Description

This exquisite Gabbys Dollhouse Cake features a delicate sponge enriched with almond flour and homemade buttermilk for a legendary melt-in-your-mouth texture. Finished with a silk-like whipped buttercream, it is the ultimate celebration centerpiece for any young fan.

Ingredients

300g all-purpose flour
20g almond flour
300g whole milk
1.5 tablespoons white vinegar
113g unsalted butter, softened
100g vegetable oil
320g granulated sugar
3 large eggs, room temperature
2 teaspoons high-quality vanilla extract
1 teaspoon baking soda
1.5 teaspoons baking powder
0.5 teaspoon salt
225g unsalted butter (for frosting)
500g confectioners’ sugar (for frosting)
1 tablespoon milk (for frosting)
1 teaspoon vanilla extract (for frosting)

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Instructions

Whisk together the room temperature milk and white vinegar in a small pitcher and set aside for five minutes to create a homemade buttermilk.
Preheat your oven to 350F (175C) and grease two 8-inch cake pans with butter and a dusting of flour or parchment paper.
In a medium bowl, sift and whisk together the all-purpose flour, almond flour, baking soda, baking powder, and salt.
Using a stand mixer with a paddle attachment, cream the softened butter, vegetable oil, and granulated sugar on medium speed for three minutes until fluffy.
Add the room temperature eggs one at a time, mixing briefly after each addition to ensure a stable emulsion.
Stir in the vanilla extract and approximately half a cup of the prepared buttermilk on low speed.
Alternating in three batches, add the dry ingredients and the remaining buttermilk to the mixer, folding on the lowest setting until just combined.
Divide the batter evenly between the two pans (about 630g each) and bake for 35 minutes or until a toothpick comes out clean.
Cool the cakes in their pans for 15 minutes before inverting them onto a wire rack to cool completely.
Prepare the frosting by whipping butter, confectioners’ sugar, vanilla, and milk in a stand mixer on medium speed for a full 10 minutes until white and stable.
Assemble by layering the cake with buttercream, applying a thin crumb coat first, chilling for 20 minutes, and then adding the final decorative layer of frosting.

Notes

For the most consistent results, always use a kitchen scale to weigh your dry ingredients rather than using measuring cups. To ensure your buttercream is perfectly stable for decorating, make sure your kitchen isn’t too warm and do not skip the full ten minutes of whipping time, as this provides the necessary structural aeration.

Prep Time: 25 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: Mediterranean Fusion