Vanilla Sour Cream Cake with Strawberry Frosting

Vanilla Sour Cream Cake with Strawberry Frosting. Fluffy, moist 3 layer vanilla cake with layers of strawberry buttercream frosting. This cake has sour cream mixed in which not only provides a slight tang to the cake, but also creates the perfect cake texture. The frosting is sweet and has fresh chopped strawberries mixed in giving a fresh and strong strawberry flavor. This cake is perfect as a summer treat for a mid summer barbecue, Fourth of July, Memorial Day or Labor Day. It is also a perfect treat to enjoy with a loved one for Valentine's Day.

Believe it or not, I was not huge on cake growing up. It was actually the frosting that I disliked the most. Well, well, well how those times have changed! Now cake and frosting are two things I adore! Cakes have become one of my favorite things to bake! I think it is such a piece of art to build a cake completely from scratch and they always turn out so beautiful and satisfying!

This cake embodied the exact freshness I was going for. I knew I wanted the strawberries to shine and that is exactly what they do! The vanilla sour cream cake enhances the strawberry frosting in a beautiful way and the pairing compliments perfectly.

Ingredients for Vanilla Sour Cream Cake with Strawberry Frosting:

For the Cake:

• butter
• sugar
• sour cream
• eggs
• vanilla
• flour
• baking powder
• baking soda
• salt
• milk

For the frosting:

• fresh chopped strawberries
• milk
• butter
• confectioners sugar

Kitchen Appliances:

• 9 inch round bake pans
• KitchenAid Mixer
• cake icing spreader

The Steps to make Vanilla Sour Cream Cake with Strawberry Frosting:

1. Preheat the oven to 350 degrees and spray a cake pan with cooking spray.
2. In the KitchenAid mixer, cream together the butter and sugar lightly. Do not over beat!
3. Add in the sour cream and vanilla and mix until combined. Add in the eggs one at a time mixing well.
4. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients while mixing.
5. Add in the milk and mix well.
6. Pour ⅓ of the mixture into each cake pan. Bake for 24-26 minutes. Check doneness with a toothpick.
7. Let the cakes cool until room temperature.
8. In the KitchenAid using the frosting attachment, beat together the softened butter and milk. Add in the confectioners sugar and beat until peaks begin to form. Add in the fresh chopped strawberries and mix until combined.
9. Place on layer of the cake on a cake stand. Spread frosting on top of the first layer and spread evenly. Place the second layer of cake on top of the frosting layer and repeat. Repeat for the third layer. Spread the frosting evenly along the top of the cake and on the sides until the cake is completely frosted. I frosted this cake in a semi-naked style but you can also completely cover the cake. Garnish with fresh strawberries.

How do you get the strawberry flavor into the frosting?

To do this, I chopped up a few fresh strawberries. The trick is to get a few that are very ripe because they hold the most juice and flavor. Once you mix the chopped strawberries into the icing using a KitchenAid Mixer or a hand mixer, the juices all mix perfectly into the frosting.

What does the sour cream do to the cake?

The sour cream adds an extra fat into the mixture which in turn, creates a moist and fluffy cake texture. It doesn't change the flavor much at all, if anything it adds a slight tang which is so inviting in combination with the sweetness of the frosting.

What are some other cake or cupcake recipes I could try making?

My Maple Pecan Carrot Cake with Cream Cheese Icing is one of my favorite cakes to make! The cream cheese icing is out of this world and the carrot cake has the perfect moist texture.

If you love this recipe, you might also love:

• Homemade Jumbo Blueberry Muffins
• Healthy Strawberry Scones
• Homemade Cinnamon Banana Bread

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