Pastel Layer Cake

By ClaudiaJan

On MS there is a complete "table scape" that looks just like this cake. An awesome display of cake and decorations!

Ingredients

• 3 1/2 sticks unsalted butter, room temperature, plus more for pans and parchment
• 6 1/2 cups sifted cake flour (not self-rising), plus more for pans and parchment
• 3 tablespoons baking powder
• Salt
• 2 1/4 cups whole milk
• 2 tablespoons pure vanilla extract
• 2 1/2 cups sugar
• 10 large egg whites
• Gel-paste food coloring (nycake.com)
• Swiss Meringue Buttercream

Preparation

Step 1

Directions

Preheat oven to 350 degrees. Butter five 8-inch round cake pans, and line with parchment (you may need to bake in batches). Butter parchment, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl. Combine milk and vanilla. Beat butter with a mixer on medium speed until very smooth. With machine running, gradually add sugar, and beat until pale and fluffy, about 3 minutes.

Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat until just combined; do not overmix.

Beat egg whites in a clean mixer bowl on medium speed until stiff (but not dry) peaks form, about 3 minutes. Gently fold egg-white mixture into batter in 3 additions.

Divide batter among 5 bowls, and tint each with food coloring to create different pastel shades. Spread each into a prepared pan. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool completely in pans on wire racks.

Loosen edges of cake with a small metal spatula or paring knife; invert onto racks. Discard parchment. Reinvert cakes, top side up. Let cool completely.

Trim top of each cake to make surface even. Spread 1 cup buttercream onto top of 1 cake. Top with another cake. Repeat, spreading 1 cup buttercream between each layer. Frost cake with 1 1/2 cups buttercream. Refrigerate for 30 minutes. Frost cake with 2 cups buttercream.