1 C unsalted butter, softened
3 C sugar
1 T vanilla extract
3 C flour
1/4 t baking powder
1/4 t baking soda
1 C sour cream
Preheat oven to 325° F. Thoroughly grease your baking pan and set aside. Mix dry ingredients, flour, baking powder and baking soda in a large bowl and set aside.
Using a mixer, cream together butter and sugar. Add eggs in, one at a time, mixing well after each addition. Add in vanilla. Slowly add in flour mixture and mix until all ingredients are blended. Fold in sour cream and mix for 1 to 2 minutes more until batter is smooth.
Pour batter into prepared pan and bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. (Time will vary depending on type of pan used). When done, invert onto wire rack and allow to cool before cutting.
Makes one 14″ tier, one 9″x13″ pan, or one 10″ Bundt pan. Cake is denser than sponge cake, but lighter than poundcake and two tiers can be easily stacked without support. This was our wedding cake.