Ingredients:

  • 3 cups (360g) cake flour, sifted
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) fine sea salt
  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (240ml) full-fat sour cream, room temperature
  • ½ cup (120ml) whole milk, room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans with butter and line the bottoms with parchment paper.
  2. Combine the softened butter and granulated sugar in a large bowl. Beat on medium-high speed for 3-5 minutes until the mixture is pale, fluffy, and has doubled in volume.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. If the batter looks slightly curdled, keep mixing for 30 seconds to ensure fats and liquids are bonded.
  4. Reduce the mixer speed to low. Add one-third of the flour mixture, then half of the sour cream and milk. Repeat, ending with the final third of the flour. Mix only until no white streaks remain.
  5. Divide the batter evenly between the pans. Bake for 30-35 minutes until the edges slightly pull away from the sides and a toothpick inserted into the center comes out clean or with a few moist crumbs.