Firecracker Layer Cake Recipe | LorAnn Oils

Ingredients

• 450g (about 3 and ¼ cups) of all-purpose flour
• 18g (4 ½ teaspoons) baking powder
• 300g (1 ½ cups) granulated sugar
• 340 g (1 ½ cups or 3 sticks) of salted butter, room temperature
• 360ml (1 and ½ cups) buttermilk, room temperature
• 5 large eggs, room temperature
• 80g full-fat sour cream (⅓ cup), room temperature
• 3 teaspoons LorAnn Organic Madagascar Vanilla Bean Paste
• 1 teaspoon LorAnn Almond Bakery Emulsion
• 1 teaspoon LorAnn Strawberry Bakery Emulsion
• LorAnn Red Liquid Gel Food Color
• 1 teaspoon LorAnn Blueberry Bakery Emulsion
• LorAnn Blue Liquid Gel Food Color