Preheat the oven to 350°F (175°C).

Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.

Add 3 large eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract.

Stir in 1 cup sour cream until just combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined without overmixing.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.