Notes
Vanilla Cake
- 2 cups (250g) all-purpose flour
- 1½ cups (300g) granulated sugar
- ½ cup (113g) unsalted butter, room temperature
- ⅓ cup (75ml) neutral oil
- 3 large eggs, room temperature
- ⅔ cup (150g) sour cream, room temperature
- 2 tsp vanilla extract
- ¾ cup (180ml) whole milk, room temperature
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup (226g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar, sifted
- ¼ tsp salt
- 3 to 4 tbsp heavy cream
- 1½ tsp vanilla extract
- Preheat oven to 350°F (177°C). Grease and line three 6-inch round cake pans.
- Beat butter and sugar 1 to 2 minutes until lighter in color. Beat in the oil for another minute.
- Add eggs one at a time, beating 30 seconds after each. Mix in sour cream and vanilla until just combined.
- Whisk flour, baking powder, and salt together. Add half to the batter, then the milk, then the rest of the dry ingredients. Mix until just combined.
- Divide batter evenly among the three pans. Bake 28 to 32 minutes, until a toothpick comes out clean. Cool 10 minutes in the pans, then turn out onto a wire rack and cool completely.
- For the buttercream, beat the butter alone 2 to 3 minutes until fluffy. Add powdered sugar gradually on low speed, then beat in vanilla and cream until light and spreadable.
- Level the cake layers if needed. Stack with buttercream between each layer, crumb coat, chill 15 to 20 minutes, then finish frosting.