– 1½ sticks (170g) unsalted butter – 2 cups (400g) sugar – 3 cups (342g) cake flour – ½ teaspoon (3g) salt – 2 teaspoons (8g) baking powder – ½ teaspoon (3g)baking soda – 6 egg white – 2 teaspoons – 1 ¼ cup (296g) buttermilk (full fat) – ⅓ cup (72g) vegetable oil – 1 cup (240 g) Heavy Cream – ¼ cup (29g) Confectioners' Sugar – 1 teaspoon (4g) vanilla extract – 2 sticks (226g) unsalted butter, softened. – 6 cups (690 grams) – 2 tsp. (8g) vanilla extract 8 gram – ⅓ cup (72g) milk or cream
Heat oven to 350 ℉. Grease and flour three 8x2 pans. Each pan has a parchment circle at the bottom.Whisk cake flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl. Set asideCombine buttermilk, vegetable oil, and vanilla in another basin. Set aside.
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Add butter to your mixer bowl and mix at medium speed until smooth, using the paddle attachment if using a stand mixer. Add sugar slowly and mix on medium speed for 3–5 minutes until lightened and fluffy.
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One at a time, add the 6 egg whites and wait a few seconds. If using carton egg whites, approximate. We added 6 tiny things).
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With the mixer on low speed, alternately add flour and buttermilk, starting and finishing with flour (3 dry ingredients and 2 liquid). Mix until mixed after the last addition.
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Bake for 25–30 minutes at 350 degrees until a toothpick inserted into the center comes out clean or with a few crumbs.Let cake layers cool in pans 10 minutes, then turn out.This recipe yields 7 cups batter. Also works for cupcakes.
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Place the mixing bowl and whisk attachment in the freezer for 10 minutes.In the cooled mixing bowl, add whipping cream, powdered sugar, and vanilla. Beat on moderate speed, then medium high speed.
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After about 1 ½ minutes, the cream thickens and peaks stiffly. The cream is done when you can pull the beaters or whisk attachment from the bowl and it stands up.
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Smoothen the somewhat softened butter. Mix in vanilla.Add half the powdered sugar and most the milk. To include powdered sugar, mix at medium speed.
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Mix remaining powdered sugar and milk at medium speed for 3–4 minutes, scraping bowl sides occasionally. 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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First layer on cake base or pedestal.Before filling the cake with a soft filling, pipe a ¼-inch buttercream dam around the edge. The frosting is placed in a disposable piping bag and the tip is cut off.Fill the dam with whipped cream. (The dam prevents it from escaping when layers are added.)
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Add another layer and repeat. Top with layer three. Fill cake layer gaps with your dam's piping bay. Apply a thin crumb coat of frosting. To firm everything up, we freeze for 15 minutes (or longer in the fridge).
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