The Barbie movie inspires this Barbie White Cake—layers of fluffy white cake layered with delicious and tangy raspberry curd.
What? Barbie White Cake!! Now that I'm writing this post, the Barbie Movie is in theatres and receiving many excellent reviews. Unless you've been living under a rock, you've heard that #Barbie is everywhere right now - which means PINK is everywhere right now!! The movie is Ken-tastic, and the amount of joy, laughter, love, and introspection in the film is such a breath of fresh air. If you haven't yet, definitely make time to see it! Suitable for all ages 🙂
This whole Barbie thing inspired me to make a Barbie White Cake.
About This Barbie White Cake
- This mini cake uses my White Cupcakes recipe, and to make it a more Barbie-like cake, I added half a cup of Freeze-Dried Strawberries Granules. Each slice is fluffy and light, with beautiful pink studs all through.
- The recipe uses Pastry Cake Flour, creating a light and fluffy cake texture.
- One main reason a white cake is white is only to use egg whites in the recipe. Separate the yolks to use in a different recipe!
- This recipe calls for oil and butter to add flavour and fat.
- The liquid in this Barbie White Cake recipe is milk. I recommend using 2% milk for a creamy flavour.
- The Buttercream is American Buttercream, and I used a couple of drops of pink food colouring.
- This cake contains a raspberry curd filling. The tangy flavour from the Raspberry Curd makes a good balance in the cake's sweetness.
How To Make The Barbie White Cake
- Sift all dry ingredients, Grease and line two 6-inch cake pans, and set aside.
- Beat the butter and sugar for a few minutes until the mixture is light, pale, and fluffy, then add the oil and mix well.
- Add the egg whites and clear vanilla extract and mix well.
- Add the dry ingredients alternating with the milk in three passes. Start and finish with dry ingredients.
- Add the Freeze-Dried Strawberries Granules and gently mix.
- Divide the batter into the prepared pans and bake.
- Let the cakes cool completely before frosting.
- The frosting on this Barbie White Cake is American Buttercream.
How To Make The Raspberry Curd
- Place the frozen raspberries, the zest and the lemon juice in a saucepan and cook them until they are soft and cooked.
- Press the raspberry mix through a fine strainer to remove the seeds and zest.
- Return the raspberry juice to the saucepan, add the sugar and stir off the heat.
- Set the mixture aside to cool down. Whisk in the eggs and cornstarch.
- Place the pot on the stove, cooking at medium heat and whisking until the curd is thick at the bottom and covers the back of a wooden spoon or rubber spatula.
- Pour the curd through a fine mesh and remove any pulp or seeds.
- Add the butter and stir while the mixture is hot until the butter is melted and the curd is shiny and smooth. In the end, add the vanilla extract.
- Pour the curd into a jar, let it cool down, and store it in the fridge.
📖 Recipe
Barbie White Cake
The Barbie movie inspires this Barbie White Cake—layers of fluffy white cake layered with delicious and tangy raspberry curd.
Ingredients
For The Cake
- 1½ cups Flour, Use Cake and Pastry Flour. Spooned and levelled
- 2 teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Butter, Room temperature
- 1 cup Sugar
- 2 tablespoon Oil
- 1 tablespoon Vanilla extract, Preferably clear
- 3 Egg whites, Room temperature
- ½ cup Milk, Room temperature
- ½ cup Freeze Dried Strawberries, Optional
For The Raspberry Curd
- 3 cups Raspberries
- 1 tablespoon Lemon zest
- 2 tablespoon Lemon Juice
- 1 Yolk
- 1 Egg
- 1 cup Sugar
- 4 tablespoon Butter
- 1 teaspoon Vanilla extract
For The Butter Cream
- 1 cup Butter, Room temperature
- 3 cups Powdered sugar
- 1 teaspoon Meringue powder
- ¼ teaspoon Salt
- 2-3 tablespoon Heavy cream
- 2 teaspoon Vanilla extract
- 2-3 drops Pink and purple gel food colouring
- 2 tablespoon Pink and white tiny sprinkles
Instructions
How To Make The Cake
- Preheat the oven to 350℉, grease and line 2X6-inch round pans with parchment paper. Set aside.
- Sift all dry ingredients and set them aside.1½ cups Flour, 2 teaspoon Baking powder, ¼ teaspoon Salt
- Beat the butter and sugar for a few minutes until the mixture is light and fluffy. Add the oil and mix well.½ cup Butter, 1 cup Sugar, 2 tablespoon Oil
- Add egg whites and clear vanilla extract; mix well.1 tablespoon Vanilla extract, 3 Egg whites
- Start adding the dry ingredients alternating with milk in three passes. Start and finish with dry. Do not overmix.½ cup Milk
- Add the Freeze Dry Strawberries if using, and gently fold it into the batter.½ cup Freeze Dried Strawberries
- Divide the batter between the pans and bake for 25-30 minutes. Let them cool down in the pan for 10 minutes, then transfer to the cooling rack to cool down completely.
How To Make The Raspberry Curd
- Mix the raspberries, lemon zest and lemon juice in a saucepan, and place over medium heat until all the raspberries are soft and their liquid is released.3 cups Raspberries, 1 tablespoon Lemon zest, 2 tablespoon Lemon Juice
- Remove from the heat and pour it through a fine mesh to remove all the lemon zests. Let it cool down slightly.
- Mix the sugar, yolk, egg, and cornstarch in a separate bowl, add to the raspberry mixture and constantly stir.1 Yolk, 1 Egg, 1 cup Sugar
- Place the mixture back on medium heat and constantly stir. The mixture starts to thicken. The curd is ready when it stays on the surface of the spatula.
- Remove from the heat, add the butter and vanilla extract and mix well.4 tablespoon Butter, 1 teaspoon Vanilla extract
How To Make American Buttercream
- Leave the butter at room temperature for at least one hour before making the buttercream. Using the paddle attachment, beat the butter until light, smooth, and fluffy.1 cup Butter
- Mix the meringue powder into ¼ cup of the powdered sugar and add it to the butter. Mix well.1 teaspoon Meringue powder, 3 cups Powdered sugar
- Add the rest of the powdered sugar in ¼ cup at a time and mix well after each addition. Add in the salt.¼ teaspoon Salt
- Add in vanilla extract and any other extract you would like to add. Add two to three tablespoons of heavy cream to smooth out the buttercream. Mix the buttercream for 3-4 minutes extra.2-3 tablespoon Heavy cream, 2 teaspoon Vanilla extract
- Use two or three different shades of pink to tint the buttercream for decorating.2-3 drops Pink and purple gel food colouring
How To Assemble
- Place the first cake layer on the turntable. Cover its surface with the buttercream.
- Use a large round piping bag to pipe the buttercream to make a barrier around the edge of the cake.
- Fill up the middle of the damn with raspberry filling.
- Place the second layer, cover the entire cake with a thin coat of buttercream, and chill the cake for 15 minutes. This is called crumb coating.
- Cover the cake with the second coat of buttercream and smooth it out witha bench scraper.
- Tint some of the buttercream to shades of pink and go around the cake to decorate the cake.
- Add pink and white sprinkles to the sides of the cake.2 tablespoon Pink and white tiny sprinkles
- Decorate the top with your desired light pink decorations. I used pink roses and meringue kisses.
Nutrition
Calories: 799kcalCarbohydrates: 135gProtein: 6gFat: 47gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 157mgSodium: 606mgPotassium: 369mgFiber: 5gSugar: 63gVitamin A: 1397IUVitamin C: 195mgCalcium: 120mgIron: 5mg
Tried this recipe?Let us know how it was!
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