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.
Notes
Freezing: Cake layers are perfect for freezing. To freeze the cake layers let them cool completely on a wire rack. Once totally cooled wrap an individual cake layer in plastic wrap tightly, then wrap again, and finally wrap in aluminum foil. The three layers prevent freezer burn from happening.
When ready to use the cake layers place the wrapped cake layer on the counter at room temperature for an hour or two to thaw. Depending on how frozen your cake layer is and how warm the room temperature affects how long the cake will take to thaw out.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American
