⁘ anna bakes cupcakes ⁘

Preheat oven to 350°F. Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients just until combined.
With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into three cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Allow cakes to cool completely in the pans set on a wire cooling rack. The cakes must be completely cool before frosting and assembling.

Beat 2 cups of unsalted butter on medium speed for 30 seconds until smooth in a large bowl or the bowl of a stand mixer with a paddle attachment/stand mixer or a hand mixer.
Mix in 1 Tablespoon vanilla extract or vanilla bean paste and 1/2 teaspoon salt on a low speed.
Slowly add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Halfway through, add in 3 Tablespoon of heavy cream to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
Mix on low until the ingredients are fully incorporated and the desired consistency is reached. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
If you plan to color the buttercream, add in the gel food coloring once the frosting is fully mixed and beat on low until it reaches the desired color.
To make the frosting extra smooth, stir it by hand with a rubber spatula for a minute or two right before you use it. It's an arm workout, but it's worth it! Push the frosting back and forth and spread it around the side of the bowl. This will push out any extra air and make it easier to smooth onto cakes or pipe with.

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).
Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting.
Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting.
Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
Use frosting tips to add vintage details to cake.
Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.