Vanilla

Super fluffy & tender

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10 INCH CAKE

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

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Ingredients

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.

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Add the eggs, one at a time, beating until each egg is fully incorporated. Then add the sour cream & vanilla extract.

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

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Split the batter into three greased 10 inch pans. Each pan should hold about 28 oz of batter.

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

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Frost with vanilla buttercream. Get the full recipe at

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