Dairyland Cream Cheese Cake
 
 
To get very even layered cakes, you can bake the cakes in two batches for a total of 8 separately baked layers.
Recipe type: Dessert
Serves: 1 8-layer 8-inch cake
Ingredients
For the Cream Cheese Cake:
  • 4 ½ cups cake flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • ½ cup sour cream
  • 1 cup milk
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 16 ounces cream cheese, room temperature
  • 4 ounces vegetable oil
  • 3 cups granulated sugar
  • 1 tablespoon vanilla bean paste
  • 6 large egg, room temperature
  • 2 large egg yolks, room temperature
For the Chocolate Cream Cheese Frosting:
  • ¼ cup (3 tablespoons, 2 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • ½ teaspoon vanilla extract
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • pinch of salt
For the Classic Cream Cheese Frosting:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 16 ounces cream cheese, room temperature
  • 1 tablespoon vanilla extract
  • 7 to 9 cups powdered sugar, sifted
  • pinch of salt
Instructions
To make the Cream Cheese Cake:
  1. Preheat oven to 350 degrees F. Grease 4 8-inch cake pans with baking spray. Set aside.
  2. In one bowl sift together the flour, baking powder, and salt. In another bowl whisk together sour cream and milk. Set both bowls aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on a medium high speed until pale in color and lump free, about 2 to 4 minutes. Add in the oil and granulated sugar and beat until fluffy, about 3 to 5 minutes. Scrape the sides and bottom of the bowl.
  4. Turn the mixer on low and add the vanilla. Proceed to add the eggs and egg yolks, one egg at a time. Scrape the bowl as needed.
  5. With the mixer's speed on low, add the dry mixture in three batches and the wet mixture in two batches, beginning and ending with the dry mixture. Mix each batch until it just incorporates into the batter.
  6. Divide evenly among pans and bake for 22 to 25 minutes, rotating halfway. A toothpick inserted into the center should come out mostly clean with a few moist crumbs. Let the cakes cool in the pans before inverting them onto a wire rack to cool completely.
To make the Chocolate Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and cream cheese on a medium speed until smooth and lump free, about 2 minutes. Scrape the sides and bottom of the stand mixing bowl down. Add vanilla and then beat for a few seconds more. Sift powdered sugar, cocoa powder, and salt in a separate bowl. With the mixing speed on low, add the dry ingredients a cup at a time, scraping the sides and bottom of the bowl as needed. To keep this frosting extra fudgey, DO NOT over whip at the end. You want the frosting to have a deep chocolate brown color.
To make the Classic Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and cream cheese on a medium speed until smooth and lump free, about 2 minutes. Scrape the sides and bottom of the stand mixing bowl down. Add vanilla and then beat for a few seconds more. With the mixer's speed on low, gradually add powdered sugar and salt. Scrape the sides and bottom of the bowl as needed. Beat for 20 seconds to aerate. Divide the frosting and tint one half purple.
To assemble the Dairyland Cream Cheese Cake:
  1. With a serrated knife, split the four cake layers in half. Dollop a bit of frosting onto the cake board or plate. Place one cake layer onto the board and spread some of the purple frosting. Repeat this process with the second layer and alternate by using the chocolate frosting. Repeat this process with the remaining layers.
  2. Chill the cake for 20 to 30 minutes to really harden the frosting. Once firmed up, do an initial crumb coat in white and chill in the freezer for 15 minutes. Do a final white layer, chill for 5 minutes. Apply the purple frosting on the top and sides. Use a decorative comb to brush through the purple frosting, revealing the white beneath. Decorate the top with the remaining frosting.
Notes
Cake recipe adapted from Tessa Huff
Recipe by Layer Cake Parade at http://layercakeparade.com/dairyland-cream-cheese-cake/