Vanilla Butter Cake

Editor’s Note (August 19, 2018):   Added instructions for testing baking powder and baking soda before using.

This homemade-from-scratch cake is tender, moist and buttery.  The recipe is courtesy of Land-O-Lakes. I discovered it via a google search for a buttery vanilla cake with sour cream.  Since I love and trust this brand, I made the cake.  Perfect the first time!  Excellent with or without glaze.  I only changed the name of this recipe.  Ingredients are the same.

This recipe contains baking powder and baking soda.   They lose their effectiveness after sitting in the pantry for a long time. Typically, they last anywhere from 6 months to 1 year.  Before using, test both to make sure they’re active.   If  they’re inactive, the cake will be flat and inedible.  Avoid.

Baking Powder Test. Place 1/2 teaspoon of baking powder in 1/4 cup of boiling hot water. Active baking powder bubbles vigorously. Discard if it bubbles lightly or not at all.
Baking Soda Test.  Pour 3 tablespoons of white distilled vinegar into a cup. Add 1/2 teaspoon of baking soda.  Fresh baking soda will bubble vigorously. If it bubbles lightly or not at all, use for cleaning or discard.

Baked this cake in my favorite “old” bundt pan.  It has an important part in my successful comeback story.  A few years ago, I purchased the scratchy/dented pan from a family member for $5.   Used it to bake a lemon cake and cornbread.  Shared the recipes on Twitter and Facebook.  I was surprised to receive several positive responses.  At the time, I used an outdated platform that did not allow comments on a recipe.  Occasionally, someone would respond to a blog post.  Sad, but true.  Thankfully, I moved to this modern, efficient and effective platform that allows comments.  LOVE it!

The positivity from kind words inspired me to push hard to revive my “almost dead” food blogging career.  My dream was resurrected with prayer, deep research, and serious hard work.  I’m making progress daily!

Start where you are with what you have. Persistence wears down resistance. Winners never quit!

Smells good while baking.  The beautiful color is a glorious sight.  After eating two slices, my proverbial sweet tooth was totally satisfied.

Enjoy!

Print Recipe
Vanilla Butter Cake
This homemade-from-scratch cake is tender, moist and buttery. Recipe is courtesy of Land-O-Lakes. I only changed the name. Ingredients are the same. Photography by Beverly Davis for CornbreadMillionaire.com.
Cuisine American
Keyword cake
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Cuisine American
Keyword cake
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
Vanilla Butter Cake
  1. Preheat oven to 350 degrees.
  2. Grease and flour 12-cup bundt or tube pan. Set aside. If using non-stick cooking spray, do not flour pan.
  3. In medium-sized bowl, combine sugar and 3/4 cup butter. Beat at medium speed until creamy. Add sour cream, eggs, and vanilla. Beat until well combined.
  4. Add remaining ingredients. Beat at low speed until well combined. Scrape bowl often.
  5. Spoon batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean.
  6. Cool 5-10 minutes. Invert onto serving plate. Cool completely or serve warm.
Glaze
  1. In medium-sized bowl, stir together 1-1/2 cups powdered sugar and 1 tablespoon softened butter. Add enough milk for desired consistency. Whisk together. Drizzle over cooled cake.
Recipe Notes

Cover cake in a lidded airtight container.  Store at room temperature up to 3 days.  A cake without glaze may be frozen up to 2 months.  Wrap in plastic freezer wrap and aluminum foil before freezing.