Description
This Watercolor Cake recipe features tender, moist layers of vanilla cake combined with vibrant gel food coloring to create a stunning watercolor effect. Paired with a smooth, fluffy buttercream frosting, this cake is perfect for special occasions and celebrations, offering both an eye-catching design and delicious flavor.
Ingredients
Scale
Cake
- 6 Tbsp unsalted butter, room temperature
- 2/3 cup vegetable oil (160ml)
- 2 cups granulated sugar (400g)
- 1 Tbsp clear vanilla extract
- 2 2/3 cups + 2 Tbsp all-purpose flour (345g)
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup sour cream
- 6 large egg whites, room temperature
- Gel food coloring (optional)
Buttercream
- 1 cup unsalted butter, room temperature
- 2 lbs powdered sugar
- 1 Tbsp clear vanilla extract
- 1/8 tsp salt
- 2/3 cup heavy whipping cream
- Gel food coloring
Decorating Tools
- Large & small offset spatulas
- Wilton 1M piping tip
- Piping bag (12in disposable recommended)
- Bench scraper
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F. Grease, flour, and line four 8-inch round cake pans with parchment paper for easy cake removal.
- Cream butter and sugar: Using a stand mixer, cream together the unsalted butter until smooth. Add sugar and vegetable oil and beat until the mixture is creamy and well combined. Scrape down sides and bottom of the bowl and stir in vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine flour and sour cream: With the mixer on medium speed, gradually alternate adding the flour mixture and sour cream to the butter mixture, starting and ending with the flour. Stir until each addition is almost fully incorporated before adding the next. Scrape bowl sides occasionally.
- Beat egg whites: In another clean bowl, beat the egg whites on high speed using a stand or hand mixer until stiff peaks form to add lightness to the cake.
- Fold egg whites into batter: Gently fold the beaten egg whites into the batter using a spatula. Carefully scrape bowl sides and bottom to ensure even mixing without deflating the egg whites.
- Divide and color batter (optional): If using gel food coloring, weigh out equal portions of batter and gently fold the gel coloring into each portion until evenly tinted. Then divide the colored batter evenly into the prepared cake pans.
- Bake the cake: Bake at 350°F for 35-40 minutes, or until a toothpick inserted into the center of each cake layer comes out clean or with just a few crumbs. Rotate cake pans halfway through baking for even cooking. Cakes will be light golden brown when done.
- Cool the cakes: Remove cakes from the oven and allow them to cool in the pans for 15 minutes before transferring to wire racks to cool completely before frosting.
- Make the buttercream frosting: In a stand mixer, cream the butter until smooth. Add half the powdered sugar, vanilla, salt, and 1/4 cup heavy cream; mix gently on low-medium speed. Scrape the sides, then add remaining sugar and 1/2 cup cream. Mix on medium-high speed until combined and scrape bowl sides again.
- Adjust frosting consistency: Beat frosting on high speed for 30 seconds. Check texture and if too stiff, add 1-2 Tbsp heavy cream and beat again for 30 seconds. Repeat until desired soft, fluffy consistency is reached. Beat on high for an additional 2 minutes for a light, airy finish.
- Color the frosting: Divide frosting into three even portions. Leave one white, and tint the other two with different gel food colors as desired for the watercolor effect.
- Chill and assemble cake layers: Chill cake layers in the refrigerator for 30 minutes to firm up before stacking. Fill between layers with buttercream and apply a thin crumb coat all around.
- Paint the cake sides: Using an offset spatula, dollop 1-2 Tbsp of colored frosting onto the sides of the crumb-coated cake in multiple spots. Repeat with the other colors. Do not cover the entire surface yet.
- Blend frosting and finish sides: Use a bench scraper to smooth and blend the colored dollops on the cake sides. Add more dollops where needed to fill gaps and continue smoothing to create a watercolor painted effect.
- Pipe decorations: Fit a piping bag with a Wilton 1M tip, fill with leftover frosting, and pipe swirls or rosettes on the top of the cake for an elegant finish.
- Add sprinkles: Finish decorating by adding your favorite sprinkles on top for extra flair and texture.
Notes
- Ensure egg whites are at room temperature before beating for maximum volume.
- Use gel food coloring to prevent thinning the batter or frosting.
- Rotate pans midway through baking to promote even browning and cooking.
- Allow cakes to cool completely before frosting to avoid melting the buttercream.
- Adjust heavy cream quantity in frosting to achieve your desired consistency.
- Chilling cake layers before frosting makes the assembly easier and cleaner.
- This cake can be made a day ahead and refrigerated; bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 42g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
