How to Make a Playful Nanalan Cake for Kids
Learn how to make a playful Nanalan Cake for kids with this easy, fun recipe. Perfect for any occasion, it’s sure to be a hit with little ones!
Equipment
- Two 8-inch round cake pans (or 9-inch)
- Electric mixer (or whisk)
- Mixing bowls
- Measuring cups and spoons
- Sifter for dry ingredients
- Spatula
- Wire cooling rack
- Toothpicks (for cake testing)
- Cake carrier for transportation (if needed) (if needed)
Ingredients
- 2½ cups all-purpose flour sifted
- 1½ cups granulated sugar
- 1 cup unsalted butter room temperature
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder per cup of flour about 2½ tsp
- 1 cup milk room temperature
- A pinch of salt optional
- Optional: chocolate chips sprinkles, or nuts (about 1 cup per 2-3 cups of flour)
Instructions
Preparation:
- Preheat the oven to 350°F (175°C).
- Let butter, eggs, and milk come to room temperature (about 30 minutes before baking).
Mix Dry Ingredients:
- Sift the flour, baking powder, and salt into a medium bowl. Set aside.
Cream Butter & Sugar:
- In a large mixing bowl, cream the softened butter and sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
Add Eggs & Vanilla:
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry & Wet Ingredients:
- Gradually add the dry ingredients into the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Bake:
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire cooling rack.
Decorating:
- Once the cakes are fully cooled, start decorating with your choice of frosting, food coloring, and sprinkles. You can use buttercream for smooth surfaces, whipped cream for light finishes, or fondant for intricate designs.
Notes
Storage:
- Store unfrosted cake layers at room temperature for up to 2 days.
- Refrigerate frosted cake in an airtight container for 3-4 days.
- You can freeze cake layers for up to 2 months if needed.