Vanilla Sheet Cake

• 总时间: 37 minutes

配料

2 1/2 Cups (265g) sifted cake flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3/4 Cup (170g) unsalted butter, room temp

1 3/4 Cup (340g) granulated sugar

3 large eggs, room temp

1/2 Cup (120g) sour cream, room temp

1 Tbsp pure vanilla extract

1 Cup (240ml) whole milk, room temp

步骤

Preheat the oven to 325°F. Grease and line a 9×13 baking dish.

Add the sifted cake flour, baking powder, baking soda, and salt into a medium bowl and whisk to combine. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), beat the butter on high speed for two minutes until creamy. Add the sugar and continue to beat on high speed until light and fluffy, about 2 minutes. Scrape down the bowl and paddle as needed. Add the eggs one at a time, mixing for about 10-15 seconds after each addition. Add the vanilla and sour cream and mix for one minute on high speed.

Turn the mixer off and add the dry ingredients all at once. Mix on low speed until just combined, then add the milk in a steady stream and mix until just incorporated.

Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until the cake springs back to the touch and a toothpick inserted into the middle comes out clean. Let the cake cool in the baking dish until room temperature, then frost with vanilla buttercream.