pink vanilla cake

  • 3¾ cups (565g) self raising (self-rising) flour, sifted
  • 2½ cups (550g) caster (superfine) sugar
  • 375g unsalted butter, melted
  • 6 eggs 
  • 2¼ cups (560ml) milk
  • 2 teaspoons vanilla extract
  • 130g rainbow soft sugar pearls, to decorate+

vanilla butter icing

  • 500g unsalted butter, softened
  • 4 cups (640g) icing (confectioner’s) sugar, sifted 
  • 2 teaspoons vanilla extract
  • pink food colouring
  1. Preheat oven to 160°C (325°F). Lightly grease 2 x 20cm round cake tins and line the bases and sides with non-stick baking paper. Set aside. 
  2. Place the flour, sugar, butter, eggs, milk and vanilla in a large bowl and whisk until well combined. Divide the mixture between the prepared tins. Bake for 1 hour 10 minutes–1 hour 20 minutes or until cooked when tested with a skewer. Cool in the tins for 5 minutes before turning out onto wire racks to cool completely.
  3. To make the vanilla butter icing, place the butter in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Scrape down the sides of the bowl, add the icing sugar and vanilla and beat for a further 10–15 minutes or until light and fluffy. Add a few drops of food colouring and beat until well combined.
  4. To assemble, trim the top of the cakes and halve each one horizontally. Place the bottom layer on a cake stand or serving plate. Using a palette knife, spread 1 cup of the icing on the bottom layer. Top with another layer of cake and repeat the process with the icing and cake. 
  5. Spread the sides and top of the cake with the remaining icing, taking care to create a smooth finish. Press the pearls into the bottom sides of the cake and sprinkle over the top of the cake to serve. Serves 12–14. 

+ You can find soft sugar rainbow pearls in the baking section of the supermarket, at cake decorating stores and online.

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