Ingredients
- 3½ cups (438 g) all-purpose flour
- 1¾ cups (350 g) sugar 1 tablespoon (14 g) baking powder
- 1 teaspoon baking soda 1 teaspoon salt
- ½ cup (112 g) unsalted butter, softened
- 4 eggs
- 2/3 cup (154 g) sour cream
- 11/3 cups (315 ml) milk
- ½ cup (120 ml) canola oil
- 1 tablespoon (15 ml) vanilla extract
- 1 batch of Birthday Cake Cookie Dough
- Sprinkles or chocolate syrup, for topping (optional)
How to Make It
- Preheat the oven to 350°F (180°C, or gas mark 4). Prepare two 8-inch (20 cm) cake pans by lining them with parchment paper and then spraying them with nonstick cooking spray.
- Next, prepare a stand mixture fitted with the paddle attachment for the reverse creaming of ingredients. (The reverse creaming method creams the flour and butter together first rather than the sugar and butter to produce a light and moist cake.)
- In the bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Add the butter to the dry mixture and mix on medium-low speed for 3 minutes. The mixture should resemble very fine crumbs, almost like sand.
- In a small bowl, whisk together the eggs, sour cream, milk, oil, and vanilla until smooth. Add to the dry mixture all at once, mixing on low until just combined. Do not overmix.
- Separate the batter evenly between the prepared cake pans. Lightly tap the pans down onto the counter to level the batter and remove any air bubbles.
- Bake for 35 to 40 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool for 15 minutes before inverting them out of the pans. Then, allow them to cool completely.
- Add half of the cookie dough to the top of one of the cakes. Spread the dough with an offset spatula until evenly distributed.
- Place the second cake on top of the dough. Add the remaining dough to the top of the cake and spread evenly. Add some sprinkles or a chocolate drizzle, if you like, for a fancier-looking cake.
- Eat immediately or store covered for up to 1 week at room temperature.
