Pink Layer Cake...MmmMMM

Bakerella posted this cake and I think it's the cutest thing I've ever seen. I've tried making a layer cake and totally botched it up, I guess I'll give it another shot...here is her recipe:
Moist Yellow Cake 1 cup (2 sticks) of butter (room temperature) 2 cups of sugar 4 eggs (room temperature) 3 cups of sifted self-rising flour (White Lily) 1 cup of whole milk (room temperature) 1 teaspoon pure vanilla extract (McCormicks) 1/2 teaspoon butter flavoring
  • Preheat oven to 350 degrees.
  • Grease and flour (3) 8 inch cake pans.
  • Using a mixer, cream butter until fluffy.
  • Add sugar and continue to cream for about 7 minutes.
  • Add eggs one at a time. Beat well after each egg is added.
  • Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
  • Add vanilla and butter flavoring to mix; until just mixed.
  • Divide batter equally into three cake pans.
  • Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
  • Bake for 25 - 30 minutes (depending on your oven) until done.
  • Cool in pans for 5 - 10 minutes.
  • Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
  • Once cooled, you are ready to assemble your cake.
Here's a little trick to add moisture into your layers:
  • Combine 1 cup of sugar and 2 cups of water.
  • Bring to boil and boil for approximately 3 minutes. Let cool.
  • Pour liquid into a spray bottle or pouring bottle.
Cake assembly:
  • Unwrap first layer and using a serrated knife, level off the top of your cake.
  • Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
  • Add a layer of frosting to your bottom layer. Repeat on second and third layers.
  • Frost the sides.
Easy Buttercream Frosting 1 cup (2 sticks) butter (room temperature) 1 teaspoon pure vanilla extract 1 1b. 10X powdered sugar 1-3 teaspoons milk, half and half or cream
  • Using a mixer, cream softened butter and vanilla until smooth.
  • Add sugar gradually, allowing butter and sugar to cream together before adding more.
  • If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
  • Then, just use icing colors to tint the frosting the color of your choice.
This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.

1 comment:

  1. You are adorable-Suga! I want to try this too! Come over and we can try it together!