INGREDIENTS:
DIRECTIONS:
FOR THE CAKE
Step 1
Preheat oven to 350 degrees. Grease three 9-inch round cake pans, line with parchment rounds, and grease the parchment paper.
Step 2
Whisk the cake flour, baking powder, baking soda and salt together in a medium bowl and set aside.
Step 3
With the paddle attachment of a stand mixer, beat together the butter and Wholesome Organic Cane Sugar with Vanilla until smooth and creamy, scraping down the sides and up the bottom of the bowl as needed.
Step 4
Beat in the eggs on high speed until combined, about 2 minutes.
Step 5
Lower the speed of the mixer and add the dry ingredients, mixing until just combined.
Step 6
Add in the sour cream and whole milk, and mix until just combined.
Step 7
Pour batter evenly into three prepared cake pans.
Step 8
Bake for about 25 minutes, or until the cakes are baked through and a toothpick inserted into the center comes out clean.
Step 9
Allow cakes to cool completely before frosting.
FOR THE FORSTING
Step 1
With the paddle attachment of a stand mixer, beat the butter on medium speed until creamy, about 3 minutes.
Step 2
Add the powdered sugar, milk, sour cream, vanilla extract and salt.
Step 3
Increase speed to high and beat for an additional couple of minutes. Then set aside.
ASSEMBLE THE CAKE
Step 1
Using a large serrated knife, slice a thin layer off the top of the cake to create a flat even surface.
Step 2
Place 1 cake layer on your cake stand, and cover the top with 1 ½ cups of frosting, spreading evenly.
Step 3
Add your next cake layer and cover that with 1 ½ cups of frosting, spreading evenly.
Step 4
Place your final cake layer on next and apply the remaining frosting evenly over the top layer. Leave the cake unfrosted on the sides for that fabulous ‘naked’ look.
Step 5
Garnish with goldenberries, sliced citrus and flowers. Slice and enjoy.
