Total time : 4 hours Servings : 11 - 12 Cuisine : Desserts
Ingredients :
3 cups (354g) all-purpose flour (spoon & leveled)
1 and 1/2 cups (300g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (230g) unsalted butter, cubed and softened to room temperature
1 Tablespoon pure vanilla extract
1 cup (240ml) whole milk, at room temperature and divided
1/3 cup (80g) sour cream, at room temperature
3 large eggs, at room temperature
Whipped Cream
Instructions :
Step 1
Preheat the oven to 350°F (177°C). Generously grease a 9×13 inch cake pan.Sift the flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and 1/2 cup of milk. Mix on medium speed until the dry ingredients are moistened.
Step 2
Whisk the remaining milk, the sour cream, and eggs together in a medium bowl. With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition.
Step 3
Pour and spread batter evenly into prepared pan. Bake for around 32-35 minutes or until the cake is baked through. Begin checking doneness at 28 minutes. To test , insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cake to cool completely in the pan set on a wire rack. Spread whipped cream on cooled cake. And Voila !!!
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