Ingredients

The following ingredients have 24 Servings
  • 1 cup +2 tbsp (18 tbsp) unsalted butter (room temperature)
  • 1 1/3 cup granulated sugar
  • 5 tsp vanilla bean paste
  • 2 2/3 cup cake flour
  • 4 tsp baking powder
  • 1 1/4 tsp kosher sea salt
  • 1/2 cup full-fat sour cream
  • 3/4 cup whole milk
  • 6 egg whites
  • 1 1/2 cup (3 sticks) unsalted butter (room temperature)
  • 1 tbsp vanilla bean paste
  • 1/4 tsp kosher sea salt
  • 6 cup powdered sugar
  • 1/4-1/3 cup heavy cream

Instruction

  • Preheat oven to 350 degrees. Line the bottoms of two 9-inch round cake pans with parchment paper. Spray the parchment and sides with baking spray, set aside. SEE NOTES
  • In the bowl of a stand mixer, beat the butter, sugar, and vanilla bean paste until pale, about 3 minutes.
  • In a medium mixing bowl, combine the cake flour, baking powder and salt. With mixing speed on low, gradually add the dry ingredients along with the sour cream and milk. Add 1/3 of each at a time. Do not over-mix.
  • In the bowl of a stand mixer or with a handheld mixer, beat the egg whites until stiff. Carefully fold into the batter, taking care not to deflate them. Make sure that they are incorporated evenly.
  • Divide batter between the two pans. Use a kitchen scale if necessary to ensure they are equal.
  • Place in the oven and bake for 24-28 minutes or until a cake tester inserted into the center comes out clean. Do not over-bake. Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely. 
  • Meanwhile, in the bowl of a stand mixer, beat the butter until creamy, about 2 minutes. Add the vanilla bean paste and salt, mix to combine. With mixing speed on low, gradually add the powdered sugar. Once added, pour in 1/4 cup of heavy cream and beat on high for 1 minute. If the frosting is too thick add an extra tablespoon or two of cream and continue beating for 30 seconds.
  • Peel off parchment. Place one layer bottom side up on a plate or cake stand. Cut a cake pop sticks or skewers into three pieces equal to the height of the first layer. Place in a triangle (about 4 inches apart) in the middle of the cake (this is a very light cake and the bottom layer needs support so that it won't deflate). Spread frosting over top, them place the remaining cake layer on top, bottom side up. Spread remaining frosting on top and on sides. Decorate with sprinkles or fresh fruit, if desired.