Start by setting your oven to preheat at 350°F.

Meanwhile, prepare two round baking pans, about 6 inches in size. Grease the sides and line the bottom with parchment paper.

Combine the sugar, vegetable oil, pure vanilla extract, and eggs in one medium bowl. Using a hand mixer, beat the mixture on medium speed until well combined.

Add the sour cream to the mixture and continue incorporating it into the batter.

Scrape the sides of your mixing bowl to ensure that all are evenly combined.

Mix the all-purpose flour, baking powder, and salt for the dry ingredients. Then add it to the egg mixture alternating with the milk.

Repeat the process until all ingredients are well incorporated.

Do not forget to scrape the bowl once in a while to avoid lumps.

Divide the batter between two baking pans—about 1 1/4 cups per pan.

Bake the cakes in the preheated oven for 20-23 minutes.

Rotate the cake to ensure even baking.

After 20-23 minutes, check the cakes if ready. You can insert a toothpick and see if it comes out clean; that means the cake is ready.

Transfer the vanilla cake to a wire rack and cool completely while you do the frosting.

Using the paddle attachment on a stand mixer, cream the butter until light and fluffy while scraping it occasionally. This process will take about 5-7 minutes.

Alternately incorporate the liquid ingredients—vanilla extract and heavy cream—while incorporating 2 cups of powdered sugar at a time. Before adding more powdered sugar, ensure the first batch is thoroughly combined. Whip the mixture for 1-2 minutes.

Increase the speed to medium-high once all the powdered sugar has been incorporated, and beat the frosting for an additional three to five minutes to whisk in more air.

Cut the domes from the top of the cake with a cake leveler or a serrated knife. On your cake board, place the bottom layer of the cake and top it with a dab of frosting.

Spread the frosting evenly before adding another layer of the cake facing downward for a sharp edge on top. You can use an offset spatula to smoothen even out the frosting.

Set aside at least 1 cup of the frosting if you want to decorate it using piping tips.

Finish coating the cake with the remaining frosting. You can do crumb coating first, set it inside the refrigerator for at least 5 mins, and then cover it again with another layer of frosting.

Use your icing smoother to smooth off and remove any extra frosting once the sides of the vanilla cake have been entirely covered.

You can pipe a border along the top of the cake using your chosen piping tip. Depending on your preference, top the cake with colorful sprinkles or fresh fruits.