To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp Recipe

If you’ve ever wanted that perfectly tender, soft, and cloud-like cake texture but didn’t have cake flour on hand, you’re in for a treat because To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp is an amazing little kitchen hack that I can’t wait to share with you. This recipe for a classic layered cake uses that simple trick to transform everyday ingredients into something spectacularly moist, delicate, and bursting with joyful bursts of rainbow sprinkles. Let’s dive into a baking adventure that makes the most of pantry basics and elevates your baking game to new heights.

Ingredients You’ll Need

Here’s the beauty of this layer cake recipe: it calls for ingredients that are straightforward yet super important. Each one contributes to the overall magic — from the fluffiness and crumb of the cake to the creamy, dreamy frosting that holds it all together.

• Cake Flour DIY: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp, adding cornstarch before sifting; this creates the soft, delicate crumb that defines a great cake.
• Baking Powder and Baking Soda: These leavening agents work in tandem to ensure the cake rises beautifully and has a light texture.
• Salt: A pinch enhances all the flavors, balancing sweetness perfectly.
• Unsalted Butter: Adds richness and tenderness when creamed with sugar.
• Granulated Sugar: Sweetens and helps create that fluffy texture when beaten with butter and eggs.
• Large Eggs: Bind the batter together and provide structure and moisture.
• Sour Cream: Introduces tanginess and moisture, keeping the cake irresistibly soft.
• Pure Vanilla Extract: Deepens the flavor with warm vanilla notes.
• Whole Milk: Adds hydration and richness for a tender crumb.
• Rainbow Sprinkles: Coated lightly with flour to prevent bleeding, they add bursts of fun color and sprinkles of happiness throughout the cake layers.
• Vanilla Buttercream: For frosting — thick, smooth, and creamy perfection that complements the cake without overpowering it.

How to Make To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp

Step 1: Prepare Your Cake Flour Mix

Start by whipping up your cake flour substitute. Remember, To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp, then add 2 Tbsp of cornstarch. Sifting this mixture four times is crucial—it lightens the flour blend, ensuring a soft and tender texture in your cake. Once sifted, spoon and level to measure the exact amount of cake flour needed for your recipe.

Step 2: Combine Dry Ingredients

Whisk together your freshly made cake flour, baking powder, baking soda, and salt in a medium bowl. This blending ensures the leavening is evenly distributed, giving your cake an even rise and a flawless crumb.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the unsalted butter and granulated sugar until fluffy and light, about 4 minutes. This step is where you build volume and introduce air, laying the foundation for a light cake.

Step 4: Add Eggs, Vanilla, and Sour Cream

Reduce the mixer speed and add eggs one by one, mixing shortly after each addition. Then, blend in vanilla extract and sour cream, mixing on high speed for about a minute. These ingredients bring moisture, richness, and that distinctive tang that cuts through the sweetness deliciously.

Step 5: Incorporate Dry Ingredients and Milk

Add all dry ingredients at once, mixing on low speed just until combined. Slowly pour in room temperature whole milk and mix again until smooth and just incorporated. Avoid overmixing—this keeps the cake tender.

Step 6: Fold in the Sprinkles

Lightly coat your rainbow sprinkles with 1 teaspoon of cake flour or all-purpose flour to keep their colors intact and prevent bleeding. Gently fold them into the batter, taking care not to mix too aggressively. The sprinkles will create those joyful bursts of color and little bites of sweetness throughout.

Step 7: Bake Your Cake

Divide the batter evenly into greased and parchment-lined pans and bake at 350°F for 30 to 35 minutes. Check for doneness by pressing lightly—the cakes should spring back. A toothpick inserted in the center should come out clean. Cool the cakes for five minutes in the pan before turning them out onto racks to cool completely before frosting.

How to Serve To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp

Garnishes

Once frosted with creamy vanilla buttercream, add extra visual fun by sprinkling a handful of reserved rainbow sprinkles on top. They instantly brighten your cake and evoke that nostalgic feeling of celebrating something special, making every slice a party.

Side Dishes

This layer cake pairs wonderfully with light sides like fresh berries or a dollop of whipped cream. The fruity brightness complements the rich vanilla flavor perfectly without overpowering the delicate crumb you get by using that clever cake flour trick.

Creative Ways to Present

Try stacking your layers with alternating buttercream and a smear of fruit jam for a surprise twist. Want some crunch? Toasted nuts or coconut flakes on top add texture. For extra wow-factor, serve the slices with fun little miniature ice cream scoops or sprigs of fresh mint to contrast the sweetness and richness beautifully.

Make Ahead and Storage

Storing Leftovers

After slicing, store leftover cake tightly covered in an airtight container at room temperature for up to two days. This keeps the cake moist and the buttercream soft and luscious. The trick is not to refrigerate unless necessary, as that can dry out the crumb.

Freezing

You can freeze unfrosted cake layers wrapped in plastic wrap and aluminum foil for up to two months. When ready, thaw at room temperature before frosting. This method ensures you can plan ahead for birthdays or celebrations without stress.

Reheating

If you find your cake a bit chilled or firm from refrigeration, warming a slice gently in the microwave for 10 to 15 seconds revives its softness and brings out the buttercream’s creamy goodness perfectly.

FAQs

Why use a homemade cake flour substitute?

It’s a simple way to get that tender, delicate crumb without buying specialty flour. By removing a bit of all-purpose flour and replacing it with cornstarch, you lower the protein content, making cakes softer and lighter.

Can I use this recipe for cupcakes?

Absolutely! The batter works beautifully when baked in a cupcake tin. Just adjust baking times to around 18 to 22 minutes and enjoy funfetti cupcakes with the same tender crumb.

What if I don’t have sour cream?

You can substitute plain Greek yogurt or buttermilk in equal amounts. They provide a similar moisture and tang that balances sweetness and keeps the cake soft.

How important is it to sift the flour mixture?

Sifting four times might sound tedious, but it really makes a difference. It aerates the flour and cornstarch combo, ensuring an even, light texture and avoiding lumps.

Why coat the sprinkles with flour?

Coating prevents the color from bleeding into the batter, keeping your cake’s vibrant, fun look intact. Without it, you might get colorful streaks instead of neat sprinkles.

Final Thoughts

This layer cake is a true delight that showcases how a few small tweaks—like learning To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp—can elevate your baking to a whole new level. I hope you feel inspired to try this recipe, fill your kitchen with joyful colors, and share slices of happiness with those you love. Happy baking!

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