- Easy
- Budget Friendly
Ingredients
- 1 1/2 C sour cream
- 1 Tbs vanilla bean paste
- 1 Tbs vanilla extract
- 4 C cake flour
- 4 1/2 tsp baking powder
- 2 tsp salt
- 2 1/2 C sugar
- 1 C unsalted butter, softened
- 1/4 C canola oil
- 6 large egg whites, room temperature
- 2 large eggs, room temperature
Preparation
Step 1
Pre-heat oven to 350*. In a small bowl, mix sour cream, vanilla paste and vanilla extract until combined. Let stand 10 minutes. Line bottoms of 3 greased 9" round baking pans with parchment: grease paper.
Step 2
Sift the cake flour, sugar, baking powder and salt together twice into large bowl. Add butter and canola oil; beat until the mixture is crumbly. Add egg whites, one at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition. Beat in sour cream mixture just until combined.
Step 3
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans for 10 minutes before removing to wire racks; remove paper. Cool completely. Frost cake as desired.