Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup (120 ml) whole milk
- ½ cup (120 g) sour cream or plain Greek yogurt
For the Chocolate Frosting
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- ½ cup (45 g) unsweetened cocoa powder
- 1 tsp vanilla extract
- 3–4 tbsp heavy cream or milk
- Pinch of salt
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Mix the Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar for 2–3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine the Batter
Add half of the dry ingredients to the butter mixture and mix gently.
Add the milk and sour cream, then add the remaining dry ingredients. Mix just until combined. Do not overmix, or the cake can become dense.
5. Bake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack and cool completely.