Late Night One Bowl Vanilla Sour Cream Cake
Closely adapted from Camilla Saulsbury, Piece of Cake
  • 2 cups (252 g) AP flour
  • 1 cup (130 g) white whole wheat flour
  • 1⅔ cups granulated sugar
  • 1 T baking powder
  • ¾ t salt
  • 1½ cups full fat sour cream
  • 3 large eggs
  • 6 T unsalted butter, melted and cooled
  • 1 T vanilla
  • 1½ cups possible add-ins: chocolate chips, chopped nuts, dried fruit
  1. Preheat the oven to 350 F. Line a 9X13 pan with parchment paper, with an overhang on the 2 long sides. Lightly spray the parchment with baking spray.
  2. Whisk together the flour, salt and baking powder in a large bowl.
  3. Add everything but the add-ins to the bowl. Using a handheld mixer, preferably electric, beat for 1 minute on medium speed. Scrape the sides and bottom of the bowl and beat for an additional minute.
  4. Fold in any add-ins (if using--I did not).
  5. Spread the batter evenly into the prepared pan.
  6. Bake for 30-35 minutes, until a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.
  7. Let cool in pan for 15 minutes.
  8. Working carefully and quickly to prevent breakage, lift the cake out by the parchment paper and place it on a cooling rack (still on top of the parchment paper). Let cool completely before slicing or frosting.
Recipe by The Spiced Life at