly pour in the milk while mixing on low, then whisk gently by hand at the end to remove any lumps.
Pour the batter into your prepared pans and bake for 18–22 minutes for 4-inch pans, or 24–28 minutes for a 6-inch pan.
To make the buttercream, whip the butter until pale for 5 minutes, then add powdered sugar, vanilla, milk, and salt and whip until fluffy.

Notes

To ensure the most delicate texture, always bring your egg and sour cream to room temperature before mixing to allow the batter to emulsify perfectly. If your cake springs back when lightly pressed in the center, it is done; avoid over-baking to keep that signature velvet crumb moist.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American