Vanilla Sour Cream Cake (Tort Smetannik)

For the batter

1. Preheat the oven to 350 F. Line the 6-inch round cake pan with parchment paper and spray the sides with cooking spray.
2. In a large bowl whisk together eggs, sugar and melted butter.
3. Add sifted flour, baking soda and vanilla.
4. Divide the batter in half and add cocoa powder into one portion of the batter. Mix well. At this point the batter will be rather dense and that's all right.
5. Spread one portion of the batter evenly in the baking pan and bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.*
6. Once baked, carefully remove from the pan, spray the sides of the pan with a cooking spray and repeat with the rest of the batter.
7. Let the cake layers cool completely on the wire rack.
8. Using a long serrated knife, carefully divide each layer in half.

For The Sour Cream Frosting

1. In a medium bowl whisk together sour cream and confectioners sugar until smooth.

To assemble

1. Line a cake stand with a parchment paper.
2. Place the cocoa flavored cake layer on the cake stand and generously spread sour cream frosting on top of it.
3. Top it with white cake layer and spread the frosting again.
4. Repeat with remaining layers and finish with the generous layer of sour cream frosting on top and sides of the cake.
5. Chill the cake for 4-6 hours or overnight.
6. When ready to serve, carefully remove the parchment paper from the bottom of the cake and top the cake with fresh berries.
7. Enjoy!