Delicious Yellow Cake Recipe
An easy fool-proof, moist and fluffy classic yellow cake recipe!
Ingredients
- ⅔ cup sour cream room temp.
- ½ cup buttermilk room temp.
- ½ cup milk room temp.
- ⅓ cup vegetable oil
- 3 eggs room temp.
- 1 Tbsp vanilla
- 1 Betty Crocker Yellow Cake Mix
Instructions
- Preheat oven to 325° F and prepare two deep 8" cake pans (or 3 6" cake pans) by lightly greasing the sides with shortening and dusting with all purpose flour. Set aside.
- In the bowl of a stand mixer whisk together all the wet ingredients until well combined.
- Sift in the yellow cake mix and mix until just combined. The batter should be smooth and completely combined but do not overmix!
- Evenly divide batter between your prepared cake pans and bake for 23-26 minutes.
- When the cake is done, the top should spring back to the touch and when inserting a toothpick in the center it should come out clean with no wet batter.
- Remove from the oven, go around the sides with a small offset spatula to separate the cake from the pan but not removing it from the cake pan just yet.
- Allow cakes to cool in the cake pans for about 5 minutes, then carefully flip the pans and remove the layers from the cake pans onto a cooling rack to cool completely before decorating.