Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper circles.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Add softened butter to the dry ingredients and beat with an electric mixer on low speed until the mixture resembles coarse sand.
- Lightly whisk the eggs, milk, and vanilla extract together in a separate bowl.
- Gradually pour half of the wet mixture into the flour mixture while mixing on low speed until just combined, then scrape down the sides of the bowl.
- Add the sour cream and mix briefly until incorporated.
- Pour in the remaining wet mixture and beat on medium speed for approximately 1 minute until the batter is smooth and fluffy, taking care not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes or until a wooden pick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
- Level the cooled cake layers if necessary and frost with creamy vanilla buttercream.
Notes
Ingredient Secret: I found that adding sour cream is the absolute secret to getting that tight, velvety crumb I love.
If you are out, full-fat Greek yogurt works just as well to keep