A lovely pale pink cake with a fruity frosting and an herbal flavor on the inside. A super fun flavor combo that should become a classic, I think!
For the cake:
- 6 Tablespoons butter, softened
- 2/3 cup canola oil
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 2/3 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup fresh basil leaves
- 6 egg whites
For the Frosting:
- 10 cups powdered sugar
- 2 sticks butter, softened
- 3/4 cup pomegranate juice
Preheat your oven to 350 degrees. Oil two 8 inch circular cake pans and line with parchment paper.
Add buttermilk and basil to a nonstick pan. Warm over medium heat until it reaches a simmer. Turn off the heat, and allow milk and basil to cool, preferably overnight in the fridge. Then strain out the basil.
Add sugar, oil, butter, and vanilla to a mixing bowl and combine with a hand mixer. Add buttermilk and mix until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.
Add egg whites to another mixing bowl. Whip with a hand mixer on high speed until stiff peaks form. Using a spatula, mix egg whites into batter until just combined. Do not over mix.
Divide batter between pans evenly. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove cake from oven, remove from pans, and allow to cool.
To make the frosting, combine all of the ingredients with a hand mixer until smooth and creamy.
Frost the cake with the buttercream, and enjoy!
Keywords: cake, pomegranate, basil, vanilla, valentines, pink, buttercream, frosting, baking