1 cup + 2 tablespoons granulated sugar
2 teaspoon vanilla extract
4 tablespoons of butter
1 1/3 cups of AP flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
1 tablespoon vanilla extract
1/2 cup sour cream
2/3 cup buttermilk
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For the Frosting:
1 cup (2 sticks) room-temp salted butter
4 cups powdered sugar
4 tablespoons heavy whipping cream
1 tablespoon vanilla extract (or 2 teaspoons vanilla bean paste)
1/2 teaspoon salt
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DIRECTIONS:
•Preheat your oven to 350 degrees fahrenheit
• Line the bottom of two 9x13 pans or one standard sheet cake pan with parchment paper and spray the sides with nonstick cooking spray.
•ÌýPreheat oven to 350 degrees and line cupcake tin with liners.
•Combine your sugar and vanilla. Cream in butter.
•Sift in the flour, baking powder, baking soda and saltÌý
(Using your Bromwell sifter!). Combine until a sandy texture is reached. Set aside.
•In separate bowl whip together your eggs, oil, sour cream and vanilla.
•Alternate adding dry mixture and milk to the wet mixture. Always begin and end with the dry mix.
•Pour the batter into the pan(s) and bake for 10-13 minutes or until toothpick comes out clean.
•While waiting for your cakes to cool, make the vanilla buttercream.
•Cream the butter and alternate adding powdered sugar and heavy whipping cream. Add in vanilla and salt and whip on high for 2-4 minutes. Switch the mixer to low in order to release air bubbles.
•Once the cakes are cool to the touch, take a round cookie cutter and cut as many mini cakes as possible (save the cake scraps for snacking!)
•Stack one cake round, then either spread frosting or use a piping bag to apply in between layers. Keep alternating cake and frosting layers until you have 3 layers of each.
•Feel free to add flowers, sprinkles, chocolate or and decorations of choice! Enjoy!
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