Name: Yellow Layer Cake with Chocolate–Sour Cream Frosting
Yield: 12 to 16 Servings
Ingredients: Nonstick vegetable oil spray; 4 cups cake flour; 2 teaspoon baking powder; 1½ teaspoon baking soda; 1½ teaspoon kosher salt; 1½ cups buttermilk; ½ cup vegetable oil; 2 teaspoon vanilla extract; 2 cups sugar; 1 cup (2 sticks) unsalted butter, room temperature; ½ cup (packed) light brown sugar; 1 vanilla bean, split lengthwise; 6 large egg yolks; 3 large eggs; 14 oz. semisweet or bittersweet chocolate, chopped; ¼ cup light corn syrup; 2 cups sour cream; 1½ teaspoon kosher salt; 1½ teaspoon vanilla extract; 2¾ cups powdered sugar; ¾ cup (1½ sticks) unsalted butter, room temperature

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Forget the boxed version you grew up with. This yellow cake gets a rich dark-chocolate frosting with a touch of tang thanks to sour cream. For the best presentation, it’s important to cut the cake layers evenly.

Forget the boxed version you grew up with. This yellow cake recipe gets a rich dark-chocolate frosting with a touch of tang thanks to sour cream. For the best presentation, it’s important to cut the cake layers evenly. This is part of BA's Best, a collection of our essential recipes.

Recipe notes