Servings: 12 people
Calories: 280kcal
Cost: 20
Equipment
- Stand mixer or hand mixer
- Round cake pans (8-inch diameter)
- Piping bags and tips
- Offset spatula
- Fondant rolling pin (optional)
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease three round cake pans, lining them with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, and then add the vanilla extract.
- In another bowl, whisk together the flour and baking powder, and gradually add this dry mixture to the wet ingredients, alternating with the milk until a thick but pourable batter forms.
- Pour the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.
- Prepare the frosting by combining powdered sugar, heavy cream, and almond extract in a bowl. Beat until smooth and spreadable.
- Spread a generous layer of frosting between each cake layer, then apply a thin crumb coat over the entire cake and chill.
- Apply the final layer of frosting and use a piping bag to create lace-like patterns around the edges, garnishing with edible pearls and any additional decorations.
Notes
If you're missing ingredients, butter can be swapped for margarine, and almond milk can replace whole milk for a dairy-free version. Always chill your mixing bowl and beaters before whipping cream for stable frosting. Practice piping on parchment paper before working on the cake to avoid mistakes. Store the finished cake in an airtight container for up to two days at room temperature; refrigerate if it includes perishable decorations. For longer storage, freeze slices wrapped tightly in plastic and foil, thaw them overnight in the fridge before serving.
Nutrition
Calories: 280kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 120mg | Potassium: 110mg | Fiber: 1g | Sugar: 25g | Vitamin A: 300IU | Calcium: 20mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!