Birthday cake with hot pink buttercream frosting

Votes: 3

Time: 1 hour 45 minutes
Complexity: average
Quantity: 1 cake

This three-tiered pink masterpiece is sure to be the center of attention at any celebration. While the vibrant pink color will undoubtedly capture the heart of any little princess, this dessert would also fit perfectly into a themed party, such as a Barbie or glamour theme, or would be a perfect fit for any bachelorette party. Plus, the icing color is determined by food coloring, meaning you can endlessly experiment with the final cake design!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cakes

250 g butter, room temperature
3 tbsp. sugar
6 large eggs, room temperature
230 g (about 1 cup) sour cream, room temperature
1.5 tsp vanilla extract
1 lemon, grate the zest
3 cups of flour
1/3 cup cornstarch
1 teaspoon of table salt
1 teaspoon of baking soda

Glaze

340 g butter, room temperature
1,360 g powdered sugar, sifted
9 tablespoons of milk
3 tsp vanilla extract
14 drops pink food coloring (rose petal shade)
Pink and white candies, for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, sugar, eggs, sour cream, vanilla extract, lemon, premium flour, starch, powdered sugar, milk

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Butter and flour 9-inch, 6-inch, and 3-inch cake pans.

Preparing the cake layers: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce to medium speed and add the eggs, 2 at a time, then add the sour cream, vanilla extract, and lemon zest, scraping down the sides of the bowl as needed. Mix thoroughly. Sift together the flour, cornstarch, salt, and baking soda. Reduce to low speed and slowly add the flour mixture to the butter and mix until smooth. Finish mixing by hand to ensure all the ingredients are well combined. Divide the batter among the 3 cake pans proportionally to their sizes. Use a spatula to smooth the tops of the cakes and bake as follows: the 9-inch cake for 45 minutes, the 6-inch cake for 35-40 minutes, and the 3-inch cake for 35-40 minutes. Bake the cake for 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans to room temperature.
Preparing the glaze: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the powdered sugar, milk, and vanilla extract. Mix on low speed for 1-2 minutes, until the icing is thick. Add the food coloring and turn off the mixer. Using a spatula, fold the color evenly into the icing.
Frost each cake layer individually, reserving some for decoration. Chill the layers before assembling the cake.
Place a 23 cm diameter cake layer on a serving plate. Place a 15 cm diameter cake layer on top of it in the center. Place an 8 cm diameter cake layer on the center of the 15 cm cake layer.
Decoration: Using a pastry bag or spoon, spread the remaining icing around the base of the cake layers and onto the top 8-cm cake layer. Finish decorating with candy pieces.