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## Step-by-Step Instructions for Making This Cake
Now, it’s time to get baking! Follow these easy steps to make this cake that’s been a favorite since 1973. Whether you’re making it for a special occasion or just because, this cake is sure to be a hit.
### **Step 1: Preheat Your Oven**
Preheat your oven to **350°F (175°C)**. This temperature is perfect for baking the cake and ensures it cooks evenly.
### **Step 2: Prepare Your Pans**
Grease two 9-inch round cake pans with butter or non-stick spray, and lightly dust them with flour. Alternatively, you can use parchment paper at the bottom of the pans to ensure the cakes come out easily once baked. If you prefer cupcakes, this batter can be used for about 24 cupcakes.
### **Step 3: Combine the Dry Ingredients**
In a large mixing bowl, whisk together the **flour**, **baking powder**, **baking soda**, and **salt**. This step ensures the leavening agents are evenly distributed throughout the flour, ensuring the cake rises properly and has a uniform texture.
### **Step 4: Cream the Butter and Sugar**
In a separate bowl, use an electric mixer to **cream the butter and sugar** together. Beat them on medium speed until the mixture is light and fluffy. This process will take about 3-4 minutes. The air incorporated during this stage will make your cake light and fluffy.
### **Step 5: Add the Eggs and Vanilla**
Once the butter and sugar are creamed, add the **eggs**, one at a time, mixing well after each addition. Stir in the **vanilla extract** for added flavor.
### **Step 6: Alternate the Wet and Dry Ingredients**
Gradually add the dry ingredients to the wet mixture in thirds, alternating with the **sour cream** and **milk**. Start and end with the dry ingredients. Mix gently to avoid overworking the batter, which can lead to a dense cake. The batter should be smooth and thick.
### **Step 7: Add Optional Add-ins**
If you want to add **chocolate chips**, **nuts**, or **raisins**, fold them in gently at this stage.
### **Step 8: Bake the Cake**
Divide the batter evenly between the two prepared pans. Bake the cake for about **25-30 minutes**, or until a toothpick inserted into the center of the cakes comes out clean.
### **Step 9: Cool the Cakes**
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This step prevents the cakes from becoming soggy and ensures they hold their shape.
### **Step 10: Frost and Serve**
Once the cakes are completely cooled, you can frost them with your favorite frosting or simply dust them with powdered sugar. Slice the cake and enjoy!
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## Tips for Success
To make sure your cake turns out perfectly every time, keep these tips in mind:
1. **Room Temperature Ingredients**: Ensure that your butter, eggs, and milk are at room temperature before mixing. This helps the batter come together more smoothly.
2. **Don’t Overmix**: Overmixing the batter can lead to a dense cake. Mix the ingredients just until incorporated.
3. **Check for Doneness**: Oven temperatures can vary, so keep an eye on your cake as it bakes. Check for doneness at the 25-minute mark to avoid overbaking.
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## Conclusion: A Cake That Stands the Test of Time
There’s something truly special about a recipe that has been passed down and treasured for decades. This cake, made since 1973, has stood the test of time, not only because of its delicious taste but also because it holds sentimental value. It’s a recipe that has brought people together, created lasting memories, and earned its spot as a beloved family favorite.
With its perfect balance of sweetness, moisture, and richness, this cake is an easy choice for any occasion. Whether you’re baking for a special event or just craving something comforting, this cake is sure to bring smiles and delight to everyone who tries it.
So, why not make two at a time? After all, one is gone within a day!
