Butter Squishy Cake: Tender Sponge

Instructions:

1. Preheat oven to 325°F (160°C). Sift cake flour, baking powder, and salt into a mixing bowl.
2. Using the reverse creaming method, beat the softened unsalted butter (115g) into the dry ingredients until the mixture resembles coarse sand.
3. In a separate jug, whisk together eggs, milk, vanilla bean paste, and vegetable oil.
4. Slowly stream the liquid mixture into the flour-butter mixture on low speed, then increase to medium speed and beat for exactly 2 minutes until the batter is pale and glossy.
5. Pour batter into a lined 8x8 inch square baking pan and bake for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs.
6. Allow cake to cool completely, then trim the edges to create a rectangular prism shape.
7. Place the cake in the freezer for 20 minutes to firm up.
8. Prepare the matte frosting by whipping together 225g softened butter, powdered sugar, vanilla extract, heavy cream, cornstarch, and yellow gel food coloring until a matte finish is achieved.
9. Apply a thin crumb coat of frosting to the cake and chill again.
10. Apply the final layer of matte yellow buttercream, smoothing the sides with an offset spatula to create sharp, toy-like edges.