Instructions

• Preheat oven to 350°F. You gotta start right so your cakes bake evenly.
• Cream butter, canola oil, and sugar until you see it light and fluffy—it takes a bit but it’s worth it.
• Add eggs and yolks one at a time mixing well each time. Don't rush it here or you mess the texture up.
• Whisk together your flour, baking powder, and salt in separate bowl for even mixing.
• Slowly add dry stuff alternating with sour cream. This keeps batter smooth and moist, gotta keep it gentle.
• Stir in vanilla and butter extracts so every bite has that classic flavor hit.
• Pour into greased and floured 9-inch pans and bake for 25-30 minutes till toothpick comes out clean.
• Cool them in pans 10 min, then onto wire racks completely before you start layering in your custard and chocolate.