Description
This scientifically-engineered small-batch cake features a tender, moisture-rich crumb perfect for minimalist decorating. By balancing sour cream acidity with precise aeration techniques, it provides a stable and level canvas for professional-quality results in a compact format.
Ingredients
- 79g cake flour
- 100g granulated sugar
- 57g unsalted butter, room temperature
- 1 large egg, room temperature
- 60g full-fat sour cream, room temperature
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp milk
- 113g unsalted butter for frosting
- 240g powdered sugar
- 15ml milk or cream
Instructions
- Preheat oven to 350ºF (175ºC) and prepare baking pans with parchment circles.
- Cream the room-temperature butter and sugar for 3 minutes until pale and fluffy.
- Mix in the egg, vanilla, and sour cream on high speed for one minute until emulsified.
- Add the cake flour, baking powder, and salt, then slowly pour in the milk while mixing on low for 30 seconds.
- Distribute batter into pans and bake for 18-22 minutes for 4-inch pans or 24-28 minutes for a 6-inch pan.
- Cool completely before frosting with whipped buttercream made by aerating butter and sugar.
Notes
To ensure the most level cake tops, avoid over-mixing once the flour is added and always use room-temperature ingredients to maintain a stable emulsion. For a professional finish, chill the crumb-coated cake before applying the final layer of frosting to achieve sharp, clean edges.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American