6 Inch Birthday Cake with Easy Buttercream Flowers
Ingredients
The cake
-
1 and ¾
cups
cake flour
-
¾
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
unsalted butter
-
1
cup
granulated sugar
-
3
large
egg whites
-
½
cup
full-fat sour cream
-
2
teaspoons
pure vanilla extract
-
½
cup
whole milk
-
½
cup
rainbow sprinkles
Vanilla Buttercream
-
1 and ½
cups
unsalted butter
-
6
cups
confectioners’ sugar
-
⅓
cup
heavy cream or whole milk
-
2
teaspoons
pure vanilla extract
-
⅛
teaspoon
salt
Instructions
- Preheat the oven to 350°F (177°C) and prepare three 6-inch cake pans with grease and parchment paper.
- Whisk together the cake flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a mixer, beat the softened butter and sugar until creamy, then add egg whites, sour cream, and vanilla extract.
- Mix in the dry ingredients and then add the milk until just combined, folding in the sprinkles gently.
- Divide the batter evenly among the prepared pans and bake for 18-21 minutes, checking for doneness with a toothpick.
- Let the cakes cool completely in the pans before removing them.
- For the frosting, beat the softened butter until creamy, then gradually add the confectioners’ sugar, cream, vanilla, and salt.
- Assemble the cake by leveling the tops of the cooled cakes, stacking them with frosting in between, and covering the entire cake with frosting.
- Decorate as desired and refrigerate for at least 30-45 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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