How far in advance can I make a bachelorette party cake?

You can absolutely make your bachelorette party cake up to 2 days ahead! Bake the layers and store them wrapped at room temperature, make the buttercream and refrigerate it, then assemble and decorate 1-2 days before the party. This actually improves the flavors and makes party day much less stressful.

What's the best way to transport a decorated cake to the party venue?

For safe transport, use a sturdy cake box or carrier with a non-slip base. Keep the cake level during transport and avoid sudden stops or turns. If your decorations are delicate, consider bringing a small repair kit with extra buttercream and decorating tools. In hot weather, use a cooler with ice packs around (not touching) the cake box.

Can I make this recipe into cupcakes instead of a layered cake?

Absolutely! This batter makes approximately 24 standard cupcakes. Bake at 350°F for 18-20 minutes instead of the layer cake timing. Cupcakes are actually perfect for bachelorette parties since they're easy to serve and everyone gets their own perfectly decorated individual treat. You can still use all the same decoration ideas on a smaller scale!

7 Bachelorette Party Cake Ideas You’ll Love

Description

Bachelorette Party Cake is a fun, bold dessert made to celebrate with style, sweetness, and unforgettable flavor.

Ingredients

Scale

For the Vanilla Base Cake:

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1¾ cups granulated sugar
½ cup unsalted butter, softened
4 large eggs
2 teaspoons vanilla extract
1¼ cups whole milk

For the Buttercream Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream
2 teaspoons vanilla extract
Food coloring (pink, gold, or your chosen colors)

For Decoration:

Edible glitter or pearl dust
Fondant letters or cake toppers
Fresh flowers (roses or peonies work beautifully)
Chocolate molds for custom shapes
Piping bags and decorating tips

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Instructions

Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl or stand mixer, cream the butter and sugar until light and fluffy, about 4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow cakes to cool completely before removing from pans and assembling.
Prepare the buttercream by beating butter until fluffy, then gradually adding powdered sugar, cream, and vanilla until smooth.
Assemble the cake by layering cake and buttercream, apply a crumb coat, chill for 30 minutes, then finish frosting and decorate as desired.

Prep Time: 1h
cooling time: 2h
Cook Time: 30m
Category: Dessert
Cuisine: American

Nutrition

Calories: 485 calories
Sugar: 68g
Sodium: 285mg
Fat: 18g
Saturated Fat: 11g
Carbohydrates: 78g
Protein: 5g
Cholesterol: 95mg