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1. Preheat your oven to 175°C (350°F). Grease and flour three 20 cm (8-inch) round cake pans and line the bottoms with parchment paper.
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2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3 cup All-purpose flour,
1.5 tsp Baking powder,
0.5 tsp Baking soda,
0.5 tsp Salt
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3. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed for 4–5 minutes until very pale and fluffy. This extended creaming is the key to a light, tender crumb.
225 g Unsalted butter, softened,
1.5 cup Granulated sugar
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4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract and sour cream until fully incorporated.
3 piece Eggs, large,
2 tsp Pure vanilla extract,
0.5 cup Sour cream
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5. With the mixer on low speed, add the flour mixture in three additions alternating with the milk, beginning and ending with the flour. Mix just until each addition disappears — do not overmix.
0.8 cup Whole milk
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6. Divide the batter evenly between the three prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the edges begin to pull away from the pan. Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely (about 1 hour).
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7. Beat the softened butter in a large bowl with an electric mixer on medium-high speed for 3 minutes until pale and creamy. Reduce to low speed and gradually add the powdered sugar, one cup at a time, to prevent clouds of sugar.
340 g Unsalted butter, softened (for frosting),
5 cup Powdered sugar
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8. Add the vanilla extract, whole milk (start with 2 tbsp and add more gradually until you reach a spreadable consistency), and a pinch of salt. Increase to medium-high speed and beat for 3–4 minutes until the frosting is light and fluffy. Note that using milk rather than heavy cream will give a slightly less rich but still delicious buttercream.
1 tsp Vanilla extract (for frosting),
1 pinch Pinch of salt (for frosting),
3 tbsp Whole milk (for frosting)
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9. Place one cooled cake layer on a serving plate or cake board. Spread a generous layer of buttercream over the top. Repeat with the second layer and more buttercream. Place the final cake layer on top.
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10. Apply a thin crumb coat of buttercream all over the cake and refrigerate for 20 minutes to set. Then apply a final thick, smooth layer of frosting over the top and sides using an offset spatula or bench scraper.
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11. Scatter rainbow sprinkles generously over the top of the cake. Pile the gummy bears and gummy worms over the top in a colorful, playful mound — arrange by color in clusters or mix randomly for a fun candy shop look. Press a few gummy worms over the sides if desired. Serve immediately or refrigerate (note: gummies may weep slightly if refrigerated overnight, so decorate close to serving time).
200 g Haribo gummy bears (assorted colors),
100 g Haribo gummy worms (assorted colors),
3 tbsp Rainbow sprinkles
