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Galaxy Layer Cake

Ingredients

• 3 cups (345 g) cake flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon Dutch-process dark cocoa powder
• 3/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, room temperature
• 2 cups (410 g) superfine sugar (see Notes)
• 1/2 cup (120 ml) vegetable oil
• 2 tablespoons Red Velvet Bakery Emulsion (see Notes)
• 2 teaspoons AmeriColor Soft Paste Gel Color in Super Black
• 3 large eggs, room temperature
• 1 1/2 cups (360 ml) buttermilk, room temperature
• 1 teaspoon baking soda
• 2 teaspoons distilled white vinegar
• 1/2 cup (115 g) unsalted butter, room temperature
• 1 1/2 cups (190 g) confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure lemon juice
• Pinch of salt
• 1 (8oz/250 g) package cream cheese, softened and cut into cubes
• 2 cups (about 1 pint) fresh blackberries, washed and dried
• 1 1/2 cups (345 g) unsalted butter, room temperature
• Pinch of salt
• (615 g) confectioners' sugar
• 3/4 cup (180 ml) heavy cream (whipping cream)
• 2 teaspoons vanilla bean paste OR pure vanilla extract
• Few drops of each AmeriColor Soft Gel Paste Color in Electric Purple and Regal Purple
• 1 8oz bottle (1 cup) Sweetapolita Galaxy Twinkle Sprinkle Medley OR sprinkles of your choice
• 1 large pastry bag, disposable or reusable
• Large plain round pastry tip (I use Ateco #809)

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