Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CAKE
- Preheat oven to 350 degrees F. Grease a 10-12 cup Bundt pan generously with melted shortening or nonstick spray (the kind with flour).
- Using a handheld or stand mixer, beat butter and sugar until light and fluffy, about 2 minutes. Scrape down sides and bottom of bowl as necessary.
- Add the eggs, one at a time, mixing well after each addition. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add half to butter mixture, beating gently on low until just incorporated. Then, add sour cream, vanilla, and the remaining half of flour mixture. Mix just until combined. Take care to not over-mix. Batter will be thick.
- Pour batter into prepared Bundt pan and bake for 60-75 minutes or until wooden skewer inserted in center comes out clean. Remove from oven and let cool in the pan for 15-20 minutes before inverting onto wire rack or serving dish. Cool completely before serving with optional whipped cream and fresh berries.
OTHER SIZES
- I love baking this cake in other pans as well. Keep temperature the same at 350 degrees. Then, for three 9-inch pans, bake 23-25 minutes. For two 9-inch pans, bake 33-35 minutes. For two 8-inch pans, bake 38-40 minutes. For two 6-inch pans, bake 31-33 minutes.
STORAGE
- Store covered cake at room temperature for up to 2 days or in the refrigerator for up to a week. Cake may be frozen in plastic wrap and aluminum foil for up to 3 months. When ready to use, thaw (still wrapped) overnight in the refrigerator. Bring to room temperature prior to serving.
