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This trendy naked wedding cake has a classic rustic style and tastes delicious thanks to my popular easy vanilla cake recipe and easy buttercream frosting. You can learn to make this even if you've never made a wedding cake before! Plus tips and tricks for stable stacking and applying fresh flowers safely. No one will know how easy this naked wedding cake was to make because it looks so beautiful and professional!

A naked wedding cake is much easier to put together than a standard wedding cake because you don't have to worry about that final layer of buttercream. Overall, the key to a beautiful naked wedding cake is using good cake pans to make nice straight cake layers and using a bench scraper to get the sides nice and straight.

Here is a link to all the tools and equipment you will need to make a naked wedding cake. Nothing fancy but you'll definitely need a few things before you get started.

Naked Wedding Cake Ingredients

Buttermilk: This cake calls for buttermilk. Why does it use buttermilk? Buttermilk works to break down the gluten in the all-purpose flour and is what will give your naked wedding cake a velvety, soft texture.

If you do not have buttermilk, you can create your own buttermilk substitute to achieve a tender, naked wedding cake texture.

Pasteurized egg whites: This easy buttercream frosting recipe calls for pasteurized egg whites. Pasteurization is what makes eggs safe to eat without cooking.

If you can't find pasteurized egg whites, you can pasteurize them yourself and just use the egg whites. NOTE: all eggs in the USA are already pasteurized so you can use shelled egg whites separated from the yolk as well.

Cake Terminology

If you've never made a naked wedding cake or any kind of cake, you might be curious about some of these terms we are about to talk about. I hope I covered them all but if not, feel free to leave me a comment and I'll try to answer your question as soon as I can.

• Cake Layer - One single layer of cake.
• Cake Tier - Usually made up of two or three layers of cake with frosting or filling in between and then covered in more frosting and sometimes other decor on the outside.
• Cake cardboard - A cardboard round that is the same size as the cake tier and is placed under the tier to help support the weight of the cake if stacked and to allow you to move the tiers around as you're working on the cake.
• Cake Supports - Thick milkshake straws or sometimes dowels that are cut to the same height as the cake tier and are used to support the weight of the cake teir stacked on top. Without cake supports, the cake tier above will crush the cake tier below.
• Cake Board - A thick cardboard drum or cake platter that is used to support all the wedding cake tiers. A thin cardboard will not suffice and could bend during transport and also doesn't look that great.

How to Calculate How Much Cake You Need

Not sure how many servings of cake you will need? No problem, you can download my free cake calculation guide and cake cutting chart or take a look at the image above. Each number represents roughly how many servings of cake you will get from each tier.

Making The Cake Layers

1. First, preheat the oven to 335ºF (168ºC).
2. Prepare two 8" cake pans with cake goop or another pan release.
3. Then, measure out all of your ingredients using a digital kitchen scale and make sure your eggs, milk and butter are all room temperature or even a little on the warm side so everything mixes together properly.
4. In a mixing bowl, combine together the buttermilk, melted butter, oil, eggs, and vanilla. Your wet ingredients should all be slightly warm. I microwave my buttermilk for about 30 seconds and place my eggs (still in the shell) in a bowl of warm water.
5. Next, in the bowl of your stand mixer using a paddle attachment, combine the flour, sugar, salt, baking soda, and baking powder. Let the mixer slowly combine for a few seconds.
6. While the mixer is on low, pour the wet ingredients into the dry ingredients.
7. Then, turn the mixer up to medium speed and mix until the batter is combined. Scrape the bowl to make sure all of the ingredients are combined.
8. Let the batter mix on medium speed for 1 minute. It should look kind of like pancake batter.
9. Divide the batter evenly between the prepared cake pans and place them into the oven on a middle rack.
10. Bake the cakes for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
11. Finally, allow the cake to cool for 10 minutes and flip out onto a cooling rack. If you plan to frost and decorate the cake on the same day, you can place the cakes into the freezer unwrapped for about an hour or until they are cold (but not frozen). PRO TIP: If you plan to decorate your cake at a later date, then you will wrap the cakes in plastic wrap first before placing them in the freezer.

Easy Buttercream Instructions

This is my favorite buttercream recipe. It is a mock swiss meringue recipe and isn't too sweet. It doesn't crust and is a huge hit with people who say they don't even like buttercream!

1. First, place the egg whites and the powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low, and then whip them on high for 4-5 minutes (until shiny) to dissolve the powdered sugar.
2. Then, add in the salt and the vanilla extract. If you are adding in any food coloring, this is the point where you would do that. PRO TIP: Use a toothpick to transfer 1-2 drops of food coloring to your frosting to avoid putting too much color in your buttercream.
3. Next, add in your softened butter piece-by-piece, and whip it with the whisk attachment to combine. It will look curdled at first. This is definitely normal. It will also look pretty yellow. Keep whipping.
4. If your buttercream looks curdled, remove about 2 cups of buttercream and melt it in the microwave for 10-15 seconds until it is just barely melted. Then, pour it back into the whipping buttercream to bring it all together.
5. Optional: Add in 2 tiny specks of purple food coloring to make the buttercream whiter. You can use any food coloring you want, but if you want my recommendation, I use Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!
6. Then, whip it on high with the whisk attachment for 8-10 minutes until the buttercream is white, light, and shiny. Taste test the buttercream. If it tastes like sweet ice cream, then it's ready!
7. Finally, switch to a paddle attachment and mix the buttercream on low speed for up to 15-20 minutes to make the buttercream ultra smooth and remove any air bubbles. Ultimately, this step is optional. But, if you want really creamy frosting, then you don't want to skip this final step.

Preparing Cake Tiers

1. First, trim off the dome of your cake layers. Do not trim off the sides of the cake. If you trim off the sides of the cake, then your cake will lose moisture quicker since this is a naked cake and the sides won't be covered in buttercream.
2. Then, trim your cake boards to be a little bit smaller than the width of the cake. I made mine ½" smaller.
3. Apply a small amount of tape to your turntable, and then place your cake board on top. This will keep the cake board from sliding around.
4. Next, place your cake on top of the cake board.
5. Spread a thin layer of buttercream on top of the cake using an offset spatula. The layer of buttercream should be between ¼″ to ½" thick. When smoothing out the buttercream onto the cake, keep the buttercream as level as possible (i.e. avoid large bumps of buttercream).
6. Then, repeat this process with the second cake layer, and then add your final layer of cake on top.
7. Spread a very thin layer of buttercream around the sides and top of the cake. This thin layer will seep into the small air bubbles of the cake and help seal in the moisture.
8. Next, use a bench scraper to remove the buttercream from the sides of the cake.
9. Finally, use a spatula to smooth out the buttercream on top of the cake.
10. Repeat this process as needed for any additional layers of cake you have left depending on how many tiers your naked wedding cake has.
11. Place your cake tiers into the fridge for at least an hour before stacking. I typically refrigerate my cakes overnight before assembly to give them time to settle which can help prevent cracking in your buttercream later.

Assembling the Naked Wedding Cake

1. Download my cake support guide to help get you started!
2. Begin with your bottom cake tier in front of you.
3. Grab the cake pan you used that is the same size as the smaller cake tier you want to stack on top of your bottom cake tier. Place the smaller cake pan right on top of the bottom tier so that the cake pan is sitting on top of the buttercream.
4. Use a spatula to trace along the edge of the cake pan to mark a line. This will show you where you need to place your straws and skewers to support the weight of the next cake tier.
5. Place a straw through the top of the bottom tier cake right in the center. After you've placed the straw through the cake tier, move your thumb to the spot where the top of the cake ends and then use scissors to trim off the excess straw. You don't want to see any straw popping out of the top of the cake.
6. Then, use the trimmed straw as a guide to cut all of your remaining straws so they are all the same height as the cake tier.
7. Next, stick your straws through your cake about ¼″ inward from the line you created using the cake pan in a circle. If you're unsure how many straws you need, generally, you need 1 straw per inch of cake you're needing to support (i.e. for a 6" cake, you need 6 straws as supports beneath it to keep the top cake from collapsing).
8. Then, after you've placed the straws, use a spatula to smooth buttercream over the top to hide the straw holes.
9. Now you are ready to place your smaller cake tier on top of the bottom (larger) cake tier.
10. Make sure the cake tier is centered, and then insert a skewer through the center of the top cake tier. Place the skewer all of the way inside the cake (it will puncture the cake board and that is okay). Cover the spot where the skewer is with a little bit of buttercream and smooth it out.
11. Repeat as needed until all of your cake tiers are stacked onto your cake.
12. Place the cake in the refrigerator overnight until you need to deliver the cake to the wedding or event.

Packaging the Wedding Cake for Delivery

1. You will need a box that is the same width as the the cake board. So if your cake board is 12" then you will need a 12" square box that is tall enough to fit your stacked cake. I usually get my boxes in bulk from ULINE in common sizes so I have them on hand or you can buy one at a time from FedEX.
2. First, you trim your box to create a flap on one side. Use an X-acto blade to cut downwards along 2 corners of the box, and then bend that side downward to create a flap where your cake will enter in and out of the box. 
3. If you have a piece of cardboard on the bottom that is sticking up where your cake is going to be, use a piece of tape to stick it down. 
4. Next, carefully slide your cake on top of the flap and into the cardboard box. 
5. If your cake is taller than your cardboard box, then you can move the box flaps upward and use tape to join the flaps with the corners so the box becomes taller. 
6. Want additional coverage on top? You can cover the exposed top of the box with some plastic wrap to protect the cake. This is especially helpful if it's a windy day and you're worried about dust, debris, or rain getting on the cake.
7. Now your cake is ready to travel to the venue! When you arrive at the wedding and it's time to unbox your cake, remove the tape from the box and slide it out and move it to the cake table. 

Decorating Your Cake with Fresh Flowers Safely

Interested in what types of flowers are best for a wedding cake? Check out my friend Shani's very comprehensive downloadable book on the subject.

1. Now that you've arrived at the wedding venue and it's time to decorate the cake with flowers. Flowers are typically provided by the florist and are aleady at the venue by the time you arrive. If you are buying your own flowers, I like to get mine from places like Trader Joes that have a big assortment of flowers for making bouquets.
2. Use a small amount of buttercream to fill in any gaps where the cake tiers meet and along the bottom of the cake tier on the cake plate. Smooth out the buttercream you added. 
3. First, prepare your fresh flowers by trimming them down so that you have about 2"-3" of stem. Remove any of the bad petals that appear bruised. 
4. Then, wrap all of your flower and plant stems in plastic wrap. This will keep the water from the flower trapped inside of the stem which will not only keep the flowers fresh for longer, but it will protect the cake from being contaminated by the plant. 
5. Next, insert your flower that is wrapped in plastic wrap into a straw. 
6. Insert the straw into the cake where you want the flower to sit. If you find yourself hitting the cardboard, take the straw out of the cake and remove the flower from the straw and trim it down and try again. 
7. Then, repeat until you have decorated your cake with flowers and plants to your liking.

FAQ

Expert Tips

• Download my straw support cake guide to get started! 
• Bake your cakes 2 days before the wedding or event. For instance, if your event is on Saturday, then bake your cakes on Thursday. On Friday, focus on frosting and stacking the cakes. Then, when Saturday comes, all you'll need to focus on is delivering the cake to its final destination and then adding in any fresh flowers after you arrive at the venue. 
• In the long run, a chilled cake is going to transfer much easier than a freshly frosted cake. Ultimately, this is why it's crucial to take several days to prepare the wedding cake so you can freeze or refrigerate your frosted and stacked cake until it is ready to travel to the event. 
• Generally speaking, when you are choosing what flowers to use to decorate your cake, think about how big the cake is. If you don't have a huge cake, then you don't want huge flowers. Think about the ratio of how big a flower looks on a cake tier, and use a little bit of greenery in addition to colorful flowers. Ultimately, use the bouquet/boutonniere as your guide to decide what flowers to include and how much. When in doubt, stick with the rule of 3s (three of the same flower, three types of flowers/plants, groups of three grouped together, etc).

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Recipe

Print Recipe

4.73 from 40 votes

Naked Wedding Cake

In this recipe tutorial, I will walk you through step-by-step how to bake, assemble, decorate, and transport a naked wedding cake! This naked wedding cake is made using my easy vanilla cake recipe and my easy buttercream recipe!

Prep Time20 minutes mins

Cook Time40 minutes mins

Decorating1 hour hr

Total Time2 hours hrs

Course: Dessert

Cuisine: American

Servings: 36 servings

Calories: 680kcal

Author: Liz Marek

Equipment

• turntable (or a large lazy susan)
• cake boards for each size tier that you're making (for this tutorial, we're using 8" and 6")
• Cake Pans
• Bench scraper
• Offset Spatula
• milkshake straws
• skewers
• If you are decorating the cake with flowers, you will also need plastic wrap, straws, and scissors to safely add the flowers to the cake. 

Ingredients

Naked Wedding Cake

• 32 ounces all purpose flour
• 32 ounces granulated sugar
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 6 large eggs room temperature
• 10 ounces vegetable oil
• 20 ounces buttermilk room temperature
• 8 ounces melted unsalted butter (melted, but not hot)
• 4 teaspoons vanilla extract

Easy Vanilla Buttercream

• 48 ounces unsalted butter room temperature. You can use salted butter, but it will affect the taste and you need to leave out additional salt.
• 48 ounces powdered sugar sifted if not from a bag
• 4 teaspoons vanilla extract
• 1 teaspoon salt
• 12 ounces pasteurized egg whites room temperature
• 2 TINY drops purple food coloring (optional) for whiter frosting

US Customary - Metric

Instructions

Making the Naked Wedding Cake Batter

• First, preheat the oven to 335ºF (168ºC).
• Prepare two 8" cake pans with cake goop or another pan release.
• Then, measure out all of your ingredients using a digital kitchen scale. You can mix the wet and dry ingredients separately for a finer texture, or just measure and add directly into the bowl of your stand mixer for fewer dishes.
• In a mixing bowl, combine and mix together the buttermilk, butter, oil, eggs, and vanilla. Your wet ingredients should all be slightly warm. I microwave my buttermilk for about 30 seconds and place my eggs (still in the shell) in a bowl of warm water.
• Next, in the bowl of your stand mixer using a paddle attachment, combine the flour, sugar, salt, baking soda, and baking powder. Let the mixer slowly combine for a few seconds.
• While the mixer is on low, pour the wet ingredients into the dry ingredients.
• Then, turn the mixer up to medium speed and mix until the batter is combined. Scrape the bowl to make sure all of the ingredients are combined.
• Let the batter mix on speed 2 for 1 minute. It should look kind of like pancake batter.
• Divide the batter evenly between the prepared cake pans and place them into the oven on a middle rack.
• Bake the cakes for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
• Finally, allow the cake to cool for 10 minutes and flip out onto a cooling rack. If you plan to frost and decorate the cake on the same day, you can place the cakes into the freezer unwrapped for about an hour or until they are cold (but not frozen). PRO TIP: If you plan to decorate your cake at a later date, then you will wrap the cakes in plastic wrap first before placing them in the freezer.

Easy Buttercream Instructions

• First, place the egg whites and the powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low, and then whip them on high for 4-5 minutes (until shiny) to dissolve the powdered sugar.
• Then, add in the salt and the vanilla extract. If you are adding in any food coloring, this is the point where you would do that. PRO TIP: Use a toothpick to transfer 1-2 drops of food coloring to your frosting to avoid putting too much color in your buttercream.
• Next, add in your softened butter piece-by-piece, and whip it with the whisk attachment to combine. It will look curdled at first. This is definitely normal. It will also look pretty yellow. Keep whipping.
• If your buttercream looks curdled, remove about 1 cup of buttercream and melt it in the microwave for 10-15 seconds until it is just barely melted. Then, pour it back into the whipping buttercream to bring it all together.
• Optional: Add in 2 drops of purple food coloring to make the buttercream whiter. You can use any food coloring you want, but if you want my recommendation, I use Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!
• Then, whip it on high with the whisk attachment for 8-10 minutes until the buttercream is white, light, and shiny. Taste test the buttercream. If it tastes like sweet ice cream, then it's ready!
• Finally, switch to a paddle attachment and mix the buttercream on low speed for up to 15-20 minutes to make the buttercream ultra smooth and remove any air bubbles. Ultimately, this step is optional. But, if you want really creamy frosting, then you don't want to skip this final step.

Preparing the Naked Wedding Cake Tiers

• First, trim off the dome of your cake layers. Do not trim off the sides of the cake. If you trim off the sides of the cake, then your cake will lose moisture quicker since this is a naked cake and the sides won't be covered in buttercream.
• Then, trim your cake boards to be a little bit smaller than the width of the cake.
• Apply a small amount of tape to your turntable, and then place your cake board on top. This will keep the cake board from sliding around.
• Next, place your cake on top of the cake board.
• Spread a thin layer of buttercream on top of the cake using an offset spatula. The layer of buttercream should be between ¼″ to ½" thick. When smoothing out the buttercream onto the cake, keep the buttercream as level as possible (i.e. avoid large bumps of buttercream).
• Then, repeat this process with the second cake layer, and then add your final layer of cake on top.
• Spread a very thin layer of buttercream around the sides and top of the cake. This thin layer will seep into the small air bubbles of the cake and help seal in the moisture.
• Next, use a bench scraper to remove the buttercream from the sides of the cake.
• Finally, use a spatula to smooth out the buttercream on top of the cake.
• Then, repeat this process as needed for any additional layers of cake you have left depending on how servings of cake you are making.
• If you need to transfer your cake from your turntable to your cake stand, then use an offset spatula to carefully and gently lift one side of the cake so that you can get your fingers underneath it. Then, you can lift the cake by the cake board to move it to wherever it needs to go like the freezer for storage or moving it onto a cake stand.

Assembling the Naked Wedding Cake

• Download my cake support guide to help get you started!
• Begin with your bottom cake tier in front of you.
• Grab the cake pan you used that is the same size as the smaller cake tier you want to stack on top of your bottom cake tier. Place the smaller cake pan right on top of the bottom tier so that the cake pan is sitting on top of the buttercream.
• Use a spatula to trace along the edge of the cake pan to mark a line. This will show you where you need to place your straws and skewers to support the weight of the next cake tier.
• Place a straw through the top of the bottom tier cake right in the center. After you've placed the straw through the cake tier, move your thumb to the spot where the top of the cake ends and then use scissors to trim off the excess straw. You don't want to see any straw popping out of the top of the cake.
• Then, use the trimmed straw as a guide to cut all of your remaining straws so they are all the same height as the cake tier.
• Next, stick your straws through your cake about ¼″ inward from the line you created using the cake pan in a circle. If you're unsure how many straws you need, generally, you need 1 straw per inch of cake you're needing to support (i.e. for a 6" cake, you need 6 straws as supports beneath it to keep the top cake from collapsing).
• Then, after you've placed the straws, use a spatula to smooth buttercream over the top to hide the straw holes.
• Now you are ready to place your smaller cake tier on top of the bottom (larger) cake tier.
• Make sure the cake tier is centered, and then insert a skewer through the center of the top cake tier. Place the skewer all of the way inside the cake (it will puncture the cake board and that is okay). Cover the spot where the skewer is with a little bit of buttercream and smooth it out.
• Repeat as needed until all of your cake tiers are stacked onto your cake.
• Place the cake in the refrigerator overnight until you need to deliver the cake to the wedding or event.

Packaging the Wedding Cake for Delivery

• You will need a box that is the same width as the bottom (largest) tier of your cake. For instance, if your bottom cake tier is 10" x 10", you will use a 10" x 10" width cardboard box.
• First, you trim your box to create a flap on one side. Use an X-acto blade to cut downwards along 2 corners of the box, and then bend that side downward to create a flap where your cake will enter in and out of the box.
• If you have a piece of cardboard on the bottom that is sticking up where your cake is going to be, use a piece of tape to stick it down.
• Next, carefully slide your cake on top of the flap and into the cardboard box.
• If your cake is taller than your cardboard box, then you can move the box flaps upward and use tape to join the flaps with the corners so the box becomes taller.
• Want additional coverage on top? You can cover the exposed top of the box with some plastic wrap to protect the cake. This is especially helpful if it's a windy day and you're worried about dust, debris, or rain getting on the cake.
• Now your cake is ready to travel to the venue! When you arrive at the wedding and it's time to unbox your cake, remove the tape from the box and slide it out and move it to the cake table.

Decorating Your Cake with Fresh Flowers Safely

• Now that you've arrived at the wedding venue and it's time to decorate the cake with flowers, use a small amount of buttercream to fill in any gaps where the cake tiers meet and along the bottom of the cake tier on the cake plate. Smooth out the buttercream you added.
• First, prepare your fresh flowers by trimming them down so that you have about 2"-3" of stem. Remove any of the bad petals that appear bruised.
• Then, wrap all of your flower and plant stems in plastic wrap. This will keep the water from the flower trapped inside of the stem which will not only keep the flowers fresh for longer, but it will protect the cake from being contaminated by the plant.
• Next, insert your flower that is wrapped in plastic wrap into a straw.
• Insert the straw into the cake where you want the flower to sit. If you find yourself hitting the cardboard, take the straw out of the cake and remove the flower from the straw and trim it down and try again.
• Repeat until you have decorated your cake with flowers and plants to your liking.

Video

Notes

Important Things To Note Before You Start:

1. Download my straw support cake guide to get started! 
2. Bake your cakes 2 days before the wedding or event. For instance, if your event is on Saturday, then bake your cakes on Thursday. On Friday, focus on frosting and stacking the cakes. Then, when Saturday comes, all you'll need to focus on is delivering the cake to its final destination and then adding in any fresh flowers after you arrive at the venue. 
3. In the long run, a chilled cake is going to transfer much easier than a freshly frosted cake. Ultimately, this is why it's crucial to take several days to prepare the wedding cake so you can freeze or refrigerate your frosted and stacked cake until it is ready to travel to the event. 
4. Generally speaking, when you are choosing what flowers to use to decorate your cake, think about how big the cake is. If you don't have a huge cake, then you don't want huge flowers. Think about the ratio of how big a flower looks on a cake tier, and use a little bit of greenery in addition to colorful flowers. Ultimately, use the bouquet/boutonniere as your guide to decide what flowers to include and how much. When in doubt, stick with the rule of 3s (three of the same flower, three types of flowers/plants, groups of three grouped together, etc).
5. The best investment you can make when you're getting started with baking is a digital kitchen scale! Weighing your ingredients will help you avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
6. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
7. Need more help with making your first cake? Check out my how to decorate your first cake blog post. 
8. Make sure all of your cold ingredients (e.g. butter, eggs, milk) are at room temperature or a little warm. Why? Because we want to create an emulsion and allow the ingredients to fully mix together. 
9. Make your own pan release (cake goop!) The best pan release ever! 
10. If you want to add food coloring to this frosting, then you will add in any food coloring while you are mixing the egg whites with the powdered sugar (before you add in the butter). PRO TIP: Use a toothpick to transfer 1-2 drops of food coloring to your frosting to avoid putting too much color in your buttercream.
11. You can use whichever food coloring you have, but if you want a recommendation I would suggest the Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!

Nutrition

Serving: 1serving | Calories: 680kcal | Carbohydrates: 83g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 346mg | Potassium: 83mg | Fiber: 1g | Sugar: 63g | Vitamin A: 1250IU | Calcium: 42mg | Iron: 2mg

This mini cake recipe is made with super moist, decadent chocolate cake and paired with light and creamy buttercream frosting! Decorated to look like a gift box from Tiffany & Co, this mini cake recipe is the perfect dessert for engagement parties, bridal showers, and weddings!

These mini cakes are made with a mold so covering with fondant is WAY easier (no more frosting individual cakes). Don't want to make square mini cakes? You can use any shape! So so easy. 

The best part about this mini cake recipe is that both the easy chocolate cake recipe and the easy buttercream frosting that are used here are simple recipes that ANY baker can master! Follow this step-by-step recipe and decoration tutorial to create these beautiful, delicious mini cakes decorated to look like wrapped gift boxes! 

Mini Cake Recipe Ingredients

Buttermilk: The buttermilk not only adds moisture to the cake, but it's also acidic which breaks down the gluten in the all-purpose flour. Buttermilk is what gives this cake its tender and moist crumb!

If you do not have buttermilk, you can create your own buttermilk substitute. 

Hot coffee (or hot water): The chocolate cake used to make this mini cake recipe calls for hot coffee. Hot coffee intensifies the flavor of the chocolate, and it doesn't make the cake taste like coffee at all. 

If you do not want to use coffee, you can substitute a dark beer like Guinness (heated) or just use hot water. 

Pasteurized egg whites: For this frosting recipe, you will need pasteurized egg whites. Pasteurization is what makes eggs safe to eat without cooking. 

If you can't find pasteurized egg whites, you can pasteurize eggs yourself and just use the egg whites. NOTE: all eggs in the USA are already pasteurized, so you can use shelled egg whites separated from the yolk as well.

Don't want to use my buttercream recipe? You can use American buttercream, Swiss meringue, or even French buttercream but stay away from cream cheese frosting or whipped cream because it will melt the fondant.

White Fondant: You can use any kind of white fondant you have, but I would recommend you use my marshmallow fondant recipe. 

Vegetable Shortening: If you are working with fondant, then you will need shortening. Why? Because if you apply shortening to your hands, then you will keep the fondant from sticking to you while you are kneading and pulling it and the shortening keeps the fondant from drying out.

Purple food coloring: Purple food coloring is optional for this recipe. Professional bakers have a hack where they add 1 tiny drop of purple food coloring to make their frosting appear more white! But, you do not have to do this step if you don't want to. 

You can use any purple food coloring you have, but if you would like my recommendation, I would suggest the Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!

Making the Chocolate Cake

1. Preheat the oven to 350ºF and prepare two 9"x 13' sheet pans with parchment paper and cake goop.
2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix everything on low speed for about 5 seconds, or just until everything is combined.
3. Then, add in the room temperature eggs, room temperature buttermilk, oil, and vanilla.
4. Mix on medium speed withthe paddle attachment for 2 minutes and then scrape the bowl.
5. Turn the mixer down to low speed, and then add in the hot coffee and mix it in until it's just combined.
6. Next, pour the cake batter into the prepared pans about halfway full.
7. Bake the cakes at 335ºF for 15 minutes, or until it is fully baked. While your cake is baking, you can prepare the easy buttercream frosting.

Easy Buttercream Frosting Instructions

1. First, place the egg whites and the powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low.
2. Whip them on high for 4-5 minutes (until shiny) to dissolve the powdered sugar.
3. Then, add in the salt and the vanilla extract.
4. Next, add in your room temperature butter piece-by-piece, and whip it with the whisk attachment to combine. It will look curdled at first. This is definitely normal. It will also look pretty yellow. Keep whipping.
5. If your buttercream continues to look curdled, remove about 2 cups of buttercream and melt it in the microwave for 10-15 seconds until it is just barely melted. Then, pour it back into the whipping buttercream to bring it all together.
6. Optional: Add in 1 drop of purple food coloring to make the buttercream whiter. You can use any food coloring you want, but if you want my recommendation, I use Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!
7. Then, whip it on high with the whisk attachment for 8-10 minutes until the buttercream is white, light, and shiny. Taste test the buttercream. If it tastes like sweet ice cream, then it's ready!
8. Ultimately, this step is optional. But, if you want really creamy frosting with no bubbles, then you don't want to skip this final step. Switch to a paddle attachment, and then mix the buttercream at low speed for up to 15-20 minutes to make the buttercream ultra smooth and remove any air bubbles.

Assembling the Chocolate Mini Cakes

1. Once the cakes have finished baking and are fully cooled, place it in the freezer for about an hour so that it is very cold but can still be cut.
2. Trim the dome off the cake so that it is level. I use the cake pan as my guide.
3. Remove the cakes from the pan, and then cut the sheet cake in half. You want to have 2 even pieces of cake because you are going to layer them together.
4. Do the same thing to the other cake. Then, spread buttercream on one half of the cake, and then place the other half of the cake on top.
5. Next, place the prepared cake in the freezer for about an hour.
6. The size of your silicone molds will determine the size of the square you cut from the cake. We are using 2" square silicone molds, so I am cutting my layered cake in 1-½" cubes. Using a metal ruler, I cut down one direction of the cake to make 1-½" strips, and then the other direction to make cubes.
7. Then, place the cut cake cubes in the freezer while you prepare the mold.

Preparing the Mini Cake Molds

1. First, fill a piping bag with buttercream fitted with a medium plain tip.
2. Pipe soft buttercream into the corners of the square mold to avoid pockets of air trapped in the corners. I gave my mold a little tap to be sure. Then, continue to pipe around the inside of the square mold, leaving the center hollow to place the cake.
3. Then, once your molds are coated with buttercream and your cake cubes are fully chilled, carefully place a cube into the center of the mold and press down until the bottom is flush. Repeat with the remaining cubes.
4. Next, use a spatula to clean off the excess buttercream that may have pushed out. The silicone mold is soft and can bulge out as you push the cake down. Gently reshape the exterior of the cubes so the sides are straight.
5. Place the mold in the freezer for approximately 30 minutes (or overnight is okay, too).
6. Gently peel the cake out of the mold. You will want to work quickly so that the buttercream doesn't have a chance to soften.
7. Place the mini cakes on a single serving board or a platter and finish decorating them with fondant. See my video for the full tutorial. Store them in the refrigerator to keep them cool while you work with your fondant.

Covering the Mini Cakes with Fondant

1. First, add 1 drop of neon bright blue food coloring to your white fondant and 1 drop of teal. This is the food coloring combination I've found that is closest to the iconic Tiffany Blue®. You can use any food coloring you have, but if you would like to know what I used for these mini cakes I used Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!
2. Then, put on a pair of gloves and apply some shortening to your hands.
3. Using your hands, work the food coloring into the fondant. Knead the fondant and pull it like taffy until it is smooth and the color is evenly distributed. If there are still rough spots or the fondant is tearing, you can warm it up in the microwave for 30-40 seconds to make it hot and pull like taffy. Then, with shortening on your hands, you can continue to knead and pull it without it breaking.
4. Sprinkle a little bit of powdered sugar onto your fondant, and then roll your fondant out so that it's thin (about 1/16th of an inch). The thinner your fondant, the sharper your corners will be!
5. Next, place the fondant over your cake cube. Smooth out the top, and then work your way down by pressing the fondant up against the cake.
6. Once you're happy with how your fondant looks, trim the excess fondant while leaving about ¼ inch of fondant around the base of the cake.
7. Then, flip the fondant-covered cake upside down.
8. Fold the excess fondant over the bottom.
9. Repeat this process as needed until all of your cake cubes are covered with fondant.

Decorating the Mini Cakes

1. Start by making the fondant bows. Add a little bit of vegetable shortening to your white fondant. Then, sprinkle your bow mold with some powdered sugar.
2. Press the fondant into the mold so that it's flush to the surface.
3. Next, flip the mold over and then peel off the mold to reveal the bow-shaped fondant.
4. Now you will roll out more white fondant to create your ribbons. Roll out the fondant so that it's thin and about 1/16th of an inch. Then, cut out long pieces of fondant that are about ¼ inch wide. I like to use this tool to quickly cut strips of fondant. Fun fact: this tool is also used to make croissants! Or, if you don't have it, you could use a ruler and an x-acto knife to cut out ribbon fondant.
5. Now we are going to wrap our cake cubes to make them look like presents! Start by laying a strip of fondant down on the table horizontally. Then, layer another strip of fondant on top going the other way (vertically) so that it resembles a plus sign.
6. Place the fondant-covered mini cake on top of the fondant ribbons at the center where the ribbons meet with the unfinished bottom facing upwards.
7. Apply a small amount of water onto the strips of ribbon fondant, and then carefully wrap the fondant up around the cake so that it appears to look like a ribbon-wrapped box.
8. Finally, apply a small amount of water onto the bottom of the fondant bow. Place it onto the top of the cake where the two seams of ribbon fondant meet. Repeat these steps as needed to decorate all of your mini cakes.
9. Optional: Next, as an added decoration, you will add some flash dust or edible glitter to the mini cake using a brush. This is totally optional, but it will give your decorated cakes a radiant sparkle detail!

FAQ

Expert Tips

• Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
• Bring your butter, milk, and eggs to room temperature. Room temperature ingredients will create an emulsion properly but if any of your ingredients are cold then the batter will not mix together properly and you'll end up with a wet layer at the bottom of the cake.
• Make your own pan release (cake goop!) The best pan release ever!
• Any white fondant will work to decorate these mini cakes, but I highly recommend using my marshmallow fondant recipe. 
• You can use whichever food coloring you have, but if you want a recommendation I would suggest the Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!

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5 from 2 votes

Tiffany Gift Box Mini Cake Recipe

How to make mini cakes inspired by Tiffany & Co gift boxes! Moist and decadent chocolate cake paired with light and creamy buttercream frosting, wrapped in Tiffany Blue® fondant, decorated with white fondant ribbons, and topped with a cute matching bow. Follow my tutorial for how to make easy cake squares with a mold (no frosting each cake individually!)

Prep Time10 minutes mins

Cook Time15 minutes mins

Freezing Time2 hours hrs

Total Time2 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Servings: 32 2" square mini cakes (the size can vary depending on the size of your molds)

Calories: 337kcal

Author: Liz Marek

Equipment

• Stand Mixer
• 9" x 13" sheet pan
• square silicone mold
• bow mold

Ingredients

Easy Chocolate Cake

• 10 ounces all-purpose flour
• 14 ounces granulated sugar
• 4 ounces natural cocoa powder like HERSHEYS
• 1 ½ teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 8 ounces buttermilk (room temperature)
• 8 ounces hot coffee or hot water (1 cup)
• 4 ounces vegetable oil
• 2 teaspoons vanilla extract

Easy Buttercream Frosting

• 24 ounces unsalted butter (room temperature). You can use salted butter, but it will affect the taste and you need to leave out additional salt.
• 24 ounces powdered sugar sifted if not from a bag
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 6 ounces pasteurized egg whites (room temperature)
• 1 TINY drop purple food coloring for whiter frosting (optional)

Instructions

Making the Chocolate Cake

• Preheat the oven to 350ºF and prepare two 9"x 13' sheet pans with parchment paper and cake goop.
• Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix everything on low speed for about 5 seconds, or just until everything is combined.
• Then, add in the room temperature eggs, room temperature buttermilk, oil, and vanilla.
• Mix on medium speed for 2 minutes and then scrape the bowl.
• Turn the mixer down to low speed, and then add in the hot coffee and mix it in until it's just combined.
• Next, pour the cake batter into the prepared pans about halfway full.
• Bake the cakes at 335ºF for 15 minutes, or until it is fully baked. While your cake is baking, you can prepare the easy buttercream frosting.

Easy Buttercream Frosting Instructions

• First, place the egg whites and the powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low.
• Whip them on high for 4-5 minutes (until shiny) to dissolve the powdered sugar.
• Then, add in the salt and the vanilla extract.
• Next, add in your room temperature butter piece-by-piece, and whip it with the whisk attachment to combine. It will look curdled at first. This is definitely normal. It will also look pretty yellow. Keep whipping.
• If your buttercream continues to look curdled, remove about 2 cups of buttercream and melt it in the microwave for 10-15 seconds until it is just barely melted. Then, pour it back into the whipping buttercream to bring it all together.
• Optional: Add in 1 drop of purple food coloring to make the buttercream whiter. You can use any food coloring you want, but if you want my recommendation, I use Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!
• Then, whip it on high with the whisk attachment for 8-10 minutes until the buttercream is white, light, and shiny. Taste test the buttercream. If it tastes like sweet ice cream, then it's ready!
• Ultimately, this step is optional. But, if you want really creamy frosting with no bubbles, then you don't want to skip this final step. Switch to a paddle attachment, and then mix the buttercream at low speed for up to 15-20 minutes to make the buttercream ultra smooth and remove any air bubbles.

Assembling the Chocolate Cake Cubes

• Once the cakes have finished baking and are fully cooled, place it in the freezer for about an hour so that it is very cold but can still be cut.
• Trim the dome off the cake so that it is level. I use the cake pan as my guide.
• Remove the cakes from the pan, and then cut the sheet cake in half. You want to have 2 even pieces of cake because you are going to layer them together.
• Do the same thing to the other cake. Then, spread buttercream on one half of the cake, and then place the other half of the cake on top.
• Next, place the prepared cake in the freezer for about an hour.
• The size of your silicone molds will determine the size of the square you cut from the cake. We are using 2" square silicone molds, so I am cutting my layered cake in 1-½" cubes. Using a metal ruler, I cut down one direction of the cake to make 1-½" strips, and then the other direction to make cubes.
• Then, place the cut cake cubes in the freezer while you prepare the mold.

Preparing the Mini Cake Molds

• First, fill a piping bag with buttercream fitted with a medium plain tip.
• Pipe buttercream into the corners of the square mold to avoid pockets of air trapped in the corners. I gave my mold a little tap to be sure. Then, continue to pipe around the inside of the square mold, leaving the center hollow to place the cake.
• Then, once your molds are coated with buttercream and your cake cubes are fully chilled, carefully place a cube into the center of the mold and press down until the bottom is flush. Repeat with the remaining cubes.
• Next, use a spatula to clean off the excess buttercream that may have pushed out. The silicone mold is soft and can bulge out as you push the cake down. Gently reshape the exterior of the cubes so the sides are straight.
• Place the mold in the freezer for approximately 30 minutes (or overnight is okay, too).
• When you remove the mold from the freezer, trim off the bottom so that the cake will sit evenly when you flip it over.
• Gently peel the cake out of the mold. You will want to work quickly so that the buttercream doesn't have a chance to soften.
• Place the mini cakes on a single serving board or a platter and finish decorating them with fondant. See my video for the full tutorial. Store them in the refrigerator to keep them cool while you work with your fondant.

Covering the Mini Cakes with Fondant

• First, add 1 drop of neon bright blue food coloring to your white fondant and 1 drop of teal. This is the food coloring combination I've found that is closest to the iconic Tiffany Blue®. You can use any food coloring you have, but if you would like to know what I used for these mini cakes I used Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!
• Then, put on a pair of gloves and apply some shortening to your hands.
• Using your hands, work the food coloring into the fondant. Knead the fondant and pull it like taffy until it is smooth and the color is evenly distributed. If there are still rough spots or the fondant is tearing, you can warm it up in the microwave for 30-40 seconds to make it hot and pull like taffy. Then, with shortening on your hands, you can continue to knead and pull it without it breaking.
• Sprinkle a little bit of powdered sugar onto your fondant, and then roll your fondant out so that it's thin (about 1/16th of an inch). The thinner your fondant, the sharper your corners will be!
• Next, place the fondant over your cake cube. Smooth out the top, and then work your way down by pressing the fondant up against the cake.
• Once you're happy with how your fondant looks, trim the excess fondant while leaving about ¼ inch of fondant around the base of the cake.
• Then, flip the fondant-covered cake upside down.
• Fold the excess fondant over the bottom.
• Repeat this process as needed until all of your cake cubes are covered with fondant.

Decorating the Mini Cakes

• Start by making the fondant bows. Add a little bit of vegetable shortening to your white fondant. Then, sprinkle your bow mold with some powdered sugar.
• Press the fondant into the mold so that it's flush to the surface.
• Next, flip the mold over and then peel off the mold to reveal the bow-shaped fondant.
• Now you will roll out more white fondant to create your ribbons. Roll out the fondant so that it's thin and about 1/16th of an inch. Then, cut out long pieces of fondant that are about ¼ inch wide. I like to use this tool to quickly cut strips of fondant. Fun fact: this tool is also used to make croissants! Or, if you don't have it, you could use a ruler and an x-acto knife to cut out ribbon fondant.
• Now we are going to wrap our cake cubes to make them look like presents! Start by laying a strip of fondant down on the table horizontally. Then, layer another strip of fondant on top going the other way (vertically) so that it resembles a plus sign.
• Place the fondant-covered mini cake on top of the fondant ribbons at the center where the ribbons meet with the unfinished bottom facing upwards.
• Apply a small amount of water onto the strips of ribbon fondant, and then carefully wrap the fondant up around the cake so that it appears to look like a ribbon-wrapped box.
• Finally, apply a small amount of water onto the bottom of the fondant bow. Place it onto the top of the cake where the two seams of ribbon fondant meet. Repeat these steps as needed to decorate all of your mini cakes.
• Optional: Next, as an added decoration, you will add some flash dust or edible glitter to the mini cake using a brush. This is totally optional, but it will give your decorated cakes a radiant sparkle detail!

Video

Notes

Important Things To Note Before You Start:

• Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
• Bring your butter, milk, and eggs to room temperature. Room temperature ingredients will create an emulsion properly but if any of your ingredients are cold then the batter will not mix together properly and you'll end up with a wet layer at the bottom of the cake.
• Make your own pan release (cake goop!) The best pan release ever!
• Any white fondant will work to decorate these mini cakes, but I highly recommend using my marshmallow fondant recipe.
• You can use whichever food coloring you have, but if you want a recommendation I would suggest the Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!

Nutrition

Calories: 337kcal | Carbohydrates: 43g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 204mg | Potassium: 103mg | Fiber: 2g | Sugar: 34g | Vitamin A: 606IU | Calcium: 29mg | Iron: 1mg

This easy vanilla cake recipe is perfect for anyone who's new to baking cakes! No special mixing method! Just incredibly velvety, tender vanilla cake layered with smooth rich, decadent easy buttercream frosting! If you like my easy chocolate cake recipe, then you will absolutely LOVE this easy vanilla cake recipe!
Any baker can master this easy vanilla cake recipe! There's a good chance you already have the ingredients you need to make this cake in your pantry, too! What's even better is that this recipe only requires ONE BOWL (check out my FAQ section to learn how!)

Easy Vanilla Cake Ingredients

Buttermilk: Buttermilk is the star of this easy vanilla cake recipe! Buttermilk works to break down the gluten in the all-purpose flour and is what will give your cake a velvety, soft texture. 
If you do not have buttermilk, you can create your own buttermilk substitute to achieve a tender cake texture.
Pasteurized egg whites: For this easy buttercream frosting recipe, you will need pasteurized egg whites. Pasteurization is what makes eggs safe to eat without cooking. 
If you can't find pasteurized egg whites, you can pasteurize them yourself and just use the egg whites. NOTE: all eggs in the USA are already pasteurized so you can use shelled egg whites separated from the yolk as well.

Why Use A Kitchen Scale?

If you've never used a kitchen scale before to measure your ingredients then you might feel intimidated but trust me, once you use a scale you'll never go back. You may not know this but using cups is a recipe for disaster. One cup of flour is not the same weight as one cup of water etc. Going by weight takes out all the guesswork.

• More Accurate: Never again will you have a recipe fail because you accidentally put too much flour in. Especially with bigger recipes.
• Less Dishes: When you use a scale, you can measure directly in the bowl. No dirtying multiple containers.
• Easy to double and triple recipes: When need to make a triple batch, it's easy to scale up and quickly add ingredients when you're not having to measure everything one cup at a time.

How to Make Easy Vanilla Cake

1. First, preheat the oven to 335ºF (168ºC).
2. Prepare two 8" cake pans with cake goop or another pan release.
3. Then, measure out all of your ingredients using a digital kitchen scale. You can mix the wet and dry ingredients separately for a finer texture, or just measure and add directly into the bowl of your stand mixer for fewer dishes.
4. In a mixing bowl, combine and mix together the buttermilk, butter, oil, eggs, and vanilla. Your wet ingredients should all be slightly warm. I microwave my buttermilk for about 30 seconds and place my eggs (still in the shell) in a bowl of warm water. Whisk gently to combine.
5. Next, in the bowl of your stand mixer using a paddle attachment, combine the flour, sugar, salt, baking soda, and baking powder. Mix on low to combine for a few seconds. I just put my bowl on the scale and measure everything into the same bowl, zeroing out the weight of the ingredients after each addition. Yay less dishes!
6. While the mixer is on low, pour the wet ingredients into the dry ingredients.
7. Then, turn the mixer up to medium speed and mix until the batter is combined. Scrape the bowl to make sure all of the ingredients are combined.
8. Let the batter mix on speed 2 for 1 minute. It should look kind of like pancake batter.
9. Divide the batter evenly between the prepared cake pans. Pro Tip: Weigh your cake pans to make sure each pan has the same amount of batter for more even layers.
10. Place them into the oven on a middle rack. Bake the cakes for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
11. Finally, allow the cake to cool for 10 minutes and flip out onto a cooling rack. If you plan to frost and decorate the cake on the same day, you can place the cakes into the freezer unwrapped for about an hour or until they are cold (but not frozen). If you plan to decorate your cake at a later date, then you will wrap the cakes in plastic wrap first before placing them in the freezer.

Preparing the Easy Buttercream Frosting

This is the easiest and tastiest buttercream! So creamy and not too sweet.

1. First, place the egg whites and the powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low, and then whip them on high for 4-5 minutes (until shiny) to dissolve the powdered sugar.
2. Then, add in the salt and the vanilla extract. If you are adding in any food coloring, this is the point where you would do that. 
3. Next, add in your softened butter piece-by-piece, and whip it with the whisk attachment to combine. It will look curdled at first. This is definitely normal. It will also look pretty yellow. Keep whipping.
4. After your buttercream looks like this, remove about 1 cup of buttercream and melt it in the microwave for 10-15 seconds until it is just barely melted.
5. Then, pour it back into the whipping buttercream to bring it all together.
6. Then, whip it on high with the whisk attachment for 8-10 minutes until the buttercream is white, light, and shiny. Taste test the buttercream. If it tastes like sweet ice cream, then it's ready!
7. Finally, switch to a paddle attachment and mix the buttercream on low speed for up to 15-20 minutes to make the buttercream ultra smooth and remove any air bubbles. Ultimately, this step is optional. But, if you want really creamy frosting, then you don't want to skip this final step.

Stacking and Assembling the Vanilla Cake

1. Optional: Trim the brown layer off of the top of the cake and on the sides. This is an extra step I like to take for my cakes to get a cleaner look.
2. First, place your cake on a cake board. Or, you could use a flat plate or cake platter.
3. Then, spread a layer of buttercream over the top of the cake. It should be about ½" thick since this is only a two layer cake.
4. Next, stack the second layer of cake on top.
5. Add another layer of buttercream about ½" thick and spread it out over the top of the cake.
6. Then, spread a thin layer of buttercream all over the cake. Scrape off any extra buttercream off of the top. This is called the "crumb coat." The crumb coat will seal in the crumbs so that they do not get into your final layer of cake.
7. Put your cake in the fridge or freezer for 15 minutes, or until the buttercream is firm to the touch.
8. Next, place your final coat of buttercream on your cake and smooth it out. PRO TIP: Start by scooping your buttercream on top of the cake and then smooth out the top first to make it flat. Then, apply a thick layer of buttercream to the sides and smooth it out.
9. Then, use your bench scraper to slowly scrape away the excess frosting. Hold the scraper straight up and down, and slowly turn the cake until you've removed all of the excess buttercream This will give your cake straight edges.
10. Wipe off any excess buttercream off the top starting at the edge of the cake and moving toward the center. Now your cake is ready to decorate!

Decorating the Vanilla Cake

1. You can decorate this cake however you prefer! If you want more cake decorating ideas or if you are new to cake decorating, you can read my tutorial on how to decorate your first cake. But for this cake decoration, here is what I did:
2. Start by placing your spatula in the center of the top of the cake. Apply a little bit of pressure on the buttercream, and turn the cake. As you turn the cake, slowly move your spatula outwards toward the edge so you begin to create a spiral in the buttercream. If you don't like your spiral and want to start over, you can smooth the buttercream out and start over.
3. Then, after you've created your spiral, use your spatula to add small dabs of buttercream to the sides of the cake to create a rustic texture. As you transfer the buttercream to the cake, make a slight swoop (backwards "C" shape) and layer them on top of one another.
4. Next, prepare a piping bag with your buttercream. I used a Wilton 1M piping tip, but you can use whatever one you have!
5. Pipe small dollops of buttercream along the top edge of the cake, and add one dollop of buttercream in the center.
6. Finally, add some confetti sprinkles or whatever sprinkles you like all around the top of the cake!

FAQ

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4.83 from 268 votes

Easy Vanilla Cake (One Bowl)

The best easy vanilla cake recipe! This cake has a fantastic flavor and texture. Everything comes together in one bowl, no special mixing method required!

Prep Time5 minutes mins

Cook Time45 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 cups

Calories: 913kcal

Author: Liz Marek

Equipment

• Digital Kitchen Scale
• 2 8" cake pans

Ingredients

• 16 ounces all-purpose flour
• 16 ounces granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 3 large eggs slightly warm
• 5 ounces vegetable oil
• 10 ounces buttermilk slightly warm
• 4 ounces melted unsalted butter melted, but not hot
• 2 teaspoons vanilla extract

Easy Buttercream Ingredients

• 6 ounces pasteurized egg whites (from a box)
• 24 ounces powdered sugar sifted if not from a bag
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 24 ounces unsalted butter, softened You can use salted butter, but it will affect the taste and you need to leave out the additional salt
• 1 tiny drop of purple food coloring optional for white frosting

US Customary - Metric

Instructions

How to Make Easy Vanilla Cake

• First, preheat the oven to 335ºF (168ºC).
• Prepare two 8" cake pans with cake goop or another pan release.
• Then, measure out all of your ingredients using a digital kitchen scale. You can mix the wet and dry ingredients separately for a finer texture, or just measure and add directly into the bowl of your stand mixer for fewer dishes.
• In a mixing bowl, combine and mix together the buttermilk, butter, oil, eggs, and vanilla. Your wet ingredients should all be slightly warm. I microwave my buttermilk for about 30 seconds and place my eggs (still in the shell) in a bowl of warm water.
• Next, in the bowl of your stand mixer using a paddle attachment, combine the flour, sugar, salt, baking soda, and baking powder. Let the mixer slowly combine for a few seconds.
• While the mixer is on low, pour the wet ingredients into the dry ingredients.
• Then, turn the mixer up to medium speed and mix until the batter is combined. Scrape the bowl to make sure all of the ingredients are combined.
• Let the batter mix on speed 2 for 1 minute. It should look kind of like pancake batter.
• Divide the batter evenly between the prepared cake pans and place them into the oven on a middle rack.
• Bake the cakes for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
• Finally, allow the cake to cool for 10 minutes and flip out onto a cooling rack. If you plan to frost and decorate the cake on the same day, you can place the cakes into the freezer unwrapped for about an hour or until they are cold (but not frozen). If you plan to decorate your cake at a later date, then you will wrap the cakes in plastic wrap first before placing them in the freezer.

Preparing the Easy Buttercream Frosting

• First, place the egg whites and the powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low, and then whip them on high for 4-5 minutes (until shiny) to dissolve the powdered sugar.
• Then, add in the salt and the vanilla extract. If you are adding in any food coloring, this is the point where you would do that. PRO TIP: Use a toothpick to transfer 1-2 drops of food coloring to your frosting to avoid putting too much color in your buttercream.
• Next, add in your softened butter piece-by-piece, and whip it with the whisk attachment to combine. It will look curdled at first. This is definitely normal. It will also look pretty yellow. Keep whipping.
• If your buttercream looks curdled, remove about 1 cup of buttercream and melt it in the microwave for 10-15 seconds until it is just barely melted. Then, pour it back into the whipping buttercream to bring it all together.
• Optional: Add in 1 drop of purple food coloring to make the buttercream whiter. You can use any food coloring you want, but if you want my recommendation, I use Chef Master gel food coloring.
• Then, whip it on high with the whisk attachment for 8-10 minutes until the buttercream is white, light, and shiny. Taste test the buttercream. If it tastes like sweet ice cream, then it's ready!
• Finally, switch to a paddle attachment and mix the buttercream on low speed for up to 15-20 minutes to make the buttercream ultra smooth and remove any air bubbles. Ultimately, this step is optional. But, if you want really creamy frosting, then you don't want to skip this final step.

Stacking and Assembling the Vanilla Cake

• Optional: Trim the brown layer off of the top of the cake and on the sides. This is an extra step I like to take for my cakes to get a cleaner look.
• First, place your cake on a cake board. Or, you could use a flat plate or cake platter.
• Then, spread a layer of buttercream over the top of the cake. It should be about ½" thick since this is only a two layer cake.
• Next, stack the second layer of cake on top.
• Add another layer of buttercream about ½" thick and spread it out over the top of the cake.
• Then, spread a thin layer of buttercream all over the cake. Scrape off any extra buttercream off of the top. This is called the "crumb coat." The crumb coat will seal in the crumbs so that they do not get into your final layer of cake.
• Put your cake in the fridge or freezer for 15 minutes, or until the buttercream is firm to the touch.
• Next, place your final coat of buttercream on your cake and smooth it out. PRO TIP: Start by scooping your buttercream on top of the cake and then smooth out the top first to make it flat. Then, apply a thick layer of buttercream to the sides and smooth it out.
• Then, use your bench scraper to slowly scrape away the excess frosting. Hold the scraper straight up and down, and slowly turn the cake until you've removed all of the excess buttercream This will give your cake straight edges.
• Wipe off any excess buttercream off the top starting at the edge of the cake and moving toward the center. Now your cake is ready to decorate!

Decorating the Vanilla Cake

• You can decorate this cake however you prefer! If you want more cake decorating ideas or if you are new to cake decorating, you can read my tutorial on how to decorate your first cake. But for this cake decoration, here is what I did:
• Start by placing your spatula in the center of the top of the cake. Apply a little bit of pressure on the buttercream, and turn the cake. As you turn the cake, slowly move your spatula outwards toward the edge so you begin to create a spiral in the buttercream. If you don't like your spiral and want to start over, you can smooth the buttercream out and start over.
• Then, after you've created your spiral, use your spatula to add small dabs of buttercream to the sides of the cake to create a rustic texture. As you transfer the buttercream to the cake, make a slight swoop (backwards "C" shape) and layer them on top of one another.
• Next, prepare a piping bag with your buttercream. I used a Wilton 1M piping tip, but you can use whatever one you have!
• Pipe small dollops of buttercream along the top edge of the cake, and add one dollop of buttercream in the center.
• Finally, add some confetti sprinkles or whatever sprinkles you like all around the top of the cake!

Video

Notes

Important Things To Note Before You Start

1. The best investment you can make when you're getting started with baking is a digital kitchen scale! Weighing your ingredients will help you avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
2. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
3. Need more help with making your first cake? Check out my how to decorate your first cake blog post. 
4. Make sure all of your cold ingredients (e.g. butter, eggs, milk) are at room temperature or a little warm. Why? Because we want to create an emulsion and allow the ingredients to fully mix together. 
5. Make your own pan release (cake goop!) The best pan release ever! 
6. If you are baking your cake in a large baking sheet pan that's 10" or larger, apply cake goop or your preferred pan release and add in a layer of parchment paper. This cake cools differently in larger pans, and the added layer of parchment paper will ensure the cake comes out of the pan better.
7. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking!
8. If you want to add food coloring to this frosting, then you will add in any food coloring while you are mixing the egg whites with the powdered sugar (before you add in the butter). PRO TIP: Use a toothpick to transfer 1-2 drops of food coloring to your frosting to avoid putting too much color in your buttercream. 
9. You can use whichever food coloring you have, but if you want a recommendation I would suggest the Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!

Nutrition

Serving: 1serving | Calories: 913kcal | Carbohydrates: 187g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 742mg | Potassium: 169mg | Fiber: 2g | Sugar: 142g | Vitamin A: 514IU | Calcium: 76mg | Iron: 3mg

This tender pistachio cake is made with homemade pistachio paste (so easy you won't ever buy it again) and layered with fresh raspberry reduction and a rich French buttercream that tastes like ice cream! Pistachio lovers go CRAZY for this cake!

If you've never had pistachio then you've got to give it a chance! It's such a unique flavor. Rich, nutty, earthy, and very distinct. This cake doesn't use any artificial pistachio flavor so it's a great recipe to try if you want to experience true pistachio flavor. 

Ingredients

Pistachio butter: If you do not have pistachio butter on hand you can make your own using pistachios and oil! Keep scrolling and I will walk you through how to make your own pistachio butter. So easy and much cheaper than buying it!

Clear Jel: Clear Jel is a thickening agent that you will use to make the raspberry filling. If you do not have Clear Jel, then you can use cornstarch as a substitute. Cornstarch is stronger than Clear Jel. If you're substituting Clear Jel with cornstarch, then you will cut the amount needed in half (e.g. 2 ounces Clear Jel = 1 ounce cornstarch).

How to Make Pistachio Cake

1. Prepare three 6" round cake pans with cake goop or another preferred pan spray. You can prepare round sheets with parchment paper if you're nervous about the cakes sticking.
2. Preheat your oven to 335ºF (168ºC).
3. First, in the bowl of your stand mixer, combine the dry ingredients. This includes flour, sugar, brown sugar, salt, baking soda, and baking powder. Mix them to combine.
4. Then, in a separate bowl, combine the room temperature eggs, buttermilk, and vanilla. Whisk gently to combine and set aside.
5. Next, using a large measuring cup, combine the oil and the pistachio butter. It is ok if these don't completely mix together. Ultimately, the mixer will do most of the work for you.
6. In the bowl of your stand mixer, add the egg and buttermilk mixture to the dry ingredients while mixing on low speed. This is called the reverse creaming method, instead of creaming together the butter and sugar, we're adding the liquid ingredients after to create. a beautiful, velvety texture.
7. Once it has evenly combined into the dry ingredients and thoroughly moistened it, add in the oil and pistachio butter.
8. Fold in your chopped pistachios at the end.
9. Mix your cake batter on medium speed until the batter is fully incorporated and smooth. Scrape the bowl to ensure that all of the ingredients are combined.
10. Next, add in your desired amount of green food coloring to achieve the "pistachio color" you are wanting. I use one drop of avocado green. When you bake the batter, it will be slightly green but it tends to look more yellow if you do not use any green food coloring.
11. Divide the cake batter evenly into your prepared cake pans, and bake them at 335ºF (168ºC) for 30-35 minutes or until a toothpick comes out from the center cleanly. Add 5 more minutes at a time until the cake is finished baking.
12. Finally, cool your cakes for 10 minutes inside the cake pans before attempting to remove them from their pans onto a cooling rack. Freeze them for 1 hour before frosting.

How to Make Pistachio Butter

Don't have pistachio butter on hand? No problem! You can make your own! 

Here is what you will need to make pistachio butter:

• 1 cup shelled pistachios (roasted or raw is fine)
• 1-2 tablespoons neutral oil (e.g. grapeseed)

How to make pistachio butter step-by-step:

1. In a food processor, add your pistachios with the chopping attachment. 
2. Begin blending and scrape as needed until they are pretty finely chopped.
3. Then, add in about 1-2 tablespoons of oil (grapeseed oil would work or another neutral oil) and blend it until you have a peanut butter texture. This will take anywhere from 7 to 10 minutes depending on your food processor. It will start to look like a dough ball at first, just scrape and keep mixing until it forms a butter.
4. As an optional step, add in 1-2 drops of food coloring. If you have roasted pistachios, neon green food coloring is best. If you have unroasted pistachios, avocado green food coloring is better. You can use whichever green food coloring you have, but if you want a recommendation I would suggest the Chef Master gel food coloring. Use code "SUGARGEEKTEN" to get 10% off your order!

Preparing the Raspberry Filling

1. First, combine the raspberries and sugar in a saucepan and bring them to a boil.
2. Then, use an immersion blender to make the filling smooth (or leave it chunky if you prefer). No need for red food coloring here unless your raspberries are dull in color.
3. In a separate container, combine your Clear Jel (or cornstarch) and water to make a slurry. Mix until smooth.
4. Then, pour it into the raspberry mixture and let it simmer until the mixture is clear and thickened.
5. Remove the raspberry filling from heat, and then stir in the lemon juice and zest.
6. Pour the filling into a heatproof bowl and cover with plastic wrap so it's touching the surface of the filling to prevent skin from forming.
7. Finally, cool the raspberry filling entirely before using it. Store any leftovers in the fridge for up to a week or in the freezer for up to 6 months.

Making the French Buttercream

1. In the bowl of your stand mixer, combine the eggs and salt and whisk them until the yolks and whites are combined.
2. Then, add in your sugar and whisk it to combine. I do not recommend using powdered sugar for this.
3. Next, place the bowl over a water bath of simmering water over medium heat.
4. Periodically stir the eggs and watch them to ensure they do not heat unevenly. If you don't occasionally stir and watch the eggs, they will likely cook on the side of the bowl. Another thing to look out for is the sugar can sink to the bottom of the bowl causing uneven heating. Store bought eggs come pre-pasteurized, so heating them to a particular temperature is unnecessary. However, you must have the sugar dissolved for the meringue to whip properly.
5. Once you don't feel any grains in between your fingers when you touch the egg mixture then the sugar is dissolved and is ready to whip.
6. Then, once the eggs and sugar are ready, move the bowl to your mixer and begin to whip them at high speed using your whip attachment.
7. After about 5-8 minutes, the meringue will almost double in size and form into firm (but not stiff) peaks. FYI: The addition of the egg yolks will keep the meringue from becoming stiff like an all-white meringue.
8. Once the meringue has cooled (feel the bowl with your hand), begin to add in your butter in chunks while mixing on low.
9. Then, after you add in all of your butter, whip the buttercream a few more minutes until the texture changes to a whipped cream-like texture. Once you have the right consistency, add in your vanilla extract. You can use the seeds of one vanilla bean in place of vanilla extract for an even better taste!
10. Stop whipping the buttercream when it does not have a strong butter flavor anymore, and it is light and creamy in texture. Switch to the paddle attachment.
11. While the paddle is mixing, add 2 oz of pistachio butter, and 1-2 drops of green food color to reach your desired color.
12. Allow the French buttercream to mix on low for about 5 minutes. Ultimately, this will push out the air bubbles to get you the most desirable texture.

Assembling the Pistachio Cake

This pistachio cake is simple enough that you do not need cake decorating experience. But, if you want to learn cake decorating basics, tools, and techniques, check out my blog post on how to decorate your first cake.

1. First, trim off the dome of your cake layers and the brown edges around the sides and bottom.
2. Place the first cake layer onto your cardboard cake round. Then, spread a thin layer of raspberry filling on top of the cake.
3. Next, spread on about ¼″ of your buttercream, and then add your next layer of cake.
4. Repeat this process with layer two, and then add your final layer of cake on top.
5. Cover the entire cake in a thin layer of buttercream. This is called the "crumb coat."
6. Then, place your cake into the fridge or freezer for 20 minutes to set the buttercream layer.
7. Apply your final coat of buttercream and add a nice rustic finish with your offset spatula if you desire.
8. Next, scoop up a handful of chopped up pistachios and carefully press them into the buttercream around the bottom of your cake.
9. Sprinkle more chopped up pistachios on top of the cake in a circle around the edge.
10. Finally, as an optional step, pipe a few dollops of buttercream using a piping bag and a star tip and then place a few fresh raspberries on top. The reason you want to include pistachios and raspberries into your cake decoration is because you want someone to look at the cake and know what's inside of it without having to cut into it!

FAQ

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Recipe

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4.85 from 132 votes

Pistachio Cake with Raspberry Filling and French Buttercream

Moist and tender pistachio cake layered with tart raspberry filling and creamy, sweet French buttercream. This pistachio cake is a pistachio lover's dream come true! Made with homemade pistachio butter.

Prep Time30 minutes mins

Cook Time40 minutes mins

chilling10 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 cups

Calories: 1569kcal

Author: Liz Marek

Equipment

• Food processor

Ingredients

Raspberry Filling

• 13 ounces fresh or frozen raspberries
• 5 ounces granulated sugar
• 1 ounce lemon zest
• 1 ounce fresh lemon juice
• 2 ounces water
• 1 ounce Clear Jel or cornstarch

Pistachio Cake

• 14 ounces all purpose flour
• 7 ounces granulated sugar
• 7 ounces brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 10 ounces buttermilk (room temperature)
• 2 eggs (room temperature)
• 6 ounces oil
• 4 ounces pistachio butter
• 1 teaspoon vanilla extract
• ¼ teaspoon green food color (optional)
• 4 oz chopped pistachios plus more for garnish

French Buttercream

• 8 large eggs
• ½ teaspoon salt
• 14 ounces granulated sugar
• 24 ounces unsalted butter
• 2 teaspoons vanilla extract

US Customary - Metric

Instructions

• For timing purposes, I recommend you start with the raspberry filling to let it chill, then make the pistachio butter if you aren't buying it, then make the pistachio cake, and while the cakes are cooling, make the buttercream.

Raspberry Filling

• First, combine the raspberries and sugar in a saucepan and bring them to a boil.
• Then, use an immersion blender to make the filling smooth (or leave it chunky if you prefer).
• In a separate container, combine your Clear Jel (or cornstarch) and water to make a slurry.
• Then, pour it into the raspberry mixture and let it simmer until the mixture is clear and thickened.
• Remove the raspberry filling from heat, and then stir in the lemon juice and zest.
• Pour the filling into a heatproof bowl and cover with plastic wrap so it's touching the surface of the filling to prevent skin from forming.
• Finally, cool the raspberry filling entirely before using it. Store any leftovers in the fridge for up to a week or in the freezer for up to 6 months.

Pistachio Cake

• Prepare three 6" round cake pans with cake goop or another preferred pan spray.
• Preheat your oven to 335ºF (168ºC).
• First, in the bowl of your stand mixer, combine the dry ingredients. This includes flour, sugar, brown sugar, salt, baking soda, and baking powder. Mix them to combine.
• Then, in a separate bowl, combine the room temperature eggs, buttermilk, and vanilla. Whisk gently to combine and set aside.
• Next, using a large measuring cup, combine the oil and the pistachio butter. It is ok if these don't completely mix together. Ultimately, the mixer will do most of the work for you.
• In the bowl of your stand mixer, add in the buttermilk/egg mix to the dry ingredients while mixing on low speed.
• Once it has evenly combined into the dry ingredients and thoroughly moistened it, add in the oil and pistachio butter.
• Mix your cake batter on medium speed until the batter is fully incorporated and smooth. Scrape the bowl to ensure that all of the ingredients are combined.
• Next, add in your desired amount of green food coloring to achieve the "pistachio color" you are wanting. I use one drop of avocado green. When you bake the batter, it will be slightly green but it tends to look more yellow if you do not use any green food coloring.
• Divide the cake batter evenly into your prepared cake pans, and bake them at 335ºF (168ºC) for 30-35 minutes or until a toothpick comes out from the center cleanly. Add 5 more minutes at a time until the cake is finished baking.
• Finally, cool your cakes for 10 minutes inside the cake pans before attempting to remove them from their pans onto a cooling rack. Freeze them for 1 hour before frosting.

French Buttercream

• In the bowl of your stand mixer, combine the eggs and salt and whisk them until the yolks and whites are combined.
• Then, add in your sugar and whisk it to combine.
• Next, place the bowl over a water bath of simmering water over medium heat.
• Whisking occasionally, heat the eggs and sugar until the sugar is dissolved. It should feel smooth when you rub it together with your fingers.
• Periodically stir the eggs and watch them to ensure they do not heat unevenly. If you don't occasionally stir and watch the eggs, they will likely cook on the side of the bowl. Another thing to look out for is the sugar can sink to the bottom of the bowl causing uneven heating.
• Store bought eggs come pre-pasteurized, so heating them to a particular temperature is unnecessary. However, you must have the sugar dissolved for the meringue to whip properly.
• Then, once the eggs and sugar are ready, move the bowl to your mixer and begin to whip them at high speed using your whip attachment.
• After about 5-8 minutes, the meringue will almost double in size and form into firm (but not stiff) peaks. FYI: The addition of the egg yolks will keep the meringue from becoming stiff like an all-white meringue.
• Once the meringue has cooled (feel the bowl with your hand), begin to add in your butter in chunks while mixing on low.
• Then, after you add in all of your butter, whip the buttercream a few more minutes until the texture changes to a whipped cream-like texture. Once you have the right consistency, add in your vanilla extract.
• Stop whipping the buttercream when it does not have a strong butter flavor anymore, and it is light and creamy in texture.
• While the paddle is mixing, add 2 oz of pistachio butter, and 1-2 drops of green food color to reach your desired color. Allow to mix on low to combine completely. Next, switch to your paddle attachment on your stand mixer and allow the meringue to paddle on low for 8-10 minutes. Ultimately, this will push out the air bubbles to get you the most desirable texture.
• Finally, prepare a piping bag to use your buttercream, or wrap it up and refrigerate it until you are ready to use it (or store it in the freezer as you would with Swiss meringue buttercream).

Assembling the Pistachio Cake

• First, trim off the dome of your cake layers and the brown edges around the sides and bottom.
• Place the first cake layer onto your cardboard cake round. Then, spread a thin layer of raspberry filling on top of the cake.
• Next, spread on about ¼″ of your buttercream, and then add your next layer of cake.
• Repeat this process with layer two, and then add your final layer of cake on top.
• Cover the entire cake in a thin layer of buttercream. This is called the "crumb coat."
• Then, place your cake into the fridge or freezer for 20 minutes to set the buttercream layer.
• Apply your final coat of buttercream and smooth out any edges you don't like.
• Next, with clean hands, scoop up a handful of chopped up pistachios and carefully press them into the buttercream around the bottom of your cake.
• Sprinkle more chopped up pistachios on top of the cake in a circle around the edge.
• Finally, as an optional step, pipe a few dollops of buttercream using a piping bag and then place a few fresh raspberries on top. The reason you want to include pistachios and raspberries into your cake decoration is because you want someone to look at the cake and know what's inside of it without having to cut into it!

Video

Notes

Important Things To Note Before You Start

1. Weigh your ingredients to avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
2. Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. Curdled batter causes cakes to collapse.
3. No buttermilk? You can make your own buttermilk 
4. Need more help with making your first cake? Check out my how to decorate your first cake blog post. 
5. Make your own pan release (cake goop!) The best pan release ever! 
6. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 

Nutrition

Serving: 1cup | Calories: 1569kcal | Carbohydrates: 163g | Protein: 15g | Fat: 98g | Saturated Fat: 48g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 34g | Trans Fat: 3g | Cholesterol: 414mg | Sodium: 716mg | Potassium: 347mg | Fiber: 5g | Sugar: 121g | Vitamin A: 2530IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 4mg