Ingredients
3⅔cupscake flour,spoon & leveled
1tspsalt
1tspbaking powder
¾tspbaking soda
1½cupsunsalted butter,softened to room temperature
2cupsgranulated sugar
3large whites eggs,(+ 2 additional eggs), at room temperature
1tbsppure vanilla extract
¾cupsour cream,(full-fat), at room temperature
¾cupwhole milk,at room temperature
1¾cupscake flour,spoon & leveled
¼tspsalt
¾tspbaking powder
¼tspbaking soda
½cupunsalted butter,softened to room temperature
1cupgranulated sugar
1large egg,(1 additional egg white), at room temperature
2tsppure vanilla extract
½cupsour cream,(full-fat), at room temperature
½cupwhole milk,at room temperature
2cupsunsalted butter,softened to room temperature
8cupsconfectioners’ sugar
6tbspwhole milk,or heavy cream
1½tsppure vanilla extract
⅛tspsalt
1cupunsalted butter,softened to room temperature
5cupsconfectioners’ sugar
¼cupheavy cream,or whole milk
1tsppure vanilla extract
salt,to taste
Preparation
Preheat oven to 350 degrees F. Grease three 9×2-inch cake pans, line with parchment paper, then grease the parchment paper.
Whisk the cake flour, salt, baking powder, and baking soda together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed for about 3 minutes, until smooth and creamy.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed for about 2 minutes until combined.
Beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated.
With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Whisk it all by hand a few times to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired.
Bake for around 23 to 26 minutes or until the cakes are baked through. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Keep the oven on.
Prepare three 6×2-inch cake pans.
Prepare the 6-inch cake batter the same exact way as the bottom tier. The batter will be thinner than the bottom tier’s cake batter.
Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired.
Bake for around 18 to 22 minutes or until the cakes are baked through. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Using a large serrated knife, slice a thin layer off the tops of all the cakes to create a flat surface. Discard the leveled off piece (or crumble over ice cream!).
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low.
Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
Prepare the rest of the frosting now, if desired, or begin decorating the 9-inch tier.
To decorate, place a 9 to 10 inch cake board on a cake turner. Place 1 cake layer on the cake board.
Using a large icing spatula, evenly cover the top with a scant 1½ cups of frosting. Top with 2nd cake layer and evenly cover the top with a scant 1½ cups of frosting.
Top with the third cake layer. Using about 1¼ cups of frosting, spread it all over the top and sides in a thin layer, also called a crumb coat. A large icing spatula and bench scraper are helpful for applying the crumb coat.
Set leftover frosting aside at room temperature.
Using the cake board to pick up the cake, place the cake in the refrigerator to help set the crumb coat while working on the top tier.
Make the frosting for the 6 inch cake similar to how the 1st batch of frosting was prepared.
Place a 6-inch cake board on a cake turner. Place 1 6-inch cake layer on the cake board. Using a small icing spatula, evenly cover the top with a scant ¾ cup of frosting.
Top with 2nd cake layer and evenly cover the top with a scant ¾ cup of frosting. Top with the third cake layer.
Using about ¾ cup of frosting, spread it all over the top and sides in a thin layer, also called a crumb coat.
Using the cake board to pick up the 6-inch cake. Carefully place the cake in the refrigerator to help set the crumb coat while working on the exterior frosting on the top tier.
Remove the bottom tier from the refrigerator (along with the cake board) and place on the cake turner. Apply the remaining frosting for the bottom tier on the cake, reserving about 6 to 8 Tablespoons for piping detail. Carefully lift the cake (with the cake board) and place on a serving platter or cake stand.
Wash and dry 4 cake dowels. Measure the height of the bottom cake. Measure and cut the cake dowels to match.
Staying within a 6-inch circle diameter, insert the dowels into the cake, spacing them about 2 inches apart to form 4 corners of a square. Push the dowels straight down until each touches the bottom cake board. Set aside.
Remove the top tier from the refrigerator (along with the cake board) and place on the cake turner. Decorate similar to the bottom tier. Along with the cake board, carefully lift the small cake and gently place it in the very center of the bottom tier.
After placing the small tier on top, pipe leftover frosting around the bottom of it.
Add any decorative pieces, such as artificial flowers.
Refrigerate cake until ready to serve. After a few hours, the frosting will “set” and the cake can then be lightly covered with plastic wrap.
Cover any leftover cake tightly and refrigerate for up to 1 week.
