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.