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Home » Course » Dessert » Cake

The (Pink) Whiteout Cake

By: Kita · Published Aug 17, 2012 · Updated: Aug 17, 2012 · This post may contain affiliate links

I'm not saying another year has come and gone, but this cake ain't for no one.

This tic mark represents the year I officially turn 'old' according to my boyfriend, and that I have to start revising previous years for fear of the trade them in, trade them up policy. It's ok, you should hear what I told him I'm trading him in and up for. 😉

If I have to revisit the same age again and again, I'd be ok with that. This last year was a great one. It was the first time in a long time I felt solid on my feet again. Strong and able to take on new challenges. Happy, the pit of your stomach happy. And healthy. Seriously, mountain biking. You have no idea how crazy a year ago me thinks that is. That confidence that comes with time and experience is there and I like it. Oh, and dresses. I bought a ton of dresses this year - AND I wore them. Movin' on up, people!

The pets are good, the family is good, there is a roof over my head and the bills are paid. I can't really see it getting much better then that.

Another great thing about settling into your adult years and being your own person - you can have cake for breakfast. And I just did.

 

The (Pink) Whiteout Cake

from Baked

Ingredients: 

For the Cake: 

  • 2 ½ cups cake flour
  • ¾ cup flour
  • 1 tbs baking powder
  • 1 teas baking soda
  • ¾ teas salt
  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • 1 egg
  • 1 ½ cups ice cold water
  • 3 egg whites, at room temperature
  • ¼ teas cream of tartar

For the White Chocolate Frosting: 

  • 6 ozs white chocolate, coarsely chopped
  • 1 ½ cups sugar
  • ⅓ cup flour
  • 1 ½ cup milk
  • ⅓ cup heavy cream
  • 1 ½ cups unsalted butter, soft but cool, cut into small pieces
  • 1 teas pure vanilla extract

Preparation:

Preheat the oven to 325 degrees F. Butter three 8" round cake pans. Line pans with parchment paper and butter again. Dust with flour and knock out any excess.

In a medium bowl, whisk together flours, baking powder, baking soda, and salt together. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, about 4 minutes. Add the sugar and vanilla and mix until combined. Scrape down the bowl and add the egg, beat until just combined. Turn the mixer to low and add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour. Scrape the bowl with a rubber spatula and mix a few moments longer.

In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form. Spoon the egg whites into the batter and gently fold until incorporated.

Divide the batter among the prepared pans and smooth the tops. Bale for 40 to 45 minutes, rotating once halfway through, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto a wire rack, remove the pans, and let cool completely. Remove the parchment.

Make the frosting: 

Using a double boiler, melt the white chocolate and set aside to cool.

In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over meadium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes. (Watch those last 5 minutes - you don't want to mess it up here).

Transfer the mixture to the bowl of an electric stand mixer fitted with the paddle attachment. Cover mixer with a clean dish towel, and beat on high speed until cool.  Reduce speed to low, remove towel, and add the butter; mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy.

Add the vanilla and white chocolate and continue mixing until combined. (If adding food coloring, now's the time). If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until proper consistency.

Assemble the Cake: 

Refrigerate the frosting for a few minutes, but no more, until it can hold its shape. PLace one cake layer on a serving platter. Trim to create a flat surface and evenly spread about 1 ¼ cup frosting on top. Add the next layer, trim, and frost it. Then add the third layet. Crumb coat the cake and put in refrigerator for about 15 minutes to firm up. Frost the sides and top with the remaining frosting. Garnish with white sprinkles or white nonpareils. Refrigerate for 15 minutes to firm up the finished cake.

 

 (Can you find the 7 differences?)

 

 

 

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    Recipe Rating




  1. Belinda @zomppa says

    August 17, 2012 at 6:43 am

    Stop - you're not old - you look fantastic!! Great cake to celebrate!!

    Reply
  2. Rachel @ Baked by Rachel says

    August 17, 2012 at 7:25 am

    Yummy and pretty way to celebrate!

    Reply
  3. nicole @ I am a Honey Bee says

    August 17, 2012 at 7:32 am

    HAPPY BIRTHDAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  4. kitchenarian says

    August 17, 2012 at 7:57 am

    Such a beautiful celebratory cake. Have a delicious day!

    Reply
  5. movita beaucoup says

    August 17, 2012 at 8:13 am

    Old people are way cool.

    So is this cake.

    Reply
  6. Kate@Diethood says

    August 17, 2012 at 8:46 am

    Yay! Sounds like you've had a great year! Gimme a slice of that cake so I can have a happy decade ahead! 😉

    Reply
  7. Isabelle @ Crumb says

    August 17, 2012 at 9:11 am

    I wholeheartedly approve of cake for breakfast. It always reminds me of that old Bill Cosby routine where the Coz points out that it's full of good breakfasty stuff like milk and eggs and grains. See? Practically health food.
    (And if you're officially old, then I guess that makes me officially almost ancient. Gulp.)

    Reply
  8. kelly (@kelly_bakes) says

    August 17, 2012 at 10:45 am

    Though I love pie more, if I had to describe my relationship to cake, it would be something akin to the Hyperbole and a Half sketch: https://hyperboleandahalf.blogspot.com/2010/10/god-of-cake.html

    Anyway, a pink whiteout cake sounds like a lovely way to celebrate! Hope you have a fantastic birthday, Kita! :]

    Reply
  9. Erin @ The Spiffy Cookie says

    August 17, 2012 at 10:51 am

    What a great way to celebrate - cake for breakfast! And I love how you put the sprinkles on this. Very neat. And the seven differences in the right photo compared to the left are: Forks in focus, background fabric in focus, cake sprinkles on stand in focus, shine on cake stand in focus, while the cake on the plate with the rock candy is not in focus. Also there's a little rock candy stick-knob peeking out over the plate with the forks, and the plates peeking out on the right side are showing less than in the left photo. Am I right?

    Reply
  10. Lindsey @ Hot Polka Dot says

    August 17, 2012 at 2:32 pm

    Happy birthday lady! Cake for breakfast is the perfect way to celebrate in my opinion! Especially pink cake. So pretty!

    Reply
  11. Chung-Ah | Damn Delicious says

    August 17, 2012 at 4:58 pm

    Happy birthday friend! And this cake is absolutely stunning! It's the perfect way to celebrate, especially since you had it for breakfast!

    Reply
  12. Gerry @ Foodness Gracious says

    August 17, 2012 at 5:03 pm

    I'm a sucker for white chocolate and cake for breakfast is exactly how it should be on a special day...Happy birthday!!

    Reply
  13. amanda @ fake ginger says

    August 17, 2012 at 6:33 pm

    My 2 year old is standing behind me shouting "SPRINKLE CAKE SPRINKLE CAKE SPRINKLE CAAAAAAAAKE!"

    Happy birthday lady! I hope it was fabulous!

    Reply
  14. Colleen (Souffle Bombay) says

    August 17, 2012 at 7:04 pm

    Good for you! Happy birthday!! Hope you enjoyed your beautiful cake!

    Reply
  15. Donna @ What the Dog Ate says

    August 17, 2012 at 9:19 pm

    Happy Birthday!

    Reply
  16. Caralyn @ glutenfreehappytummy says

    August 17, 2012 at 11:40 pm

    what a pretty cake! i love the sprinkles design!

    Reply
  17. Liz says

    August 18, 2012 at 8:25 am

    Happy birthday, Kita...and I love the idea of cake for breakfast...especially one with white chocolate icing! I was thrilled to see you're going to be at Mixed...it will be my first food blogger conference 🙂

    Reply
  18. Katrina @ Warm Vanilla Sugar says

    August 18, 2012 at 8:56 am

    This cake is so pretty!!

    Reply
  19. Jeanette says

    August 20, 2012 at 11:11 pm

    Happy Birthday! What a pretty way to celebrate.

    Reply
  20. Stephanie says

    August 23, 2012 at 5:24 pm

    Happy birthday Kita! I love you pretty cake!

    Reply
  21. Debra says

    September 07, 2012 at 10:53 am

    Happy Birthday gorgeous gal. I like your birthday cake and want one when I look as good as you do!

    Reply
  22. Anna Blackburn says

    January 05, 2016 at 12:17 pm

    I made this cake for my birthday as well and it was wonderful! I did have to do some searching to find how much sugar and vanilla to add. I ended up finding the amounts on Sweetapolita's blog and just wanted to let you know the amounts were missing on your recipe. Everyone loved the cake!

    Reply
    • Kita says

      January 06, 2016 at 8:03 am

      Thank you for letting me know! I will update the recipe!
      Glad that everyone loved it 😀

      Reply

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Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

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