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Export 8 ingredients for grocery delivery
Step 1
Preheat your oven to 350 °F (177 °C). Grease two 9-inch round cake pans with my Cake Pan Release recipe and line them with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
Step 3
In a large bowl, beat the butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Gradually add the sugar, beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.
Step 5
Gently fold in the sour cream until the batter is smooth and homogenous.
Step 6
Divide the batter evenly between the prepared pans.
Step 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 9
Using a hand mixer, or stand mixer fitted with paddle attachment, cream together the softened butter on medium-high for 2 minutes until light and fluffy.
Step 10
Add the powdered sugar, salt, vanilla, and 1 tablespoon of half & half. Beat on low until powdered sugar is incorporated. Then move the mixer up to medium-high speed and beat for 2 minutes. Scrape sides and bottom of bowl often.
Step 11
If needed, add in the remaining half & half. Whip for an additional 2 minutes, or until the buttercream is light and fluffy.
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