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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
Blend together flour, corn starch, salt, baking soda and baking powder in a small bowl and set aside.
Cream butter and sugar in large mixer bowl, scraping down side to incorporate well.
Add in eggs one at a time, blending well between each addition.
Add sour cream and blend well. (or sour cream and milk)
Add dry ingredients to wet ingredients 1/2 cup at a time blending well between each addition.If you find that the batter may be a bit thick, you can add 1/4 cup more milk or sour cream and blend well.
Pour batter into a prepared pan(s) and bake for 20 to 30 minutes until the top springs back when touched and a toothpick inserted in the center comes out clean and free of any wet batter.
This recipe will make one 9 x 13 sheet cake or 2, 9 inch round layers or 3, 8 inch round layers or 36 cupcakes.
Baking times may vary depending on the pans you use.Remove cake from oven and allow to cool completely before frosting.
1 butter, softened
2 cups granulated sugar
3 cups flour
1 cup sour cream or 1/2 cup sour cream and 1/2 cup milk
3 tablespoons corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon almond extract
2 teaspoon vanilla extract
Step By Step Instructions