There is no other cake to make! This Sour Cream Vanilla Sheet Cake with Strawberry Cream Cheese Frosting is incredible.
This post is all about how to make the most tender and delicious cake.
I can’t think of a time when I ever made a homemade cake that tasted this moist and tender. I originally received this recipe from a baker on Instagram named Cook with Chel, and I’m so grateful and happy she was gracious enough to share. I seriously think (no, no, I know!) this will be my go-to cake recipe for birthdays, just because occasions and when I want to impress someone special.
The cake part of the recipe is unbelievably moist thanks to the sour cream, and, as Chelsea says, it tastes like a sugar cookie. The sour cream adds extra moisture without thinning the batter and richness due to its fat content.
The frosting is made with homemade strawberries (I purchased frozen ones from the store), butter, powdered sugar, and cream cheese. The cream cheese was not part of Chelsea’s recipe. I added that ingredient, and all I have to say is holy moly(!).
If you want to try out this AMAZING sheet cake, check out the step-by-step recipe below. I promise your guests will be asking for the recipe.
Sour Cream Vanilla Cake with Strawberry Frosting
Ingredients You’ll Need for a 9×13 pan (or Two 8-Inch Rounds:
- 1.5 sticks (12 tbsp) Butter, room temperature (I used salted butter.)
- 1.5 cups Sugar
- 3 Large Eggs, room temperature
- 2 tsp Vanilla Extract
- 1/2 cup Milk
- 3/4 cup Sour Cream
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
Ingredients For Fresh Strawberry Frosting:
- 1/2 cup Frozen Strawberries, thawed.
- 1 Stick of Butter, room temperature. (I used salted butter.)
- One 8-ounce block of Cream Cheese, room temperature
- 1/2 tsp Kosher Salt
- 1 pound of Powdered Sugar
- 1 tsp Vanilla Extract
Equipment Needed:
- Stand or Hand Mixer
- Oven
How To Make Sour Cream Vanilla Cake, Step-by-Step
Step 1: Preheat oven to 350°F. Grease your baking dish or pan (9 x 13), or round cake pans.
Step 2: In a mixer or large bowl, beat butter and sugar until light and fluffy.
Step 3: Add eggs one at a time, mixing well after each addition.
Step 4: Mix in vanilla, milk, and sour cream. (It may look curdled—totally normal.)
Step 5: Gradually mix in flour, baking powder, and salt. Stir until just combined.
Step 6: Pour into the pan(s). Bake either in a 9×13 pan or two round pans for 25–30 minutes.
Step 7: Bake until a toothpick inserted into the center comes out mostly clean and the edges begin to pull away from the pan. Let the cake cool completely before frosting.
How To Make The Fresh Strawberry Frosting, Step-by-Step
Step 1: Blend the (room temperature) butter and cream cheese until smooth.
Step 2: Add 1/2 cup of thawed frozen strawberries to the bowl. Make sure the berries are still cold. Blend until smooth.
Step 3: Add the salt, powdered sugar, and vanilla to the mix. Blend until smooth.
FAQs
Can I substitute the cream cheese frosting for something else?
Yes! If you don’t want to use cream cheese, use another stick of butter (two sticks total). This will make a fresh strawberry butter cream frosting instead.
What is so special about this Sour Cream Vanilla Cake with Strawberry Frosting?
The sour cream makes this cake taste unbelievably moist! And the fresh strawberries and cream cheese make an unforgettable frosting.
Sour Cream Vanilla Cake with Strawberry Cream Cheese Frosting
Equipment
- 9 x 13 Pan (or two 8-inch round cake pans)
- Measuring Cups and Spoons
- No-Stick Cooking Spray
- Mixing Bowl
- Stand or Hand Mixer
- Spatula
- Oven
- Wire Cooling Rack
Ingredients
Ingredients You'll Need For Sour Cream Vanilla Cake
- 1.5 sticks (12 tbsp) Butter, room temperature (I used salted butter.)
- 1.5 cups Sugar
- 3 Large Eggs, room temperature
- 2 tsp Vanilla Extract
- 1/2 cup Milk
- 3/4 cup Sour Cream
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
Ingredients For Fresh Strawberry Cream Cheese Frosting
- 1/2 cup Frozen Strawberries, thawed.
- 1 stick of Butter, room temperature (I used salted butter.)
- 1 8-ounce Block of Cream Cheese, room temperature
- 1/2 tsp Kosher Salt
- 1 pound of Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
How To Make This Sour Cream Vanilla Cake
- Preheat oven to 350°F. Grease your baking dish or pan (9 x 13), or round cake pans.
- In a mixer or large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla, milk, and sour cream. (It may look curdled—totally normal.)
- Gradually mix in flour, baking powder, and salt. Stir until just combined.
- Pour into the pan(s). Bake either in a 9×13 pan or two round pans for 25–30 minutes.
- Bake until a toothpick inserted into the center comes out mostly clean and the edges begin to pull away from the pan. Let the cake cool completely before frosting.
How To Make Fresh Strawberry Cream Cheese Frosting
- Blend the (room temperature) butter and cream cheese until smooth.
- Add 1/2 cup of thawed frozen strawberries to the bowl. Make sure the berries are still cold. Blend until smooth.
- Add the salt, powdered sugar, and vanilla to the mix. Blend until smooth.
Nutrition
Final Thoughts On This Sour Cream Vanilla Cake
I promise if you make this cake, you will NOT be disappointed! It’s so moist, delicious, and the fresh strawberry frosting is fantastic. It’s the perfect cake recipe for any occasion.
Follow Career Girl Meets… on Pinterest, Instagram, Twitter, and Facebook. Also, check out Career Girl Meets…KITCHEN cookbook available on Amazon.
Leave a Reply