Natashas Kitchen

  Ingredients 3 and 2/3 cups (440g) cake flour 1 teaspoon salt 1 teaspoon baking powder 3/4 teaspoon baking soda 1 and 1/2 cups (345g) unsalted butter 2 cups (400g) granulated sugar 3 large eggs + 2 additional egg whites 1 Tablespoon pure vanilla extract  1 and 1/2 cups (360ml) buttermilk Vanilla Buttercream 1 and 1/2 cups (345g) unsalted butter 6 cups (720g) confectioners’ sugar 1/3 cup (80ml) whole milk or heavy cream 1 and 1/2 teaspoons pure vanilla extract 1/8 teaspoon salt Instructions Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line  with parchment paper, then grease the parchment paper. Parchment  paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the cake flour, salt, baking powder, and baking  soda together.  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 r

  INGREDIENTS FOR THE TANGZHONG: 2 tablespoons (18g) bread flour 1/4 cup (60g) whole milk 2 tablespoons (25g) water FOR THE DOUGH: 3/4 cup (180g) whole milk, lukewarm 1 tablespoon (9g) active dry yeast 2 1/2 tablespoons (30g) sugar 3 1/4 cups (415g) bread flour 1 1/2 teaspoons (10g) kosher salt 1 large egg 1 egg yolk 3 tablespoons (43g) unsalted butter TOPPING: Egg wash: 1 egg + 1 tablespoon water 3 tablespoons (43g) melted butter INSTRUCTIONS MAKE THE TANGZHONG: Combine all of the tangzhong ingredients in a saucepan, whisking  until no lumps remain. Place the saucepan over medium heat, whisking or stirring constantly,  until thickened, about 3 minutes. Remove from heat and let it cool to room temperature. MAKE THE DOUGH: In a small bowl, combine the lukewarm milk , yeast and sugar. Cover  with a towel and let it stand for 5 to 10 minutes or until foamy.  Reserve. Whisk the flour and salt in the bowl of your stand mixer. Start the mixer on low, fitted with the paddle attachment. While