Ingredients: |
Ingredients: 3⅔ cups cake flour (spoon and level)
1 tsp. salt
1 tsp. baking powder
¾ tsp. baking soda
1½ cups unsalted butter, room temperature
2 cups granulated sugar
3 large eggs plus 2 additional egg whites, room temperature
1 tbsp. pure vanilla extract
1½ cups buttermilk, room temperature
Buttercream Icing:
1½ cups unsalted butter, room temperature
6 cups confectioner's sugar
⅓ cup whole milk or heavy cream
1½ tsp. pure vanilla extract
⅛ tsp. salt
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Directions: |
Directions:Preheat oven to 350ºF. Grease three 9" cake pans lined with parchment paper, then grease the parchment paper. Whisk cake flour, salt, baking powder and baking soda together. Set aside. Beat butter and sugar together on high speed, about 3 minutes. Scrape sides of bowl with a rubber spatula as needed. Beat in eggs, egg whites and vanilla extract on high speed, about 2 minutes. Mixture will look curdled. On low speed add the dry ingredients until just combined. If needed, whisk it by hand to ensure there are no lumps at bottom of the bowl. Batter will be slightly thick. Pour batter evenly into cake pans (Weigh them to ensure accuracy, if desired). Bake 23-26 minutes or until cakes are baked through. Cool completely in pans set on wire rack. Makes 36 cupcakes.
Frosting: In a large bowl beat butter on medium speed until creamy, about 2 minutes. Add confectioner's sugar, milk, vanilla and salt mixing on low speed. Increase to high speed and beat three minutes. Add more confectioners sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet |
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