Vanilla Sour Cream Cake with Strawberry Frosting

Fluffy, moist 3 layer vanilla cake with layers of strawberry buttercream frosting.

5 from 7 votes

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Course: Dessert

Cuisine: American

Keyword: baking, cake, frosting, strawberry, vanilla, vanilla cake

Prep Time: 40

Cook Time: 24

Servings: servings

Calories: 317kcal

Preheat oven to 350 degrees and spray a cake pan with cooking spray.
In the KitchenAid mixer, cream together the butter and sugar lightly. Do not over beat!
Add in the sour cream and vanilla and mix until combined. Add in the eggs one at a time mixing well.
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.
Add in the milk and mix well.
Pour ⅓ of the mixture into each cake pan. Bake for 24-26 minutes. Check doneness with a toothpick.
Let the cakes cool until room temperature.
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.
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.