Super fluffy & tender


This 6 inch chocolate cake recipe is the chocolate version of my favorite base cake. Simple to make, & pairs well with any frosting!


AP Flour Cocoa Powder Baking Powder Salt Granulated Sugar Canola Oil  Unsalted Butter Eggs Vanilla Extract Milk Sour Cream

STEP 1: Begin by creaming the room temperature butter with the granulated sugar & canola oil.

STEP 2: Add the eggs, one at a time, beating until each egg is fully incorporated. Then mix in the sour cream.

STEP 3: Add half of the dry ingredients, followed by the milk and the other half of the dry ingredients.

STEP 4: Split the batter into three greased 6 inch pans. Each pan should hold about 14 oz of batter.

STEP 5: Bake for 30-35 minutes. Cake should release from the edge of the pan & spring back when you press on the center.

TIPS: Mix things up a little by folding in a cup of chocolate chips or swirling in some peanut butter!

Frost with your favorite buttercream/filling. Click the button for the full recipe!