Ingredients
Scale
- 3 cups (336g) cake flour, spooned and leveled
- 2 cups (400g) granulated sugar
- 2 tbsp dry nonfat milk powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup (168g) unsalted butter, room temp and sliced
- 6 tbsp (80g) vegetable oil
- 1/2 cup (120g) water, warm
- 1 cup (240g) sour cream, room temp
- 1 tsp white distilled vinegar
- 2 tbsp vanilla bean paste
- 4 large eggs + 2 egg yolk, room temp
- 1 1/2 cups (336g) unsalted butter, room temp (really soft)
- 3 cups (330g) powdered sugar, spooned and leveled
- pinch of kosher salt
- 1 tbsp vanilla bean paste
- 2 tbsp water, slightly warm
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cake flour, granulated sugar, dry milk powder, baking powder, baking soda, and salt.
- Add the sliced butter and vegetable oil to the dry ingredients, mixing until crumbly.
- In another bowl, whisk together the warm water, sour cream, vinegar, and vanilla bean paste.
- Incorporate the wet mixture into the dry ingredients while mixing until smooth.
- Add the eggs and yolk, continuing to mix until well combined.
- Pour the batter into prepared cake pans and bake in preheated oven for 30-35 minutes.
- Allow the cakes to cool before frosting with buttercream made from softened butter, powdered sugar, a pinch of salt, and vanilla bean paste.
Notes
Make sure all ingredients are at room temperature for best results.
This cake can be stored at room temperature for up to 3 days or in the fridge for longer freshness.
Feel free to add sprinkles to the frosting for a festive touch.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.