Recipe Station

Are you ready to be impressed? Look below to see the delectable ingredients in this awesome cake!

Ingredients To Gather:

•4 cups cake flour
•2 teaspoons baking powder
•1 1/2 teaspoons baking soda
•1 1/2 teaspoons kosher salt
•1 1/2 cups buttermilk
•1/2 cup vegetable oil
•2 teaspoons vanilla extract
•2 cups sugar
•1 cup (2 sticks) unsalted butter, room temperature
•1/2 cup (packed) light brown sugar
•1 vanilla bean, split lengthwise
•6 large egg yolks
•3 large eggs

The Frosting Assembly:

•14 ounces semisweet or bittersweet chocolate, chopped
•1/4 cup light corn syrup
•2 cups sour cream
•1 1/2 teaspoons kosher salt
•1 1/2 teaspoons vanilla extract
•2 3/4 cups powdered sugar
•3/4 cup (1 1/2 sticks) unsalted butter, room temperature

The Preparation To Follow:

Preheat to 350°F.

1. Whisk flour, baking powder, baking soda, and salt in a large bowl until no lumps remain. Combine buttermilk, oil, and vanilla in a medium bowl.

2. Combine sugar, butter, and brown sugar in another large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat butter mixture until light and fluffy.

3. Add yolks and eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.

4. Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, 5-6 minutes.

5. Divide batter evenly among prepared pans, about 3 1/2 cups per pan. Smooth tops.

6. Bake, rotating cakes from left to right and top to bottom halfway through, until cakes are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 35-40 minutes.

Don’t forget to place it on your prettiest cake-plate, frost between all luscious layers and enjoy! Your masterpiece can be done one day ahead of any event. Just cover it with a cake dome and store at room temperature.

Article Source: Epicurious

Photo Source: STEPHEN LEWIS