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White Velvet Cake with Cheesecake Filling and Silky Marshmallow Buttercream

White Velvet Cake with Cheesecake Filling and Silky Marshmallow Buttercream was pinched from <a href="http://www.cakepaperparty.com/2014/05/white-velvet-cake/" target="_blank">www.cakepaperparty.com.</a>
INGREDIENTS
12 tablespoons (6 ounces, or 170 grams) unsalted butter, softened
½ cup (4 ounces, 113 grams) vegetable oil
14 ounces (397 grams) granulated sugar-2 cups
3 large eggs
1 cup (237 milliliters) buttermilk
½ cup (119 milliliters) sour cream
1 tablespoon (15 milliliters) vinegar
1 tablespoon (15 milliliters) vanilla
6 ounces (170 grams) all-purpose flour-1 ¼ cups
5 ½ ounces (156 grams) cake flour- 1 ¼ cups* (see end of recipe for substitute)
1 ½ teaspoons (7 ½ milliliters) baking soda
¾ teaspoon (3 ¾ milliliters) salt
5 ounces (142 grams) granulated sugar-3/4 cup
2 tablespoons (30 milliliters) all-purpose flour
Pinch of salt
3 large eggs
2 (8 ounce, or 227 gram) packages cream cheese, softened
½ tablespoon (7 ½ milliliters) vanilla extract
2 tablespoons (30 milliliters) sour cream
7 ounces (198 grams) large marshmallows
5 ounces (142 grams) corn syrup
3 ounces (85 grams) granulated sugar
1 teaspoon (5 milliliters) water
2 cups (16 ounces or 454 grams) unsalted butter, softened
¼ cup (60 milliliters) cold pasteurized egg whites
1 cup confectioner’s sugar (4 ounces or 114 grams) or to taste up to 3 cups
1 tablespoons (15 milliliters) vanilla extract
½ tablespoon (7 ½ milliliters) vanilla bean paste or more vanilla extract
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