Pastel Layer Cake Recipe

Making a nice layered cake is wonderful and you will love the fact that you can make this nice cake and share it with your friends.

The ingredients that you will need are as follows:

  • 3 ½ sticks of unsalted butter, room temperature, plus more for pans and parchment
  • 6 ½ cups of sifted cake flour (not self rising) plus more for pans and parchment
  • 3 tablespoons of baking powder
  • salt
  • 2 ¼ cups of whole milk
  • 2 tablespoons pure vanilla extract
  • 2 ½ cups of sugar
  • 10 large white eggs
  • Gel-paste food coloring
  • Swiss Meringue buttercream
Recipe & images by marthastewart

Step One. You would want to preheat the oven to about 350 degrees. You would want to butter 5 8 inch pans which have to be round and line with parchment. You may need to bake in batches so that everything will be a little more better. Butter the parchment and dust with flour making sure that you tap out the excess. Combine the milk and vanilla extract. Beat butter with a mixer on medium speed until smooth.

Step Two. Reduce speed to low and add flour mixture in three additions, alternating with milk mixture when beginning and ending with flour. Beat until just combined, but do not over mix.

Step Three. Beat egg whites in a clean mixer bowl on a medium speed until stiff. (not dry) peaks form for about 3 minutes now gently fold egg whites mixture into the batter in 3 additions.

Step Four. Divide the batter among five bowls then tint each with food coloring to create different pastel shades. Spread each into a pan that is already prepared. Bake until a toothpick is clean coming out of the cake. 18 to 20 minutes and let cool completely in pans on wire rack.

Step Five. Loosen the edges of the cake with a small metal spatula or a paring knife, so that they can be inverted onto the racks. Discard parchment. Re Invert cakes with top side up and let cool completely.

Step Six. Trim top of each cake to make surface even. Spread one cup of buttercream on top of one cake. Top on another cake. Repeat doing each layer until you are done. Then refrigerate for 30 minutes before serving, but make sure that you frost the cake with two cups of buttercream.