Ingredients
2 sticks unsalted butter, plus more for greasing pan
2 c. sugar
2 tsp. vanilla extract
2 eggs
3 c. all-purpose flour
2/3 c. Unsweetened cocoa powder
2 tsp. baking soda
1/4 tsp. fine sea salt
2 c. sour cream
Preparation
Step 1Have all of your ingredients at room temperature. Preheat the oven to 350 degrees F. Butter a 13"x18" pan or line it with wax paper and butter the paper.Step 2With a hand mixer, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.Step 3With the mixer on medium-low speed, add vanilla extract; then add eggs one at a time. Scrape down the edges of the bowl midway through.Step 4Combine the flour, cocoa powder, baking soda, and sea salt in a separate bowl.Step 5With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the sour cream. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.Step 6Pour batter into the prepared pan and bake until the middle of the cake feels springy when you gently press a finger against it, roughly 30-35 minutes. Let the cake cool completely before icing.
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