Best Yellow Cake Recipe (From scratch)

Preheat oven to 350 degrees F.

Line two 6” round (3” deep) cake pans with parchment paper and grease well. Set aside.

In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside

In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar until light and fluffy (1-2 minutes).

Add eggs and vanilla and beat until fluffy (60 seconds).

Add sour cream, milk and canola oil and stir until combined.

Add dry ingredients to the wet ingredients and stir until combined.

Divide the batter evenly into the two prepared cake pans.

Bake in the preheated oven for 30-35 minutes, or until top is set and a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.

Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes).

Once cool, lift cakes out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.

Once cool, with chocolate frosting and serve.