cardboard box. It didn’t mimic an oil-based yellow cake exactly, but it absolutely succeeded on its own terms.
If you’re out of oil and staring at a cake mix, yes, you can use sour cream instead. Just expect a thicker batter, a slightly longer bake, and a more tender, bakery-style result. In my kitchen, that happy accident earned a permanent spot in the backup-plan file.
Finished frosted yellow cake slice on dessert plate
Finished frosted yellow cake slice on dessert plate
