– 8 oz (226g) cream cheese, softened (we used one 8 oz package, full fat.) – ▢1 ½ sticks (168g) unsalted butter, softened – ▢2 cups (400g) sugar – ▢6 egg whites room temperature – ▢3 cups (342g) cake flour See notes if substitution is needed. – ▢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) – ▢2 teaspoons (8g) Clear Vanilla Extract (You can use real vanilla extract if you would rather but the cake will not be quite as light in color) WHIPPED CREAM FILLING – ▢1 cup (240g) heavy cream – ▢¼ (29g) cup powdered sugar – ▢1 (4g) teaspoon vanilla extract CLASSIC VANILLA BUTTERCREAM – ▢2 sticks (226g) unsalted butter, softened. slightly softened but cool to the touch and holding it's shape – ▢6 cups (690 grams) powdered sugar You can adjust the sugar amount up or down based on your consistency preferences. – ▢2 tsp. (8g) vanilla extract (use clear imitation vanilla if you like a whiter frosting) – ▢⅓ cup (72g) milk or cream, more if needed – ▢½ teaspoon (3g) salt
Start with a 325-degree oven. Grease and flour three 8-inch pans and line with wax or parchment. Set aside 6 egg whites for this recipe. Reserve them in a basin.
Set aside flour, baking powder, baking soda, and salt after 30 seconds in a medium bowl. Mix buttermilk, vegetable oil, and vanilla in another bowl. Set aside.