Ingredients
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2 cups cake flour (280 g)
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1 teaspoon salt
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2 ½ teaspoons baking powder
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¼ teaspoon baking soda
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4 egg whites
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2 sticks butter (226 g, room temperature)
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1 ¼ cups sugar (280 g)
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2 teaspoons vanilla
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1 cup milk (room temperature)
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½ cup sour cream (125 g, room temperature)
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1 cup butter (227 g, room temperature)
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½ cup shortening (100 g)
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6 cups sifted powdered sugar (750 g)
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¼ cup milk
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1 tablespoon vanilla
Instructions
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Preheat oven to 350°F (177°C). Grease and flour three 6-inch cake tins and line with parchment paper.
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Whisk together cake flour, salt, baking powder, and baking soda in a medium bowl. Set aside.
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In another bowl, mix milk, sour cream, and vanilla. Set aside.
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Beat butter and sugar on medium speed for 3 minutes until creamy. Scrape down the sides of the bowl.
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Whisk egg whites with a fork, then drizzle slowly into the butter mixture while mixing on low speed. Increase speed to high for 1–2 minutes until smooth.
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On low speed, add half the dry ingredients, then half the milk mixture. Repeat with remaining ingredients. Gently fold by hand until just combined.
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Divide batter evenly among the pans. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool cakes in the pans for 15–20 minutes, then transfer to a wire rack to cool completely.
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Frost with your favorite buttercream or keep plain for a light dessert.
Notes
For best results, use room-temperature ingredients. Do not overmix the batter, as it may make the cake dense. The layers can be made a day ahead and stored wrapped in plastic wrap at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes