One Bowl Vanilla Cake
Moist, Easy, Stack-able, Carve-able, Fluffy but Dense Vanilla Cake
- 4 Large Egg Whites (or 3 Whole Eggs)
- 1 Cup Sour Cream
- 2 Tbsp Vegetable Oil
- 1 Box Pillsbury White Cake Mix
- 1 Cup Granulated Sugar
- 1 1/2 Cup All-Purpose Flour
- 1 1/3 Cup Water
- 1 tsp Vanilla
- 1 tsp Almond Extract
Preheat Oven to 325°.Grease and line with parchment paper: 4- 6" round pans, or 3- 8" round pans. Add all ingredients into the bowl of a stand mixer. Mix together on medium speed for 1-2 minutes or until fully combined. If baking in 4- 6" rounds: Fill each pan with 13 oz. of batter. Or fill about halfway if you don't have a kitchen scale. Then bake for 30-34 minutes or until a toothpick inserted into the middle of each layer comes out clean or with only a few moist crumbs.If baking in 3- 8" rounds: Fill each pan with 17 oz. of batter. Or split evenly between each pan. Bake for 30-38 minutes or until toothpick inserted into the middle of each cake comes out clean or with only a few moist crumbs.For Cupcakes, line cupcake tins with Cupcake liners and fill with an Ice Cream Scoop (about 1/2 full). Bake for 16-18 minutes or until a toothpick comes out clean.Remove cakes from oven and let them rest in the pan for 10 minutes. After 10 minutes invert each layer onto a cooling rack to cool completely.
Almond Extract can be omitted and replaced with an extra tsp of Vanilla.
**I use bake even strips, or pieces of wet cloth tied around the outside of my pans to get flat layers, and aid in even baking. This is not necessary, but if you want to stack your cake layers you will need to level them after baking if you do not.