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Sour Cream Vanilla Cake with Strawberry Frosting

Sophia
Have you ever wondered why bakery vanilla cake has that soft, plush texture? The answer is often sour cream. This Sour Cream Vanilla Cake with Strawberry Frosting is a celebration of that simple trick. The cake stays incredibly moist and tender, while the strawberry frosting adds a creamy, fruity finish that feels both nostalgic and fresh. Whether you need a big sheet cake for a party or a smaller cake for family dessert, this recipe gives you clear measurements for two pan options. It is straightforward enough for a beginner but delivers the kind of rich flavor that makes people ask for the recipe.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 50 minutes
Servings 15
Calories 580 kcal

Ingredients
  

For the cake - 18 by 13 inch sheet pan

  • 2¼ sticks butter (18 tbsp) room temperature
  • 2½ cups sugar
  • 3 large eggs
  • 2½ tsp vanilla extract
  • ¾ cup milk
  • 1 cup sour cream
  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt

For the cake - 9 by 13 inch pan or two 8 inch round pans

  • 1½ sticks butter (12 tbsp) room temperature
  • 1½ cups sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • ½ cup milk
  • ¾ cup sour cream
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt

For the strawberry frosting - 18 by 13 inch cake

  • 1 cup frozen strawberries thawed
  • 3 sticks butter (1½ cups) room temperature
  • ½ tsp salt
  • 6–7 cups powdered sugar
  • 1 tsp vanilla extract

For the strawberry frosting - 9 by 13 inch cake

  • ½ cup frozen strawberries thawed
  • 2 sticks butter (1 cup) room temperature
  • ½ tsp salt
  • 3½ cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Cake

  • Preheat the oven to 350°F (175°C). Grease your pan generously with butter or nonstick spray. If you are using round pans, line the bottoms with parchment paper for easy release.
  • Beat the butter and sugar in a large mixing bowl until light and fluffy. This usually takes about three to four minutes with an electric mixer. The mixture should look pale and creamy.
  • Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl so everything incorporates evenly.
  • Mix in the vanilla, milk, and sour cream. The batter may look slightly curdled because of the sour cream, but that is normal. It will smooth out when you add the dry ingredients.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Whisking helps distribute the leavening agent and salt evenly through the batter.
  • Gradually add the dry ingredients to the wet mixture. Mix just until combined and no dry streaks remain. Overmixing can make the cake tough, so stop as soon as the flour disappears.
  • Pour the batter into the prepared pan and spread it into an even layer. A small offset spatula works well for this.
  • Bake until a toothpick inserted in the center comes out mostly clean and the edges begin to pull away from the pan. For an 18 by 13 inch sheet pan, bake for 18 to 25 minutes. For a 9 by 13 inch pan or two 8 inch rounds, bake for 25 to 30 minutes.
  • Let the cake cool completely before frosting. A warm cake will melt the strawberry buttercream and make it slide off.

Strawberry Frosting

  • Blend the thawed strawberries into a smooth puree. You can use a small blender or food processor. Strain the puree through a fine mesh sieve if you want to remove the seeds.
  • Beat the butter and salt until light and fluffy. This takes about two minutes.
  • Gradually add the powdered sugar, one cup at a time, mixing on low speed so the sugar does not fly everywhere. Once all the sugar is incorporated, increase the speed and beat until smooth.
  • Add the vanilla, then slowly mix in the strawberry puree. For the 18 by 13 inch cake, start with ½ cup puree and add more as needed. For the 9 by 13 inch cake, start with ¼ cup and add more if needed.
  • Beat the frosting until it is smooth, fluffy, and spreadable. If it feels too thick, add a tiny splash of milk or extra strawberry puree. If it is too thin, add more powdered sugar a little at a time.

Notes

Let the butter, eggs, milk, and sour cream come to room temperature before you start. Full-fat sour cream gives the best texture, but plain Greek yogurt works as a substitute in equal measure. For the strawberry frosting, you can use fresh strawberries instead of frozen. If your fresh berries are very juicy, start with a little less puree and add it gradually. A pinch of lemon zest in the frosting can brighten the strawberry flavor.