Makes: 4 6 inch cake layers
(4) 6 inch cake pans
(4) cake strips
- 480 grams AP flour
- 60 grams corn starch
- 8 grams baking powder
- 6 grams baking soda
- 10 grams salt Mortons Kosher, coarse
- 490 grams buttermilk
- 120 grams sour cream
- 1 tbsp vanilla bean paste
- 227 grams butter unsalted, room temperature
- 200 grams granulated sugar
- 100 grams brown sugar
- 6 egg yolks
- 3 whole eggs
Preheat the oven to 350ºF.
Soak four cake strips in water while you prepare the batter. Butter and flour four 6” cake pans and line the bottoms with parchment rounds.
Whisk the flour, corn starch, baking powder, baking soda, and salt together then set aside. Combine the buttermilk, sour cream, and vanilla bean paste together then set aside.
In a stand mixer with a paddle attachment, beat the butter for five minutes-until light and fluffy.
Add the two sugars and mix together until it is well combined (3-4 minutes).
One by one, add the egg yolks and whole eggs, occasionally scraping down the sides of the bowl.
Add a third of the dry ingredients and mix to combine. Pour in half of the wet ingredients and mix to combine. Repeat this process, ending with the final third of the dry ingredients. Stop the mixer as soon as the last bits of flour are incorporated. Scrape down the sides of the mixer and give it one good stir.
Pour the batter into the prepared cake pans and even out the tops with an offset spatula. Squeeze the cake strips dry and wrap around the cake pans. Bake at 350ºF for 40-50 minutes, or until a cake tester comes out clean. Allow to cool slightly before turning out onto a wire cooling rack.
For best results, I refrigerate the cakes before decorating. It is so much easier to stack and handle the cakes when chilled. Once completely cooled, wrap the cakes tightly in plastic wrap and place in the refrigerator.
- Alternatively, you can divide the batter into two prepared 9” round cake pans and bake for 45-50 minutes at 350ºF.
- To make two half sheet cakes, divide the cake into the prepared half sheet pans and bake for 20-25 minutes at 350ºF.
- These cakes refrigerate and freeze beautifully, perfect for making ahead! Just be sure to wrap tightly in plastic wrap and close in a ziplock bag.