First off, I had no GF flour in the house, so I made a regular cake flour with all-purpose + corn starch. If you also have no cake flour, it is easy to make... just remove 2 tablespoons of flour from each cup, and replace it with cornstarch. Sift, and viola!
what you'll need:
3 C cake flour (or remove 6 tablespoons from total of 3 cups, and add 6 tablespoons of cornstarch)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 C butter softened
2 C sugar
1 C milk (I used raw goat milk)
1/4 C sour cream
1 1/2 C softened butter
5 C confectioners sugar
2 tsp vanilla extract
preheat oven to 350.
in a medium bowl, whisk together cake flour (or sifted cornstarch and all purpose flour), baking powder, baking soda, salt, nutmeg, cinnamon, ginger, and cloves.
in a large bowl, mix butter & sugar.
add one egg at a time and mix well between each egg
in a mason jar with lid, add milk and sour cream together and shake.... set aside.
now, pour about a third of the dry mixture into the butter sugar mixture and mix with an electric mixer on medium.
add about a third of your milk mixture
now add half of whats left of dry mixture, then whats left of milk mixture, then the rest of dry mixture.
mix well, pour into three well greased 8-9" cake pans and bake for 25-27 minutes or until the toothpick trick works. Let cool about 10-20 minutes and remove from pans onto sheets of parchment paper.
while your cakes are baking, mix butter and vanilla together for frosting. Add 3 cups, mix, add 2 tablespoons milk, mix and add the last two cups of confectioners sugar. Let cakes fully cool before frosting.
This cake goes just perfectly with the cooler temps and a cup of hot coffee! yummmmmmm....