Description
This elegant four-layer vanilla sponge cake is inspired by Olivia Rodrigo’s signature purple aesthetic. Featuring a tender crumb and delicate buttercream ruffles, it is the perfect centerpiece for a modern celebration or a themed birthday party.
Ingredients
- 225g Unsalted butter, softened
- 225g Caster sugar
- 4 Large eggs, room temperature
- 225g Self-raising flour
- 1 tsp Vanilla extract
- 2 tbsp Milk
- 500g Powdered sugar
- 250g Unsalted butter, softened (for frosting)
- Purple gel food coloring
- Non-edible ribbon bows and cake topper
Instructions
- Preheat your oven to 350°F (180°C) and grease and line four 6-inch round cake pans with parchment paper.
- In a large bowl, cream together the softened butter and caster sugar until the mixture is pale, light, and fluffy.
- Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
- Sift the self-raising flour over the mixture and gently fold it in using a large metal spoon or spatula, adding a splash of milk if the batter is too stiff.
- Divide the batter equally among the four pans and bake for 20 to 25 minutes until golden and a skewer comes out clean.
- Let the cakes rest in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Prepare the buttercream by beating softened butter with powdered sugar and milk until smooth, then tinting it with purple gel food coloring.
- Stack the cake layers with frosting, apply a thin crumb coat, and chill for 30 minutes before piping ruffles with a petal tip and adding decorations.
Notes
To ensure a perfectly smooth batter, make sure your eggs and butter are at room temperature before you begin. If you find your buttercream is becoming too soft while piping the ruffles, simply place the piping bag in the refrigerator for a few minutes to firm up the consistency.
- Prep Time: 40 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American