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Cake Flour: Cake flour produces the softest cake. There’s simply no competition, but you can certainly make this cake flour substitute if needed. Cake flour is sold in the baking aisle with the other flours. You can use leftovers in any recipes using cake flour.
Sugar & Salt: Sugar sweetens the cake and salt adds flavor.
Baking Powder & Baking Soda: Remember why it’s important to use both baking powder AND baking soda in some recipes?
Butter: Butter is the workhorse behind this whole recipe, especially the reverse creaming method. It also adds flavor. I recommend using unsalted butter in this sheet cake recipe. If you’re interested, here’s a post I wrote on salted butter vs unsalted butter.
Vanilla Extract: Vanilla extract adds flavor. Use an entire Tablespoon… trust me! And if you use homemade vanilla extract, even better. 🙂
Whole Milk: The cake’s crumb is extra rich and we have the whole milk to thank for it. Avoid lower fat or nonfat milks. Moist cakes need fat.
Sour Cream: The moist maker! Thanks to sour cream, this cake melts in your mouth.
Eggs: To obtain a fluffier cake, I usually add extra egg whites. However, this sheet cake didn’t need it. Maybe my ratios were off, but my few test recipes proved that this combination of ingredients brought together with the reverse creaming method doesn’t need extra whites. Simply use 3 full eggs. Actually, in one test recipe, I used 4 eggs with no sour cream. The cake tasted heavy, so I ultimately swapped 1 egg with sour cream. The cake is much lighter and moisture.