PASTEL CAKE/ Creamy Buttercream

I have been on a cake kick lately. I am still experimenting with buttercream frosting and I think I have found ‘the one.’ This recipe is creamy and fluffy making it easy to spread and scrape for a clean look on tall cakes. I tweaked my Favorite Buttercream Frosting which is absolutely delicious on the White Cupcakes and Devil's Food Cake. To achieve an ultra creamy finish I simply increased the amount of butter ever so slightly and swapped out milk for heavy cream. The result is so creamy that I did not need to add much cream. The taste is just as splendid.

Vanilla Three-Layer Cake
2¼ cups Softasilk Cake Flour (or 2-1/8 cup Flour), sifted
1½ cups Sugar
3 tsp Baking Powder
1 tsp Salt
2/3 cup Crisco Shortening
1 cup Milk
1½ tsp Vanilla
3 Eggs

Grease and flour three 7-inch cake pans.
Mix Flour, Sugar, Baking Powder and Salt. Add Shortening. Add a little over half of Milk to the dry ingredients. 
Add Vanilla. Add remaining Milk and Eggs. Mix well. Pour into baking pans.
Bake 25-30 minutes at 350 until cake tester comes out clean.
(Refer to Recipes page for baking time for two-layer cake)
[This is the Rich Golden Cake recipe from the 1950 Betty Crocker Picture Cookbook]

Creamy Buttercream Frosting
1½ cups Butter (3 sticks), softened
6 cups Confectioner’s Sugar, sifted
½ tsp Vanilla (optional)
1-2 tbsp Heavy Cream, room temperature

Beat butter for 8-10 minutes until pale and double in volume.
Gradually add the sugar 1 cup at a time beating well after each addition.
Add vanilla and cream. Beat well until icing is smooth and fluffy.
[Note: Frosting is very sweet with Confectioner's Sugar so I usually skip the vanilla.]

Separate frosting into three bowls. Keep some frosting white. No need to color the frosting white.
Color frosting Pastel Pink with a smidge of AmeriColor Super Red.
Color frosting Pastel Green with a smidge of AmeriColor Avocado.
Color frosting Pastel Blue with a smidge of and AmeriColor Sky Blue.

Assemble the cake and frost each layer in white icing.
Optional: Crumb coat the top and sides of cake with white frosting. Chill in freezer for 5 minutes.

Frost the outside of the cake starting with pink frosting along the bottom of the cake, 
followed by green and blue on the sides and top of cake.




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  1. Oh my goodness! Your cake looks delicious!

  2. FABULOUS!!!!!
    Chicago Kathy

  3. Oh Joan! You should bake cakes more often! These are gorgeous! I love the soft, shabby chic look of the pastels. So so pretty. And I bet pretty tasty, too! Hope you are enjoying the summer! :)

    1. Hi Anne, That's quite a compliment from someone who baked every cake In the "Vintage Cakes" Cookbook! You are very kind. Have a nice summer. Joan

  4. I really enjoyed reading this article very much. All the cake is looking so beautiful. Thanks for your recipe it will help people who dont know how to makes cake. Mostly For my sons birthday Mostly I buy cake online.

    1. Jon, I'm glad you enjoyed this post and I hope it has inspired you to bake a cake. Thanks for taking the time to leave a comment.


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