1. Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch baking pan, or simply line it with parchment paper (my personal time-saver!).
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for consistency.
3. In a separate bowl, beat the eggs, vegetable oil, sour cream, vanilla extract, and cream cheese until smooth.
4. Gradually blend the wet mixture into the dry ingredients until just combined, being careful not to over-mix.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan on a wire rack before frosting.
To make the frosting:
8. In a medium bowl, beat together the softened cream cheese and butter until creamy.
9. Gradually add in the powdered sugar, then the vanilla extract, mixing until smooth. If the frosting is too thick, add milk a tablespoon at a time until you reach the desired consistency.
10. Spread the frosting evenly over the cooled cake. Slice, serve, and watch it disappear!
Variations & Tips
– Feel free to add a touch of lemon zest to the batter for a zesty twist.
– For an autumnal take, a teaspoon of cinnamon mixed into the frosting pairs wonderfully.
– If you’re short on time, a store-bought frosting can work in a pinch, although homemade is always worth that extra bit of effort.
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