Beat the butter and sugar with an electric mixer until pale and smooth. Add the vanilla extract and eggs one at a time, mixing with each addition.

In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream.

Spoon the batter into 3 greased and floured 6” round cake pans. Bake at 350F for 30 minutes, or until a skewer inserted into the centers comes out clean. Cool completely.

Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and powdered sugar one cup at a time, beating with each addition.

Slice the tops and bottoms off the cakes to smooth the surface and remove any excess browning.

Stack the cakes and spread some buttercream between each layer.

Coat the cake in a thin layer of buttercream, called a crumb coat. This will catch any excess cake crumbs. Chill the cake in the fridge for 20 minutes.

Coat the cake in a thick, generous layer of buttercream. Use a palette knife and make swirling motions to make the frosting look full and fluffy. Enjoy!