I made this Barbie doll cake a while back. Today when I opened the laptop to do some blogging work, this cake suddenly caught my mind…How come? right:) My daughter’s favorite plush toy was lying next to the laptop. It’s a stuffed lamb doll, a character from the famous American animated TV series for kids Doc McStuffins. She calls it Lamie (Her name is Lambie in the show). If you have ever watched Doc McStuffins, you might have got it by now:) Lambie is a cute little white lamp dressed in a beautiful pink skirt and pink socks. This is her favorite doll till date. Now got it right:)
This Barbie cake was for her dearest friend. It was fun making this cute little cake and I really enjoyed every bit of it… The birthday girl wanted a vanilla cake, so I decided to make white velvet butter cake layers for the cake. This recipe is from the book “The Cake Bible” written by the famous baker and cookbook author Rose levy Beranbaum. The birthday girl loved her cake and that made my day:)
I baked three white velvet butter cake layers for this cake. The original recipe is for two layers. So I had to adjust the measurements for 3 layers(Read Notes Section ). This recipe uses egg whites which gives a softer cake. I used a cream cheese frosting for filling and frosting the cake. Do check out my post on red velvet cupcakes with cream cheese frosting for the detailed recipe. The rosette and shell piping is used for making her dress.
White velvet butter cake:
- Sifted Cake flour 3 cups (300gm)
- Sugar 1½ cup (300 gm)
- Baking powder 4 tsp. (19.5 gm)
- Salt 3/4 tsp. (5 gm)
- Unsalted butter softened to room temperature 12 tbsp. (170 gm)
- Egg white at room temperature 4½ large egg whites (135gm)
- Milk at room temperature 1 cup (242 ml)
- Pure Vanilla extract 2¼ tsp. (9 gm)
- Preheat oven to 350 degree Fahrenheit, 10 minutes before baking. Line two 9 inch x 1½ inch baking pans with parchment paper.
- In a medium bowl, lightly combine egg whites ¼ cup milk and vanilla extract.
- In a large mixing bowl, combine the dry ingredients (sifted cake flour, sugar, baking power and salt) and mix on low speed to blend. Add the butter and remaining ¾ cup milk. Mix on low speed until the dry ingredients are moistened. Increase to high speed (medium speed if using stand mixer) and beat for 1½ minutes to aerate the batter and develop the cake’s structure. Scrape down the sides.
- Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
- Pour the batter in to the prepared pans and smooth the top with a spatula. Bake for 25 to 35 minutes or until a toothpick inserted in to the center comes out clean and cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
- Let the cakes cool in the pans on racks for 10 minutes. Transfer the cakes to a greased wire rack for further cooling. To prevent splitting, reinvert so that the tops are up and cool completely.
- The above recipe is for making two layers of cake. I used 1½ times the above measurements for three cake layers.
- For cream cheese frosting recipe, check here.