Recipes and Cooking Vanilla Ruffle Cake To get the hang of making the homemade buttercream frosting ruffles, practice on waxed paper, then scoop the frosting back into the pastry bag to pipe onto the Vanilla Ruffle Cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 7, 2022 Print Share Share Tweet Pin Email Prep Time: 50 mins Bake Time: 30 mins Cool Time: 60 mins Total Time: 50 mins Servings: 18 Jump to Nutrition Facts Ingredients ¾ cup (1-1/2 sticks) butter 3 eggs 2 ½ cup all-purpose flour 2 ½ teaspoon baking powder ½ teaspoon salt 1 ¾ cup sugar 1 ½ teaspoon vanilla 1 ¼ cup milk 2 recipes Almost-Homemade Vanilla Buttercream Red food coloring Almost-Homemade Vanilla Buttercream 1 ½ cup unsalted butter (3 sticks), softened, cut in 1-inch pieces 1 16 ounce jar marshmallow creme* ½ cup powdered sugar 1 teaspoon vanilla Directions Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round cake pans using butter and all-purpose flour; set aside. In medium bowl stir together 2-1/2 cups flour, the baking powder, and salt; set aside. Preheat oven to 375°F. In large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape bowl; beat 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low after each addition just until combined. Spread batter in prepared pans. Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks. Meanwhile, prepare Almost-Homemade Vanilla Buttercream. Tint frosting pale pink (1 small drop of red food coloring). Place one cooled layer on serving plate. Frost top of layer with some frosting. Top with second layer. Spread frosting on top layer. Spread a thin crumb coat on sides for ruffles to adhere. Refrigerate for 10 minutes. For ruffles, fit a pastry bag (or plastic freezer bag with one corner snipped off) with a Wilton #125 petal tip. Fill bag with frosting. Beginning at base of cake and holding tip against cake, pipe frosting in a back and forth motion to create rows of ruffles. Almost-Homemade Vanilla Buttercream In large mixing bowl beat softened butter with mixer on medium until light and fluffy. Add marshmallow creme; beat until smooth, scraping sides of bowl. Add powdered sugar and vanilla; beat until light and fluffy. If frosting is too stiff to spread, soften in microwave oven no more than 10 seconds, then beat again until smooth. Frost cake immediately. Or, to store, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 3 cups. If only 13-oz. jars of marshmallow creme are available, purchase additional, then add 3 oz. (3/4 cup). Print Nutrition Facts (per serving) 558 Calories 33g Fat 66g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 558 % Daily Value * Total Fat 33g 42% Saturated Fat 20g 100% Cholesterol 116mg 39% Sodium 275mg 12% Total Carbohydrate 66g 24% Total Sugars 45g Protein 4g Calcium 80.8mg 6% Iron 1.1mg 6% Potassium 69mg 1% Fatty acids, total trans 1g Folate, total 36.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.