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High-Altitude Vanilla Cake with Sour Cream Buttercream

High-Altitude Vanilla Cake

Servings 9 slices

Ingredients

For the cake:

  • 1/2 cup butter softened
  • 2 tbs oil
  • 2/3 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 1/4 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt

For the frosting:

  • 1/2 cup softened butter
  • 3 tbs. sour cream
  • 2 cups powdered sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract

Instructions

For the cake:

  1. Preheat your oven to 325 degrees and grease an 8-inch square cake pan. Optionally, line the pan with parchment paper with overhanging edges for easy removal. In a large bowl, beat together the room-temp butter, oil, sugar, eggs, sour cream, vanilla extract, almond extract, flour, baking powder, and salt. This is a bit of an odd mixing method, but trust the process- you want to just beat everything together at once until just combined. The batter will be thick.
  2. Evenly spread the batter into your prepared cake pan. Bake the cake for 20-25 minutes, or until a cake tester comes out with just a few crumbs clinging to it. Let the cake cool completely before frosting, slicing, and serving.

For the frosting:

  1. In a medium bowl, beat together the butter, sour cream, and powdered sugar until the mixture is thick. Add in the salt and vanilla extract and beat until smooth and well combined. Frost your cake as desired and enjoy!