VANILLA VELVET CAKE
I have been making this cake for several years and it always turns out wonderful. I don't remember where I got the recipe from. If you leave the cake in a few minutes longer, it will have a pleasant buttery crunch on the outside and fluffy on the inside. If you take it out a few minutes before, it will be a denser cake yet...
Provided by Dawna Granger
Categories Cakes
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Beat butter on medium speed with electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one (1) at a time, beating just until blended after each addition.
- 2. Stir together flour and baking soda. Add to butter mixture alternately with sour cream, beating on low speed just until blended, beginning and ending with flour mixture. Stir in vanilla. Use batter immediately, following baking directions for the pan you decide to use.
- 3. Grease and flour your pans. Check for doneness at the minimum time range continuing to bake until wooden pick inserted comes out clean.
- 4. Bake at 325 degrees in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 1/2 hours. Bake at 325 degrees in 3 (8x4 inch) loaf pans for 55-65 minutes. Bake at 325 degrees in 7-9 (5x3 inch) loaf pans 25-35 minutes. Bake at 325 degrees in baby bundt pan 25-30 minutes. Makes 14 to 16 baby bundt cakes. Spoon 1/2 c batter in each 1-cup mold.
- 5. Bake at 350 degrees in muffin pans 23-28 minutes. Makes 32-38. Bake at 350 degrees in miniature muffin pans for 9-11 minutes. Makes 9-10 dozen cupcakes.
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