- 3
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup full-fat sour cream
- 2 teaspoons pure vanilla extract
- 1 1/3 cups sugar
- 1/2 cup vegetable oil
- 5 large eggs
- Creamy Chocolate Frosting
- 1/2 cup (1 stick) unsalted butter, slightly softened
- 3 3/4 cups confectioners' sugar, sifted
- 1/3 cup unsweetened cocoa powder, sifted
- 1 (14-ounce) can evaporated milk
Preparation
Step 1
Preheat the oven to 350°F. Generously butter a 9 x 13-inch baking pan.
In a medium bowl, whisk together the flours, baking powder, and salt. In a small bowl, stir together the sour cream and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, and oil on medium speed until fluffy, 2 minutes. Reduce the speed to low and add the eggs one at a time, beating until smooth after each addition, 1 minute.
Slowly add one-third of the flour mixture, then half the sour cream mixture, then half the remaining flour, then the remaining sour cream mixture, and finally the remaining flour, beating after each addition until just blended.
Pour the batter into the prepared pan, spreading it evenly. Bake, turning once halfway through, until the edges brown and a toothpick inserted into the center comes out clean, 25 to 28 minutes.
MAKES 3 CUPS
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute and then slowly add the confectioners’sugar and cocoa.
Gradually add the evaporated milk and beat until the frosting is smooth and creamy, 3 minutes.