Prepare three circular cake pans measuring 8 inches by 2 inches by greasing and flouring them. Preheat the oven to 350 degrees.
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If you like, you can use two cake pans to create layers that are somewhat thicker; nevertheless, we believe that the additional layer filling is more appealing.
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Make sure you combine the flour, baking powder, and salt in a basin of a medium size. Blend for thirty seconds using a whisk. Put aside for later.
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The sour cream, milk, and vanilla extract should be mixed together in a separate bowl or measuring cup.For a smooth consistency, whip the butter that has been softened in the bowl of your mixer.
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While continuing to beat on medium speed for three to five minutes, gradually add the sugar until the mixture becomes fluffy and lighter in color.
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One egg at a time, mix in until the color of the egg yolk is gone.Mix the sour cream and flour together, adding the flour mixture last (3 times of dry ingredients and 2 times of wet ingredients).
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Do not mix faster than medium speed or too much. Just mix until everything is smooth.Put it in the oven at 350 degrees for 25 to 28 minutes, or until a toothpick stuck in the middle comes out clean or with only a few crumbs on it.
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As soon as the cakes are cool, turn them out.It makes 7 cups of batter. This recipe makes cupcakes that turn out well.
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The butter that has been softened should be creamed until it is smooth. Whisk in the vanilla extract.
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The majority of the milk and half of the powdered sugar should be added. The powdered sugar should be mixed into the mixture by beating at a medium speed.
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Mix remaining powdered sugar and milk at medium speed for 3–4 minutes, scraping bowl sides occasionally. I run the mixer very slowly. (Kitchenaid #2) for 1–2 minutes. This reduces buttercream air pockets. The texture will smooth out.Around 6 cups of frosting.
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