Description
Simply decorated baby girl’s 1st birthday cake for a pink safari themed birthday party!
Ingredients
- 1 and 3/4 cups (207g) sifted all-purpose flour* (spooned & leveled)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cups (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (180ml) buttermilk, at room temperature
Chocolate Batter
- 2 and 1/2 Tablespoons (13g) unsweetened natural cocoa powder
- 1 Tablespoon granulated sugar
- 1 Tablespoon milk or buttermilk, at room temperature
Strawberry & Vanilla Buttercream Frosting
- 1 cup (about 25g) freeze-dried strawberries
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 6 cups (720g) confectioners’ sugar
- 1/4 cup (45ml) heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
- sprinkles for decorating, if desired
Instructions
- Preheat oven to 350°F (177°C). Grease three 6-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the vanilla batter: Whisk the flour, salt, baking powder, and baking soda together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. On medium-high speed, beat in the eggs, sour cream, and vanilla extract. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
- Make the chocolate batter: There will be around 4 cups of batter total. Transfer half of it to another bowl. Whisk in the 3 chocolate batter ingredients until combined. A few small lumps are ok.
- Watch the video in the original zebra cake recipe to see exactly how to layer the batters into the cake pans. Drop a large spoonful of 1 batter in the center of the pan. Top with a spoonful of the other batter. Alternate spoonfuls on top of each other. Give the pan a shake to level it all out. Repeat with each cake pan until all the batter is used.
- Bake for around 19-22 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. Set 1 heaping cup of frosting aside; this will be the vanilla frosting for the inside the cake. Beat the strawberry powder into the remaining frosting until combined.
- Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble and use as cake garnish or enjoy over ice cream! Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1/2 of the vanilla frosting. Top with 2nd layer and evenly cover the top with the rest of the vanilla frosting. Top with the third cake layer. Spread the strawberry frosting into a thick layer all over the top and sides. Garnish with sprinkles, if desired. Refrigerate for at least 30 minutes before slicing. This helps the cake keep its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight or frozen up to 3 months. The frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before using. Frosted cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): 6-inch Cake Pans | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Food Processor | Cake Stand or Cake Turntable | Icing Spatula | Cake Carrier (for storage)
- Flour: Sift flour before measuring.
- Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 3/4 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Why is Everything at Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients.
- Where to Buy Freeze-Dried Strawberries? I always find them in my regular grocery store in the dried fruit aisle. Wegmans, Giant, Trader Joe’s and Target carries them. Keep your eyes peeled—they’re more commonly found that you think! Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries which grind into a powder. If you can’t find them anywhere, just leave them out of the frosting and add another 1/2 cup of confectioners’ sugar.