Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans and line the bottoms with rounds of parchment paper.

Whisk together in a medium bowl:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy:

Gradually add and beat until very light and fluffy, about 5 minutes:

Beat in:

Beat in one at a time, scraping down the sides of the bowl after each addition:

On low speed, add the flour mixture in 3 parts, alternating with:

in 2 parts, beating just until smooth. With the last addition of flour, fold in:

Scrape the batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Let cool in the pans on a rack for 15 minutes, then invert the cakes onto the rack, peel off the parchment, and turn them right side up to cool completely. Spread between the layers:

Frost the outside of the cake with:

Sprinkle around the edge of the top of the cake:

Refrigerate for at least 1 hour and serve within 2 days.