Ingredients:

  • 375g cake flour
  • 400g granulated sugar
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tbsp unsweetened cocoa powder
  • 225g unsalted butter, softened
  • 3 large eggs, room temperature
  • 240ml buttermilk, room temperature
  • 60ml vegetable oil
  • 2 tsp vanilla bean paste
  • 3 drops pink gel food coloring
  • 450g unsalted butter for frosting
  • 600g powdered sugar, sifted
  • 115g cold cream cheese, block
  • 3 tbsp champagne reduction
  • 2 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and grease two 8 inch pans.
  2. In your mixer bowl, combine 375g cake flour, 400g sugar, 1.5 tsp baking powder, 1 tsp baking soda, 1 tsp fine sea salt, and 1 tbsp cocoa powder. Mix on low for 30 seconds until the powders are uniform in color.
  3. Add the 225g softened butter and mix on low for 2 minutes until the mixture looks like fine, damp sand.
  4. In a separate jug, whisk the 240ml buttermilk, 60ml vegetable oil, 3 large eggs, 2 tsp vanilla bean paste, and 3 drops pink gel food coloring.
  5. Add half of this liquid to the flour butter mixture. Beat on medium speed for 1 full minute until the batter is pale and smooth.
  6. Scrape down the bowl and add the remaining liquid. Mix on low for 30 seconds until just combined and no streaks remain.
  7. Divide the batter between the pans. Bake for 35 minutes until a toothpick comes out with only a few moist crumbs. Let them cool in the pans for 10 minutes before flipping onto a wire rack.
  8. While the cakes cool, beat 450g butter and 115g cold cream cheese until totally smooth and lump free. Slowly add 600g sifted powdered sugar. Once incorporated, pour in 3 tbsp champagne reduction and 2 tbsp heavy cream. Whip on high for 3 minutes until it looks like a thick, glossy cloud.
  9. Level your cooled cakes with a serrated knife. Place the first layer on a plate and spread a thick layer of frosting. Top with the second layer. Apply a thin crumb coat of frosting and chill for 15 minutes. Finish with the remaining frosting, using a spatula to create coquette style swoops or swirls.