Classic Chocolate Cake

2 cup(s) flour
1/2 cup(s) cocoa
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 teaspoon(s) salt
3/4 cup(s) butter, softened
2/3 cup(s) granulated sugar
1/2 cup(s) dark brown sugar
3 eggs
1/4 cup(s) sour cream
2 teaspoon(s) vanilla extract
1 1/4 cup(s) milk

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Directions

1.Heat oven to 350 degrees F. Butter and flour three 6-cup muffin pans (for filled cakes), two 8-inch-round cake pans (for layer cake; pictured), or 2 mini Bundt pans (for Mini Pumpkin Cakes). Set aside. Combine the flour, cocoa, baking powder, baking soda, and salt, and set aside.
2.Beat the butter and sugars together in a bowl using an electric mixer on medium-high speed. Beat in the eggs. Reduce speed to medium-low. Stir the sour cream, vanilla, and milk together and add it in thirds, alternating with the flour mixture. Beat until batter is smooth, about 3 more minutes.
3.Divide the batter equally between the prepared pans and bake until a wooden skewer inserted into the center tests clean. For layer cake, it should take about 25 minutes; filled cakes, 20 minutes; and Mini Pumpkin Cakes, 25 minutes. Cool on a wire rack.
4.Trim cooled cake layers, if necessary, to make level and frost and decorate as desired.



Tips & Techniques

Mix ingredients at room temperature. To quickly take the chill off eggs, run them under warm water.