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A beautifully decorated baby shower cake with pastel pink and white buttercream, intricate piping, and pearl accents, elegantly displayed on a white cake stand.

Baby Shower Cake

Lina
Create the perfect baby shower cake with this easy, moist, and beautifully decorated recipe. A showstopping centerpiece for any celebration!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 Slices
Calories 450 kcal

Ingredients
  

For the Cake:

  • 2 ½ cups all-purpose flour – Provides structure while keeping the cake light.
  • 2 ½ teaspoons baking powder – Ensures a fluffy and well-risen cake.
  • ½ teaspoon salt – Balances the sweetness and enhances flavors.
  • 1 cup unsalted butter softened – Adds richness and moisture to the cake.
  • 2 cups granulated sugar – Sweetens the cake and contributes to its soft texture.
  • 4 large eggs – Bind the ingredients together and create structure.
  • 1 tablespoon vanilla extract – Adds depth of flavor and enhances the overall taste.
  • 1 cup whole milk – Keeps the cake moist and tender.
  • ¼ cup sour cream – A secret ingredient for an ultra-moist and soft crumb.

For the Vanilla Buttercream Frosting:

  • 1 cup unsalted butter softened – Creates a smooth, creamy frosting.
  • 4 cups powdered sugar – Sweetens the buttercream while ensuring a silky texture.
  • 2 tablespoons heavy cream or milk – Helps achieve the perfect consistency for spreading and piping.
  • 1 tablespoon vanilla extract – Enhances the flavor and complements the cake.
  • Gel food coloring optional – Ideal for customizing the cake to match a baby shower theme.

Optional Decorations:

  • Edible pearls sprinkles, or fondant decorations – Perfect for adding a stylish touch.
  • Baby shower cake topper – A fun way to match the theme.
  • Piping bags and decorative tips – Essential for creating smooth and elegant frosting designs.

Instructions
 

Step 1: Prepare the Batter

  • Preheat Your Oven: Set the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
  • Mix the Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. This helps evenly distribute the leavening agent, giving your cake a nice rise.
  • Cream Butter and Sugar: In a large mixing bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until the mixture is light and fluffy—about 3 minutes. This step is crucial for a tender, airy cake.
  • Add Eggs and Vanilla: Mix in 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in 1 tablespoon vanilla extract for a rich, aromatic flavor.
  • Combine Wet and Dry Ingredients: Gradually alternate adding the dry ingredients and 1 cup whole milk to the butter mixture. Start and end with the dry ingredients. Mix just until combined—overmixing can make the cake dense.
  • Boost Moisture with Sour Cream: Gently fold in ¼ cup sour cream. This secret ingredient adds extra moisture and a slight tang, keeping your cake ultra-soft.

Step 2: Bake the Cake

  • Divide the Batter: Pour the batter evenly into the prepared cake pans, using a spatula to smooth the tops.
  • Bake: Place the pans in the center of the oven and bake for 30–35 minutes. When a toothpick inserted into the center comes out clean, your cakes are ready.
  • Cool Completely: Allow the cakes to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting. This prevents the frosting from melting.

Step 3: Make the Vanilla Buttercream Frosting

  • Beat the Butter: In a large bowl, beat 1 cup unsalted butter until smooth and creamy.
  • Add Powdered Sugar: Gradually mix in 4 cups powdered sugar, one cup at a time, blending on low speed to avoid a sugar cloud.
  • Incorporate Vanilla and Cream: Add 1 tablespoon vanilla extract and 2 tablespoons heavy cream (or milk) to achieve a smooth, spreadable consistency.
  • Color the Frosting (Optional): If desired, divide the frosting into bowls and mix in gel food coloring to match your baby shower theme. Soft pastels like pink, blue, or yellow work beautifully.

Step 4: Assemble and Decorate

  • Level the Cake Layers: Use a serrated knife to trim the tops of the cakes, ensuring they are flat and even. This helps create a professional, polished look.
  • Apply a Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs. Chill the cake for 15 minutes to set this layer.
  • Frost and Smooth: Add a thicker layer of frosting, smoothing the sides and top with an offset spatula. Take your time to get a clean, even finish.
  • Decorate: Add sprinkles, edible pearls, or a themed baby shower cake topper. Use piping bags with decorative tips to create elegant patterns or borders.

Pro Tip:

  • If you’re new to cake decorating, keep it simple. A smooth frosting finish with a sprinkle of edible pearls can look just as beautiful as intricate designs—and it’s much less stressful!

Notes

Nutrition Information (Per Serving):

  • Calories: 450 kcal
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 105mg
  • Sodium: 180mg
  • Total Carbohydrates: 58g
  • Dietary Fiber: 1g
  • Sugars: 40g
  • Protein: 5g

 

Keyword Baby shower cake, baby shower dessert, buttercream cake, Gender Reveal Cake, Vanilla Cake