Ingredients:

  • 2 cups (240g) All-purpose flour
  • 1 ½ cups (300g) Granulated sugar
  • 1 tsp (5g) Baking soda
  • ½ tsp (3g) Salt
  • 1 cup (240g) Full-fat sour cream
  • ½ cup (120ml) Vegetable oil
  • 2 large Eggs
  • 2 tsp (10ml) Pure vanilla extract
  • ½ cup (115g) Unsalted butter
  • 2 cups (240g) Powdered sugar
  • 3 tbsp (45g) Sour cream
  • 1 tsp (5ml) Pure vanilla extract
  • 1 pinch Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides.
  2. Whisk together the all-purpose flour, granulated sugar, baking soda, and salt in a large mixing bowl.
  3. In a separate container, beat the room-temperature sour cream, vegetable oil, eggs, and vanilla extract until the mixture is smooth and pale.
  4. Fold the dry ingredients into the wet mixture until just combined; stop as soon as flour streaks disappear to avoid overworking the gluten.
  5. Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 20–25 minutes until the edges pull away from the pan and a toothpick comes out with a few moist crumbs.
  6. Allow the cake to cool completely in the pan.
  7. Prepare the frosting by beating softened unsalted butter and powdered sugar until fluffy, then stir in the sour cream, vanilla extract, and a pinch of salt.
  8. Spread the frosting in a thick, even layer across the cooled sponge.