Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 6 inch cake pans with baking spray and parchment paper.
In a large bowl or the bowl of stand mixer, use the whisk attachment to beat the butter with the sugar for 1-2 minutes, at full speed. Then add the oil and beat at full speed, for another 1-2 minutes, until it’s pale and fluffy.
1/4 cup (56g) unsalted butter, 1 1/2 cups (300g) granulated sugar, 1/2 cup (118mL) vegetable oil
Add the eggs one at a time. Make sure each egg is fully incorporated before adding the next egg. Then add the vanilla and sour cream, mixing just until they’re combined.
3 large eggs, 1 Tbsp vanilla extract, 3/4 cup (170g) sour cream
With the mixer at low speed, add half of the dry ingredients, followed by the milk and the other half of the dry ingredients. Make sure to scrape the bottom and sides of the bowl well so it’s evenly mixed.
2 1/4 (270g) cups all-purpose flour, 1 Tbsp (10g) baking powder, 3/4 cup (180mL) milk, 1/2 tsp fine sea salt
Distribute HALF of the batter evenly among the three cake pans. You should get about 7-8 ounces in three 6 inch cake pans.
Cover the batter with the cinnamon sugar mixture and then spread the rest of the cake batter on top of the cinnamon sugar, about another 7 ounces in each pan. Use a knife to swirl the batter over itself randomly to create cinnamon sugar swirls.
Bake for about 30-35 minutes. When the cake is done baking, it will release itself from the edge of the pan and spring back when you press on the center. Flip the cakes over onto a cooling rack or a tea towel right away.
Allow them to cool ALMOST to room temperature, and while they’re still a little warm, wrap them each in plastic wrap and freeze them while you finish the buttercream and ganache.