Super fluffy & tender


I turned my (and your) favorite vanilla 6-inch cake into a three layer 10 inch cake with American buttercream.


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

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 10 inch pans. Each pan should hold about 28 oz of batter.

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

Frost with vanilla buttercream. Get the full recipe at