I have been searching for a moist white cake for a while now. I like the WASC but I wanted a scratch recipe. I have finally found it. I found the original recipe in the “Taste of Home” Community. Although I belive there was a typo in it. It only called for 1 gram of baking powder and 1 gram of baking soda. I increased these to 10g of each. It also only called for vanilla extract, but I really like the flavor of blending vanilla and almond extract. I hope you enjoy it.
|225 g||Butter, softened near to melted|
|600 g||White sugar|
|10 ml||Vanilla extract|
|10 ml||Almond extract|
|375 g||All-purpose flour|
|10 g||Baking powder|
|10 g||Baking Soda|
|230 g||Sour cream|
1. The oven needs to be preheated to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan or a 10 inch Bundt pan.
2. Using a bowl, add butter and sugar and then smooth into a cream. Whisk in the eggs and add flavoring. In a separate bowl, blend the flour, baking soda and baking powder together. Add flour mixture to creamy mixture and mix until the flour is absorbed. And lastly add the sour cream. Mix further to remove lumps if any and pour the batter into the greased and floured pan(s).
3. Bake in the preheated oven for 45 to 60 minutes. Use a toothpick to determine when the cake is cooked. Push the toothpick into the middle of the cake and if it comes out clean then the cake is ready. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before overturning onto a wire rack.