55 minutes
A classic golden vanilla cake topped with a smooth and silky chocolate frosting, perfect for any celebration or as a comforting treat.
Nonstick Cooking Spray
0 application
Unsalted Butter, room temperature, divided
0.25 sticks
cups
Large Eggs, room temperature
each
Large Egg Yolk, room temperature
each
Vanilla Extract, divided
teaspoons
cups
teaspoons
teaspoons
Fine Sea Salt, plus a pinch for frosting
teaspoons
cups
Confectioners’ Sugar, sifted
cups
Cocoa Powder
cups
cups
Bittersweet Chocolate, melted and cooled
0 oz
Sprinkles, optional
optional
1. Prepare the Oven and Pan
Preheat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking pan with nonstick spray.
2. Creaming
In a mixer with a paddle attachment, beat 3/4 cup butter and granulated sugar until light and fluffy, about 4-5 minutes. Add eggs one at a time, then the yolk, mixing and scraping the bowl after each addition. Blend for 1 minute, then mix in 1 tablespoon vanilla extract.
3. Dry Ingredients
Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in a bowl. Gradually add 1/3 of this mixture to the butter mix, beating on low. Incorporate half the milk, followed by another third of flour mix, remaining milk, and the rest of the flour mix until smooth.
4. Bake
Pour batter into the prepared pan, smoothing the top. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely in the pan.
5. Base
Beat the remaining butter until fluffy, about 3-4 minutes. Manually blend in sifted confectioners’ sugar and cocoa powder. Beat until smooth.
6. Flavoring
Add sour cream, melted chocolate, 1 1/2 teaspoons vanilla extract, and a pinch of salt. Mix until creamy and even.
7. Frost
Spread the frosting over the cooled cake, creating a smooth layer. Decorate with sprinkles if desired.
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