Stir vanilla bean paste and extract into sour cream, set aside.
Preheat oven to 350. Line the bottom of 3 (9-inch) round cake pans with parchement.
Whisk together dry ingredients. Mix in butter and oil until crumbly. Add eggs, one at a time. Beat in sour cream mixture.
Pour batter equally between prepared pans. Bake less than the suggested 30 minutes, until toothpick comes out clean. Cool in pans a few minutes before turning out on wire racks to cool completely.