5. Alternate Dry and Wet Ingredients
Reduce the mixer speed to low. Add one-third of the dry ingredients, then half of the milk and sour cream mixture. Repeat, finishing with the dry ingredients. This alternating method prevents overmixing and keeps the cake tender.
6. Divide and Bake
Pour the batter evenly into the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool Completely
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Frosting a warm cake can cause it to melt.
8. Make the Frosting
While the cake cools, prepare the frosting. Beat the softened butter until smooth. Gradually add powdered sugar, heavy cream, vanilla, and a pinch of salt. Beat until creamy and fluffy, about 3-5 minutes. Adjust consistency with more powdered sugar (for thicker frosting) or milk (for thinner frosting).
9. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of frosting evenly on top. Place the second layer on top and cover the cake with the remaining frosting. For an elegant finish, use a spatula to create swirls or a smooth finish.
10. Optional Decorations
Add sprinkles, fresh berries, chocolate shavings, or edible flowers for a stunning presentation. Let the cake chill in the fridge for 30 minutes to set the frosting before slicing.
Tips for Cake Perfection
- Room Temperature Ingredients: Ensures smooth mixing and even baking.
- Don’t Overmix: Overmixing can make the cake dense. Mix just until combined.
- Check Oven Temperature: Use an oven thermometer for accuracy; ovens can vary.
- Moisture Boost: Adding sour cream or yogurt makes the cake extra tender.
Final Thoughts
This Ultimate Cake Recipe is a showstopper for birthdays, holidays, or any sweet craving. Its moist crumb, rich flavor, and creamy frosting make it irresistible. Once you make it, you’ll understand why it deserves the title of “cake you’ll want to make again and again.”
If you want, I can also create a slightly faster, foolproof version of this cake that’s perfect for beginners but still tastes bakery-level amazing.
Do you want me to do that?
