| Recipe courtesy of Cakeman Raven, Cakeman Raven Confectionery, New York City, NY | In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla |
|---|---|
| Place 1 layer, rounded-side down, in the middle of a rotating cake stand | Preheat the oven to 350 degrees F |
May be stored in the refrigerator for 3 days.
1| Increase the speed to high, and mix until light and fluffy, about 5 minutes | Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed |
|---|---|
| Store in the refrigerator until somewhat stiff, before using | Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed |
Cream Cheese Frosting: Yield: enough to frost a 3 layer 9-inch cake• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated.
29| Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake | Place the pans in the oven evenly spaced apart |
|---|---|
| Recipe courtesy of Cakeman Raven, Cakeman Raven Confectionery, New York City, NY | Add the vanilla, raise the speed to high and mix briefly until fluffy scrape down the bowl occasionally |
Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake.