Super fluffy & tender


This chocolate 6 inch cake is the chocolate version of my favorite base cake recipe. 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

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

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

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

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

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

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

Frost with your favorite buttercream and filling (see blog post). Get the full recipe at