– 2 sticks unsalted butter – 2 cups sugar (400g) – 3 large eggs, room temperature – 3 additional egg yolks room temperature – 1 cup sour cream (we use full fat) (242g) – ½ cup milk (we use whole milk) (120g) – 2 teaspoons vanilla extract (8g) – 3 cups cake flour See substitution below (342g) – 3 teaspoons baking powder (12g) – ½ teaspoon salt (4g) – ¼ cup vegetable oil (we use canola oil) (54g) – 2 sticks unsalted butter, softened 226g) unsalted butter – 1 ¼ cup unsweetened cocoa powder (108g) – 6 cups powdered sugar (690g) – ½ cup plus 2 Tablespoons milk or cream – 2 teaspoons vanilla extract (8g)
Warm the oven up to 350 degrees F. Prepare three (8x2)-inch or two (9x2)-inch round cake pans by greasing and flouring them. We like having three layers because it gives us more space.
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Crack the eggs and put them in a bowl that is about the size of a dinner plate. Use a whisk to mix for 30 seconds. Put away.
2
It is recommended that you combine the sour cream, milk, oil, and vanilla extract in a separate bowl or measuring cup.
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Make the butter smooth by beating it in the bowl of your mixer. Slowly add the sugar and beat on medium speed for three to five minutes, until the mixture is fluffy and lighter in color.
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Mix 3 whole eggs and 3 yolks one at a time until the yolk stops yellowing.With the mixer on low speed, alternate adding flour and sour cream, starting and ending with flour. Mix until smooth 20–30 seconds after last addition.
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Put it in the oven at 350 degrees for 25 to 28 minutes, or until a toothpick stuck in the middle comes out clean or with only a few crumbs on it. As soon as the cakes are cool, turn them out.
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Melt the butter in a pot over low heat. Take it off the heat and add the cocoa powder. Mix everything together until it's smooth.
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Put the mixture into the bowl and let it cool down a bit. Add the powdered sugar and milk one at a time while the mixer is on low speed.
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Put the vanilla in. For 4 to 5 minutes, mix on medium speed until the frosting is smooth and creamy. Adding one or two more tablespoons will make the frosting as creamy as you like it.5 and a half cups of frosting.
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Spread frosting on the first cake layer on the dish or pedestal. Repeat for two more layers and crumb coat.Before icing, I like to chill the cake for 10 minutes in the freezer or longer in the fridge to firm it up.
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Apply final frosting. Rotate a bench scraper or spatula to smooth cake sides. Bench scraper pre-smoothing after drying and hot water Remove excess top border icing.I piped shells with huge 2D and 21 star tips.
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