My Vanilla Cream Cake makes for a lovely dessert for special occasions or, just because. You will want to serve this cake for holidays, Mother’s Day, and for many other celebrations. The vanilla flavoring makes this a versatile cake. My three favorite ways to frost or top this cake is with a cream cheese vanilla frosting, homemade whipped cream (using the recipe in attached link minus the lemon zest) or with a generous dusting of confection sugar. Adorn all options with your favorite fresh berries for a finishing touch.
This is such an easy cake to make, and a convenient alternative to making cookies or pies. The prep and bake time is super straightforward. The cake will yield two layers of 9×9 cake. You can prepare the cake stacked two layers high, or serve as two individual cakes. The cake is dense, creamy, moist and delicious. The cake itself keeps well and stays fresh for up to 5 days. Make a day in advance for convenience and frost right before serving. If you have leftover frosted cake, store in refrigerator, otherwise, cake can be covered and stored at room temperature. This is one of my favorite cakes, and I couldn’t be happier to share this special original recipe with you.
Prep/Bake Time: ~45 minutes (batter 10 minutes; bake 25-30 minutes)
Servings: 8-10 slices
Author: Mindi Cunninham | sweet basil and lemon
1 cup unsalted butter (room temperature)
2 cups granulated sugar
4 eggs (room temperature)
2 cups all purpose flour
2 tsp baking powder
1/4 tsp sea salt
1/3 cup sour cream
1/3 cup heavy cream
1 Tbsp vanilla
Preheat oven to 350. Mix butter, eggs, and sugar using a hand mixer or stand mixer until both are blended well and have reached an airy and creamy texture (2-3 mins). Add in vanilla, sour cream and heavy cream. Mix thoroughly. In a separate bowl, combine and whisk together the flour, sea salt and baking powder. Once combined, add to the wet ingredients. Combine until batter is smooth and blended. Do not over mix. Divide batter and pour each half into a well greased 9×9 round cake pan.
Take a wooden toothpick and slide it through to the center of cake. If no batter sticks to the toothpick when you pull it out, the cake is done. Allow the cake to cool in the pans for 15-20 minutes before transferring to a cooling rack. Allow cake to fully cool before frosting and serving. Voila! This cake is that simple to prepare, and ultra delicious. Enjoy!
Place cake batter lined pans into the oven on the top rack. Bake for 25-30 mins. Check cake at 25 minutes. Cake topping will turn a beautiful golden coloring on top.
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