6tablespoons(85 g) unsalted butter, room temperature
1 ⅓cup(267 g) granulated sugar
3large eggs, room temperature
½cup(115 g) sour cream, (or plain yogurt)
⅓cup(80 ml) vegetable oil
3Tablespoonspure vanilla extract
1cup(240 ml) whole milk, (or 2% milk)
1 ½cups(3 sticks or 339 g) unsalted butter, room temperature
3 ¾cups(450 g) confectioners' sugar
1Tablespoonpure vanilla extract
1cupCadbury Mini Eggs
Preheat oven to 350° F. Grease three 6-inch (or two 8-inch) round cake pans. Set aside.
In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Mix until combined. Scrape down the sides and bottom of the bowl when necessary.
Gradually add in the flour mixture in three parts, alternating with milk (So it goes flour, milk, flour, milk, flour). Mix until batter is uniform and smooth.
Evenly distribute the batter between the cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cakes to cool in the pan for 10 minutes, then transfer to a wire cooling rack, and allow them to cool to room temperature before frosting.
In a large mixing bowl, whip the butter (with a stand mixer or electric hand mixer) until fluffy, about 5 minutes.
With the mixer on low speed, gradually add in the confectioners' sugar until completely incorporated.
With the mixer on medium speed, add the vanilla and salt, and beat for a minute, until fluffy. Add milk until desired consistency is reached (I used 1 tablespoon).
Place one cake on a cake stand or serving platter. Top with a scoop of frosting and spread evenly. Top with the second layer and frost again (repeat if doing three layers). Finish by frosting the outside of the cake with the remaining frosting (there may be frosting leftover). Garnish with Cadbury mini eggs.
Cake flour: If you can't find cake flour at your local grocery store, substitute with 2 cups (240 g) all purpose flour and 1/3 cup (34 g) cornstarch.Greasing cake pans: I suggest using my magic cake pan release to grease the cake pans. Alternatively, grease the cake pans with a thin coat of butter and dust with flour. Line the bottom with parchment paper.Store cake at room temperature for up to 3 days.Freeze cake for up to 1 month. Wrap cake or cake slices with plastic wrap. Store in an airtight container to prevent freezer burn.