FOR THE CAKE
1 cup unsalted butter, room temperature (I use salted)
1 3/4 cups granulated sugar
6 large egg whites, room temperature
1 TBS vanilla bean paste or pure vanilla extract
1/2 cup sour cream, room temperature
3 cups cake flour
1 TBS baking powder
1 tsp. salt
1 cup buttermilk, room temperature
FOR THE BUTTERCREAM
2 cups unsalted butter, slightly cold (I use salted)
6 cups powdered sugar measured and then sifted
1/4 cup heavy cream, cold
1 tsp vanilla bean paste
pinch of salt
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
*I added a little food coloring
Instructions
FOR THE CAKE
1. Preheat your oven to 325℉. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
2. In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy.
4. Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
5. Add the vanilla bean paste or extract and beat until incorporated.
6. With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 cup flour mixture, 1/2 cup buttermilk and the final 1/3 cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.
7. Pour about 16 ounces of cake batter into each of the three 8-inch cake pans or 12 ounces in each of the 6-inch pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).
FOR THE BUTTERCREAM
1. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
2. With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, vanilla, and pinch of salt.
3. Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
4. Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.
ASSEMBLY
1. Place the first cake layer top side up, in the center of the cake board.
2. Spread about 1 cup of the the buttercream over the cake layer.
3. Place the second cake layer on top of the buttercream and spread more buttercream across the layer.
4. Place the final cake layer top side down on the buttercream.
5. Apply a thin layer of buttercream around the entire cake. Freeze the cake for 10 minutes. This is your crumb coat.
6. Once the crumb coat is set, continue frosting the cake with the remaining buttercream.
FOR THE CAKE
1. Preheat your oven to 325℉. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
2. In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy.
4. Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
5. Add the vanilla bean paste or extract and beat until incorporated.
6. With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 cup flour mixture, 1/2 cup buttermilk and the final 1/3 cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.
7. Pour about 16 ounces of cake batter into each of the three 8-inch cake pans or 12 ounces in each of the 6-inch pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).
1. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
2. With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, vanilla, and pinch of salt.
3. Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
4. Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.
ASSEMBLY
1. Place the first cake layer top side up, in the center of the cake board.
2. Spread about 1 cup of the the buttercream over the cake layer.
3. Place the second cake layer on top of the buttercream and spread more buttercream across the layer.
4. Place the final cake layer top side down on the buttercream.
5. Apply a thin layer of buttercream around the entire cake. Freeze the cake for 10 minutes. This is your crumb coat.
6. Once the crumb coat is set, continue frosting the cake with the remaining buttercream.
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