How To Make This White Cake
Preheat and Prepare: Preheat your oven to 325 degrees F. Trace the outline of 3 9-inch cake pans on parchment paper. Cut out the circles and place them in the bottom of each cake pan. Use nonstick spray to grease each cake pan very well, including up the sides.
Cream the Butter: In a large bowl or stand mixer, beat the butter until it is smooth. If using a stand mixer, you can start with cold butter; beat for a couple of minutes, scraping the sides until it’s smooth.
Add Sugar: Add 3 cups of granulated sugar to the butter. Beat the butter and sugar for 2 minutes, stopping once to scrape the sides and bottom.
Incorporate Oil: Add 1/2 cup of light olive oil to the butter and sugar mixture. Beat for 2 minutes, stopping to scrape once.
Prepare Wet Ingredients: In a medium bowl, whisk 5 large eggs until smooth. Add 1 cup of buttermilk, 1 tablespoon of vanilla extract, and 1/2 cup of full-fat sour cream. Whisk until smooth.
Sift Dry Ingredients: Place a fine mesh strainer over another medium bowl. Spoon and measure 3 and 1/4 cups of all-purpose flour into the strainer. Add 3/4 teaspoon of salt and 1 tablespoon of baking powder. Stir until sifted well.
Combine Wet and Dry Ingredients: Alternate adding the liquid and the flour mixture to the butter mixture, beating every time. Mix only until just combined. Scrape the bottom and sides to ensure everything is incorporated.
Divide Batter: Divide the batter between the 3 prepared pans.
Bake Cakes: Bake the cakes at 325 degrees F for about 28-32 minutes. Rotate the pans 2/3 of the way through the bake time for even baking. Do not open the oven door except when rotating the pans.
Cool Cakes: Remove the cakes from the oven and let them cool on a cooling rack for about 10-15 minutes. Loosen the edges with a knife, invert the cakes onto the rack, and continue cooling. You can speed up the process by placing them in the freezer for 20 minutes.
Make Frosting: In a separate bowl, beat 2 cups of butter until smooth. Add powdered sugar one cup at a time, alternating with 1/4 cup increments of heavy cream. Add 1 tablespoon of vanilla and 1 teaspoon of kosher salt. Beat until very fluffy, scraping the sides and bottom as needed.
Assemble the Cake: Once all the cakes are completely cool, assemble your cake. Place a bit of frosting on your cake stand to prevent slipping and place the first cake layer. Add about 1 and 1/2 cups of frosting to the top and spread it evenly. Repeat with the next two layers. Use an offset spatula to frost the sides and top, creating a smooth finish.
Serve and Enjoy!: Now, it’s time to devour your delicious white cake. Enjoy every bite!
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