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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.