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Bubble Gum Layer Cake

Recipe Update 6/16/2022 – The cake recipe remains the same I just added a few more bells and whistles to the cake decorating. Plus I added a bit more buttercream to play around with.

This Bubble Gum Cake is fun, sweet and will definitely get you a few oohs and aahs.

Bubble Gum Layer Cake on cake pedestal at three quarter angle.

If you’re looking for a party cake then this it is! The texture of this cake is delicate with a fine crumb thanks to the cake flour used in this recipe. I’ve added a buttercream striped effect to the sides of this cake for playfulness, and a white chocolate drip to add another layer of awesomeness. If that wasn’t enough, I piped two-toned buttercream swirls on top and added pink bubble gumballs and sprinkles to finish this cutie off!

Bubble Gum Layer Cake close up on cake pedestal at three quarter angle.
Bubble Gum Layer Cake overhead shot of cake on pedestal.

What Is Reverse Creaming

Reverse creaming is when you combine all the dry ingredients together, and then add softened butter to the dry ingredients, followed by the wet ingredients. This creates a cake that is tender but sturdy. And creates an ultra fine crumb. During this process the butter coats the flour particles, minimizing the gluten development, creating a tender and fine crumb.

Bubble Gum Layer Cake Ingredients

  • Whole milk: thins out the batter, generates steam during baking and helps gluten develop when it interacts with the flour.
  • Egg whites: this cake uses egg whites instead of whipped egg whites to reduce the holes in the cake layers.
  • Vanilla extract: enhances flavor.
  • Bubble gum flavoring: gives the cake its flavor.
  • Sour cream: lends a tangy flavor to the cake and creates a moist texture. Buttermilk or yogurt can be substituted for sour cream.
  • Cake flour: also known as soft flour, contains less protein than all-purpose flour. And creates a delicate and fine crumbed cake.
  • Granulated sugar: sweetens the cake and easily mixes in to cake batter.
  • Baking powder: is a mixture of baking soda and cornstarch. Baking powder works twice by coming in contact with liquid and then again when it comes into contact with heat.
  • Baking soda: is an alkali and must be used with an acidic ingredient such as sour cream.
  • Salt: enhances the cakes flavor.
  • Unsalted butter: adds a rich flavor and creates texture in the cake.
  • Pink gel food coloring: gives the cake its pink swirl effect. I used Americolor Electric Pink.

How To Make Bubble Gum Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment attached, beat the butter, shortening and extract and flavoring on medium speed until smooth and creamy, about 3 minutes.
  • Add 2 tablespoons of water or milk and half of the powdered sugar and mix on low speed until combined.
  • Add the remaining powdered sugar and continue to mix on low speed for 3 minutes. Add more water or milk if needed to reach desired consistency. Use immediately of refrigerate in an airtight container. 

Crumb Coating

  • Place a medium dollop of buttercream on top of the cake. 
  • Using a small offset spatula, start spreading the buttercream out. 
  • Continue to spread buttercream on the sides of the cake. The buttercream does not have to be perfectly smooth. 
  • Refrigerate the cake uncovered for at least 15 minutes to set before adding the final coat of buttercream.
Bubble Gum Layer Cake crumb coat.

How To Make Buttercream Stripes

  1. Starting at the bottom of the cake, pipe a ring around the cake with one color of buttercream. Moving up the sides of the cake continue to pipe rings of buttercream around the cake in alternating colors.
  2. Smooth the sides of the cake with a cake scraper or icing smoother, one rotation at a time, cleaning your cake scraper with each rotation. Fill in any gaps with coordinating buttercream and smooth again. ❗️ WARNING ❗️The more the cake is smoothed, the more the stripes will run together.

Tips For Achieving The Perfect Chocolate Drip

  • Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
  • Make sure the chocolate is the right temperature. It should be fluid but not warm.
  • Find the spot on your cake that will be the back and run a test drip on it. If the drip slips off the cake it’s too hot. If the drips clump, it’s too cold.
  • For more controlled drips, use a spoon or a squeeze bottle and add the drips to the sides of the cake first. I prefer using a spoon for my drips.
  • Once you have your side drips done, gently pour the remaining chocolate on the top and spread out until it meets the edges. Reheat the chocolate if needed.

Cake Decorating Tools

  • Americolor Electric Pink gel food coloring
  • Nonstick mat (for turntable)
  • Cake turntable
  • 10-inch round cake board
  • 8-inch round cake board
  • Parchment paper
  • 8-inch round acrylic disc
  • Piping bags
  • Couplers or round piping tips (x2)
  • Small offset cake spatula
  • Cake scraper
  • Viva paper towels
  • Fondant smoother
  • Ateco piping tip #827
  • SprinklePop Hey Sugar! Sprinkle Mix
Bubble Gum Layer Cake close up on cake pedestal.

Bubble Gum Layer Cake Baking Schedule

  • Day 1: Bake cake layers.
  • Day 2: Prepare buttercream, assemble, decorate and serve cake.
Bubble Gum Layer Cake close up of cake slice.

Make Ahead

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight cake container in the refrigerator.

Buttercream can be kept in the refrigerator for up to 2 weeks or frozen for up to 4 weeks. Bring the frosting to room temperature. Rewhip on low speed before using. (This is a crusting buttercream.)

Assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Bubble Gum Layer Cake close up of cake layers.

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Bubble Gum Layer Cake close up on cake pedestal.

Bubble Gum Layer Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 2 hours 30 minutes

Made from scratch Bubble Gum Layer Cake filled and frosted with Bubble Gum flavored American buttercream. Garnished with white chocolate drip, sprinkles and pink bubble gum balls.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • 4 cup liquid measuring cup
  • Stand mixer
  • Americolor Electric Pink gel food coloring
  • Nonstick mat (for turntable)
  • Cake turntable
  • 10-inch round cake board
  • 8-inch round cake board
  • Parchment paper
  • 8-inch round acrylic disc
  • Piping bags
  • Couplers or round piping tips (x2)
  • Small offset cake spatula
  • Cake scraper
  • Viva paper towels
  • Fondant smoother
  • Ateco piping tip #827
  • SprinklePop Hey Sugar Sprinkle Mix

BUBBLE GUM CAKE

  • 1 3/4 cups (420g/10.6 ounces) whole milk, at room temperature
  • 6 large egg whites
  • 1 tablespoon vanilla extract
  • 1 tablespoon LorAnn bubble gum flavoring
  • 2/3 (150g/5.3 ounces) cup sour cream, at room temperature
  • 4 1/3 cups (498g/17.3 ounces) cake flour
  • 2 1/2 cups (500g/17.7 ounces) granulated sugar
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (282g/10 ounces) unsalted butter, cut into tablespoon sized pieces, at room temperature, about 65 degrees
  • Pink gel food coloring

BUBBLE GUM BUTTERCREAM

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 1/2 cup vegetable shortening
  • 3 teaspoons vanilla extract
  • 3 teaspoons LorAnn Bubble Gum flavoring
  • 4 tablespoons water or milk
  • 12 cups (48 ounces)powdered sugar

WHITE CHOCOLATE DRIP

  • 1 cup (180 grams/8 ounces) Wilton Very White chocolate candy melts, chopped
  • 1/4 cup (2 ounces) heavy cream

Instructions

BUBBLE GUM CAKE

  1. Adjust an oven rack to the center position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a 4 cup liquid measuring cup, whisk together the milk, egg whites, extract, flavoring and sour cream.
  3. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, baking soda, and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled.  Give the batter a final stir by hand with a rubber spatula. Divide batter in half and color one half with pink food coloring. Divide batter between cake pans, alternating colors. Using a wooden skewer, swirl figure 8 patterns in the cake batter in each pan to create a swirl effect. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 30 to 35 minutes, switching and rotating pans halfway through baking.
  4. Let cakes cool in their pans for 30 minutes on cooling racks. Then invert on cooling racks to cool completely.

BUBBLE GUM BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the paddle attachment attached, beat the butter, shortening and extract and flavoring on medium speed until smooth and creamy, about 3 minutes.
  2. Add 2 tablespoons of water or milk and half of the powdered sugar and mix on low speed until combined.
  3. Add the remaining powdered sugar and continue to mix on low speed for 3 minutes. Add more water or milk if needed to reach desired consistency. Use immediately of refrigerate in an airtight container.

ASSEMBLE

  1. Place a nonslip mat on top of your cake turntable. Place a 10 inch cake board on top. Spread a small amount of buttercream in the center to act as glue for the cake. Center one cake layer on an 8-inch cake board and place the cake board on the 10-inch cake board on the cake turntable. Spread about 2/3 cup buttercream over the top, spreading in an even layer all the way to the side. Place the second cake layer on top, gently pressing to adhere. Spread another 2/3 cup buttercream over the top of the cake in an even layer. Add the third cake layer on top (bottom side up).

CRUMB COATING

  1. Place a small dollop of buttercream on top of the cake and using your offset cake spatula, spread a thin layer of frosting over the top and sides of the cake catching any loose crumbs and sealing them in. Refrigerate the cake for 30 minutes.

CAKE DECORATING

  1. Apply a large dollop of uncolored buttercream on the top of the cake and smooth out. You should have excess frosting hanging off the edges. Place a parchment paper lined acrylic disc and place it on top of the cake, gently pressing down to adhere.
  2. Set aside 2 about cups of buttercream and color with pink gel food coloring. Fit two piping bags with couplers and fill one with pink frosting and other with uncolored frosting.
  3. Starting at the bottom of the cake, pipe a ring around the cake with uncolored frosting, followed by the pink frosting and work your way up, alternating with the frostings.
  4. With a cake scraper, smooth the sides of the cake rotating the cake on the turntable one rotation at a time. Check to see if you need to fill in any gaps with pink or uncolored frosting and with a clean cake scraper, smooth the frosting one more time. The more you smooth the cake the more the frosting will blend together, so don’t over smooth. Using a Viva paper towel (or other paper towel with no quilting on it) smooth the buttercream by place the paper towel on the sides of the cake and smoothing over with a fondant smoother. Do this all over the sides of the cake to smooth out any imperfections. Chill the cake in the refrigerator for 15 minutes, before removing the acrylic disc.
  5. With an offset spatula, carefully remove the acrylic disc on the top to the cake by sliding the spatula under the disc and gently rotating the cake turntable until the disc releases.
  6. Use a small offset spatula to clean the top edge of the cake by pulling any excess frosting towards the center of the cake. (Add additional frosting to the top of the cake if needed.) Chill the cake in the refrigerator while you prepare the White Chocolate Drip.

WHITE CHOCOLATE DRIP

  1. In a microwavable bowl combined candy melts and heavy cream and microwave for 20 second intervals, stirring between each interval until melted, about 2 minutes total.
  2. Let chocolate cool at room temperature for about 15 to 20 minutes or until the melted chocolate reaches 85 to 95 degrees.
  3. Add chocolate drip to a squeeze bottle, piping bag or use a spoon to apply to the sides of the cake. Pour remaining white chocolate drip in the center of the cake and spread to meet the edges of the dripped chocolate.
  4. Chill the cake in the refrigerator for 1 hour so the chocolate drip can set before adding additional decoration.
  5. Place both buttercreams (colored and uncolored) in one piping bag fitted with Ateco piping tip #827 and pipe 8 swirls around the top edge of the cake. Top each swirl with a pink bubble gum ball. Sprinkle color coordinating sprinkles on top and carefully transfer cake to a cake pedestal and serve.

Notes

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight cake container in the refrigerator.

Buttercream can be kept in the refrigerator for up to 2 weeks or frozen for up to 4 weeks. Bring the frosting to room temperature. Rewhip on low speed before using. (This is a crusting buttercream.)

Assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 742Total Fat: 43gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 69mgSodium: 398mgCarbohydrates: 78gFiber: 1gSugar: 36gProtein: 10g

*Nutrition information is an estimate and will vary.*

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