Ombré Pink Cake
Pink means power! Here's how to make an ombré pink cake to celebrate Valentine's Day or further your feminist agenda.
• 2 cups & 1 tbs. flour
• 1 t baking powder
• 3/4 tsp. baking soda
• 1 t table salt
• 1 stick butter
• 1 cup sugar
• 2 t vanilla extract
• 2 eggs
• 1 cup buttermilk
• Red food dye
• 4 cups powdered sugar
• 1 t salt
• ½ cup butter, softened
• (Up to) 1/2 cup of heavy cream
• 3 tsp. vanilla extract
• Preheat oven to 350
• Prepare 3 4-inch cake pans by spraying with Pam.
• In a medium bowl, mix flour, baking power, baking soda, and salt. Set aside.
• In a large mixing bowl, beat butter and sugar until fluffy. Then beat in vanilla.
• Beat in egg whites.
• Gradually add in buttermilk until just combined.
• Slowly add flour mixture until completely smooth.
• Divide batter equally among 3 bowls. To the first bowl, add enough red food dye that the batter is deep, lacquer red. To the second bowl, add enough red food dye that the batter is dark pink. To the third bowl, add only a few drops of red food dye that the batter is light pink.
• Pour each batter into prepared pans and bake for 30 minutes or until a knife comes out clean.
• While the cakes are in the oven, whisk together ingredients for buttercream until fluffy.
• Remove cakes from the oven & allow to cool for 15 minutes. Then remove cakes from each pan.
• Using a serrated knife, cut off the bumps of the cakes, so they are flat.
• Stack each layer of cake from darkest to lightest, with a generous amount of frosting in between each.
• Spread Buttercream on the top & sides of the cake.
• Apply #ChefanieSheet & enjoy!
30 minutes active time, 1 hour total time. Serves 6.