• Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper. Set aside.
• Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter, vegetable oil, and sugar on medium-high speed for about 2-3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl, then reduce mixer to low speed and begin adding eggs one at a time, ensuring each egg is fully incorporated prior to adding the next. 10 tbsp Salted Butter 3/4 cup Vegetable Oil 2 1/2 cups Sugar 4 large Eggs
• In a separate bowl, whisk together the dry ingredients - cake flour, milk powder, baking powder, and kosher salt. 3 3/4 cups Cake Flour 2 tbsp Milk Powder 1 tbsp Baking Powder 1 tsp Kosher Salt
• In a large glass measuring cup or medium mixing bowl, combine whole milk, heavy cream, sour cream, and vanilla extract. Mix until smooth, about 10 seconds. Set aside. 1 1/2 cups Whole Milk 1/4 cup Heavy Cream 1/4 cup Sour Cream 1 tbsp Vanilla Extract
• Add half of the milk mixture to the stand mixer and mix until smooth, about 30 seconds. Add half of the dry ingredients and mix just until combined, about 10–15 seconds. Repeat with the remaining milk mixture, followed by the remaining dry ingredients. Mix only until the batter comes together, being careful not to overmix.
• Divide the batter evenly between the prepared pans and smooth the batter into an even layer in each of the pans. Bake for 28–33 minutes, or until the centers spring back lightly when touched and a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
• Let the cakes cool in the pans for about 10–15 minutes, then turn them onto a wire rack. Cover with plastic wrap and allow them to cool completely.
• Before assembling, remove the plastic wrap and parchment paper. Stir together 1/4 cup warm whole milk and honey until the honey dissolves. Set aside to cool slightly. 1/4 cup Whole Milk 2 tbsp Honey

Make the Whipped Cream

• Add the very cold heavy cream, sweetened condensed milk, milk powder, vanilla bean paste, and pinch of salt to the bowl of a stand mixer fitted with the whisk attachment. 2 1/2 cups Heavy Cream 1/3 cup Sweetened Condensed Milk 3 tbsp Milk Powder 1 tbsp Vanilla Bean Paste Pinch Kosher Salt
• Whip on medium speed until the mixture begins to thicken, then increase to medium-high and whip until stiff peaks form. This will take about 2-3 minutes. The whipped cream should be thick, fluffy, and sturdy enough to hold the cake layers without becoming grainy.

Assemble the Cake

• Place the first cake layer on a cake plate or serving stand. Use a pastry brush to brush the top generously with some of the honey-milk mixture, allowing it to soak into the cake.
• Spread an even layer of whipped cream over the cake, stopping approximately 1/2 inch from the edge. The cream will naturally spread toward the sides once the next cake layer is added. Add a light drizzle of honey.
• Add the second cake layer and repeat with the honey milk, whipped cream, and honey. Top with the final cake layer and brush with the remaining honey milk.
• Spread the remaining whipped cream over the top of the cake. You can leave the sides exposed for a rustic layer-cake look or lightly smooth any cream that gets pushed out between the layers.
• Just before serving, drizzle the cake with up to 1/2 cup honey, adding as much or as little as you like. I recommend serving immediately. Honey