Name: Mom’s Best Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, melted; 1 cup water; 2 large eggs; ½ cup sour cream; 1 teaspoon vanilla extract; ½ cup unsalted butter; ¼ cup milk; 3 cups powdered sugar; 1 teaspoon vanilla extract; pinch of salt

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There’s a reason so many family gatherings end with a pan of Mom’s Best Cake: it’s easy enough for a weeknight treat yet special enough to headline any celebration. This cake boasts a tender, moist crumb, a subtle hint of vanilla, and a swoosh of creamy homemade frosting that instantly brings everyone back for seconds (and maybe thirds). Whether it’s been your family’s staple for years or you’re discovering it for the first time, you’re about to experience a recipe that combines simplicity, nostalgia, and pure joy in every delicious bite.

Ingredients You’ll Need

The beauty of this cake is how simple, classic ingredients come together to create magic. Each one has a special role: giving structure, adding flavor, or lending that just-right texture. Here’s what you’ll need to make Mom’s Best Cake an instant memory-maker at your table.

All-purpose flour: The base for a soft, sturdy crumb.
Granulated sugar: Sweetens the cake and helps it achieve that golden-brown top.
Baking soda: Gives the cake a gentle lift, making each bite light and fluffy.
Salt: Brings out all the flavors and balances the sweetness.
Unsalted butter (for cake and frosting): Richness galore—using unsalted lets you control the seasoning.
Water: Keeps the batter smooth and moist without weighing it down.
Large eggs: Provide structure and a little richness.
Sour cream: The not-so-secret ingredient for ultra-moist texture and subtle tang.
Vanilla extract (for cake and frosting): That comforting aroma and deep flavor everyone loves.
Milk (for frosting): Makes the frosting extra creamy and spreadable.
Powdered sugar (for frosting): Dissolves easily for that dreamy, fluffy finish.
Pinch of salt (for frosting): Keeps the sweetness in check, making every bite just right.

How to Make Mom’s Best Cake

Step 1: Prep and Preheat

Start by preheating your oven to 350°F (175°C), which is that sweet spot for baking most cakes. While the oven comes to temperature, grease a 9×13-inch baking pan—if you have a nonstick spray or parchment, even better. This quick prep prevents sticking and ensures those clean edges everyone will admire when you slice into Mom’s Best Cake.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together your flour, granulated sugar, baking soda, and salt. Whisking not only combines everything evenly but also helps aerate the flour a bit, which is a simple trick for a fluffier cake. It’s a quick step, but it makes a difference!

Step 3: Mix Wet Ingredients Separately

In a second bowl, whisk the melted butter, water, eggs, sour cream, and vanilla extract. Take a moment to notice how the sour cream makes the mixture creamy and luxurious. Mixing these wet ingredients together ensures everything incorporates smoothly into the dry mix later.

Step 4: Create the Batter

Pour the wet ingredients into the dry mixture and gently stir until just combined. This is the moment where your patience pays off—overmixing can make the cake tough, so mix until there are no dry streaks, but don’t worry about tiny lumps. The batter should look rich and slightly pourable.

Step 5: Bake the Cake

Pour the batter into your greased pan, smoothing out the top with a spatula. Slide it into the oven and let it bake for 30 to 35 minutes. The kitchen will start to smell dreamy! Test with a toothpick in the center—if it comes out clean, your Mom’s Best Cake is ready for its big debut.

Step 6: Cool and Make the Frosting

Allow the cake to cool completely in the pan. While it cools, melt the butter for the frosting in a saucepan over medium heat. Once melted, remove from heat and stir in the milk, vanilla, a pinch of salt, and powdered sugar. Whisk vigorously until the frosting is smooth, fluffy, and spreadable—this is the icing on the cake, literally!

Step 7: Frost and Final Touches

Spoon the frosting over the fully cooled cake and spread it to the edges in generous, swooping motions. The velvet texture of the frosting atop the tender crumb is pure comfort. Now, your work is done—except for grabbing a fork and snagging a corner piece!

How to Serve Mom’s Best Cake

Garnishes

For a simple finish, a dusting of powdered sugar or a handful of toasted nuts over the frosting adds crunch and a hint of elegance. Sprinkles bring a burst of color for birthdays, while a gentle swirl of cinnamon can give it a cozy, spiced twist.

Side Dishes

Serve Mom’s Best Cake with a cool scoop of vanilla or butter pecan ice cream for the ultimate treat, or add fresh berries like strawberries or raspberries for a tart, juicy contrast. If you’re serving coffee or tea, the cake’s subtle vanilla pairs perfectly with both.

Creative Ways to Present

Cut the cake into neat squares and arrange them on a platter for an easy, crowd-friendly presentation. You can even turn this classic into a layered trifle with whipped cream and berries, or use cookie cutters for fun shapes at parties and showers.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep leftover Mom’s Best Cake covered at room temperature for up to two days; after that, a quick move to the fridge will keep it fresh for about five days. Just be sure it’s well covered to prevent the cake from drying out.

Freezing

For longer storage, you can freeze unfrosted cake layers (well wrapped in plastic and foil) for up to three months. The frosting can be frozen separately, too—just give it a good stir after thawing to restore its creaminess. Thaw both overnight in the fridge before assembling and serving.

Reheating

If you prefer your cake warm, pop a slice in the microwave for about 10 seconds to bring back that just-baked softness. Don’t overheat or the frosting may melt, but a gentle warmup makes the cake taste freshly made.

FAQs

Can I use Greek yogurt instead of sour cream?

Absolutely! Greek yogurt is a perfect substitute for sour cream in Mom’s Best Cake. It will deliver the same moisture and slight tang, and you won’t notice much difference in texture or flavor.

What if I don’t have a 9×13-inch pan?

You can use two 8-inch round cake pans instead. Just watch the baking time—start checking for doneness around the 25-minute mark, since thinner layers bake more quickly.

Can I add mix-ins like nuts or chocolate chips?

Of course! Fold in up to 1 cup of chopped pecans, walnuts, or semi-sweet chocolate chips into the batter before baking. This is a great way to put your own stamp on Mom’s Best Cake.

Does this recipe double well for a crowd?

Yes, you can double the recipe and bake it in a full-size sheet pan for parties or potlucks. Make sure to adjust baking time, checking frequently until a toothpick comes out clean.

Is it okay to make the cake a day in advance?

Absolutely. Mom’s Best Cake stays moist and flavorful when made the day before. Just store it, covered, at room temperature and frost shortly before serving for best results.

Final Thoughts

If you’re looking for a nostalgic dessert that brings people together and makes any occasion brighter, you simply have to try Mom’s Best Cake. Whether it’s your first time baking it or your fiftieth, every slice is a sweet reminder of home, happiness, and the magic of a truly special recipe.

Mom’s Best Cake Recipe

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4.9 from 4 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A classic and nostalgic vanilla sheet cake that’s tender and moist, topped with a creamy buttery frosting. This recipe for Mom’s Best Cake is easy to make and perfect for any occasion.

Ingredients

Scale

Main Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, melted
1 cup water
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract

For the Frosting:

½ cup unsalted butter
¼ cup milk
3 cups powdered sugar
1 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, mix melted butter, water, eggs, sour cream, and vanilla until smooth.
Combine Batter: Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
Bake: Pour batter into the pan and bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
Make Frosting: Melt butter in a saucepan, then stir in milk, vanilla, salt, and powdered sugar until smooth.
Frost Cake: Spread frosting over the cooled cake.