Description
This scientifically-engineered yellow cake offers the perfect balance of structural stability and a tender, moist crumb. Designed specifically for intricate piping and aesthetic decorating, it provides a level canvas that holds its shape beautifully under the weight of rich buttercream.
Ingredients
- 210g All-Purpose Flour
- 113g Salted Butter, softened to 65°F
- 60ml Canola Oil
- 120g Sour Cream
- 240ml Whole Milk
- 250g Granulated Sugar
- 2 Large Eggs
- 1 tablespoon Vanilla Extract
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
Instructions
- Preheat your oven to 350°F (177°C) and line two 6-inch round cake pans with parchment paper, greasing the sides for an easy release.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt until fully homogenized to ensure even leavening.
- Using a stand mixer, beat the softened butter and granulated sugar on medium-high speed for exactly 2 minutes until the mixture turns a pale ivory color.
- Add the eggs and vanilla, beating for 60 seconds until fluffy, then gradually incorporate the sour cream, whole milk, and canola oil.
- Add the dry ingredient mixture to the wet ingredients and stir until just combined, being careful not to over-mix and develop too much gluten.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until an internal thermometer registers 205°F (96°C).
- Cool the cakes in their pans on a wire rack for 30 minutes, then invert them to remove the pans and parchment before wrapping and chilling for at least 2 hours.
Notes
To achieve the sharpest edges for food photography, ensure your cake layers are thoroughly chilled before you begin the frosting process. If you find your cake is doming slightly, check your oven temperature with an external thermometer to ensure it isn’t running too hot, as this recipe is designed to bake remarkably flat for easy stacking.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American