• 3 cups cake flour (335g)
• 2 ¼ cups granulated sugar (450g)
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ tsp table salt
• 12 Tablespoons unsalted butter (177g)
• ½ cup vegetable oil (118ml)
• 1 cup sour cream (226g)
• 2 large eggs + 2 large egg yolks
• 2 teaspoons vanilla extract
• ½ cup whole milk (118ml)
• 1 batch chocolate fudge frosting
In a large mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt and whisk well to combine.
Add melted butter and vegetable oil and stir well until thoroughly combined.
Add eggs, egg yolks, and vanilla extract and stir well.
Add sour cream, milk and mix until completely combined. Scrape the sides and bottom of the bowl with a spatula and stir again to ensure the batter is uniform.
Divide into prepared 8” pans, and bake on 350F for 32-35 minutes or until the top springs back when lightly touched and a, toothpick inserted in center comes out clean.
Cool cakes in their pans for 10-15 minutes, then run a knife around the sides to loosen from the pan and carefully invert onto a cooling rack.
These cakes typically bake up with a dome so I recommend leveling with a cake leveler (linked in equipment section on site) or serrated knife before decorating.
Decorate using desired frosting. I like to use my chocolate swiss meringue buttercream or chocolate fudge frosting.
Slice and Enjoy!