Baby Shower Cake

Dairy Free
Baby Shower Cake
110 min.
16
239kcal

Suggestions


Celebrate the joyous occasion of a baby shower with a delightful Baby Shower Cake that is not only visually stunning but also dairy-free! This cake is perfect for those who want to indulge in a sweet treat without compromising on dietary preferences. With its vibrant layers of blue, pink, and white, this cake is sure to be the centerpiece of your celebration, captivating the hearts of guests and parents-to-be alike.

Crafted using the convenient Betty Super White Cake Mix, this recipe simplifies the baking process while ensuring a moist and fluffy texture. The addition of red and blue food colors creates a playful and festive atmosphere, making it an ideal choice for gender reveal parties or baby showers. Each slice is a burst of color and flavor, making it a memorable dessert that everyone will love.

With a total preparation and baking time of just 110 minutes, you can easily whip up this cake even on a busy day. Serving 16 people, it’s perfect for gatherings of all sizes. The rich and creamy vanilla frosting adds the finishing touch, enveloping the cake in a luscious layer that complements the lightness of the cake itself. So gather your friends and family, and get ready to celebrate with this delightful Baby Shower Cake that promises to bring smiles and sweet memories!

Ingredients

  • box cake mix white
  • serving purple gel food coloring blue red
  • 16 oz vanilla frosting 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • toothpicks

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of three 8-inch or 9-inch round pans.
  2. Make cake batter as directed on box.
  3. Pour 1 1/2 cups of the batter into small bowl.
  4. Pour another 1 1/2 cups of the batter into one of the pans.
  5. Stir 6 to 10 drops red food color into batter in small bowl. Stir 6 to 10 drops blue food color into batter in large bowl.
  6. Pour pink batter into another pan; pour blue batter into remaining pan. (If necessary, refrigerate 1 pan of batter until ready to bake.)
  7. Bake 8-inch pans 19 to 24 minutes, 9-inch pans 17 to 22 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  8. Place blue layer, top side down, on plate.
  9. Spread 1/3 cup frosting on blue layer almost to edge.
  10. Place white layer, top side down, on frosted layer.
  11. Spread 1/3 cup frosting on white layer almost to edge.
  12. Place pink layer, top side up, on frosted layer. Frost side and top of cake with remaining frosting. Store loosely covered.

Nutrition Facts

Calories239kcal
Protein2.22%
Fat21.74%
Carbs76.04%

Properties

Glycemic Index
2.69
Glycemic Load
8.28
Inflammation Score
-1
Nutrition Score
3.0595651968666%

Nutrients percent of daily need

Calories:238.7kcal
11.94%
Fat:5.78g
8.9%
Saturated Fat:1.47g
9.2%
Carbohydrates:45.53g
15.18%
Net Carbohydrates:45.18g
16.43%
Sugar:31.49g
34.98%
Cholesterol:0mg
0%
Sodium:276.09mg
12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.33g
2.66%
Phosphorus:114mg
11.4%
Vitamin B2:0.16mg
9.16%
Calcium:71.61mg
7.16%
Folate:24.89µg
6.22%
Vitamin B1:0.07mg
4.86%
Vitamin E:0.71mg
4.77%
Vitamin K:4.56µg
4.34%
Vitamin B3:0.83mg
4.17%
Selenium:2.81µg
4.01%
Iron:0.68mg
3.75%
Manganese:0.07mg
3.31%
Fiber:0.36g
1.42%
Copper:0.03mg
1.31%
Zinc:0.17mg
1.12%
Vitamin B5:0.11mg
1.11%