This cake is moist and flavorful and has a great texture. For those bakers who want a made from scratch taste this is a convenient way to go. It’s simple and a great jumping off point for new bakers and those who are just starting decorating.
1ea.Boxed Cake MixI use Duncan Hines
3ea.EggsUse large eggs at room temperature
1cupSour CreamAt room temperature
2tbspFlavoringI used vanilla bean paste, but you can pair the flavoring to that of the cake mix.
Pre-heat Oven to 300 Degrees
In the bowl of a stand mixer on the stir setting, combine the eggs, water, sour cream and flavoring.
While the liquid ingredients are incorporating, whisk together the cake mix, flour, sugar and salt. (I use a medium sized pyrex bowl.
Turn off the mixer and add the dry ingredients all at once.
Turn the mixer on, using the stir setting until the ingredients are just wet. Scrape the bowl.
Turn the mixer to medium speed (4 on my KitchenAid) for two minutes.
While the batter is mixing, prepare two 8″ cake pans, using pan grease or the grease/flour method.
Turn off the mixer and distribute the batter evenly between the two pans.
Place in the oven on the middle rack and bake for 30 minutes.
After 30 minutes, turn the oven up to 325 degrees (do NOT open the door) and bake for an additional 25 – 30 minutes.
Make sure to test for doneness – does the top of the cake spring back? Does a toothpick inserted in the center come out clean? If so, remove the cakes from the oven and set them on a cooling rack for 5 minutes.
After 5 minutes, remove the cakes from the pans and cool.