Description

This Aesthetic Cake features a velvety, moist crumb achieved through a clever combination of butter, oil, and sour cream. It is the perfect reliable base for those seeking a professional bakery-style yellow cake that pairs beautifully with any decorative frosting.

Ingredients

All-purpose flour
Baking soda
Baking powder
Sea salt
Softened butter
Granulated sugar
Eggs
Pure vanilla extract
Sour cream
Whole milk
Canola oil
Chocolate buttercream

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees F (175 degrees C) and prepare two 6-inch round cake pans by lining the bottoms with parchment paper and greasing the sides.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and sea salt.
In a stand mixer, beat the softened butter and granulated sugar for approximately two minutes until the mixture is light and fluffy.
Add the eggs one at a time followed by the vanilla extract, then beat for an additional 60 seconds until pale and airy.
Pour in the sour cream, whole milk, and canola oil, stirring on low speed until just combined.
Add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix the batter.
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes until the tops are golden and a toothpick comes out clean.
Allow the cakes to cool in their pans for 30 minutes before transferring them to a wire rack to cool completely before frosting.

Notes

To ensure perfectly even layers for your aesthetic styling, use a digital kitchen scale to divide the batter between your pans. If you are in a rush to decorate, chilling the cake layers in the freezer for about 15 minutes makes them much firmer and easier to frost without catching crumbs.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American