Step 1

In the bowl of your stand mixer or a large bowl if you’re using a hand mixer add the dry ingredients. The flour, half the sugar, baking powder, baking soda and salt.

Step 2

Give it a quick mix to combine the ingredients together.

Step 3

With your mixer on low add your butter about a tablespoon at a time. Make sure your butter is at room temperature or it wont mix in to the flour. The mixture should end up looking like wet sand with a few small pieces of butter.

Step 4

In a smaller clean bowl add the eggs, remaining sugar, milk and sour cream. Use a whisk to combine the ingredients together.

Step 5

Pour the wet ingredients into the bowl with dry ingredients and mix on medium speed for about a minute or two until combined.

Step 6

Divide the cake batter evenly between three 6″ cake pans that have lined and greased. Alternatively this cake can be baked in two 8″ cake pans.

Step 7

Place into a 180C / 350F oven for 25-30 minutes or until a cake tester comes out clean.

Step 8

Cool the cakes completely in their pans before decorating.

Step 9

Make the Vanilla Swiss Meringue Buttercream following this recipe.

Step 10

Use a serrated knife to cut the tops off the cakes so they are flat.

Step 11

Take one of the cakes and top with 1/3 cup of the swiss meringue buttercream. Use an offset spatula to spread it out into an even layer.

Step 12

Top with another cake and repeat the process.

Step 13

Take the last cake and turn it upside down so the flat bottom is facing upwards and place it on the top.

Step 14

Cover the cake with the remaining buttercream (you may have some leftover).

Step 15

Place the cake in the fridge for at least 30 minutes to set before serving.