Things you'll needIngredients
- 1 cup all-purpose four
- 1 cup cake flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup buttermilk
- Pink or blue food coloring
- 1 batch Swiss Buttercream Frosting
- Pink and blue food coloring
- Pink and blue pearl sprinkles
- Sanding sugar: pink and blue
- Three 6-inch round cake pans (Ro Baking Line by Wilton)
Let's get started!
- Preheat the oven to 325F. Grease three 6-inch round cake pans and line the bottoms with rounds of parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
- In a large bowl, with an electric mixer, beat the butter and granulated sugar until light and fluffy, 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla and almond extract.
- On low speed, alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture.
- Tint the batter pink or blue for the gender reveal.
- Divide the batter evenly among the prepared pans and bake until a wooden pick inserted into the center comes out clean, 30 to 35 minutes.
- Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.
- Level off the tops with a cake leveler or a large serrated knife to create three 1-inch-tall layers.
Time to decorate!
- Make the Swiss Buttercream Frosting. Divide it among 3 bowls. Tint one bowl pink, one blue, and leave one untinted. Scoop the pink and blue frostings into separate decorating bags and cut the tips.
- Stack the cakes with a thin layer of untinted buttercream frosting in between the layers.
- Crumb coat the cake with a thin layer of untinted frosting. Refrigerate the cake for 30 minutes.
- Pipe pink frosting around the bottom half of the cake and blue frosting around the top half and over the top of the cake.
- Using an offset spatula, smooth the frosting in one direction around the cake to create and ombre effect.
- Using the offset spatula, pull the overhanging edges toward the center of the cake and smooth.
- Top with sprinkles and sanding sugar.
Written By Rosanna Pansino