– 3 sticks (339g) unsalted butter, softened – 3 cups (600g) sugar – 5 large eggs, room temperature – 3 cups (342g) cake flour – ½ teaspoon (2g) baking powder – ½ teaspoon salt – 1 cup (232g) heavy whipping cream – 1 tablespoon (12g) vanilla extract – 1 stick (113g) unsalted butter, slightly softened – 3 cups (345g) powdered sugar – 1 tsp. (4g) vanilla extract – 2 T (30g) whole milk or more if needed – ¼ teaspoon salt 1g to cut the sweetness – Strawberries & Blueberries – Stencil & Buttercream optional
Grease and flour a tube pan. Preheat oven to 325°F.In a separate basin, mix cake flour, salt, and baking powder. Save for later.With the paddle attachment, cream the butter and gradually add the sugar until lighter and fluffy, 3–7 minutes.
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After adding each egg, mix until the yolk is no longer yellow.Add vanilla to the whipping cream cup.Add flour mixture and whipping cream alternately. Start and finish with dry ingredients. Combine dry ingredients three times and milk twice.
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Bake until a toothpick comes out clean or with a few crumbs at 325 degrees for 1 hour. Check in around 1 hour because baking times vary. Cover loosely with aluminium foil if the cake top darkens.
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About 8 cups of batter.Let cool in pan for 10 minutes before transferring to platter.Smoothen the somewhat softened butter.Mix in vanilla.
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Add half the powdered sugar and most the milk. Add powdered sugar and beat at medium speed.Mix remaining powdered sugar and milk at medium speed for 3–4 minutes, scraping bowl sides occasionally.
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I run the mixer very slowly. (Kitchenaid #2) for 1–2 minutes. This reduces buttercream air pockets. The texture will smooth out.
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Double or halve this recipe.Makes about 2 cups frosting.Buttercream is too thin? Add sugar. Add milk if too thick.
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