So I guess I have neglected my blog just a little, but with good reason! We spent the last month in Southern California, sure I had time and things to blog about, but the truth is I was missing my kitchen and just didnt feel in my "zone". So the blog got put on hold. Now I have been back home about a week and feel the need to share the fancy cake I made for Riley's 4th birthday while we were visiting SoCal! I cant believe she is 4...I cried...its true, but not in front of people, because that is just crazy. okay, so after much debate with my four year old and a "test" batch of "pink lemonade cupcakes", we finally decided on this cake. I changed it up some to make it a two layer cake instead of three. Oh and in case you are wondering about the pink lemonade cupcakes, they were very tasty but a little, (and by little I mean A LOT), too sweet for my liking.
Riley's Fancy Pink Vanilla birthday cake
- 2 cups unsalted butter, at room temperature
- 1 1/3 cups granulated sugar
- 4 LARGE egg whites, at room temperature
- 2 1/4 cups all-purpose flour
- 1 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoon pure vanilla extract
*note, I made this using a hand mixer, but it is much easier to do using a stand mixer with a paddle attachment.
Divide batter evenly into prepared cake pans and bake for 20-25 minutes. or until toothpick in center comes out clean. let cool completely before frosting.
For the frosting I used the same recipe found on here but i added a few drops of natural red food coloring to give it a pink tint. Enjoy!