Ingredients:

  • 375g cake flour
  • 400g granulated sugar
  • 12g baking powder
  • 3g fine sea salt
  • 225g unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 120g full-fat sour cream
  • 240ml whole milk
  • 30ml vegetable oil
  • 15ml pure vanilla bean paste
  • 450g unsalted butter, softened (for frosting)
  • 750g powdered sugar, sifted (for frosting)
  • 60ml heavy cream (for frosting)
  • 10ml vanilla extract (for frosting)
  • 1g salt (for frosting)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a stand mixer, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low for 30 seconds to aerate the dry ingredients.
  2. Perform the reverse creaming method: Add the 225g of softened butter one tablespoon at a time to the dry ingredients while the mixer is on low. Continue mixing until the texture resembles fine, damp sand.
  3. In a separate jug, whisk together the eggs, sour cream, milk, vegetable oil, and vanilla bean paste until fully combined.
  4. With the mixer on low, slowly pour half of the liquid mixture into the dry ingredients. Increase speed to medium and beat for 1 minute to develop structure. Add the remaining liquid and mix until just smooth.
  5. Divide the batter evenly between two greased and parchment-lined 8-inch round cake pans. Bake for 30-35 minutes or until a skewer comes out clean.
  6. Prepare the frosting by beating 450g of butter until pale and fluffy. Gradually add powdered sugar, followed by heavy cream, vanilla extract, and a pinch of salt. Whip on high for 3-5 minutes until cloud-like.
  7. Once cakes are completely cool, frost the layers and exterior using an offset spatula.