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High Altitude Yellow Sheet Cake (9×13, tested for 5,000–7,000 ft)

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Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • ¼ cup neutral oil vegetable or avocado
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup whole milk
  • ¼ cup sour cream

Method
 

  1. Preheat oven to 350°F. Grease a 9×13 baking pan (and line with parchment if you like easy lifting and low stress).
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add oil and mix again.
  4. Beat in eggs one at a time, then stir in vanilla.
  5. Mix in sour cream.
  6. Add dry ingredients in two additions, alternating with milk. Mix just until combined.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake 28–34 minutes, until a toothpick comes out with a few moist crumbs.
  9. Let cool completely in the pan before frosting.

Notes

If the edges get a little snacky while cooling… I support you.