The Scoop
A simple, unpretentious cake mix gets a serious upgrade with vanilla, sour cream, and a few pantry basics to make a cake that is incredibly moist and worthy of its name.
Some take pride in starting a recipe from scratch.
In this case, we’re taking much pride in starting with a shortcut and ending with compliments. Sometimes, this is even better and so satisfying. A simple, unpretentious cake mix gets a serious upgrade with vanilla, sour cream, and a few pantry basics to make a cake that is incredibly moist and worthy of its name.
It’s the very kind of dessert that feels homemade in all the right ways, and nobody needs to know how easy it was. After all, you indeed made it at home…
Ingredients
- 1 (15.25-ounce) package yellow cake mix, plus the ingredients called for on the package
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/8 cup confectioners' sugar, for topping
Directions
- Grease a 10-inch fluted tube pan.
- Prepare the cake batter according to the package directions, instead replacing 2 teaspoons of the called-for water with 2 teaspoons of the vanilla extract.
- Add the sour cream to the cake batter and fold to combine.
- Pour the cake batter in the prepared tube pan and bake according to the package directions.
- Transfer the tube pan to a wire rack and let the cake cool.
- Invert the cake onto a serving plate and lightly dust it with the confectioners' sugar.
- Slice and serve.
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