Go Back
Slice of vanilla layer cake on a white plate with a fork.

Easy Vanilla Sour Cream Cake with Cake Mix (+ Vanilla Frosting)

Course: Dessert
Cuisine: American
Keyword: vanilla sour cream cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 617kcal
Author: Kara @ Quick and Easy Baking
This easy vanilla sour cream cake uses a cake mix as the base and a few more ingredients to make it extra moist, and to give it that from scratch, homemade taste but in much less time.
Print Recipe


For the cake:

  • 1 (15.24 ounce) box vanilla cake mix, dry (I used Betty Crocker's vanilla cake mix)
  • 1 (3.9 ounce) box Jello instant vanilla pudding mix, dry
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 4 large eggs
  • 2 teaspoons vanilla bean paste or vanilla extract

For the frosting:

  • 2 cups unsalted butter, room temperature (4 sticks)
  • 1 pinch of salt
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 5 cups confectioner’s sugar
  • 2-3 tablespoons milk


For the cake:

  • Preheat oven to 350 degrees F. Grease or spray two, 8 inch round cake pans very well.
  • In a large bowl, mix all the cake ingredients on medium to medium-high speed for about two minutes. The batter will be thick.
  • Spread the batter evenly into the prepared pans and bake for approximately 35-40 minutes. Cake is done baking when a toothpick inserted into the center comes out with a few moist crumbs on it or clean, but no raw batter.
  • Once baked, set the warm cake layers onto a cooling rack to cool for about 10 minutes, then turn the cakes out onto the cooling racks to cool completely before adding the frosting.

For the frosting:

  • Mix the butter, salt and vanilla extract well with an electric mixer on medium to medium-high until very smooth.
  • Add three cups of the confectioner’s sugar and 2 tablespoons of milk and mix on low until incorporated, then on medium until well mixed.
  • Add the other two cups of the confectioner’s sugar and mix on low until incorporated, then on medium until well mixed.
  • Check the consistency. If it’s too thick, add another tablespoon of milk. If it's too thin, add another 1/2 cup of confectioner's sugar and mix well.
  • Once the desired consistency is reached, mix on medium-high speed for about a minute, so that the icing becomes fluffy.
  • Add frosting to cooled cake.


This cake can be stored, well covered, at room temperature for approximately 4 days, then stored in the refrigerator for another 2 days to prolong freshness. This cake can last up to 6 days when stored properly.
This cake is best served at room temperature. If cold, allow it to come to room temperature before serving or pop a slice in the microwave and warm for about 10 seconds.
For an even easier frosting, you could use pre-made canned frosting.
Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 617kcal | Carbohydrates: 52g | Protein: 3g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 41mg | Potassium: 75mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1165IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg