“Used for this on a number 2 cake (moist) and some cupcakes (really watch the cooking time). With out the food coloring, this recipe is found here http://kon-tent.blogspot.com/2012/01/shades-of-love-cake.html and here http://kon-tent.blogspot.com/2012/01/sprinkles-cake.html.”
READY IN:
35mins
SERVES:
24
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare A(6, 8"), B(4, 6") or C(3, 9") round cake pans by greasing and flouring - preheat oven to 350 degrees.
  2. In the bowl of a mixer fitted with the paddle attachment, cream butter and sugar together.
  3. Then add eggs one a time until incorporated, followed by the buttermilk.
  4. Add baking powder, soda, salt and vanilla bean paste - stirring to combine.
  5. Add cake flour and mix until batter begins to look creamy.
  6. Place prepared pans into preheated oven and bake for 20-25 minutes, until tester comes out clean.
  7. Remove from oven and let cool for 15 minutes, then invert cakes out onto rack to cool completely.
  8. Wrap with plastic wrap and place into refrigerator to chill fully.
  9. Remove from refrigerator when you are ready to ice layers together and put on crumb coat.

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