Buttercream & Frosting, Cakes, Cupcakes, Desserts

Pink & Purple Cake with Fluffy Seven Minute Frosting

October 1, 2011

 

Yesterday I turned 1 year older.  Yes, it was my birthday! 
I didn’t bake yesterday.  It was weird.  Really, really weird.  I bake at least one thing a day.  It could be quick and simple like Brown Butter Vanilla Rice Crispy Treats, or something more time-consuming such as S’mores Marshmallows.  But no matter what I do in my day (or night), I make time to bake something.
But yesterday it was different.  I didn’t bake because my husband wanted me to rest.  Sometimes it feels like I am going, going, going, and all I want to do is just sit and relax.  Well that’s what I did on my birthday.  I had a low-key day and just relaxed…. It was nice :).
Because I knew I wasn’t going to be baking on my birthday I made myself a small birthday cake the day before.  It was a last minute decision to bake a cake for myself, but I’m really happy I did it.  It’s a pretty simple cake and I was able to put it together within a couple hours.  
 
What I did was bake 3 small 6-inch round cakes.  I made the layers pink and purple, my favorite colors – I’m sure you could tell that by the way my blog looks!  I then whipped up a fluffy Seven Minute Frosting and frosted the cake very quick and simply.  
 
I also baked up a couple extra mini-cupcakes for fun :).  Before I divided my batter and baked the cakes, I reserved a little bit of batter to bake mini-cupcakes.  Of course you don’t have to do this, I just wanted to have a little extra something for easy eating.
I thought that this cake looked so cute, so small, and so girly.  And it tasted great as well!  Perfect for a birthday :). 

Pink & Purple Cake with Fluffy Seven Minute Frosting
For Printable Recipe, Click here!
 
Makes: 6-inch round 3-layer Cake
Pink & Purple Cake (White Cake dyed Pink & Purple)
3 cups All Purpose Flour
2 tsp. Baking Powder
1 tsp. Salt
1 cup (2 sticks) Unsalted Butter, at Room Temperature
1½  cups Sugar
4 eggs
1½  tbsp. Vanilla
2/3 cup Milk
A few drops of Pink and Purple Food Coloring
Seven Minute Frosting*
1 cup Sugar
1/3 cup Water
3 Egg Whites
¼ tsp. Cream of Tartar
¼ tsp. Salt
2 tsp. Pure Vanilla Extract
* Do not make this frosting ahead of time.  It needs to be used immediately.
*This recipe makes enough frosting to fill and frost the entire surface of the cake.  Because I only piped along the seams of the cakes, I had a little left over. 
To make the cake, start by preheating the oven to 350 degrees F.  Grease the bottom of 3 6-inch round cake pans.  Line the bottom of each pan with a parchment paper round.   Grease the top of the parchment paper and the sides of the pans with butter.  Then flour the bottom and the sides of each pan.  Set the pans aside until needed.
Combine the flour, baking powder, and salt in a medium bowl.  Set aside.
In the bowl of a stand mixer, beat together the butter and sugar until light and creamy.  Add the eggs, one at a time, until fully incorporated.  Mix in the vanilla.  Add the flour mixture, alternatively with the milk, beginning and ending with the flour. 
Place 2/3 of the batter in a separate medium bowl.  Add a few drops of the pink food coloring into the batter.  Mix well.   Then add a few drops of the purple food coloring to the remaining 1/3 batter.  Mix well.  You can add more food coloring if you want to make your colors more concentrated.
Evenly divide the pink batter between 2 pans and pour the purple batter into the other pan.  Bake the cakes until a toothpick inserted the center of each cake comes out clean, about 25-30 minutes.  Cool the cakes in the pan for about 15 minutes.  Remove the cakes from the pans and place on a cooling rack to cool completely.
While the cakes are cooling, make the Seven Minute Frosting.  In a large, heatproof bowl (I used the bowl of my stand mixer), combine the sugar, water, egg whites, cream of tartar, and salt.  Place the bowl over a pot of simmering water and whisk constantly (using a hand held mixer works best) until stiff peaks form, about 5 minutes.
Add the vanilla to the mixture and then transfer the bowl to a stand mixer fitted with a whisk attachment and whisk, gradually increasing in speed until the frosting becomes light and fluffy, about 2 minutes.
To assemble the cake, wrap the cakes in plastic wrap and place in the freezer to firm up, about 10 minutes.  Then, if needed, slice off the round domes on the top of each cake.  Rub the edges of the cake to remove any crumbs. 
Place one of the pink cakes on a cake stand or plate, bottom-side down.  Place about 1 cup of frosting on top, spread evenly.  Place the purple cake on top and repeat spreading the frosting.  Do the same with the last pink cake.  If frosting the cake like I did, then place the remaining frosting in a piping bag fitted with star tip.  Pipe around the seams of the cakes, and then around the top.
If you would like to frost the cake by fully covering it, then after stacking the cakes, use the remaining frosting to cover the sides and top of the cake.
Slice, serve, and enjoy :)!
Cake recipe from How Sweet It Is. Frosting recipe from Joy the Baker, who got it from Epicurious. 

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  • Amber Gilbert October 1, 2011 at 5:25 pm

    Happy Birthday Krissy! Thought of you yesterday 🙂 blessings and love.

  • Krissy's Creations October 1, 2011 at 5:44 pm

    @Amber Gilbert
    Thanks Amber!

  • Patti October 2, 2011 at 6:08 am

    What a pretty cake, it looks so fun and yummy.

  • Leanne @ Healthful Pursuit October 2, 2011 at 6:03 pm

    Wow, you’re all about the layers and I love it! Happy birthday 🙂

  • Audra October 2, 2011 at 6:07 pm

    This looks great Krissy! A really beautiful cake that you deserved for your bday! I hope you had a great day!

  • Sarah Catherine October 3, 2011 at 10:38 am

    Hope your birthday was great, and you made a beautiful cake 🙂

  • Krissy's Creations October 3, 2011 at 6:23 pm

    Thank you everyone for the wonderful comments! My birthday was truly wonderful :)… and this cake made it that much better!

  • Ashlee Hadley April 20, 2012 at 5:34 pm

    this is a great recipe for a basic butter cake. its definitely my favorite