– 3 sticks (339g) unsalted butter, softened – 3 cups (600g) sugar – 5 large eggs – 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 – 3 cups (345g) powdered sugar – 1 tsp. (4g) vanilla extract – 2 T (30g) whole milk or more if needed – ¼ teaspoon salt – Strawberries & Blueberries – Stencil & Buttercream optional
Butter and flour a tube pan. Warm the oven up to 325°F.Mix the baking powder, salt, and cake flour in a different bowl. Put away for later.
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Save for later.With the paddle attachment, cream the butter and gradually add the sugar until lighter and fluffy, 3–7 minutes.After adding each egg, mix until the yolk is no longer yellow.Add vanilla to the whipping cream cup.
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Add flour mixture and whipping cream alternately. Start and finish with dry ingredients. Combine dry ingredients three times and milk twice.Bake until a toothpick comes out clean or with a few crumbs at 325 degrees for 1 hour.
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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 are made this way.Let it cool in the pan for ten minutes before moving it to a plate to serve.
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Softened butter should be creamed until smooth. Adding the vanilla is easy.Half of the powdered sugar and most of the milk should be added. Mix the powdered sugar in while beating at medium speed.
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Stir in remaining powdered sugar and milk for 3–4 minutes at medium speed, scraping bowl sides occasionally. I very slowly combine. #2 on the Kitchenaid for 1–2 minutes. Buttercream air pockets will be reduced. Smooth texture will result.
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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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