Barbie Cake Recipe with Pink Buttercream and Fondant

Barbie Cake Recipe with Pink Buttercream and Fondant

A three-layer vanilla or chocolate cake with crumb-coated pink buttercream and a fondant 'dress' base. Top with a Barbie doll for a festive centerpiece. Moist layers and eye-catching decoration meet in a 12-14 slice celebration cake.

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Course: Cakes

Cuisine: American

Prep Time: 30

Cook Time: 32

Total Time: 3

Servings: servings

Calories: 380kcal

Author: Lila benett

Ingredients

2 3/4 cups all-purpose flour
2 1/2 cups granulated sugar
1 1/2 cups melted unsalted butter
3 large eggs
1 1/2 cups whole milk
2 tsp vanilla extract
2 tsp baking powder
1 tsp salt
1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp milk
1/3 cup cream of tartar
Pink food coloring gel
12 oz canned frosting
Food coloring gel (optional)
Fondant sheets (as needed)

Instructions

Preheat oven to 350°F (180°C). Grease and flour three 9-inch round pans
Whisk flour, sugar, baking powder, and salt in a bowl
Melt butter, then mix with eggs, milk, and vanilla extract
Gradually add wet ingredients to dry mixture
Divide batter evenly among prepared pans
Bake for 28-32 minutes until golden and springy
Cool completely in pans before removing
Beat butter for frosting until creamy
Gradually add powdered sugar and milk
Add pink food coloring to desired shade
Chill buttercream 30 minutes to firm up
Apply thin crumb coat to first layer, freeze 15 minutes
Repeat with remaining layers and second crumb coat
Chill until firm
Trim any domed tops
Streak final buttercream layer between cooled layers
Wrap fondant tightly around a 12 oz frosting base
Color extra fondant to create dress layers
Attach doll securely before serving

Notes

Use room-temperature butter for smoother frosting
Crumb coat seals crumbs and prevents fondant cracking
Apply fondant while buttercream is still chilled
Allow 24 hours for complete setting of structural shapes
Store in airtight container at room temperature for up to 3 days

Nutrition