Ingredients:

  • 345g cake flour, sifted
  • 400g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 170g unsalted butter, softened to 65°F
  • 60ml neutral oil (grapeseed or vegetable)
  • 3 large eggs, room temperature
  • 2 egg whites, room temperature
  • 240ml full-fat buttermilk, room temperature
  • 60g sour cream
  • 1 tbsp pure vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Ensure all refrigerated ingredients (eggs, buttermilk, butter) are strictly at room temperature to avoid breaking the batter emulsion.
  2. In a stand mixer bowl fitted with a paddle attachment, combine the sifted cake flour, granulated sugar, baking powder, baking soda, and sea salt. Mix on low speed for 30 seconds to distribute.
  3. With the mixer on low, add the softened butter and neutral oil one tablespoon at a time. Continue mixing until the mixture resembles fine, sandy crumbs with no large butter chunks remaining. This coats the flour in fat to inhibit gluten development.
  4. In a separate jug, whisk together the eggs, egg whites, buttermilk, sour cream, and vanilla bean paste until fully combined.
  5. Gradually pour the liquid mixture into the dry ingredients while mixing on low speed. Once combined, increase to medium speed for 60 seconds to aerate and develop the cake's structure.
  6. Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the cakes in the pans for 10 minutes before inverting them onto a wire rack to cool completely before frosting.