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Watercolor Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 87 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: Four 8-inch round cake layers, serving 12-16 people 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Watercolor Cake recipe features moist, fluffy vanilla cake layers paired with a smooth, creamy buttercream frosting. The unique watercolor technique involves painting layers of colorful frosting on the cake’s exterior, creating a stunning and artistic finish perfect for special occasions or celebrations.

Ingredients

Scale

Cake

  • 6 Tbsp unsalted butter, room temperature
  • 2/3 cup vegetable oil (160ml)
  • 2 cup granulated sugar (400g)
  • 1 Tbsp clear vanilla extract
  • 2 2/3 cup + 2 Tbsp all-purpose flour (345g)
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup sour cream
  • 6 large egg whites, room temperature
  • Gel food coloring (optional)

Buttercream

  • 1 cup unsalted butter, room temperature
  • 2 lbs powdered sugar
  • 1 Tbsp clear vanilla extract
  • 1/8 tsp salt
  • 2/3 cup heavy whipping cream
  • Gel food coloring

Decorating Tools

  • Large & small offset spatulas
  • Wilton 1M piping tip
  • Piping bag (12in disposable recommended)
  • Bench Scraper

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease, flour, and line four 8-inch round cake pans with parchment paper to prevent sticking.
  2. Cream Butter: Using a stand mixer, cream the 6 tablespoons of unsalted butter until smooth and creamy.
  3. Add Sugar and Oil: Beat in 2 cups of granulated sugar and 2/3 cup vegetable oil until the mixture is well-combined and creamy. Scrape down the sides of the bowl as needed.
  4. Add Vanilla: Stir in 1 tablespoon of clear vanilla extract to the batter mixture.
  5. Mix Dry Ingredients: In a separate bowl, whisk together 2 2/3 cups plus 2 tablespoons all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
  6. Alternate Adding Dry and Sour Cream: With the mixer on medium speed, gradually incorporate the flour mixture and 1 cup sour cream alternately, starting and ending with the flour mixture. Mix each addition until almost combined, scraping the bowl occasionally.
  7. Beat Egg Whites: In another bowl, beat the 6 large egg whites on high speed until stiff peaks form.
  8. Fold Egg Whites: Gently fold the egg whites into the batter with a spatula, ensuring a thorough but delicate mix to keep the batter airy.
  9. Add Color (Optional): If desired, divide the batter into two equal portions and fold in gel food coloring to create colored cake layers.
  10. Divide Batter and Bake: Evenly distribute the cake batter (colored or plain) among the prepared pans using a scale for accuracy. Bake at 350°F for 35-40 minutes, rotating pans halfway to ensure even baking. Cakes are done when a toothpick inserted in the center comes out clean or with a few crumbs.
  11. Cool Cakes: Remove cakes from oven and let them cool for 15 minutes in pans. Then remove from pans and cool completely on wire racks before frosting.
  12. Prepare Buttercream: Cream 1 cup unsalted butter in a stand mixer until smooth. Add half of 2 pounds powdered sugar, 1 tablespoon vanilla extract, 1/8 teaspoon salt, and 1/4 cup heavy cream; mix on low-medium speed. Scrape bowl, add remaining sugar and 1/2 cup heavy cream, and mix on medium-high speed until combined. Beat on high for 30 seconds. Adjust consistency by adding 1-2 tablespoons more cream if needed, then beat on high for 2 minutes until light and fluffy.
  13. Color Buttercream: Divide buttercream into three portions. Leave one portion white and tint the other two with different gel food coloring shades.
  14. Chill Cake Layers: Chill the cooled cake layers in the refrigerator for 30 minutes to make them easier to handle.
  15. Fill, Stack, and Crumb Coat: Use colored or plain buttercream to fill and stack the cake layers, then apply a thin crumb coat layer around the cake and chill.
  16. Paint the Cake: Using an offset spatula, place 1-2 tablespoon dollops of colored frosting around the sides of the cake in multiple spots with each color. Don’t worry about filling every gap as it will blend out.
  17. Smooth the Sides: Use a bench scraper to blend the dollops into a smooth surface. Add more dollops to fill any remaining holes and smooth again for a watercolor effect.
  18. Pipe Swirls: Fit a piping bag with a Wilton 1M tip, fill it with buttercream, and pipe decorative swirls on top of the cake.
  19. Decorate: Finish the cake with your favorite sprinkles or other edible decorations as desired.

Notes

  • Using a scale for dividing batter ensures even cake layers for uniform baking and stacking.
  • Do not overmix the egg whites into the batter to maintain cake fluffiness.
  • Chilling the cake layers and crumb coat helps achieve a cleaner frosting application.
  • The watercolor technique uses dollops of colored frosting blended with a bench scraper for an artistic cake finish.
  • Gel food coloring is preferred for vibrant colors without affecting frosting consistency.
  • Rotate pans halfway through baking to promote even cooking and browning.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 480
  • Sugar: 45g
  • Sodium: 210mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg

Find it online: https://emilyquickdinners.com/watercolor-cake-recipe/