Baby Shower Cake
A light, moist, and beautifully decorated baby shower cake that doubles as the centerpiece of your celebration. Perfect for a girl, boy, or unisex shower with endless decoration options.
Equipment
- 3 x 8-inch round cake pans
- Mixing bowls
- Electric mixer (hand or stand mixer)
- Whisk
- spatula
- Cake board or serving plate
- Offset spatula (for frosting)
- Piping bags (optional, for decorations)
Ingredients
Sponge Cake
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 1 cup milk
Filling and Frosting
- 2 cups butter room temperature
- 5 cups powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp milk
- fruit jam optional; strawberry, raspberry, or lemon curd
Decorations
- Fondant decorations baby shoes, stars, bows, teddy bears, flowers, etc.
- Food coloring pink, blue, or pastel tones
- Writing gel or piping for messages like “Welcome Baby”, “Oh Baby”, etc.
Instructions
- Prepare the Sponge: Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans. Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to wet, alternating with milk. Divide into pans and bake 25–30 minutes. Cool completely.
- Make the Frosting: Beat butter until smooth. Gradually add powdered sugar, vanilla, and milk until creamy. Adjust consistency as needed.
- Assemble the Cake: Place one sponge on a cake board. Spread with frosting or fruit jam. Add the second sponge, fill again, and repeat with the final layer. Apply a thin crumb coat of frosting. Chill 20 minutes. Cover with a smooth final coat of frosting or fondant.
- Decorate: Add chosen decorations. For a girl, use soft pinks and flowers. For a boy, add stars or teddy bears. For unisex, go with yellow, mint, or rainbow. Write a sweet message on top.
- Serve: Keep the cake cool until serving. Bring to room temperature before slicing so the sponge stays soft.
Notes
For a lighter version, use whipped cream instead of buttercream.
To save time, bake the sponge layers a day ahead and store tightly wrapped.
Fondant decorations can be made 2–3 days in advance.