The Easiest Way to Add Letters to Cake

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 0.75 cup Unsweetened Cocoa Powder (Dutch‑processed for deep flavor)
• 1.5 teaspoons Baking Powder
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 1.5 cups Granulated Sugar
• 0.75 cup Unsalted Butter (softened, cut into cubes)
• 3 large Eggs (room temperature)
• 1 cup Whole Milk (room temperature)
• 2 teaspoons Vanilla Extract
• 1 cup Unsalted Butter (for chocolate buttercream, softened)
• 3 cups Powdered Sugar (for chocolate buttercream)
• 0.5 cup Unsweetened Cocoa Powder (for chocolate buttercream)
• 2 tablespoons Heavy Cream (room temperature)
• 1 teaspoon Vanilla Extract (for chocolate buttercream)
• 0.5 cup Unsalted Butter (for pink frosting letters, softened)
• 2 cups Powdered Sugar (for pink frosting letters)
• 2 tablespoons Milk (for pink frosting letters)
• 2 drops Pink Food Coloring (gel or liquid, food‑grade)
• 1 can Edible Glitter Spray (silver or pink sparkle)
• 1 set Silicone Letter Molds (various alphabet letters, food‑grade silicone)

Instructions

1. Sift Dry Ingredients

   In a fine mesh sieve, sift together the all‑purpose flour, cocoa powder, baking powder, baking soda, and salt into a mixing bowl.

   Time: PT5M

2. Cream Butter and Sugar

   Using a stand mixer on medium speed, cream the softened butter with the granulated sugar until light and fluffy, about 3–4 minutes.

   Time: PT5M

3. Add Eggs and Vanilla

   Add the eggs one at a time, beating after each addition, then mix in the vanilla extract.

   Time: PT2M

4. Combine Wet and Dry

   Gradually add the dry ingredient mixture to the butter‑egg mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.

   Time: PT5M

5. Prepare Cake Pans

   Divide the batter evenly between two greased and parchment‑lined 9‑inch round cake pans. Smooth the tops with an offset spatula.

   Time: PT3M

6. Bake the Layers

   Place the pans in a pre‑heated oven and bake at 350°F until a toothpick inserted in the center comes out clean, about 30 minutes.

   Time: PT30M

   Temperature: 350°F

7. Cool the Cakes

   Allow the cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack and cool completely, about 20 minutes.

   Time: PT20M

8. Make Chocolate Buttercream

   In a clean bowl, beat the butter until creamy. Gradually add powdered sugar, then cocoa powder, heavy cream, and vanilla. Beat on high for 2–3 minutes until light and fluffy.

   Time: PT10M

9. Assemble the Double‑Decker

   Place the first cake layer on a serving plate, spread a generous layer of chocolate buttercream, then place the second layer on top. Apply a thin crumb coat around the entire cake and refrigerate for 15 minutes to set.

   Time: PT10M

10. Prepare Pink Frosting for Letters

    Beat the butter for the pink frosting until fluffy, then gradually add powdered sugar, milk, and pink food coloring. Mix until smooth and a vivid pink hue.

    Time: PT5M

11. Fill Letter Molds

    Fit a piping bag with a small round tip, fill it with the pink frosting, and pipe the frosting into each silicone letter mold, overfilling slightly. Tap the molds on the counter to release air bubbles.

    Time: PT15M

12. Chill Letter Molds

    Place the filled molds on a flat tray and refrigerate for 10–15 minutes until the frosting hardens and the letters release cleanly.

    Time: PT15M

13. Unmold and Position Letters

    Gently pop each letter out of its mold and arrange the letters on the top of the cake in the desired message.

    Time: PT5M

14. Final Chocolate Buttercream Coat

    Using an offset spatula, spread a smooth layer of chocolate buttercream over the entire cake, covering the letters.

    Time: PT5M

15. Add Edible Glitter

    Lightly spray the top of the cake with edible glitter for a sparkling finish.

    Time: PT2M

16. Final Chill Before Transport

    Refrigerate the finished cake for at least 30 minutes to set the frosting and glitter before moving to the party venue.

    Time: PT30M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g