Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup dry milk powder
- 1 cup unsalted butter
- 1 cup vegetable oil
- 2 cups granulated sugar
- 6 egg whites
- 1 tablespoon vanilla bean paste
- 1 cup sour cream
- 1 1/2 cups buttermilk
- 3 cups powdered sugar
- 1 cup cream cheese
Instructions
- Preheat the oven to 350℉ and prepare three 8-inch cake pans with nonstick spray and parchment paper.
- Sift flour with baking powder, baking soda, salt, and dry milk in a medium bowl.
- In a large bowl, beat butter, oil, and sugar on high for 2 minutes until fluffy and white.
- Add egg whites, vanilla bean paste, and sour cream; mix on medium speed for 1 minute.
- Incorporate dry ingredients and buttermilk; mix on low speed until just combined, scrape the bowl with a spatula.
- Evenly distribute batter into the cake pans and bake for 25-28 minutes until a toothpick comes out clean.
- After 10 minutes in the pans, transfer the cakes to a cooling rack to cool completely.
- Sift powdered sugar in a large bowl and set aside.
- Beat butter on high for 2 minutes; add cream cheese and beat for 1 minute.
- Gradually mix in powdered sugar and vanilla bean paste until creamy.
- Cut the domes off the tops of the cakes.
- Layer with frosting between each cake, assemble with the last layer upside down, then frost the entire cake and chill for 15 minutes before final decorations.
Notes
Ensure all ingredients are at room temperature for better mixing results.
Use a serrated knife to trim cakes evenly for easier stacking.
Experiment with adding different flavors like lemon or almond for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.