Vanilla-Sour Cream Cake with Chocolate-Cream Cheese Frosting

I have had my eye on a couple of easy sheet cake recipes. My indecisiveness led me to combine them. 😉 It was a successful combination! This cake was moist and delicious.

The simple vanilla cake is from Food 52, from their book Genius Desserts, contributed by Jami Curl. It was proposed to serve it topped with strawberry compote & butterscotch whipped cream. I included these original topping recipes below- just to keep my options open.

The frosting recipe is from Bon Appétit, contributed by Claire Saffitz. It was originally from an easy sheet cake recipe with a “reverse creaming” technique. Of course, I’ll have to try this cake as well at some point. 🙂

For the Vanilla–Sour Cream Cake:

  • 3 1/3 cups (400 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1 T plus 2 tsp (20 g) baking powder
  • 1 tsp (5 g) kosher salt
  • 2 large eggs
  • 1 cup (227 g) sour cream
  • 1/2 cup (105 g) canola oil
  • 1 T (18 g) pure vanilla extract
  • 1/3 cup (75 grams) boiling water

For the Chocolate-Cream Cheese Frosting:

  • 6 oz cream cheese, at room temperature
  • 1 1/2 sticks (12 T) unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder, sifted
  • 1/2 to 3/4 tsp kosher salt
  • 1 tsp pure vanilla extract
  • sprinkles, for garnish, optional

To Make the Vanilla–Sour Cream Cake:

  1. Heat the oven to 350°F, preferably on convection. Line the bottom of a 9×13-inch pan with parchment paper. Spray with cooking oil spray.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until combined.
  3. In a medium bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they’re incorporated. The mixture will be smooth and creamy.
  4. Add the wet ingredients to the dry ingredients and continue to stir until the dry ingredients are mostly incorporated. The batter will turn very thick.
  5. Add the boiling water and stir until the batter is smooth and uniform with no traces of unmixed ingredients remaining.
  6. Pour the batter into the prepared pan and use a spatula to smooth it evenly into the corners.
  7. Bake the cake for 35 (to be safe- check even earlier) to 40 minutes, until it’s golden, springy to the touch, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

To Make the Chocolate-Cream Cheese Frosting:

  1. Make icing while cake cools.
  2. Using electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until light and fluffy, about 2 to 3 minutes.
  3. Add powdered sugar, sifted cocoa powder, and salt and beat again, scraping down sides of bowl, until completely smooth.
  4. Add vanilla and continue to beat until fluffy and lightened in color, another minute.
  5. Smooth icing over top of cooled cake (it should not be at all warm to the touch, or else the icing will melt).
  6. Top cake with sprinkles, if desired.
  7. Cut into pieces and serve.

Do Ahead: Cake can be baked and frosted 2 days ahead. Chill until icing is solid, then cover with plastic wrap and keep chilled. Bring to room temperature before serving.

For the Alternate Cake Toppings:

For the Strawberry Compote & Butterscotch Whipped Cream:

  • 4 cups (600 grams) frozen strawberries
  • 2 tablespoons (30 grams) apple cider vinegar
  • 4 cups (800 grams) granulated sugar
  • 2 cups (480 grams) heavy cream
  • 1/3 cup (72 grams) brown sugar
  • 2 teaspoons (12 grams) pure vanilla extract

To Make the Strawberry Compote:

  1. Combine the strawberries and vinegar in a saucepan and cook over medium-low heat until the fruit is soft and has released some juice.
  2. Add the granulated sugar 1 cup (200 grams) at a time, stirring between additions until the sugar disappears.
  3. Increase the heat to medium and bring the fruit and sugar to a boil. Boil for 12 to 15 minutes, stirring occasionally.
  4. Turn off the heat and let the compote cool before using.

To Make the Butterscotch Whipped Cream:

  1. Chill a bowl and a whisk.
  2. Pour the cream into the bowl and add the brown sugar and vanilla.
  3. Whisk the cream until stiff-ish peaks form. Take care that you don’t turn it into butter by overwhipping.(You can use a mixer with the whisk attachment to whip the cream.)
  4. Use immediately.

To Serve the Vanilla Sour-Cream Cake with Compote & Whipped Cream: **Two Options:

Option 1: Spoon the Strawberry Compote over the cake. Top the compote with the Butterscotch Whipped Cream, using the back of a spoon to give it some pretty swirls.

Option 2: Use the parchment paper to lift the cooled cake out of the pan. Cut the cake into 12 equal pieces. Spoon some Strawberry Compote over each piece. Top with a generous dollop of Butterscotch Whipped Cream.

Note: The Vanilla–Sour Cream Cake will keep, tightly covered at room temperature, for several days. Once assembled with the Strawberry Compote and Butterscotch Whipped Cream, plan to enjoy this cake the day you assemble it. That said, if you cover and refrigerate it, it will not disappoint the next day or the day after that. Especially for breakfast.

Spiced Zucchini-Banana Cake with Cream Cheese Frosting

To say that this wonderful summer cake was moist would be the understatement. 😉 What a fabulous use for zucchini! Everyone has an extra zucchini and ultra-ripe bananas this time of year too.

This recipe was adapted from Nancy-c.com. I incorporated light brown sugar and whole wheat pastry flour and decreased the nutmeg. I also added salt and vanilla to the frosting. This cake was even better the next day. Fabulous.

Yield: one 9×13 cake, about 12 to 16 servings

For the Cake:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large or extra-large egg
  • 1 tsp pure vanilla extract
  • 1 cup mashed bananas (about 2 medium)
  • 1 cup all-purpose unbleached flour
  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp coarse salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 to 1/2 tsp freshly grated nutmeg
  • 2 cups shredded zucchini (about 1 medium)
  1. Preheat oven to 350˚F, preferably on convection.
  2. Grease a 9 x 13″ pan, line with parchment paper, grease again. (I used cooking oil spray.) Set aside.
  3. In the bowl of a stand mixer or a large bowl, cream butter and sugar.
  4. Add in egg and vanilla, then stir in mashed bananas and blend everything well.
  5. In medium bowl, whisk flours, baking powder, baking soda, salt, cinnamon, and nutmeg together.
  6. Add flour mixture to butter-sugar-banana mixture. Blend until combined.
  7. Fold in zucchini and mix until incorporated.
  8. Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.
  9. Let bars cool completely, then frost with cream cheese frosting (recipe below).

For the Cream Cheese Frosting:

  • 1 (8-ounce) package cream cheese or light cream cheese, softened at room temperature
  • 1/4 cup unsalted butter, softened at room temperature
  • pinch coarse salt
  • 1/2 tsp pure vanilla extract
  • 4 cups powdered sugar
  1. In the bowl of a stand mixer or medium bowl, blend softened cream cheese and softened butter.
  2. Mix in salt and vanilla until well combined.
  3. Add in powdered sugar a cup at a time, blending well after each addition, scraping down the sides, as needed.
  4. Spread evenly over completely cooled bars, then cut and serve.

Note: If serving later, keep in refrigerator until ready to serve. Refrigerate any leftover cake.

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