8 Inch Cake
Homemade 8 inch cake layered recipe is easier than you think. Using two 8" pans or one 8x3 inch pan with boxed cake mix makes a fun dessert.
Servings: 12
Equipment
- 1 8x3 cake pan or use 3 - 8" cake pans for a faster bake
- 1 Bowl
- 1 whisk
Ingredients
- 3 c cake flour
- 2 tbsp cake flour
- 1 tsp salt
- 1 tbsp baking powder
- 1 c butter softened, unsalted
- 2 c sugar
- 1 tbsp vanilla or flavoring of choice
- 3 egg yolks
- 3 eggs
- 1 c milk whole is best
- 1/2 c Greek yogurt or sour cream
Instructions
- Preheat oven to 350 degrees F. In a bowl whisk together dry ingredients of flour, salt and baking powder and set aside.
- Use a stand mixer to beat the softened butter for about 1 minute, then add white sugar and beat for a few more minutes until it reaches a fluffy texture
- Add eggs one at a time, continuing to beat together. Then add yolks one at a time mixing again. Add vanilla and yogurt or sour cream. Mix. Pour in half of your dry ingredients and mix again.
- Add milk, mix and then add in remaining dry ingredients. Mix until you achieve a smooth batter. Cut a piece of parchment paper to fit into the bottom of your 8" pan(s). Pour batter inside pan(s)
- If you are using 1 8x3" pan, fill to 3/4 of the way full and bake for 55-60 minutes, if using 2 - 8" pans divide evenly between them and bake for 23-28 minutes or until toothpick in the center of cake(s) comes out clean and golden brown on top.
- Remove and set on cooling rack for at least 15 minutes and until cool enough to lift pan, use a knife to loosen sides, and remove from pan(s). Set on cooling rack until completely cooled if you want to frost.
Video
Nutrition
Serving: 2oz | Calories: 433kcal | Carbohydrates: 59g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 346mg | Potassium: 203mg | Fiber: 1g | Sugar: 35g | Vitamin A: 631IU | Calcium: 100mg | Iron: 1mg