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Beat butter and cream cheese at medium speed with electric mixer until creamy; gradually add sugar. Beat well. Gradually add egg substitute; beat well. Stir in food coloring. Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into 3 (9-inch) round cake pans coated with cooking spray. Bake for 18 minutes at 350°. Cool in pans on wire racks for 10 minutes; remove from pans. Cool completely on wire racks. Spread frosting between layers and on top and sides of cake.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Ultra-fine low-protein flour — lightest cakes and pastries
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Ultra-fine low-protein flour — lightest cakes and pastries
Grade A bourbon vanilla beans for custards, ice cream, extracts