Super fluffy & tender


I turned my (and your) favorite vanilla 6-inch cake into a three layer 8 inch cake with whipped vanilla frosting.


AP Flour 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 add the sour cream & vanilla extract.

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

Split the batter into three greased 8 inch pans. Each pan should hold about 18 oz of batter.

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

Frost with whipped vanilla buttercream. Get the full recipe at