Birthday Cake with Hot Pink Butter Icing

Level: Intermediate
Yield: 1 cake
Nutritional Analysis Per Serving (Serving Size: 1 of 22 servings)
Calories: 659 | Total Fat: 26 g | Saturated Fat: 15 g | Carbohydrates: 105 g | Dietary Fiber: 1 g | Sugar: 89 g | Protein: 4 g | Cholesterol: 122 mg | Sodium: 176 mg
Total: 1 hr 45 min
Prep: 1 hr
Cook: 45 min

For the cake:

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the frosting:

3/4 pound (3 sticks) unsalted butter, at room temperature
3 pounds confectioners' sugar, sifted
9 tablespoons milk
3 teaspoons pure vanilla extract
14 drops pink food coloring (rose petal shade)
Pink and white candy, for decorating

Ready to create a showstopping tiered cake that dazzles with vibrant hot pink frosting? This delightful recipe from Ina Garten will inspire your inner bakerlet's dive in and make it unforgettable!

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Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan for perfect multi-tier magic.
Prepare the cake batter: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Add eggs two at a time on medium speed, then mix in sour cream, vanilla, and lemon zest, scraping the bowl as needed. Sift flour, cornstarch, salt, and baking soda; add slowly on low speed until just smooth, finishing by hand. Divide batter evenly among pans, smooth tops, and bake: 9-inch for 45 minutes, 6-inch for 35-40 minutes, 3-inch for 30 minutesor until a toothpick comes out clean. Cool completely in pans.
Make the frosting: Cream butter with paddle attachment. Add sifted confectioners' sugar, milk, and vanilla; mix on low 1-2 minutes until thickened. Stir in pink food coloring by hand for that gorgeous rose petal hue.
Frost the layers: Frost each cake individually, reserving some frosting for decor. Chill before stacking to keep it steady and stunning.
Stack and serve: Place 9-inch cake on a serving plate, center 6-inch on top, then 3-inch. Pipe or spoon remaining frosting around bases and top edge.
Decorate festively: Scatter pink and white candies for a playful, celebratory finish that'll wow every guest!