Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
- Pour the batter evenly into the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Decoration
- Once cooled, frost and decorate as desired, then spray with edible lustre spray for a pearlescent finish.
Nutrition
Notes
Serve the Pearlescent Satin Cake at room temperature. It's great for dessert or as a sweet snack during the day. Pair it with coffee or tea for a delightful afternoon treat. To store, keep it in an airtight container at room temperature for up to three days or refrigerate for up to a week.