Description

This delightful Cow Cake features a moist buttermilk marble interior and a whimsical farmyard design. With its classic chocolate and vanilla flavors and adorable fondant details, it is a perfect centerpiece for birthday parties or rustic celebrations.

Ingredients

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
4 large egg whites
1 1/4 cups buttermilk
1/4 cup vegetable oil
2 teaspoons vanilla bean paste
1/4 cup unsweetened baking cocoa
2 tablespoons extra granulated sugar
1/2 teaspoon extra baking powder
1 large egg
Splash of extra buttermilk
1 lb unsalted butter (for frosting)
6-8 cups powdered sugar
1/4 cup heavy cream
Black gel food coloring
Pink food coloring
Small amounts of white and black fondant

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Instructions

Preheat your oven to 350°F (175°C) and grease three 6-inch cake pans, lining the bottoms with parchment paper.
In a stand mixer with the paddle attachment, combine the flour, granulated sugar, baking powder, and salt on low speed for 30 seconds.
Add the room-temperature butter chunks one by one, mixing until the mixture looks like fine, damp sand.
Slowly pour in the egg whites and buttermilk, scraping the bowl, then add the oil and vanilla and beat on medium speed for 30 seconds.
Divide the batter in half; to one portion, add the cocoa powder, extra sugar, extra baking powder, one egg, and a splash of buttermilk, then mix until combined.
Alternate large spoonfuls of vanilla and chocolate batter into the prepared pans and bake for 33-35 minutes until a skewer comes out clean.
Make the buttercream by beating butter until fluffy, then adding vanilla, salt, powdered sugar, and heavy cream until smooth.
Stack the cooled layers with white frosting, cover the cake in a white base layer, then pipe the pink snout and black chocolate spots before adding fondant ears and horns.

Notes

Ensure all your dairy ingredients, especially the butter and buttermilk, are at room temperature to prevent the batter from curdling. When marbling, avoid over-swirling the batters with a knife; simply dropping spoonfuls into the pan creates the best distinct cow-print pattern inside. If the fondant ears and horns feel too soft, prepare them a day in advance so they have time to dry and hold their shape.

Prep Time: 45 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American