Mermaid Layer Cake with Vanilla
Mermaid Layer Cake with Vanilla
Recipe Details:This diabetes-friendly mermaid cake with vanilla frosting is very easy to make and turns out very delicious. Simply the cake to impress your family and guests, who won’t stop at one slice!
- Almond flour for the white cake mix – 1¼ cup
- Sweetener for the white cake mix – equivalent to ¾ cup of granulated sugar
- Baking powder for the white cake mix – 2 tsp.
- Salt for the white cake mix – 0.5 tsp.
- Softened unsalted butter for the white cake mix – 2 tbsp.
- Sugar-free white chocolate or vanilla pudding mix for the cake – 3 Oz
- Sour cream for the cake – 1 cup
- Vegetable oil for the cake – ¾ cup
- Whole milk for the cake – 0.5 cup
- Egg whites for the cake – from 4 large eggs
- Blue and green gel food coloring for the cake
- Unsalted butter at room temperature for the frosting – 1 cup
- Powdered sweetener for the frosting – equivalent to 4 to 5 cups of powdered sugar
- Milk for the frosting – 2 to 5 tbsp.
- Clear vanilla extract for the frosting – 1 tbsp.
- Salt for the frosting – ¼ tsp.
- Purple gel food coloring for the frosting – to taste
- Sprinkles for the frosting – to taste
Recipe Directions:Step 1
Let’s make the cake. Preheat the oven to 350 F and grease two 8” round cake pans with cooking spray. Then line the bottoms of both pans with baking paper and spray the pans again and lightly dust with almond flour. Set the ready cake pans aside.
Let’s make the cake mix: In a large bowl, whisk together the flour, baking powder, sweetener, and salt. Then use a blender to mix the butter with the dry ingredients (flour, baking powder, sweetener, and salt). Blend until the butter is no longer visible and the mixture is a fine crumb.
In a large mixing bowl, combine the just prepared cake mix, pudding mix, sour cream, vegetable oil, milk, and egg whites. Beat until smooth using an electric mixer set to medium.
Divide the ready batter between three mixing bowls evenly. Each bowl will have approximately 1 2/3 cups of batter. Then, stir green food coloring into one and blue into another and leave one bowl white.
Drop about 3 to 4 tablespoons of blue batter into one of the pans. Top with about the same amount of green batter, and the same amount of white batter. Keep going in that sequence until you’ve used about half of each color. Shake the pan periodically so the batter lays out evenly. Repeat with the second pan. Once you’ve used all the batter, gently shake them so the batter goes all the way to the pans’ edges.
Bake about 35 minutes, until a toothpick inserted into the center of the pans comes out clean. Then, cool in the pans for about 15 minutes, then remove cake layers to wire racks to cool the cake layers completely.
Let’s make the frosting now. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat until very smooth. Add the powdered sweetener, milk, vanilla, and salt and mix on low until well combined. After that, add the purple food coloring to achieve desired color. Turn the mixer on high for about 4 minutes, beating until frosting is very light and fluffy. Add additional powdered sweetener if frosting is too thin and additional milk or cream if it is too thick.
Now let’s assemble the cake: Place one layer on a cake stand and spread the frosting over the top in an even layer. Place the second layer on top and cover the cake with a thin layer of frosting. Refrigerate until frosting is set. After that, use the remaining frosting to frost and decorate as desired. Bon appetite!
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