One layer cake that's made all in one bowl—so easy you can have it in the oven in ten minutes! And it's delicious!
Author: Lucy Brewer
1/2cupunsalted butter, softened
1 cupgranulated sugar
2largeegg yolks, room temperature
2largewhole eggs, room temperature
1/2cupsour cream, room temperature
1 1/2cupsall-purpose flour
Preheat oven to 350. Grease and flour a 9x3 or 9x2-inch cake pan.
In a large bowl, cream butter and canola oil for about 3 minutes with a hand mixer. Add sugar and mix well. Add egg yolks, whole eggs, sour cream, vanilla extract, and almond extract and blend until well mixed.
Sift flour, baking powder, baking soda, and salt on a piece of parchment paper and pour in the bowl. Mix until just blended. Do not mix too long.
Scoop batter into prepared pan and bake for 30-40 minutes, until middle isn’t jiggly and tester comes out clean.
Allow pan to sit for 15 minutes then turn cake out onto cake plate.
Sprinkle with powdered sugar or frost.
Chocolate Buttercream Frosting
Using hand mixer, blend butter until creamy. Sift confectioners sugar, cocoa, and salt into the butter. Mix until blended. Add vanilla and half-and-half and blend until spreadable consistency.
** The cake will probably sink just a tiny bit in the center. I usually slice the top anyway to even it out so the sinking doesn't matter to me. To do this, just flip the cake onto a cooling rack initially. Once cool, flip over to the other side and using a bread knife lightly even out the top of the cake. Then flip that rough side onto the cake stand so that it's the bottom. ** Calories listed are estimated for cake only and do not include the frosting.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.