Moist Vanilla Cake
Creator/Designer: 
Recipe type: Vanilla Cake
Cuisine: dessert
Prep time: 
Cook time: 
Total time: 
Will Serve: 20
 
Makes two 8-inch cakes
Ingredients
  • 4 Cups flour
  • 4 Cups flour
  • 2 Cup granulated sugar
  • 2 Cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 Cup milk
  • 1 Cup milk
  • 1 Cup sour cream
  • 1 Cup sour cream
  • 3 sticks melted butter - cooled to room temperature
  • 3 sticks melted butter - cooled to room temperature
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon pure vanilla extract
  • 6 eggs
  • 6 eggs
  • Preheat oven to 350 degrees F (170 C).
  • Preheat oven to 350 degrees F (170 C).
  • Keep all ingredients at room temperature for at least 15 minutes before making. Melt butter and get it to room temperature before mixing.
  • Keep all ingredients at room temperature for at least 15 minutes before making. Melt butter and get it to room temperature before mixing.
  • In a large bowl, mix flour, sugar, baking powder, baking soda and salt together.
  • In a large bowl, mix flour, sugar, baking powder, baking soda and salt together.
  • In another bowl, mix milk, sour cream, butter, extract and eggs well. I use a whisk.
  • In another bowl, mix milk, sour cream, butter, extract and eggs well. I use a whisk.
  • Pour wet ingredients into the middle of the four bowl. Mix well.
  • Pour wet ingredients into the middle of the four bowl. Mix well.
  • Pour batter into greased/floured or lined cake pans.
  • Pour batter into greased/floured or lined cake pans.
  • Bake for 30 minutes or until middle is baked through. I will test this by placing my finger slightly in the middle of the cake to see if it bounces back.
  • Bake for 30 minutes or until middle is baked through. I will test this by placing my finger slightly in the middle of the cake to see if it bounces back.
  • Cool completely before decorating or putting in the refrigerator for future use.
How to Make
  1. Preheat oven to 350 degrees F (170 C).
  2. Keep all ingredients at room temperature for at least 15 minutes before making. Melt butter and get it to room temperature before mixing.
  3. In a large bowl, mix flour, sugar, baking powder, baking soda and salt together.
  4. In another bowl, mix milk, sour cream, butter, extract and eggs well. I use a whisk.
  5. Pour wet ingredients into the middle of the four bowl. Mix well.
  6. Pour batter into greased/floured or lined cake pans.
  7. Bake for 30 minutes or until middle is baked through. I will test this by placing my finger slightly in the middle of the cake to see if it bounces back.
  8. Cool completely before decorating or putting in the refrigerator for future use.
Recipe by Today's Creative Food at https://todayscreativefood.com/rainbow-drip-cake/