Vanilla Sour Cream Cake with Buttercream Frosting

Directions

1. Butter two 8-inch (2 L) spring form or 2-inch (5 cm) high cake pans and line bottoms with parchment paper. Preheat oven to 350°F (180°C).
2. In a bowl, whisk together flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together milk and sour cream.
3. In a large bowl, using a stand or handheld mixer, beat butter and sugar until smooth. Beat in eggs one at a time, then beat mixture for about 2 minutes or until light coloured and very fluffy. Beat in vanilla. Stir in 1/3 of the flour mixture then 1/2 of the milk mixture, repeat once ending with remaining flour. Stir until well combined. Pour batter into prepared pans equally and smooth top. Bake for about 35 minutes or until tester inserted in centre comes out clean and cakes are light golden all over. Let cool in pan on rack for 20 minutes, then turn out onto rack and remove parchment paper. Let cool completely
4. Vanilla Buttercream Frosting: Meanwhile, in a large bowl, using a stand or handheld mixer, beat butter until very light in colour. Slowly beat in half of the icing sugar. Add cream and vanilla and beat until combined. Beat in remaining icing sugar until light and fluffy. Set aside at room temperature.
5. Turn cakes over and, using a long serrated knife, trim cake top to be level if necessary. Cut each cake in half to get 4 layers. Place 1 layer on cake stand or board and spread with a generous 1/2 cup (125 mL) of the buttercream. Repeat with remaining layers. Spread some of the buttercream all around the cake to create a thin layer of buttercream, which will set the crumbs. (Keep remaining buttercream at room temperature, simply cover with plastic wrap.) Refrigerate cake for at least 1 hour or until buttercream is firm and set. Remove cake from fridge and spread with remaining buttercream and decorate as desired. Refrigerate up to 2 days ahead. Let come to room temperature before cutting to serve.