When It comes to Birthday Parties there is nothing quite like making that Birthday cake , well how about this one , it will be great to make for that boy or girl or maybe you want to make it for some other celebration as it is a versatile celebration cake with that amazing layers and sprinkles
When I came across this recipe I was so impressed at how this cake look that I just had to share it on to you all so that you may like to have a go at making it for your next celebration
This cake recipe is brought to you by seriouseats.com website , thanks for sharing it with us
Here below is a list of the ingredients you will need to make this cake from the website
Nearly every cookbook has one crowning jewel of a recipe. One big, beautiful must-try. In the case of Baked Occasions, this is that recipe. Three layers of densely spongy “very vanilla” cake are enveloped in layers of bright white frosting and coated with rainbow sprinkles. Cutting into the cake reveals more sprinkles, folded into the cake batter. The effect is childlike and utterly charming, with the innocent sweetness of vanilla providing the perfect backdrop.
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YIELD:Makes 1 8-inch 3-layer cake ACTIVE TIME:1 hour 30 minutes
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TOTAL TIME:several hours
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Ingredients
- For the Very Vanilla Cake
- 2 1/2 cups (315 g) cake flour
- 3/4 cup (90 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 4 ounces (1 stick/115 g) unsalted butter, softened, plus more for the pans
- 1/2 cup (100 g) vegetable shortening, at room temperature
- 1 3/4 cups (350 g) granulated sugar
- 2 tablespoons pure vanilla extract
- 1 large egg
- 1 cup (240 ml) ice-cold water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) well-shaken buttermilk
- 1 cup (190 g) rainbow sprinkles
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- For the Very Vanilla Frosting
- 1 1/2 cups (300 g) granulated sugar
- 1/3 cup (40 g) all-purpose flour
- 11/2 cups (360 ml) whole milk
- 1/3 cup (75 ml) heavy cream
- 12 ounces (3 sticks/340 g) unsalted butter, softened but cool, cut into small pieces
- 1 1/2 teaspoons vanilla paste
- 1 teaspoon pure vanilla extract
- For Décor
- 1 to 1 1/4 cups (190 to 240 g) rainbow sprinkles
Tips: You’ll be using up to one and a half cups of rainbow sprinkles for this cake, so please, skip the bargain sprinkles that taste like flavored wax and spend the extra couple of dollars on something you would want plastered all over your birthday cake. On the other hand, there is no need to splash out on anything fancy; think of the jimmies that the ice cream man dipped your vanilla cone in. Those are the ones you want.
Tweaks: If you want your cake to look like it came from the Baked ovens, follow the suggestion in the book to invest in a heavy-duty cake decorating stand. It’s essentially a base with a spinning plate that allows you to turn the cake while frosting it, achieving smooth (or swirled) results. It’s how the front-cover cake got so pretty.
Original recipe source:seriouseats.com
