View Recipe

Title
Author
Tags Press Ctrl + Click to select multiple tags.
Ingredients One per line	3 1/3 c all-purpose flour 2 c sugar 1/2 tsp baking soda 1 T baking powder 1 tsp salt 1 1/2 c unsalted butter, room temperature 6 egg whites room temperature 2 T vanilla extract (vanilla bean paste gives extra good flavor) 1 c sour cream room temperature 1 c whole milk room temperature Buttercream: 2 lb confectioner's sugar 2 c unsalted butter, slightly cold 1/2 c heavy cream 2 tsp vanilla extract (clear vanilla will give a more white frosting) 2 pinches salt food coloring if desired
Directions One per line	Butter and flour three 8-inch pans. If using 3 (6 inch) pans, cut the recipe in half. I use damp cake strips on my pans for more even baking as well. Preheat oven to 350F. Sift the flour, salt, baking soda, baking powder, and sugar together in a large bowl. In a separate bowl, beat the sour cream, milk, butter, egg whites and vanilla together. Add the wet to the dry and mix until just combined. Divide the mixture evenly into the cake pans. I like to use a kitchen scale to measure for even layers. Bake for 30 -35 minutes or until the centers are set and springy. Let the layers cool in the pans for about 2 minutes, then invert each layer out onto a cooling rack. For the Vanilla Buttercream: Beat the room temperature butter until light and fluffy. Add the confectioners' sugar, vanilla, food coloring and heavy cream. Mix together until desired consistency is reached. Transfer to a piping bag. For the Assembly: Pipe buttercream between the cake layer. Cover the cake with a thin layer of buttercream. Use an offset spatula and a bench scraper to smooth the frosting.
Video
Pictures

A NEW TAG | Appetizers | Beef | Beverages | Breads | Breakfast | Cakes | Candy | Cookies | Crock Pot | Desserts | Fish | Lunch/Snacks | Main Dishes | Pies | Pork | Poultry | Quick & Easy | Salads | Side Dishes | Soups | Vegetable Dishes