• Preheat an oven to 350° F and line two 8" round cake pans with parchment paper.
• In the bowl of a mixer fitted with a paddle combine the softened butter and sugar. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
• In a separate bowl combine the flour, baking powder, baking soda, and salt. Set aside.  Measure out the milk, add in the sour cream and stir until fully combined. Set aside.
• Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
• Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined.  Pour in ⅓ of the milk mixture, mix on low until just combined.  Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
• Pour into prepared pans.  Using a scale can help you divide the batter equally.  Bake in a 350° F oven for approximately 30-40 minutes. To check if the cake is done, insert a toothpick in the center of the cake, if the toothpick comes out with wet batter on it, bake longer. If the toothpick comes out with moist crumbs on it, remove from the oven and allow to cool for 10 minutes before removing from the pan. Place on a cooling rack and allow to cool completely before frosting.

Vanilla Buttercream Frosting

• In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
• With the mixer on the lowest setting, slowly add in the powdered sugar, 1 cup at a time, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
• Stop the mixer, scrape the bowl and add in the vanilla extract and heavy cream. Mix well to combine. Enjoy!