Ingredients:

  • 3 cups (375g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • 1 tbsp (12g) Baking powder
  • ½ tsp (3g) Salt
  • 1 cup (225g) Unsalted butter, softened
  • 4 large (200g) Eggs, room temperature
  • 1 cup (240ml) Whole milk, room temperature
  • ½ cup (120g) Sour cream, full fat
  • 2 tsp (10ml) Pure vanilla extract
  • 2 cups (450g) Unsalted butter, softened
  • 6 cups (720g) Powdered sugar, sifted
  • 3 tbsp (45ml) Heavy cream
  • 1 tsp (5ml) Vanilla extract
  • 1g Salt
  • Gel food coloring

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12x17 inch rimmed baking sheet with parchment paper, leaving an overhang for easy removal.
  2. Cream the 225g unsalted butter and 400g granulated sugar until the mixture is pale and fluffy.
  3. Beat in the 4 eggs one at a time, then stir in the 10ml vanilla extract and 120g sour cream until smooth.
  4. Alternately add the flour mixture (flour, baking powder, salt) and the 240ml milk, mixing only until the streaks of flour disappear.
  5. Spread the batter evenly into the prepared pan using an offset spatula.
  6. Bake for 22–27 minutes, or until the edges pull slightly away from the pan and the center springs back when touched lightly.
  7. Remove from oven and allow the cake to cool completely in the pan.
  8. Prepare the buttercream by creaming 450g unsalted butter and 720g powdered sugar; mix in 45ml heavy cream, 5ml vanilla extract, and a pinch of salt.
  9. Apply the buttercream to the cooled cake and decorate with gel food coloring as desired.