I used to use cake mixes when my children were young if I needed something quick. If it was a special occasion, nothing but a scratch cake would do. Since my children have grown and gone, I have never used a boxed mix since. Box mixes have their time and place, but absolutely nothing beats a scratch cake for flavor, texture and old fashioned goodness.
This cake is so moist and delicious. Once you try it, you will come back to this recipe, time and again. I will change the flavoring in it depending on my mood. I love using LorAnn Oils Bakery Emulsions.
1/2 cup butter, softened
1/3 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
1 cup of milk
Preheat oven to 350°F; grease and flour a 9" x 13" or 2 - 8" or 9" round cake pans. In a large bowl, cream together the sugar and butter. Add the eggs and beat until light yellow. Add the sour cream and vanilla; mix well.
In a separate bowl, sift together the flour, baking powder and salt. Add the flour mixture to the egg mixture, alternating with milk, until thoroughly combined.
Pour the batter into the prepared pan(s). Bake for approximately 24 minutes for the 9" pans or 30 minutes for the 9" x 13" or until done. If you insert a toothpick or cake tester in the cake and it comes out clean, the cake is done. Cool completely before icing. Frost as desired. Vanilla icing is nice and so is a rich chocolate frosting.