Baby Shower Cake
Are you planning a baby shower and looking for the perfect cake to celebrate this joyous occasion? This baby shower cake is not only a feast for the eyes but also a delight for the taste buds. With its light, fluffy layers and exquisite decoration, it’s bound to impress your guests and make the event unforgettable. Let’s dive into the details of this delightful recipe that combines flavor and aesthetics beautifully.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups sugar
– ½ cup unsalted butter, softened
– 1 cup milk
– 4 large eggs
– 2 ½ tsp baking powder
– 1 tsp vanilla extract
– Pinch of salt
– Buttercream frosting (for decoration)
– Edible flowers and a cake topper
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is 30 minutes, while the cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 300 calories, 15g fat, 38g carbohydrates, and 4g protein. This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. In another bowl, combine flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with milk.
8. Mix until just combined and smooth.
9. Divide the batter evenly between the prepared pans.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
12. Once cooled, frost with buttercream and decorate with edible flowers and a cake topper.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, dairy milk can be replaced with almond milk or coconut milk for a dairy-free version.
Serving and Pairings
This cake pairs beautifully with a variety of beverages such as herbal tea, lemonade, or champagne. It also goes well with fresh fruit platters or light finger foods.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The cake can be frozen for up to 3 months; just ensure it’s well-wrapped to prevent freezer burn.
Cooking Mistakes
– Overmixing the batter can lead to a dense cake.
– Not measuring ingredients accurately can affect the outcome.
– Skipping the cooling step before frosting can make the icing melt.
– Using old baking powder can prevent the cake from rising.
– Not greasing the pans properly can cause sticking.
Helpful Tips
– Always preheat the oven for even baking.
– Use room temperature ingredients for a smoother batter.
– Test for doneness by inserting a toothpick in the center.
– Allow the cake to cool completely before decorating.
– Experiment with different flavors in the frosting.
FAQs
What flavor is a traditional baby shower cake?
A traditional baby shower cake is often vanilla, but you can choose flavors like chocolate, lemon, or red velvet to suit your preferences.
Can I make the cake ahead of time?
Yes, you can bake the cake a day in advance. Just wrap it tightly and store it in the refrigerator until you are ready to frost and serve.
How can I decorate the cake?
You can use buttercream frosting, fondant, fresh flowers, or themed cake toppers to decorate your baby shower cake creatively.
Is this cake suitable for dietary restrictions?
Yes, by using gluten-free flour and dairy-free milk, you can accommodate various dietary needs.
How do I transport the cake?
To transport the cake, ensure it is well-frosted and place it in a sturdy cake box. Keep it flat and avoid any sudden movements.
Conclusion
A baby shower cake is more than just dessert; it’s a centerpiece that adds joy to the celebration. With this recipe, you’ll create a stunning cake that’s sure to impress. Enjoy the process and the smiles it brings to your loved ones!
Baby Shower Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 4 large eggs
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Buttercream frosting for decoration
- Edible flowers and a cake topper
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined and smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, frost with buttercream and decorate with edible flowers and a cake topper.
