Party of the Year

And a Three-Layer Pink Velvet Cake with Butter Cream Filling

Alright folks. This may have been one of our proudest accomplishments. Making a cake is hard work. And I definitely couldn’t have done this without the help of Miss Jade. Not only was this “Happy-Birthday-Presley-Cake so cute, it was delicious!
If you are up for the task… and it is QUITE a task. Here is the recipe:
 

(We doubled this recipe in order to get three good-looking layers

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1 tablespoon red food coloring (amount may vary depending on the color of cake you want)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees.
Prepping the cake pan is critical in order to get the cake out safe and sound. I think the pan we used was 9X9 circular. Grease the bottom and sides of a nonstick pan then coat with flour

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

We filled the pan about half-full with batter and baked for about 30 minutes. We only cooked one at a time. You’ll know it’s ready when you stick a fork...or knife…or toothpick through the middle and it comes out clean and batter-free. It’s really important to check because no one likes a soggy cake.

After the cake was finished baking, we put it directly into the freezer to cool. The cooler the cake, the easier it is to get it out of the pan.  Even then, you still might want to loosen up the sides of the cake before you try to take it out of the pan. Place a plate on top of the cake pan and flip it over… If you did it right, you’ll know – and it will be a joyous moment. Hahaha.

Before trying to layer with the filling, you really want to make sure the cake is completely cool. We used a knife to shave off the top and create a flat surface.

Butter Cream filling

Ingredients

• 2 Sticks of butter  (Room Temp)
• 8 Oz Cream cheese  (Room Temp)
• ½ Tsp Vanilla extract
• 1 ½ - 2 Cups of Powdered sugar (depending on the thickness you want)

Directions

You want to make sure the butter and cream cheese are at room temperature or the consistency will be weird. In a mixing bowl with an electric mixer, mix the butter until it is smooth then mix in the cream cheese and vanilla. Slowly mix the powdered sugar until you fill like you’ve reached your desired thickness…

Add a pretty thick layer to the top of the first cake layer, then add the next cake layer to the top of that. The frosting we used on the outside of the cake was different from the filling. We frosted the first two outside layers of the cake with a thin layer of frosting before adding the next layer (repeat the same steps as before with the filling, you know the drill) Then we frosted the top and sides with a thin layer (thicker in between each cake to get smooth sides.)

You’ll have to ask Miss jade for the frosting recipe she found. We wanted something that was pretty thick in order to make the little sparkle-star-spikes. Jade spent over an hour frosting the cake. You can frost it whatever way you please…because this is a long process and you really need patience.

We kept the cake in the freezer until an hour or two before the party.
It was delicious.
The princess party was perfect
for a perfect little 5-year old Presley.

oy vey pink velvet cake…