It’s cake o’clock somewhere
This single-layer round cake adapted from bon appétit is the perfect centerpiece for birthdays, dinner parties, or any occasion worth celebrating, and the absolute best vanilla cake I can whip up! CAKE ⅔ cup vegetable oil, plus more for the pan 1¾ cups all-purpose flour, plus more for dusting 1 cup granulated sugar 1¾ tsp. kosher salt 1½ tsp. baking powder ½ tsp. baking soda 2 large eggs ¾ cup sour cream 2 Tbsp. fresh lemon juice 1 Tbsp. vanilla extract ¼ tsp. almond extract FROSTING 2 oz. cream cheese, room temperature 1½ sticks of unsalted butter, room temperature 2 cups of powdered sugar, divided ½ tsp. kosher salt 1 tsp. fresh lemon juice 1 tsp. vanilla extract Sprinkles (for decorating; optional) Step 1 Place a rack in the middle of the oven; preheat to 350°. Grease the bottom of a 9″-diameter cake pan with oil and line with parchment paper round. Grease parchment paper and lightly dust with flour, tapping out excess. Step 2 Whisk 1¾ cups all-purpose flour, 1 cup granulated sugar, 1¾ tsp. kosher salt, 1½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine. Step 3 Whisk 2 large eggs, ¾ cup sour cream, ⅔ cup vegetable oil, 2 Tbsp. fresh lemon juice, 1 Tbsp. vanilla extract, and ¼ tsp. almond extract in a large bowl until combined and smooth. Add dry ingredients all at once and gently fold in with a rubber spatula just until incorporated and the batter...
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