1 cup butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla. Use batter immediately.
Bake at 350 in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes or bake at 325 in 3 (8- x 4-inch) loaf pans for 55 to 66 minutes or bake at 325 in 7 to 9 (5- x 3-inch) loaf pans for 25 to 35 minutes or bake at 325 in baby Bundt pans for 25 to 30 minutes (spoon 1/2 cup batter in each 1-cup mold) or bake at 350 in muffin pans 23 to 28 minutes or bake at 350 in miniature muffin pans for 9 to 11 minutes.
Chocolate-Red Velvet Cake Batter: Prepare Sour Cream Cake Batter as directed, stirring 3 tablespoons unsweetened cocoa into flour mixture. After preparing batter as directed, stir in 2 (1-ounce) bottles red food coloring. Use batter immediately.
Sour Cream-Pecan Cake Batter: Prepare Sour Cream Cake Batter as directed, substituting 1 1/4 cups firmly packed brown sugar and 1 1/4 cups granulated sugar for 2 1/2 cups sugar. After preparing batter as directed, stir in 1 1/2 cups chopped, toasted pecans. Use batter immediately.
Cranberry-Pecan Cake Batter: Soak 1 (6-ounce) package sweetened dried cranberries in boiling water to cover for 10 minutes. Drain well and press gently between paper towels. Pule 4 to 5 times in a food processor or until finely chopped. Prepare sour Cream Cake Batter as directed. Stir finely chopped cranberries; 1 cup finely chopped, toasted pecans, and 2 tablespoons grated orange rind into prepared cake batter. Use batter immediately.
Lemon-Poppy Seed Cake Batter: Prepare Sour Cream Cake Batter as directed; stir in 3 tablespoons grated lemon rind and 2 tablespoons poppy seeds. Use batter immediately, following directions for desired cake.
