Instructions

Step 1 Preheat your oven to 350°F (176°C). Grease and line the cake pans with parchment paper.

Step 2 Sift the flour, sugar, baking powder, and salt into the bowl of your stand mixer fitted with the paddle attachment (or large mixing bowl if using a hand mixer). Set the mixer to the lowest speed and blend until well combined.

Step 3 With the mixer running on low speed, slowly add the butter to the bowl. Mix until fine crumbs have formed and no large clumps of butter remain.

Step 4 In a medium mixing bowl, combine the eggs, egg whites, buttermilk, sour cream, and vanilla extract. Whisk to combine.

Step 5 With the mixer on low, pour the wet ingredients into the bowl of your stand mixer (or large mixing bowl) in a slow and steady stream. Mix until barely incorporated, scraping down the sides of the bowl when necessary. Increase the mixer speed to medium and beat until creamy, no longer than 1 to 2 minutes.

Step 6 Divide the cake batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7 Allow the cakes to cool in their pans for 15 minutes before inverting them onto wire racks to cool completely before decorating.

Brown Sugar Hibiscus Frosting

Step 1 Place the cream cheese into a microwave safe bowl and heat for 15 second bursts until completely softened, stirring in between. Set aside.

Step 2 Add the butter to a saucepan and place onto the stove over medium heat. Once melted, add the brown sugar and stir until smooth.

Step 3 Reduce the heat to low and stir in the softened cream cheese and vanilla.

Step 4 Transfer the mixture to the bowl of your stand mixer (or large mixing bowl), cover, and allow it to reach room temperature.

Step 5 Once cool, place the bowl onto your stand mixer (or use a hand mixer) and whip until fluffy. Fold in the powdered sugar and dried hibiscus flower powder and mix until well incorporated.