I have a love hate relationship with layered cakes. They can be gorgeous works of art (I have a whole Pinterest board dedicated to them), but they can also be challenging to make. As I was browsing Target the other day I came across this 5-piece layer cake pan set, which seemed like it would make the process a lot easier. The pans are only 6 inches in diameter, so the size is much more manageable and you only need one recipe (or boxed mix) to fill them all. I used them to make an almond cake with raspberry buttercream since I’m slightly obsessed with almond flavored sweets right now. For the frosting I used a basic buttercream recipe, but substituted most of the vanilla extract for raspberry (I used this one, which I found at Michaels). The extract is clear so to get the pink color I used this rose icing color. It’s a gel so I just dip a toothpick in and then swirl it into the buttercream or wipe it against the beater before mixing it at the end. A little goes a long way! Start with a small amount and add more as necessary. When it comes to actually building the cake, it helps to use an icing knife. This makes it easier to get those smooth sides. After I had all of the layers stacked I filled in the gaps with more frosting and then used the knife to smooth down the edges. You can see the process in the image below, but overall I was happy with how it turned out and it didn’t make me want to pull my hair out while making it :)
SHOP THE ITEMS I USED FOR THIS RECIPE:
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| Servings |
6 people
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- 3/4 cup unsalted butter room temperature
- 1 1/2 cups sugar
- 3/4 cup sour cream room temperature
- 1 Tbsp. almond extract
- 6 large egg whites room temperature
- 2 1/2 cups flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup milk room temperature
- 1/4 cup water room temperature
- 1 cup unsalted butter room temperature
- 4 1/2 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 tsp. vanilla extract
- 1 1/2 tsp. raspberry extract
- sprinkle of salt
- red or pink food coloring
Ingredients
For the cake:
For the frosting:
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- Preheat oven to 350F. Grease pans with butter or cooking spray at set aside.
- In the bowl of a standing mixer, cream the butter and sugar on medium-high for about 3 minutes until light and fluffy. Add sour cream and almond extract. Mix until fully incorporated. Add half of the egg whites, them mix until combined. Add the other half and mix until combined. Use a silicone spatula to scrape the sides and bottom of the bowl to make sure everything is evenly mixed.
- In a separate medium-sized bowl whisk together flour, baking powder and salt. In a liquid measuring cup, combine the milk and water. Add half of the dry ingredients to the batter and mix on low to combine. Add liquid and mix until combined. Add remaining flour mixture and mix until fully incorporated.
- Divide batter evenly into the 5 pans and bake for about 20 minutes, until a toothpick comes out clean. Remove from oven and let cool in the pans for a few minutes before transferring to a wire rack to cool completely.
- In the bowl of a standing mixer, beat the butter on medium speed for about 2 minutes until creamy. Gradually add 2 cups of powdered sugar, mixing on low. Add heavy cream, raspberry extract and remaining powdered sugar. Mix on low until the sugar is mostly mixed in so that it won't fly out of the bowl. Increase speed to high and beat for 3 minutes. Add more powdered sugar if consistency is too thin or add more cream if it's too thick. Sprinkle in some salt to taste and add the food coloring. Mix until color is evenly distributed.
- Once the cakes are cool, place one layer on a plate or cake stand. If the cakes puffed up a lot, use a knife to cut off the dome shape so that the top is flat. Evenly spread about 3/4 cup frosting then add the next layer and repeat.
- Fill in any gaps on the sides with additional frosting, then use an icing knife to smooth the edges. You could completely cover the sides or create more of a naked look like I did here. Add your favorite cake topper and enjoy!
The Comments
Gwen
Can I use 8 inch cake pans? How many? 2 or 3? My daughter saw this cake and picked for her celebration.
Jess
What size pan did you use?
Emily H
Hi there!
If I just wanted to make 2 layers how would I cut the ingredients?
Antonia Genov
So delicious!
Treats and Trends
> Antonia GenovThanks, Antonia!
Julia Mazzucato
The color of that frosting! So pretty, Jamie!
Julia・Little Miss Haute Couture
Treats and Trends
> Julia MazzucatoThank you, Julia!
Christie Moeller
oh my yum! This looks incredible!
http://icanstyleu.com/blog/
Treats and Trends
> Christie MoellerThanks, Christie!
Vanessa @ Living in Steil
Yum! Thats cake looks amazing.
http://www.livinginsteil.com
Treats and Trends
> Vanessa @ Living in SteilThank you, Vanessa!
Trishna
Oh wow, this looks so yummy and tasty! Have a lovely weekend :)
tipscapsule.blogspot.com
Candice Petersen
Oh my gosh – this looks so delicious
Candice | Beauty Candy Loves