16 tablespoons unsalted butter, softened
4 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 ½ teaspoons vanilla extract
Pinch salt
1. With a standing mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, beating each until incorporated. Add vanilla and salt and beat on medium high for 1 minute.
2. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Serve. Refrigerate leftover cake for up to 3 days, but allow to come to room temperature before serving leftover cake.
- Recipe courtesy of James Moore