– 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 sweetne – Strawberries & Blueberrie – Stencil & Buttercream optional
Coat a tube pan with butter and flour. Put the oven on to 325 degrees Fahrenheit.You should combine the cake flour, salt, and baking powder in a separate basin by whisking them together. Make a note of it for later.
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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.
2
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.
3
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 aluminum foil if the cake top darkens.
4
A batter of roughly 8 cups can be obtained from this.The dish should be allowed to cool in the pan for approximately ten minutes before being transferred to a serving platter.
5
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.
6
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.
7
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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