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servings:

This moist yellow cake has a fine crumb and wonderful flavor. We love it with chocolate buttercream but it would pair perfectly with countless fillings and frosting flavors!

• 2 Sticks (226 g) unsalted butter, slightly softened
• 2 cups (400 g) sugar
• 3 large eggs, room temperature
• 3 additional egg yolks, room temperature
• 1 cup (242 g) sour cream (we use full fat)
• 1/2 cup (120g) milk (we use whole milk)
• 2 teaspoons vanilla extract (8g)
• 3 cups (342 g) cake flour *See substitution below
• 3 teaspoons (12g) baking powder
• 1/2 teaspoon (4g) salt
• 1/4 cup (54g) vegetable oil (we use canola oil)
• 2 sticks (1 cup) (226g) unsalted butter
• 1 1/4 cup (108g) unsweetened cocoa powder
• 6 cups powdered sugar (icing sugar) (690g)
• 1/2 cup (121g) plus 2 Tablespoons milk or cream ( add more milk if needed or more powdered sugar if too thin)
• 2 teaspoons (8g) vanilla extract

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