First Birthday Rosette Smash Cake |
Prep time: 2 hours
Cook time: 25 mins
Total time: 2 hours 25 mins
- 1 cup all-purpose flour, plus 2 tbsp for cake pans
- 6 tbsp unsweetened cocoa powder
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup boiling water
- ½ cup strawberry preserves
Strawberry Buttercream Frosting
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tbsp strawberry preserves
- 1½ tsp vanilla extract
- Grease two 6-inch cake pans with cooking spray or butter.
- Add 1 tbsp flour to each cake pan, and rotate like a steering wheel over a sink until the flour completely coats the pan. Shake out excess flour into the sink.
- Preheat oven to 350 degrees F.
- Add flour, cocoa powder, sugar, baking powder, baking soda, and salt to a standalone mixer bowl fitted with paddle attachment (you can also use an electric mixer and add ingredients to a large bowl).
- Mix the dry ingredients on low speed for 30 seconds.
- Add eggs, milk, vegetable oil and vanilla to the flour mixture and mix on medium speed about 2 minutes.
- Turn off the mixer and add the boiling water.
- Beat on medium speed for 1 minute.
- Use a spatula to transfer the batter evenly between the two 6-inch cake pans.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then loosen carefully with a thin spatula or knife and turn over onto a wire cooling rack.
- Cool for 30 minutes before frosting.
- Add the strawberry preserves between the 2 cake layers.
- Mix the butter, powdered sugar, vanilla and strawberry preserves in a stand mixer until smooth and decorate using Wilton 1M tip.
Makes 1 6-inch double-layered cake
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/first-birthday-rosette-smash-cake/
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