Ingredients:
- 2.25 cups (280g) all-purpose flour
- 1.5 cups (300g) granulated sugar
- 3 tsp (15g) baking powder
- 0.5 tsp (3g) salt
- 0.75 cup (170g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240ml) whole milk
- 2 tsp (10ml) pure vanilla extract
- 8 oz (225g) full-fat cream cheese, chilled
- 1 cup (225g) unsalted butter, softened to 65°F
- 4 cups (500g) powdered sugar, sifted
- 1 tsp (5ml) vanilla bean paste
- 1 pinch salt
- 1 cup (150g) fresh raspberries
- 1 cup (150g) blueberries
- 8 mini macarons
- Fresh mint leaves
Instructions:
- Preheat oven to 350°F (175°C) and line a 12x17 inch jelly roll pan with parchment paper.
- Cream the softened butter and granulated sugar until pale and fluffy. Incorporate eggs one at a time, followed by the vanilla extract.
- Alternately add the flour, baking powder, and salt mixture with the whole milk, mixing on low speed until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes until the top is golden brown and springs back when touched.
- Cool the cake completely, wrap in plastic, and flash-chill in the freezer for 30 minutes to lock in crumbs.
- Beat chilled cream cheese and softened butter together until smooth. Gradually add powdered sugar, vanilla bean paste, and a pinch of salt until stable and velvety.
- Using a printed letter template and a serrated knife, cut the chilled cake into the desired monogram shape.
- Layer the cake pieces with stabilized frosting, piping small dollops across the top surface.
- Garnish the frosting dollops with raspberries, blueberries, mini macarons, and mint leaves.