This delicious and festive cake is made with a fluffy white cake and strawberry frosting, and it’s decorated with edible carrot decorations.
For the Cake:
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
For the Frosting:
• 1/2 cup unsalted butter, at room temperature
• 3 cups powdered sugar
• 1/4 cup strawberry puree
• 1 teaspoon vanilla extract
To Decorate:
• Carrots, cut out of orange fondant
1. Preheat the VENTRAY oven to 350 degrees F. Grease and flour three 6-inch round baking pans.
2. Sift together the flour, baking powder, baking soda, and salt.
3. In the bowl of the VENTRAY electric mixer, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. With the mixer on low speed, add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
4. Pour batter into prepared pans and bake for 25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
5. To make the frosting, beat the butter on medium speed until creamy. Add the confectioners’ sugar, vanilla extract, and salt, and beat until smooth. Frost the cooled cake.
