Tangled Birthday Buttermilk Cake

Ellie had a Tangled Birthday Buttermilk Cake again this year!

Ellie loves Tangled and Rapunzel and she had the same theme last year. I felt bad that last year after having Harper I did not feel very well and her cake did not turn out very well. This year we did much better.

I wanted to do Rock n’ Roll for her and then she insisted that she have Tangled again this year, I decided it was our chance to redeem ourselves. I think it turned out pretty good! The buttermilk cake turned out well and then I dyed it pink, it was a little less sweet which balanced out the frosting nicely.

Tangled Birthday Buttermilk Cake

Ingredients

12 oz all purpose flour
12 oz sugar
1 teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
5 oz egg whites room temperature
4 oz vegetable oil
10 oz buttermilk room temperature
6 oz butter salted butter, room temperature
2 teaspoon vanilla

Tangled Birthday Buttermilk Cake

Directions

Heat oven to 335º F. I use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
Prepare two 8″x2″ cake pans with cake goop or another preferred pan spray. Fill your pans about ¾ of the way full of batter.
Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine.
Combine ½ cup of the milk and the oil together and set aside.
Combine the remaining milk, egg whites, and vanilla together, whisk to break up the eggs and set aside.
Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand. Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to medium and let mix for 2 minutes to develop the cakes structure. If you don’t let your cake mix on this step your cake could collapse.
Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
Scrape down the sides again to make sure everything has incorporated then pour into prepared pans.
Bake40-45 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan.
Let the cakes cool completely before frosting them. I like to freeze mine and then frosting them.