– 8 oz (226g) cream cheese, softened – 1 ½ sticks (168g) unsalted butter, sotened – 2 cups (400g) sugar – 3 Large Eggs, room temperature – 3 Additional Egg Yolks room temperature – 3 cups (342g) cake flour- see Notes for substitution – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 cup (242g) buttermilk (See notes for substitution) – ¼ cup (54g) vegetable oil (we use canola oil) – 1 Tablespoon (12g) vanilla extract – 2 sticks (226g) unsalted butter, softened – 2 teaspoons (8g) vanilla extract – 6 to 6 ½ cups – ¼ cup (20g ) – 16 oz cream cheese
Bake at a temperature of 325 degrees Fahrenheit. Three 8-inch pans should be greased and floured, and a circle of parchment paper or wax paper should be placed on the bottom of each pan.
1
Prepare the flour, baking powder, baking soda, and salt by whisking them together for thirty seconds in a medium bowl. Set the bowl aside.
2
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.
3
Slowly add the sugar and mix on medium speed for two to three minutes.One at a time, add the room-temperature eggs and egg yolks, mixing between each one until the yellow of the yolk is mixed in.
4
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.
5
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.
6
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.
7
Add the butter slices to the mixing bowl. Slow to medium speed beat the butter until it gets smooth and soft.Mix in the cocoa until it's well mixed in.
8
Gather the cream cheese bits and add them to the butter. Beat on low to medium speed until the cheese is fully mixed in.Put the vanilla in. Slowly add the powdered sugar and beat on low speed until everything is well mixed.
9
Slow down the mixer to medium speed and beat until fluffy. Be careful not to beat too much. It will get very soft if you beat it for too long. Just put it in the fridge for 10 to 15 minutes if this happens.
10
If you use this frosting while it is still very cool, it will pipe better. It can be made ahead of time, put in the fridge, and then when you're ready to use it, let it soften a bit (do not heat) and mix it all together.
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