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!