Sometimes when you’re stressed you need cake. Just a little 6-inch personal-size cake with flecks of vanilla bean throughout, and possibly surrounded with your favorite guilty pleasure – strawberry pocky.
It helps you forget that you’re making a wedding cake and a groom’s cake next week.
And the fact that you’ll have to transport it in 592 degree weather.
And that somehow you’ll have to manage all this while looking fresh-as-a-daisy in your bridesmaid’s dress.
Clearly, I needed a cake.
This is a straight-forward yellow cake recipe with an American buttercream from the SprinkleBakes book. I used cake flour instead of all-purpose and vanilla bean paste instead of extract. Both cake and icing have the taste and texture of the birthday cakes I remember as child.
Dress it in pocky– or don’t. It’s delicious either way!
Pink Vanilla Pocky Cake
Yield: One six-inch cake, or one slightly shorter 8-inch cake [click for printable recipe]
Note: Cake flour is recommended for this recipe.
2 ¼ cups cake flour
1 tbsp. baking powder
¼ tsp. salt
¾ cup unsalted butter, softened
¾ cup sugar
1 tsp. vanilla bean paste
¾ cup whole milk, room temperature
- Preheat oven to 350F.
- Sift together the flour, baking powder and salt.
- In a standing mixer, beat butter using the paddle attachment until creamy and lightened. Add the sugar gradually; scrape down the sides of the bowl and then beat in the vanilla.
- Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk, beginning and ending with flour.
- Divide batter between pans and bake approximately 22 minutes for 6-inch layers, 24 minutes for 8-inch layers. Cool cakes in pans for 5 minutes, unmold and cool completely on wire racks.
Pink vanilla bean frosting:
Note: if making an 8-inch version, increase the frosting recipe by 1/2
1 cup of unsalted butter, softened
2 ½ cups confectioners’ sugar – the finest you can find (usually 10x)
1 tsp vanilla bean paste
Pink gel food coloring
* Milk or heavy cream, optional
- In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners sugar. Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes.
- Add vanilla bean paste and beat again for another minute until light and fluffy. Beat in food coloring a little at a time until the desired color is achieved.
*Note: If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.
6-inch cake: Fifteen 6 quantity packets (90 pcs.) of strawberry cream pocky
8-inch cake: Seventeen-Eighteen 6 quantity packets ” “
- Frost cooled cakes with an off-set spatula and transfer remaining frosting to a piping bag fitted with a large plain tip (a zip-top bag with the corner snipped would probably work also).
- Pipe icing in strait lines across the top of the cake. When finished, smooth the edges with an off-set spatula. Press the strawberry pocky dipped-side down into the sides of the cake until completely covered.
- The finished cake slices easily if you place the knife between pieces of pocky.