The Virgin Stove

Making everything for the first time

Lime Green Jell-O Tomboy Cake

tomboy cake

I like the idea of tomboy cakes. The contrasting color of the cake and frosting is visible since only the tops of the layered cakes are frosted. It looks pretty and easygoing. Like a cake dressed for casual Friday.

For my 29th birthday in 2012, I chose to make a lime green jell-o cake based on a recipe I found in The Kitchn. Instead of red/pink raspberry, I chose lime green because, well… green is a nice, calming color. And I don’t remember ever making a green cake.

For this cake, I used a light-colored cream cheese frosting similar to what I used for my applesauce cake.

tomboy cake-ii

Lime Green Jell-O Tomboy Cake

based on a recipe from The Kitchn

Cake

1/2 cup butter
1 and 1/2 cups sugar
3 eggs
2 and 1/4 cups flour
1 teaspoon salt
3 and 1/2 teaspoons baking powder
1 Lime Jell-O packet, regular size (3 oz.)
1 and 1/4 cups milk
Preheat the oven to 325°F. Grease three 8″ round cake pans with butter or baking spray. I prefer to cover the bottom layer of each pan with cut waxed paper to prevent sticking.

In an electric stand mixer, beat the butter at high speed until fluffy. Lower the speed to medium. Add sugar and eggs and beat more until combined well. Combine and sift dry ingredients — flour, salt, baking powder and jell-o powder — into a separate bowl. Slowly add dry ingredients in the bowl with the butter and eggs until combined. Pour in the milk and mix well.

Immediately pour into the prepared pans and bake for 25-30 minutes, or until the tops spring back slightly when pressed.

Let cool on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. If the cake doesn’t feel like it’s falling out smoothly, lay a slightly damp kitchen towel over the pan and tap again. If necessary, let the cakes cool more. If they have been baked thoroughly, however, they should fall right out of the pans once they’ve cooled a little and the sides of the cake have shrunk back from the pan.

Cool completely before frosting.

Cream Cheese Frosting

5 ounces (142 grams) cream cheese, softened
3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup (4 ounces or 120 grams) confectioners sugar
1/2 (1 teaspoon) teaspoon cinnamon

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

Assemble tomboy cake:

Place first cake layer on a serving tray. Ice the top only with the frosting. Place the second layer on top. Ice the top only as well. Repeat for the third layer.

 

 

 

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