This classic vanilla butter cake is moist, flavorful, and perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease and flour a 13x9-inch baking pan.
Greasing and flouring the pan ensures the cake releases easily after baking.
In a mixing bowl, cream together the butter, shortening, sugar, and pudding mix until light and fluffy.
Creaming the fats and sugar properly incorporates air, resulting in a lighter cake.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they are fully incorporated into the batter.
Mix in the sour cream and vanilla extract until well combined.
Sour cream adds moisture and richness to the cake.
In another bowl, sift together the cake flour, baking powder, and salt.
Sifting the dry ingredients helps to evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Alternating the dry and wet ingredients prevents overmixing and ensures a smooth batter.
Pour the batter into the prepared pan and smooth the top.
Smoothing the batter ensures even baking.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the minimum baking time to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the cake slightly in the pan helps it set before transferring.
Serve the cake as is or with your favorite frosting or toppings.
A dusting of powdered sugar or a dollop of whipped cream makes a simple yet elegant presentation.
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