– 8 oz (226g) package cream cheese, softened – 1 ½ sticks (168g) unsalted butter, softened – 4 large eggs room temperature – 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 – 3 sticks (339g) unsalted butter, softened. – 7 cups (690-805 grams) powdered sugar – 2 tsp. (8g) vanilla extract 8 gram – ⅓ cup (72g) whole milk or cream – ½ teaspoon (3g) salt
Start with a 325-degree oven. Grease and flour three 8-inch pans and line the bottoms with parchment or wax paper.Whisk flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl and set aside.
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The buttermilk, oil, and vanilla extract should be put in a different bowl. Put away.Put the cream cheese and butter in the mixing bowl. Mix on medium speed until the mixture is smooth.
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While continuing to mix at a medium speed for two to three minutes, gradually add the sugar.The eggs should be added one at a time, and the mixture should be stirred until the yellow color of the yolk is no longer visible.
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While the mixer is on low speed, add the flour mixture and the milk mixture one at a time, starting with the flour mixture and ending with it. We did this three times with the dry mixture and twice with the wet mixture.
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Mix the batter just until it's well mixed; don't mix it too much. Spread the batter out among the three pans.Put it in the oven at 325 degrees F for 25 to 28 minutes, or until a toothpick stuck in the middle comes out clean or with only a few crumbs on it.
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Place the pans on a metal rack and let them cool for 5 to 10 minutes before taking them out.It makes 7 and a half cups of batter. It also works for cupcakes, though there won't be much of a cap.
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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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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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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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Put first cake layer on plate or pedestal. Spread buttercream on top and repeat with two more cake layers.Fill spaces between cake layers with buttercream and apply crumb coat (thin icing).
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I prefer to freeze my crumb-coated cake for 10–15 minutes (or longer in the fridge) to stiffen up the icing. Decoration of a cold cake is optional, but I do it.
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