Smash Cake Recipe
A super moist vanilla cake! This cake is perfect for any occasion.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 325°F. Grease and flour three 6-inch pans OR spray the cake pans with cooking spray, place a circle of parchment paper on the bottom of each pan and spray the parchment paper with cooking spray again.
Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer.
With mixer on low speed add butter, 2 T at a time. Mix until it resembles coarse sand, about 1 minute.
In a large liquid measuring cup combine the eggs, milk, veg oil, and vanilla. Whisk to combine.
With the mixer on low, pour the liquid ingredients into the stand mixer. Mix on medium speed for 1 1/2 to 2 minutes. Scrape the sides of the bowl and add the sour cream. Mix on medium speed for 20-30 more seconds. Gently run a butter knife through the batter to break up any large air bubbles.
Pour into cake pans. Bake for 28-34 mins or until done and toothpick inserted in center comes out with a few moist crumbs but no batter.
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Continue Reading at Saltandbaker →Chef's Notes
*This cake was baked at sea level. You may have to make slight adjustments if baking at a high altitude (You may want to reduce baking powder to only 1 teaspoon) and your cake might bake more quickly. Just a few things to keep in mind.
Tip: Make sure cake is cooled completely before frosting. Have the frosting and cake the same temp, otherwise you’ll pull crumbs as you’re frosting.
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Reviews from the Original Source
Made this cake for my son's first birthday last year and absolutely loved it! For his second birthday this year, hoping to make the middle layer chocolate. How would you recommend I alter the recipe to accommodate that change? Thanks so much 😊
Cake was very moist! I think the frosting is slightly on the sweeter side, or could have been the spinkles. I made for my son's first birthday..turned out beautiful !
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