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Gender Reveal Cake

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours, 10 minutes
  • Yield: serves 12-14
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

How to make a gorgeous and festive gender reveal cake for a gender reveal party or baby shower. Such a fun way to share the exciting news!


Ingredients

  • 3 and 3/4 cups (410g) cake flour (spoon & leveled)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 4 large eggs, at room temperature*
  • 2 large egg whites, at room temperature*
  • 3 teaspoons (15ml) pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature*
  • 1/2 cup (95g) blue or pink sprinkles
  • 12 drops blue or pink food coloring

Vanilla Buttercream

  • 1 and 3/4 cups (3 and 1/2 sticks; 400g) unsalted butter, softened to room temperature
  • 7 cups (840g) confectioners’ sugar
  • 6 Tablespoons (90ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
  2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 4-5 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 whole egg at a time, beating well after each addition. Beat in the 2 additional egg whites and the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. If mixture looks curdled, don’t worry. It will all come together.
  3. 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.
  4. There will be just over 6 cups of batter total– transfer just over 2 cups of it to a separate bowl. Tint that batter pink or blue with food coloring. Gently stir the sprinkles into the remaining 4 cups of batter.
  5. Pour/spread batter evenly into prepared cake pans.
  6. Bake for around 25 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.
  7. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
  8. Assemble and frost: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Use any leftover frosting for piping decoration. (I used an Ateco #844 tip and piped two-toned designs.) For a neat cut, refrigerate for 1-2 hours before slicing.
  9. Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Notes

  1. Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving. It tastes much better fresh though!
  2. Cake Flour: If you can’t get your hands on cake flour, use this homemade cake flour substitute.
  3. Special Tools: KitchenAid Stand Mixer | 9-inch Round Cake Pan | Piping Bags | Ateco #844 Tip | Americolor Soft Gel Paste Kit | Oh Baby Cake Topper | Oh Baby Cupcake Topper | Custom Printed Fork
  4. Eggs: You need 4 whole eggs and 2 additional egg whites for this recipe.
  5. Buttermilk: Buttermilk is best for this recipe. If you do not keep it on hand, you can make a sour milk by adding 4 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%) to make 1 and 1/2 cups total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.