This cake is good as a base for fresh fruit or berries and ice cream. The glaze may be flavored as desired or omitted. Here we suggest glazing with a muddled fresh mint glaze. A 1/2- 1 teaspoon mint extract may be substituted for fresh mint.

The shape of the cake and baking pan you use will depend on how you are serving the cake. Since this is a very moist cake, we suggest a single layer only and our favorite is to make the cakes in individual containers or in a muffin top pan.  Sometimes we make a sheet cake and cut it into shape/size we want.


  • Prepare pans with butter to grease and dust with flour

    1 cup sour cream

  • 1 whole vanilla bean, split and scaped
  • 1 teaspoon vanilla
  • 3/4 cup softened butter
  • 1  1/4  cup sugar
  • 2 eggs, room temperature
  • 1  3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


Preheat oven to 350ºF. Prepare pans. You may use individual containers; muffin cups; sided sheet pan; 8 or 9 inch cake pans, all depending upon final use.

Blend sour cream, vanilla bean scraping, vanilla; set aside.

Beat butter about 30 seconds until smooth; add sugar, beating until fluffy and pale, 3-5 minutes. Add eggs, one at a time, beating 1 minute after each. Scrape sides of bowl if needed.

Blend dry ingredients, (flour, baking powder, soda, salt), in separate bowl. Add dry mixture to egg mixture, 1/3 at a time, while alternating with sour cream mixture. Scape bowl and mix 15 seconds on low.

Divide batter evenly between pared pans. Spread to sides and level out–heavier on sides.
Place pans into preheated oven and bake 20-25 minutes or until toothpick comes out clean when inserted into the center.

Cool 10 minutes on cooling rack. Loosen from sides and invert to remove from pan; continue cooling before serving.




  • 1 cup milk or cream
  • 10 mint leaves
  • 2 cups sifted powdered sugar
  • dash salt
  • extra milk if needed


Muddle the mint leaves in the milk or cream. Let stand 4-5 minutes. Strain out leaves.  Milk will turn a little green. Set aside.

Place powder sugar in bowl. blend in pinch of salt. Using a small amount of milk at a time, stir into sugar, making a smooth paste. Continue adding milk until smooth and no longer spreadable. It should coat a spoon. Glaze the cake top only; allow drips down sides. Rest to set glaze.

Note: There should be plenty of milk for the desired consistency. However if too thin, you may add additional powdered sugar. Adding directly to existing mixture, may cause lumps, so add the first batch glaze to the additional sifted powdered sugar slowly to incorporate without lumps.



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