Sour Cream Cake Recipe

Hey there, bakers! Ever wondered what magic happens when you combine the creamy tang of sour cream with a surprising secret ingredient like mayonnaise in a cake? Get ready to uncover the mystery and delight of the Enchanting Delight: Bermuda Triangle Cake Recipe! This isn't just any dessert; it's a wonderfully moist, tender, and uniquely shaped treat that's surprisingly simple to master. Whether you're a seasoned pro or just starting your baking journey, this recipe for cake using sour cream will guide you to a show-stopping dessert. We'll cover everything from mixing the perfect batter to crafting those distinctive triangle layers, ensuring your cake is not only delicious but also a feast for the eyes. So, tie on your apron, preheat your oven, and let's bake a cake that will disappear faster than a ship in the Bermuda Triangle!

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream, full-fat recommended
• ½ cup mayonnaise, full-fat recommended (don't worry, it's our secret for extra moisture!)
• 2 teaspoons vanilla extract
• 1 cup whole milk
• For the Frosting (Optional, but highly recommended!)
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• ½ cup sour cream
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Prepare the Cake Batter:
   1. Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.
   2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
   3. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
   4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
   5. Now for the magic! Stir in the sour cream, mayonnaise, and vanilla extract. Mix until just combined. Don't overmix here; we want a tender crumb!
   6. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk. Begin and end with the dry ingredients. Mix on low speed until just combined and no streaks of flour remain. Again, avoid overmixing to keep your cake light and airy.
   7. Divide the batter evenly between your prepared cake pans.
2. Bake the Cake:
   1. Place the cake pans in the preheated oven and bake for 30-35 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean.
   2. Once baked, remove the cakes from the oven and let them cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial before frosting!
3. Layering the Cake (Crafting the Triangle!):
   1. Once your cakes are fully cooled, it's time to get creative! Using a serrated knife, carefully level the tops of both cakes if they have domed.
   2. Now, for the Bermuda Triangle shape:
   3. Take one cooled cake layer. Using a ruler or a steady hand, cut it into two equal semi-circles.
   4. Take the second cooled cake layer. Cut it into two equal semi-circles. Then, cut one of these semi-circles in half again lengthwise, creating two smaller, curved pieces.
   5. To assemble the triangle, place one full semi-circle on your serving plate or cake stand. This will be the base.
   6. Next, arrange the two smaller curved pieces on either side of the first semi-circle, with their straight edges meeting the straight edge of the base, forming a rough triangle. You might need to trim a little to get a clean fit.
   7. Apply a thin layer of frosting over this first "triangle" layer.
   8. Place the remaining full semi-circle on top, aligning it to complete the second layer of your triangle.
   9. Tip for smooth layering: Don't rush this step. Use a gentle hand and a long, sharp knife for clean cuts. If your cake feels too soft, you can chill it in the fridge for 15-20 minutes before cutting.
4. Frosting and Decorating:
   1. While your cakes are cooling, prepare the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, sour cream, vanilla extract, and a pinch of salt. Beat on medium-high speed until light, fluffy, and smooth.
   2. Once your layered cake is assembled, apply a thin "crumb coat" of frosting all over the cake. This traps any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
   3. After chilling, apply the remaining frosting evenly over the entire cake. Use an offset spatula or a bench scraper to smooth the sides and top.
   4. Tip for perfecting the triangle shape: For sharp edges, once frosted, you can gently press a piece of parchment paper against the sides and top, then peel it away. Or, use a warm, dry spatula to smooth the frosting.
5. Final Presentation:
   1. Serve your magnificent Bermuda Triangle Cake with optional garnishes. A dusting of powdered sugar, fresh berries (strawberries or raspberries work wonderfully!), a dollop of whipped cream, or even a drizzle of chocolate sauce can elevate its presentation. This cake is perfect for special occasions, or just because you deserve an enchanting treat!