Ingredients
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3/2 cups Unsalted Butterroom temperature
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4 cups Flour
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3 cups Sugar
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6 Eggs
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2 cups Milk
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3.5 sticks Unsalted Butter
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3 cups Powdered Sugar
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2.5 tablespoons Vanilla Extract
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2-3 tablespoons Blueberry puree
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2-3 tablespoons Strawberry Puree
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1 tablespoon Baking Powder
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1/2 teaspoon Salt
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a few drops Blue Food Coloring
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a few drops Red Food Coloring
Directions
Steps
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1
Done
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Preheat the oven to 350° F. Grease and flour a 9-inch cake pan. |
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2
Done
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In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. |
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3
Done
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In the bowl of an electric mixer, beat the butter and sugar on medium speed until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down side of bowl as necessary. Beat in vanilla extract. |
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4
Done
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With mixer on low speed, add flour mixture in 3 batches, alternating with 2 batches of milk and beginning and ending with flour. Mix until just combined. Divide batter into 4 equal parts. |
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5
Done
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Strawberry puree and a few drops of red gel food coloring were used to color two of the four pieces. |
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6
Done
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Slice red and white cakes in half horizontally to make 4 thin layers. Using a 4-inch biscuit cutter or a 4-inch round cookie cutter, cut out the center of 1 thin layer of red and white cakes layer. Save the layer that was cut out of for a later use. |
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7
Done
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With a hand mixer, beat butter until light and fluffy. Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary. Finally, add the milk slowly until desired consistency is reached. Add in the vanilla and set aside until the cake is cool. |
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8
Done
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Place a red layer on top of a cake stand. Using an offset spatula, spread about 1/2 cup of the frosting on top. Spread another 1/2 cup frosting on top of 1 white cake layer, then top with a second red layer. |
