– 1 8 oz (226g) package cream cheese, softened – 1 ½ sticks (168g or ¾cup) Unsalted Butter, softened – 2 cups (400g) sugar – 4 large eggs – 3 cups (342g) cake flour – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 cup (242g) buttermilk – ¼ cup (54g) vegetable oil – 1 Tablespoon (12g) vanilla extract – Pink Coloring Gel – 1 cup 240g heavy cream – ¼ 29g cup powdered sugar – 1 4g teaspoon vanilla – 3 sticks (339g) unsalted butter – 7 cups (690-805g) confectioners' sugar – 2 tsp. (8g) vanilla extract – ⅓ cup (72)g whole milk – ½ teaspoon (3g)salt
Start with a 325-degree oven. Grease and flour three 8-inch pans and line with wax or parchment.Set aside flour, baking powder, baking soda, and salt after 30 seconds in a medium bowl.Add buttermilk, oil, and vanilla to another bowl. Set aside.
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Add butter and cream cheese to the mixer bowl and mix on medium speed until smooth.Add sugar gradually and mix on medium speed for 2-3 minutes.Mix each room-temperature egg until the yolk turns colourless.
2
Alternately add the flour combination and milk mixture to the mixer on low speed, starting and finishing with the flour mixture.
3
At this point, add a drop or two of colouring gel—start with less than you think you need and modify as needed.Don't overmix the batter—just blend it. Split the batter among the three pans.
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Bake for 25–28 minutes at 325 degrees F until a toothpick inserted into the centre comes out clean or with a few crumbs. Before turning out, let pans cool on wire racks for 5-10 minutes.
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This recipe yields 7 ½ cups of batter. Cupcakes work too (but no dome).Place the mixing bowl and whisk attachment in the freezer for 10 minutes.
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Mix whipped cream, powdered sugar, and vanilla in chilled bowl. Moderate, then medium-high beat.In about 1 ½ minutes, the cream thickens and creates delicate peaks that gently bend. Watch attentively as it happens fast.
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Smoothen the somewhat softened butter. Mix in vanilla.Add half the powdered sugar and most the milk. Add powdered sugar and beat at medium speed.
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Scrape bowl sides occasionally as you mix remaining powdered sugar and milk on medium speed for 3–4 minutes. I slow the mixer. for 1–2 minutes. Buttercream air pockets shrink. Smoothing will occur.
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Double or halve this recipe.Makes around 4 ½-5 cups of frosting. Can frost a 3-layer 8-inch or 2-layer 9-inch cake.Buttercream is too thin? Add sugar. Add milk if too thick.
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