Ok so this recipe came to me in a dedicated email subscription from The Cottage Journal.  I searched and searched everywhere online for a link to the actual recipe and photo but could not find anything.  Even the link in the newsletter that should have led to the recipe did not work.  So, I am resorting to putting here on my blog so that I won’t lose it!  Can’t wait to try this!

 

Sour Cream Cake with Whipped Vanilla Frosting
Makes 1 (8-inch) 3-layer cake

1 cup plus 2 tablespoons unsalted butter, softened
2 cups sugar
4 large eggs
1 1/2 cups half-and-half
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
Whipped Vanilla Frosting (recipe follows)

1. Preheat the oven to 350°. Spray 3 (8-inch) pans with nonstick baking spray with flour; line with parchment paper, and spray again; set aside.

2. In a large bowl and using a mixer at medium-high speed, beatbutter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as necessary.

3. In a small bowl, whisk together half-and-half, sour cream, and vanilla extract; set aside.

4. In a separate large bowl, sift together flour, baking powder, and salt. With mixer on lowest speed, add flour mixture to butter mixture alternately with half-and-half mixture, beginning and ending with flour mixture. Pour batter evenly into prepared pans.

5. Bake for 35 to 40 minutes, or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely.

6. Spread Whipped Vanilla Frosting evenly between bottom and middle layers. Spread frosting evenly over middle layer. Add top layer, and spread a smooth frosting layer on top and sides of cake. 

7. Place remainingfrosting in a pastry bag fitted with a large rose-petal tip.* With narrow end of tip facing outward, hold bag vertical to cake. Beginning at the bottom and working upward, pipe a stripe of frosting, using a zigzag motion, approximately 1 to 1 1/2 inches in diameter. Repeat until sides of cake are covered in a ribbon fashion.

8. To decorate the top, hold bag vertical with wide end facing outward, and pipe frosting, using a zigzag motion around the top, making a 1- to 1 1/2-inch border.

*We tested with Ateco stainless-steel decorating tip #126.

Whipped Vanilla Frosting

3 sticks plus 2 tablespoons unsalted butter, softened and cubed
3 cups sifted confectioners’ sugar
3 tablespoons milk
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
pinch of salt

1.  Using an electric mixer {with paddle attachment}, whip butter for 8 minutes on medium speed until butter reaches pale and creamy consistency.

2.  Add remaining ingredients and mix on low for 1 minute, followed by medium speed for 6 minutes until frosting becomes light, creamy and fluffy.

3.  Substitute the vanilla bean by using an extra 1/2 teaspoon of pure vanilla extract.