Basic Sour Cream White Cake

My niece’s birthday meant baking a cake! A butterfly cake!


I kept the flavor basic, since it was her first exposure to so much sugar. Just a white cake, but of course, I “doctored” it up. It was great. Nice and moist, not so much like a dry sponge like a cake mix can be

Basic Sour Cream White Cake
from The Cake Mix Doctor

1 pkg plain white cake mix **
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 tsp pure vanilla extract

1. Preheat oven to 350. Grease the cake pan and dust with flour

2. In a large bowl, add cake mix, sour cream, oil, eggs, and vanilla. Blend with electric mixer on low for 1 minute. Scrape down the sides and increase mixer to medium speed and beat 2 minutes more. The batter will be really thick (my mixer smelled a little overheated!).

3. Pour the batter into the prepared pan, smoothing it with the rubber spatula. Place the pan in the oven.

4. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 35-40 minutes. Allow to cool for 20 minutes before removing from pan.

 ** 9/16/07 – This works well with a Pillsbury Funfetti cake too. Perfect for a child’s birthday!

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