I love cake, like love, love cake. I make a lot of cakes, but rarely make myself a cake. I could have eaten this whole cake when I made it, it was so good!! Good thing I was headed out of town and it went to Cashew auntie!!. I have been tweaking my vanilla cake recipe just a little bit for awhile now and when I made this one I was in love. One thing great about this cake is you can double the recipe for a 2 layer cake or triple it for a 3 layer 9″ cake. I feel like sometimes vanilla cake be blah, but this one is full of flavor and texture, of course moist too. The fluffy chocolate buttercream is just the icing on the cake. Add sprinkles to it, to make the perfect cake. Making this cake made so happy and Cashew was so excited to take it to her sleepover.

Happy Baking!!????

Billie

Ingredients

• 1 ¼ cup of all purpose flour
• 1 ¼ tsp baking powder
• ½ tsp salt
• 6 tbsp unsalted butter room temperature
• 2 tbsp canola oil
• ¾ cup sugar
• 2 large eggs room temperature
• ½ tsp vanilla bean or 1 ½ tsp vanilla extract
• ½ cup milk
• 2 tbsp Daisy sour cream
• Chocolate Buttercream-1 cup room temperature unsalted butter, 3 cups of powdered sugar, 2 tsp vanilla extract and ½ cup of melted chocolate chips.

Directions

1. Preheat oven to 350.
2. Line an 8” or 9” round cake pan with parchment paper and spray with cooking spray.
3. In a small bowl whisk together flour, baking powder and salt, set aside.
4. In a large mixing bowl, cream together butter, oil and sugar, until light and fluffy, about 3 minutes.
5. Add eggs one at a time, making sure to scrape down the sides of the bowl,
6. Add vanilla and sour cream, mix together and make sure to scrape down the sides of the bowl, mixture might look curdled but that is okay.
7. Add half of the flour mixture, mix until combined on low speed.
8. Add milk, mix until combined, make sure to scrape down the sides of the bowl.
9. Add rest of the flour mixture, mix until combined.
10. Pour cake batter into the prepared cake pan. Bake for 25-30 minutes for an 8” for 22-27 minutes for a 9”.
11. Allow the cake to cool for 10 minutes before carefully removing it from the pan and place on a cooling rack to cool completely. Wrap in plastic wrap and place in the freezer for 20 minutes if wanting to frost right away, or refrigerate for an hour or more. Cake should be frosted within 24 hours.
12. Making the frosting-Melt ½ cup of chocolate chips, making sure not to burn the chocolate. Make sure the chocolate is melted all the way, allow to cool for 10 minutes. Cream 1 cup of unsalted butter until light and fluffy. While butter is creaming, sift 3 cups of powdered sugar. Add powdered sugar to the butter mixture. Once combined, slowly add the melted chocolate to the frosting. Mix until light and fluffy. 
13. Spread frosting  on top of cake. I like to make it look fluffy. Add your favorite sprinkles.

Tips & Recommendations

I have baked this cake in an 8” and 9” cake pan. The 9” won’t be as tall at the 8”. Picture is an 8” cake. If you are using salted butter, omit the salt. I always bake with unsalted butter. If you don’t have vanilla bean paste, you can use a good quality vanilla, this is key. I always use Daisy sour cream, it is the only kind out there.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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