Things you'll needIngredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 stick (4 ounces) salted butter, at room temperature
- ¼ cup solid vegetable shortening
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 5 large egg whites
- ¾ cup whole milk
- 16 ounces buttercream frosting
- Black food coloring
- Miniature Astronaut figurine (optional)
- Miniature Flag (optional)
- 2 ½ quart ovenproof glass bowl (Pyrex)
- Different size ice cream scoops
Let's get started!
- Preheat the oven to 350F. Grease the glass bowl completely.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the butter and shortening until softened. Add the sugar and beat until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl as needed.
- Beat in the vanilla and almond extracts.
- Add the egg whites one at a time, beating well after each addition.
- On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
- Pour the batter into the bowl and bake for 15 minutes. Reduce the oven temperature to 300F and slow-bake until a pick inserted in the center comes out clean, about 40 minutes.
- Let the cake cool completely and then remove it from the bowl. Level with a serrated knife.
Time to decorate!
- Using different sizes of ice cream scoops, scoop out pieces of the cake to create moon craters.
- Tint the buttercream frosting with black food coloring until you reach the desired shade of gray.
- Frost the moon cake, carefully filling the insides of the craters. Leave some texture in the frosting to make the cake resemble the surface of the moon.
- Add an astronaut figurine and flag on top for fun.
Written By Rosanna Pansino