- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 5-8 drops blue food coloring
- 5-8 drops pink food coloring
- Cotton candy for topping
Equipment Needed
- 2 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Toothpick (for testing doneness)
- Cooling rack
- Measuring cups and spoons
Step-by-Step Instructions
To begin with, I preheat my oven to 350°F (175°C), ensuring the temperature is just right for baking. While it warms, I gather my ingredients and grease my cake pans—this is a crucial step, as I learned the hard way that a sticky cake isn’t just disappointing; it’s also messy! With my pans ready, I whisk together the flour, baking powder, and salt in a bowl, the flour dusting my countertop like fluffy clouds.
In another bowl, I cream the butter and sugar together until it’s light and fluffy, a delightful process that takes about 3-5 minutes. As I mixed, the sweet aroma filled my kitchen, creating a comforting atmosphere. I add in the eggs, one at a time, and vanilla extract, letting the mixer do the work. Remind yourself—don’t rush this step, as it’s essential for achieving that moist texture.
Now comes the fun part! I’m ready to alternate adding the flour mixture and the milk into the creamed mixture. I start with a third of the flour, mix, then half the milk, followed by another round of flour and ending with the last of the milk. I add blue and pink food coloring, swirling it delicately with a spatula to create a marbled effect. Watching the colors blend together is like painting with frosting; I can’t help but feel giddy about how it will look when baked! (See the next page below to continue…)