Ingredients:

  • 375g 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 (vegetable or grapeseed)
  • 3 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 240ml full-fat buttermilk, room temperature
  • 120g full-fat sour cream
  • 1 tbsp pure vanilla bean paste or extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a stand mixer bowl fitted with a paddle attachment, sift together the cake flour, granulated sugar, baking powder, baking soda, and sea salt.
  3. Add the softened butter and neutral oil to the dry ingredients. Mix on low speed for approximately 1-2 minutes until the mixture reaches a texture resembling fine, damp sand.
  4. In a separate jug or medium bowl, whisk together the eggs, egg whites, buttermilk, sour cream, and vanilla until fully emulsified.
  5. With the mixer on low, gradually pour the liquid ingredients into the flour-fat mixture. Increase speed to medium and mix until just combined and smooth, ensuring not to over-aerate the batter.
  6. Divide the batter evenly between the prepared cake pans and bake for 30 minutes, or until a skewer inserted into the center comes out clean.