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Hydrangea Cake
Impress your guests with this moist vanilla cake topped with flowers!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Slices
Calories
330
kcal
Author
John Kanell
Ingredients
For the Cake:
1 2/3
cups
all purpose flour
(240 grams)
1
cup
sugar
(200 grams)
1/4
tsp
baking soda
1
tsp
baking powder
3/4
cup
salted butter
(170 grams)
3
egg whites
3
tsp
vanilla extract
1/2
cup
sour cream
(120 ml)
1/2
cup
milk
(120 ml)
For the Buttercream:
3
pounds
confectioner’s sugar
3
sticks
salted butter
1/2
cup
heavy cream
1
tsp
vanilla
Instructions
To Make the Cake:
Mix in all of the wet ingredients.
Whisk the dry ingredients together in a large bowl.
Using a stand mixer slowly add in the dry mixture to the wet mixture and mix until combined.
Pour into buttered and floured pans.
Bake at 350 F for 15 minutes then reduce to 325 F until center is baked. (for the 6 inch pans I used this was an additional 10 minutes.)
Nutrition
Serving:
79
g
|
Calories:
330
kcal
|
Carbohydrates:
39
g
|
Protein:
3
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Trans Fat:
2.5
g
|
Cholesterol:
40
mg
|
Sodium:
250
mg
|
Potassium:
157
mg
|
Sugar:
31
g
|
Vitamin A:
200
IU
|
Calcium:
40
mg
|
Iron:
0.7
mg