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Preheat the oven to 350°F. Grease and line 3 6-inch or 2 8-inch cake pans.
In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
In the bowl of your stand mixer with the paddle attachment (or using a handheld mixer), beat the butter on high for 2 min until creamy. Add the sugar and continue to mix on medium-high for another 2 min. Turn the mixer to low and add the eggs and egg whites one at a time, mixing until just combined. Add the vanilla and sour cream, turn the mixer to high, and beat for 1 full minute.
Add the dry ingredients all at once and turn the mixer to low. Mix until just combined, then slowly pour in the milk. Continue to mix on low until combined, about 30 seconds. The batter will be slightly thick. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes.