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Trim the sides, bottom and top of each cake then split the cakes in 1/2 horizontally so you have 4 layers. Flip the cakes so that the flat side of one cake is facing the bottom and the flat side of the other cake is on top, Divide the buttercream in 1/2, reserve one 1/2 for icing the cake, use the remaining for filling
This is the quintessential vanilla layer cake, only better than ever. There are a few special touches that make this cake the best vanilla cake you’ll ever taste. Two 8″ vanilla cakes. Trim the sides, bottom and top of each cake then split the cakes in 1/2 horizontally so you have 4 layers.
Both recipes make two 9-inch round cakes, which will be split into four layers. The Vanilla Butter Cake is tender, not overly sweet, and the perfect neutral backdrop for a variety of filling flavors. The Chocolate Sour Cream Cake is deep, intense, and exceptionally moist.
Butter and lightly flour 3 (9-inch) layer pans. Sift flour and then lightly spoon 3 cups of the flour into a large measuring cup. Then sift the already-sifted cake flour with the baking powder and salt into a bowl; set aside. Cream butter in a large bowl.
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