Ingredients
Units
Scale
- 1 - 15.25oz Yellow Cake Mix (I prefer Betty Crocker or Pilsbury)
- 4 Large Eggs, at room temperature
- 4oz (1/2 Cup) Vegetable Oil
- 6oz (3/4 Cup) Buttermilk
- 3oz (1/3 Cup) Sour Cream
- 1 Teaspoon Vanilla
Homemade Frosting
Instructions
- Preheat your oven to 350F/180C and spray two 8-inch or 9-inch round cake pans with non-stick baking spray, my preferences are Bakers Joy or Pam for Baking. Set the pans aside.
- In a large bowl mix together all of the ingredients. You want to make sure you mix well enough that there are no traces of egg left behind but you don't want to overmix the batter.
- Pour the cake batter evenly between the two prepared pans and bake. For 8-inch cakes I found they baked in the 25-30 minute mark as opposed to the longer times the cake box suggested. Let the cake pans cool on a wire rack for 15 minutes before inverting the cake out directly onto a wire rack to cool completely.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American
