White Elephant Cake with Buttercream Frosting

Name: White Elephant Cake with Buttercream Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 5 teaspoons baking powder; 79 milliliters canned coconut milk; 0 teaspoons cream of tartar; 6 egg whites; 4 eggs; 828 milliliters flour; 1 teaspoons salt; 1 pinch A of salt; 473 milliliters sugar; 567 grams unsalted butter, at room temperature; 2 teaspoons vanilla extract

You can never have too many dessert recipes, so give White Elephant Cake with Buttercream Frosting a try. One portion of this dish contains approximately 4g of protein, 21g of fat, and a total of 324 calories. This vegetarian recipe serves 24. A mixture of sugar, butter, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bake cake

Equipment you will use

Oven

Preheat oven to 350°F.

Equipment you will use

Oven

Mix together the flour, baking powder, and salt in a large bowl; set aside. Using an electric mixer, cream the butter and sugar until the mixture is light yellow.

Ingredients you will need

Baking Powder

Butter

Cream

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add the eggs one at a time, beating well after each addition.

Ingredients you will need

Egg

Add the coconut milk and the flour mixture alternately, ending with the flour mixture, and continuing to beat well after each addition. Stir in the vanilla.

Ingredients you will need

Coconut Milk

Vanilla

All Purpose Flour

Divide the batter evenly among 3 lightly buttered and floured 8-inch square pans.

Bake for 30 to 35 minutes, or until a cake tester comes out clean. Cool in the pan, then invert onto cooling racks.

Equipment you will use

Oven

Frying Pan

To create a 4-tiered cake, cut a 2-inch, 4-inch, and 6-inch square out of 2 of the cakes. Using sturdy cardboard, cut precise squares of the same dimensions.

Place the cut cakes on the corresponding cardboard squares (they will serve as bases).

Insert 4 heavy-duty plastic straws, cut to 6-inch lengths, into the center of the remaining 8-inch cake, forming a square (they will act as the support for the 6-inch cake).

Place the 6-inch cake on top of the 8-inch cake. Repeat this process with four more straws on the 6-inch cake, then place the 4-inch cake on top. Repeat the procedure for the 2-inch cake.

Make buttercream frosting

Ingredients you will need

Frosting

Cream the butter in a bowl until light and fluffy; set aside.

Ingredients you will need

Butter

Cream

Equipment you will use

Bowl

Combine 2/3 cup water and the sugar in a heavy saucepan.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Heat until the liquid reaches the soft-ball stage, 240°F on a candy thermometer. Watch carefully; do not let the sugar syrup overheat.

Ingredients you will need

Simple Syrup

Candy

Equipment you will use

Candy Thermometer

In another bowl, beat the egg whites with the cream of tartar and salt until very stiff peaks form. Continue beating on high speed as you slowly pour in 1/4 cup of the sugar syrup. Gradually add the rest of the syrup using the same method.

Ingredients you will need

Cream Of Tartar

Simple Syrup

Egg Whites

Syrup

Salt

Equipment you will use

Bowl

Continue beating as you add the butter, several tablespoons at a time. (Make sure the mixture has no heat left in it or the butter will melt). The frosting should become thick and creamy. If it doesn't thicken, cool it over a bowl of ice, then try beating again. Stir in the vanilla. Frost the cake and adorn it with elephant cookies ($8 to $12 each, elenis.com).

Ingredients you will need

Frosting