Friday, April 23, 2010

Tie-Dye Cake


When you slice into the cake, the colors BURST onto the plate. Oh, and P.S. Making the cake is as much FUN as serving it. If you are baking the cake for a party, double the recipe and make it as a four layer cake.

Serves: 8
Prep Time: 30 minutes
Cook Time: 20 to 25 minutes

12 tablespoons unsalted butter (1 ½ stick), room temperature, plus 8 tablespoons (1 stick) for the frosting
1 ½ cups all natural granulated sugar
2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
6 large egg whites
¾ cup milk
2 teaspoons pure vanilla extract, plus 2 teaspoons for the frosting
6 gel food colors
2 (8-ounce) packages cream cheese
1 ½ cups confectioners’ sugar

Preheat the oven to 350°or 325° for the convection setting. Coat the bottom of 2 (9-inch) diameter cake pans with vegetable oil spray. Cut out circles of parchment paper that fit in the bottom of the pans and spray again.



Use the paddle attachment of an electric mixer to combine 12 tablespoons butter with the granulated sugar until fluffy, about 4 to 5 minutes. Whisk together the flour, baking powder and salt in a small bowl. Whisk together the egg whites, milk and 2 teaspoons vanilla extract in another bowl.



Mix in 1/3 of the dry ingredients and ½ of the wet ingredients into the creamed butter and sugar. When combined, mix in 1/3 of the dry ingredients with the remaining wet ingredients. Finally, mix in the remaining dry ingredients.


Divide the batter into 6 bowls. Color each with a gel color. Drop the batter by tablespoonfuls into the pans. Start at the outside of the pan and circle into the middle. Bake until a tester inserted into the cake comes out clean, about 20 to 25 minutes. Cool in the pan for 5 minutes and then turn out onto a rack to cool completely.


To make the frosting, place the cream cheese and remaining stick of butter into the bowl of an electric mixer to combine. Stir in the confectioners’ sugar and remaining 2 teaspoons of vanilla.

Place one of the cakes onto a cake plate. Spread some of the frosting over the top. Place the second cake on top of the first. Spread the frosting on the sides and top of the cake. Refrigerate the cake for up to 5 days.



Nana Note:
Simple double the recipes for both the cake and the frosting to create a four-layer cake, Just between you and me, you can substitute with a white cake mix and prepared cream cheese frosting if you want to – I won’t tell!

1 comment:

Shari said...

Very cool cake :)

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