• Preheat oven to 325°F. Grease and flour three 6-inch pans OR spray the cake pans with cooking spray, place a circle of parchment paper on the bottom of each pan and spray the parchment paper with cooking spray again.
• Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer.
• With mixer on low speed add butter, 2 T at a time. Mix until it resembles coarse sand, about 1 minute.
• In a large liquid measuring cup combine the eggs, milk, veg oil, and vanilla. Whisk to combine.
• With the mixer on low, pour the liquid ingredients into the stand mixer. Mix on medium speed for 1 1/2 to 2 minutes. Scrape the sides of the bowl and add the sour cream. Mix on medium speed for 20-30 more seconds. Gently run a butter knife through the batter to break up any large air bubbles.
• Pour into cake pans. Bake for 28-34 mins or until done and toothpick inserted in center comes out with a few moist crumbs but no batter.
• Cool cake in pans for 5-10 mins, remove from pans and cool on wire racks completely.
• Cover cakes with double layer of plastic wrap, store In fridge If you want to frost them the following day. Or, let cool completely before frosting.

Frosting

• Cream butter and cream cheese in stand mixer with paddle attachment. Add powdered sugar 1 cup at a time. Add vanilla and cream. Mix on medium speed for 4 minutes. If the frosting is too thick add more heavy cream, if the frosting is too thin add more powdered sugar.