Cake Flavors DTI NON VIP
Discover cake flavors DTI Non VIP you’ll fall in love with! From vibrant layers to irresistible toppings, these cakes make every moment sweeter.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ¾ cups granulated sugar
- ¾ cup unsalted butter softened
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk room temperature
- Gel food coloring pastel shades: pink, lavender, mint green, yellow
Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Optional: edible sprinkles or pearls
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line four 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide and Tint: Divide the batter evenly into four bowls. Add a few drops of gel food coloring to each to create pastel shades.
Bake: Pour each color into a prepared cake pan and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Make Frosting: Beat butter, powdered sugar, milk, and vanilla until smooth and fluffy. Adjust consistency with more milk if needed.
Assemble: Layer the cakes with frosting between each layer. Spread frosting around the outside and decorate with sprinkles or edible pearls.
Notes
Nutrition Information (per serving)
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 75mg
- Sodium: 210mg
- Carbohydrates: 58g
- Fiber: 1g
- Sugar: 45g
- Protein: 4g