– 1 ¾ cup All-purpose flour – 1 teaspoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – 7 tablespoon Unsalted butter room temperature – 1 tablespoon Oil canola or vegetable oil – ¾ cup White granulated sugar – ¼ cup Sour cream room temperature – ¾ tablespoon Pure vanilla extract – 2 Large eggs room temperature – ½ cup Buttermilk room temperature – 4 oz Cream cheese room temperature – ¾ cup Unsalted butter slightly cold – 4 cups Powdered sugar sifted – 1 teaspoon Pure vanilla extract – ¼ teaspoon Salt – ⅛ cup Heavy cream – Sprinkles optional for decoration
Heat the oven to 350°F. Spray two 6-inch cake pans with nonstick baking spray. Use 6-inch parchment circles to line the bottoms. Spray again.Sift flour in a medium basin. Mix in baking powder, soda, and salt. Set aside.
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Mix butter, oil, and sugar for 3 minutes on high. Color will be light. Add sour cream and vanilla. Medium-speed mix until combined. Bowl scrape.Combine eggs on medium-high speed. Add eggs one by one. Beat medium for 1 minute.
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Add ⅓rd of dry ingredients and half of buttermilk. Slowly mix in. Mix in another ⅓rd of dry ingredients and remaining buttermilk. Finish with remaining dry ingredients.Fill the two cake pans equally with batter.
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Baking 25-30 minutes. Bake until toothpick comes out clean. Rest cakes in hot pans for 10 minutes. Finish chilling on a rack.Cool butter on the counter for 30 minutes. Sift powdered sugar while waiting.
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Mix butter and cream cheese on high for 3 minutes. Scrape basin and gently add powdered sugar.Mix in vanilla, salt, and heavy cream. Mix low until mixed. Beat for 1-2 minutes on high speed.
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Cut cake domes serrated. Get even cake layers. Frost your decorative board.Lay the first cake layer. Add ¾ cup frosting to the cake. Second layer up. To get the flattest surface, flip the cake layer upside down.
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Cover the cake with light icing. Crumb coat layer. Freeze for 15 minutes to seal crumbs.Finish frosting the cake. Pipe and sprinkle more decoration on top.
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