Ingredients
Units
Scale
- 3/4 cup unsalted butter, room temp
- 1 1/2 cups granulated sugar
- 1 egg + 3 egg whites, room temp
- 2 tsp vanilla extract
- 2 1/2 cups cake flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 cup whole fat buttermilk, room temp
- 1/4 cup sour cream, room temp
Instructions
- Prepare 2 8-inch round cake pans with spray/butter and/or parchment paper. Set aside. Preheat oven to 325 degrees F.
- In a large mixing bowl with the paddle attachment, cream butter and sugar on medium-high until light and fluffy, 3-5 minutes. Add eggs one at a time, beating on medium-high in between. Add vanilla and beat on medium-high 5 minutes until batter is shiny, fluffy, and lightened in color.
- Mix together dry ingredients (cake flour, baking powder, baking soda, salt) in a separate mixing bowl. Alternate adding dry ingredients and buttermilk with the mixer on low (dry, buttermilk, dry, buttermilk, dry) until just combined. Turn the mixer off and fold in sour cream until just combined. Evenly distribute the batter into prepared cake pans. (I like to use a scale to make sure they are equal).
- Bake cake layers at 325 degrees F for 35-40 minutes, until a toothpick inserted comes out clean. Allow to come to room temperature cooling on a wire rack.
- To assemble with buttercream, place one layer flat (bottom) side up on a cake round. Add buttercream or filling. Place other cake layer flat (bottom side) down on top. Frost all around the cake.
Notes
- Once baked and cooled, unfrosted cakes can be stored at room temperature for up to 5 days, tightly wrapped. They can also be tightly wrapped and frozen for 1-2 months and defrosted to use in a cake.