Preheat your oven to 350°F (175°C).

Cream the softened butter until smooth and fluffy, about 1 to 2 minutes.

Add the granulated sugar and beat until light and fluffy, about 1 to 2 minutes.

Incorporate the eggs and beat until well combined, about 2 minutes.

Mix in the sour cream and vanilla extract until fully blended.

Gradually pour in the milk while mixing until just combined.

In a separate bowl, combine the cake flour, baking powder, baking soda, and salt.

Slowly incorporate the dry mixture into the wet ingredients on low speed until just combined.

Divide the batter evenly between two 20-inch round cake pans.

Bake for 25 to 30 minutes, checking for doneness with a toothpick.

Allow the cakes to cool in the pans for about 10 minutes before transferring to a cooling rack.

Once cooled, cut each cake horizontally in half for a total of four layers.

For the mint buttercream, beat the softened butter until light and fluffy.

Gradually add icing sugar until smooth, then mix in peppermint extract and heavy cream.

In a separate bowl, beat the softened cream cheese and butter until smooth.

Gradually add icing sugar and vanilla extract, mixing until creamy.

Start with one layer of the vanilla cake, spread a generous amount of mint buttercream on top.

Repeat the layering process with the remaining cake layers and frosting.

Once all layers are stacked, cover the top and sides of the cake with mint buttercream.

Chill the cake in the refrigerator for about an hour.

After chilling, apply a final layer of cream cheese frosting on top and smooth it out.

Decorate with crushed candy canes and press whole candy canes into the sides.