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Vanilla Birthday Cake

This Vanilla Birthday Cake is the quintessential cake! It's light and fluffy, with a fine and moist crumb. The frosting is smooth and sweet without being too sweet. And best of all you can make it in your own kitchen.

Vanilla Birthday Cake on cake pedestal.

My version of this cake includes 3 tall layers of vanilla cake, that's soaked in a cake flavored soaking syrup. Next, it's filled and frosted with a fun and festive bakery-style frosting and sprinkles!

Vanilla Birthday Cake overhead shot of cake on pedestal.

Vanilla Cake Layers

  • 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.
  • Sour cream: lends a tangy flavor to the cake and creates a moist texture. Tip: 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 into 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.
Vanilla Birthday Cake overhead shot of wet ingredients.
Wet ingredients
Vanilla Birthday Cake overhead shot of dry ingredients.
Dry ingredients
Vanilla Birthday Cake overhead shot of dry ingredients with butter.
Dry ingredients with butter
Vanilla Birthday Cake overhead shot of completed batter.
Completed cake batter

Simple Syrup

Using a simple syrup helps keep the cake moist while refrigerating and decorating. It's also a good way to add an extra punch of flavor. I used cake flavored vodka for this cake to bring out the flavors. You can use any flavor of liquor or liqueurs that you like to change up the flavors. Or you can leave it out entirely.

Vanilla Birthday Cake on cake pedestal.

Vanilla Frosting Ingredients

Are you looking for a bakery-style frosting that's sweet, smooth and fluffy? Well, look no further because you've found it! What I love about this frosting is that it's similar to bakery frostings but it's not as sweet.

  • 2 cups unsalted butter
  • 1/2 cup shortening
  • 1/4 teaspoon salt
  • 6 1/2 cups powdered sugar
  • 1 cup heavy cream
  • 4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
Vanilla Birthday Cake overhead shot of creamed butter, shortening and salt.
Creamed butter, sugar and salt
Vanilla Birthday Cake overhead shot of cream, powdered sugar and extracts.
Cream, powdered sugar and extracts
Vanilla Birthday Cake overhead shot of completed frosting.
Completed frosting

How To Crumb Coat A Cake

Place a small dollop of frosting 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 or freeze the cake for 15 to 30 minutes.

Vanilla Birthday Cake crumb coated.

Icing The Cake

  1. Apply a large dollop of pink frosting on top of the cake and spread out evenly.
  2. Line an 8-inch round acrylic disc with parchment paper with a bit of frosting. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere.
  3. Add more frosting to the sides of the cake, making sure to cover the bottom cake board completely, and gently press a cake scraper against the acrylic disc and bottom cake board. 
  4. Slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.
  5. Insert a small offset spatula under the acrylic disc and rotate the turntable until the disc releases. Peel off the parchment paper. 
  6. Add more frosting to the top of the cake to fill in any gaps if needed. Smooth out the top of the cake with an offset cake spatula while rotating the turntable.
Vanilla Birthday Cake with pink frosting on top of the cake.
Vanilla Birthday Cake covered in pink frosting.
Vanilla Birthday Cake with smoothed pink frosting.

How To Apply Sprinkles

  1. Place a rimmed baking sheet on your counter. (This will help collect the excess sprinkles that fall so you can reapply.)
  2. Hold your cake in one hand and with the other hand apply the sprinkles to the cakes surface, letting the excess fall on to the baking sheet for you to reuse. This frosting doesn't crust over so you can do this at any time. If you are using a frosting that crusts it's best to apply the sprinkles while the frosting is still wet.
Vanilla Birthday Cake three quarter angle on cake pedestal.

Cake Decorating Tools

  • Nonslip mat
  • Cake turntable
  • 8-inch cake board
  • 8-inch round acrylic disc or cake board
  • Parchment paper
  • Cake scraper
  • Rimmed baking sheet
  • Piping bag
  • Ateco piping tip #869
Shop my favorite baking and cake decorating tools here!
Vanilla Birthday Cake three quarter angle wide open shot of cake on pedestal.

Vanilla Cake Baking Schedule

  • Day 1: Prepare the simple syrup and bake cake layers.
  • Day 2: Make the frosting, assemble and serve the cake.
Vanilla Birthday Cake on cake pedestal.

Make Ahead

  • Simple syrup can be made up to 1 week in advance.
  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in the refrigerator.
  • Frosting is best made the day of assembly.
Vanilla Birthday Cake close up shot of cake slice.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Vanilla Birthday Cake close up of cake layers.

Suggested Recipes

Yellow Birthday Cake with Chocolate Buttercream on cake pedestal.
Yellow Birthday Cake with Chocolate Buttercream
Cotton Candy Layer Cake on cake pedestal.
Cotton Candy Layer Cake
Bubble Gum Layer Cake close up on cake pedestal at three quarter angle.
Bubble Gum Layer Cake
Vanilla Birthday Cake on cake pedestal.

Vanilla Birthday Cake

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

Homemade vanilla cake layers filled and frosted with fluffy and sweet bakery-style buttercream, garnished with bespoke sprinkles.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • 4 cup liquid measuring cup
  • Stand mixer
  • Nonslip mat
  • Cake turntable
  • 8-inch cake board
  • 8-inch round acrylic disc or cake board
  • Parchment paper
  • Cake scraper
  • Rimmed baking sheet
  • Piping bag
  • Ateco piping tip #869
  • Sprinkles
  • Crushed pink rock candy

VANILLA CAKE

  • 1 3/4 cups (420g/10.6 ounces) whole milk, at room temperature
  • 6 large egg whites
  • 1 tablespoon vanilla extract
  • 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

SIMPLE SYRUP

  • 1/2 cup water
  • 1/2 cup (99 grams/3.5 ounces) granulated sugar
  • 1 teaspoon bakery emulsion
  • 3 tablespoons cake flavored vodka, optional

BAKERY FROSTING

  • 2 cups (454 grams/16 ounces)unsalted butter, at room temperature
  • 1/2 cup (8 tablespoons) shortening
  • 1/4 teaspoon salt
  • 6 1/2 cups (26 ounces/734.5 grams) powdered sugar, sifted
  • 1 cup (8 fluid ounces) heavy cream
  • 4 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Instructions

VANILLA 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, 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.
  4. 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.
  5. Let cakes cool in their pans for 30 minutes on cooling racks. Then invert on cooling racks to cool completely.

SIMPLE SYRUP

  1. Combine water and sugar in a small saucepan and cook over medium heat until the sugar has melted and mixture starts to boil. Continue to cook for 2 to 3 minutes until the mixture turns into a syrup.

BAKERY FROSTING

  1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, vanilla and almond extract and slowly mix until combined, about 1 minute.
  2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.

ASSEMBLE CAKE

  1. Place a nonslip mat on top of your cake turntable. Place an 8-inch cake board on top. Spread a small amount of buttercream in the center of the cake board to act as glue for the cake. Center one cake layer on the cake board. Spread about 1 cup frosting over the top with an offset cake spatula, smoothing the frosting out all the way to the edge.
  2. Place the second cake layer on top and spread another 1 cup frosting on top in an even layer, spreading it all the way to the edge of the cake. Place the last cake layer on top (bottom side up).

CRUMB COATING

  1. Place a small dollop of frosting 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 or freeze the cake for 15 to 30 minutes.

FROSTING THE CAKE

  1. Separate 2 cups of frosting and divide between 2 bowls. With the remaining frosting in your mixer bowl, squeeze pink food coloring and mix to combined. Continue to mix until you’ve achieved the color you want. I used Americolor Soft Pink gel food coloring.
  2. Add purple gel food coloring to one of the small bowls of frosting and stir to combine. Continue to color and stir until you’ve achieved the color you want. Leave the the remaining small bowl of frosting uncolored. I used Americolor Lilac gel food color with a touch of Periwinkle.
  3. Apply a large dollop of pink frosting on top of the cake and spread out evenly. Line an 8-inch round acrylic disc with parchment paper with a bit of frosting. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. Add more frosting to the sides of the cake, making sure to cover the bottom cake board completely, and gently press a cake scraper against the acrylic disc and bottom cake board. Slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.
  4. Insert a small offset spatula under the acrylic disc and rotate the turntable until the disc releases. Peel off the parchment paper. Add more frosting to the top of the cake to fill in any gaps if needed. Smooth out the top of the cake with an offset cake spatula while rotating the turntable.

DECORATING

  1. Place a rimmed baking sheet on your counter and with one hand carefully pick up the cake from the bottom cake board. With the other hand, apply sprinkles to the bottom edge of the cake. Place the cake back on the turntable and apply more sprinkles on the sides of the cake by carefully tossing sprinkles on to the cake in a random order. Apply crushed up pink rock candy to the sides of desired.
  2. Fit a piping bag with Ateco piping tip #869 and fill remaining with pink, purple and uncolored frosting. Pipe a rope of swirls on the top edge of the cake. Sprinkle the center and the cake with sprinkles. Carefully transfer the cake to a cake pedestal and serve.

Notes

Simple syrup can be made up to 1 week in advance.
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in the refrigerator.
Frosting is best made the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 451Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 425mgCarbohydrates: 65gFiber: 1gSugar: 24gProtein: 9g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Lime Cake with Blackberry Filling

This Lime Cake with Blackberry Filling is an untraditional cake flavor that was always meant to be! It's perfectly sweet without being too tart and it's everything your cake repertoire needs!

Lime Cake with Blackberry Filling cake on white cake pedestal.

The lime cake layers bake up light and fluffy with perfectly even cake tops. Which means there are no cake tops to snack on here. Using the reverse creaming method helps keep the cake tops even and ready to decorate.

Lime Cake with Blackberry Filling overhead shot of whole cake on cake pedestal.

Lime Cake Layers

As I mentioned above, the reverse creaming method helps keep your cake tops even while baking. Because the sugar is beaten with the dry ingredients instead of the butter, this means less air is incorporated and helps to minimize gluten development, creating a cake with less rise with a sturdy but tender cake crumb.

Lime Cake with Blackberry Filling overhead shot of dry ingredients.
Dry ingredients
Lime Cake with Blackberry Filling overhead shot of wet ingredients.
Wet ingredients
Lime Cake with Blackberry Filling overhead shot of dry ingredients with butter incorporated.
Dry ingredients with butter
Lime Cake with Blackberry Filling overhead shot of completed cake batter in cake pans.
Completed cake batter

Blackberry Filling

This filling is awesome because:

  • It's easy to make.
  • Easy to adapt. You can easily substitute your favorite frozen fruit here.
  • Firms up nicely so it doesn't ooze out of the sides of your cake.
Lime Cake with Blackberry Filling overhead shot of thawed blackberries in food processor.
Thawed blackberries
Lime Cake with Blackberry Filling overhead shot of pureed blackberries in processor.
Pureed blackberries
Lime Cake with Blackberry Filling overhead shot of blackberry puree being strained.
Blackberry puree being strained
Lime Cake with Blackberry Filling overhead shot of completed filling.
Completed blackberry filling

How To Make Blackberry Swiss Meringue Buttercream

  1. Place the blackberries, sugar and salt in the bowl of a food processor and process until pureed. Set aside until needed. 
  2. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer. 
  3. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and blackberry flavoring. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Gradually add the blackberry puree and mix until combined.

Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer.
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.

Swiss Meringue Buttercream Trouble Shooting

  • If the buttercream looks curdled in the final stages then the butter was probably too cold when added to the meringue. Keep mixing longer until it comes together.
  • If the buttercream looks soupy but not separated, then the meringue was probably too warm when the butter was added. Place the mixer bowl in the refrigerator for 15 to 20 minutes and beat until the buttercream comes together.
Lime Cake with Blackberry Filling overhead shot of sweetened blackberry puree.
Blackberry puree
Lime Cake with Blackberry Filling overhead shot of cooked egg whites and sugar.
Cooked egg whites and sugar
Lime Cake with Blackberry Filling overhead shot of meringue.
Meringue
Lime Cake with Blackberry Filling overhead shot of completed buttercream with blackberry puree.
Completed buttercream

Filling and Stacking

  1. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 1 cup buttercream.
  2. Pipe a buttercream dam around the outer edge of the cake. Fill the center with half of the filling and spread out in an even layer with a small offset cake spatula.
  3. Place the second cake layer on top and gently press to adhere to the bottom cake layer.  Pipe a buttercream dam around the outer edge and spread the remaining filling out in an even layer until it reaches the buttercream dam.
  4. Add the third and final cake layer (bottom side up) on top and gently press to adhere. 
Lime Cake with Blackberry Filling overhead shot of buttercream dam and filling.

Crumb Coating

Crumb coating helps catch loose crumbs and keeps them from getting into your final layer of buttercream, as well as seals the cake and gives you a solid base to start decorating your cake on.

Lime Cake with Blackberry Filling crumb coating.

Buttercream Application

  • Apply a generous amount of buttercream on top of the chilled cake and spread out the buttercream just over the top of the cake. You should have excess buttercream hanging off the edges. Line an 8-inch acrylic cake disc with parchment paper and place disc parchment side down on to the cake, making sure it’s level and the bottom cake board and the top acrylic disc line up.
  • Apply buttercream over the sides of the cake. Gently press a cake scraper against the bottom cake board and the top acrylic disc and rotate the turntable to remove the excess buttercream and to smooth the sides of the cake. Apply more frosting to any gaps and use the cake scraper and rotate the turntable again until the sides are smooth. 
  • Holding an offset cake spatula horizontally to the side of the cake. Gently press the spatula tip (starting from the bottom) on the side of the cake, while gently rotating the cake turntable. Continue to rotate the turntable while slowly working the cake spatula all the way up the sides of the cake until you reach the top. Chill the cake in the refrigerator for 30 minutes before removing the acrylic disc.
Lime Cake with Blackberry Filling frosted cake.
Step 1
Lime Cake with Blackberry Filling smoothed buttercream.
Step 2
Lime Cake with Blackberry Filling buttercream design applied.
Step 3

Lime Cake with Blackberry Filling Baking Schedule

  • Day 1: Bake cake layers and prepare filling.
  • Day 2: Prepare buttercream, assemble and serve.
Lime Cake with Blackberry Filling three quarter angle shot on cake pedestal.

Cake Decorating Tools

  • Nonslip mat for turntable
  • Cake turntable
  • 8-inch cake board
  • Piping bag
  • Coupler or round piping tip
  • 8-inch acrylic disc
  • Parchment paper
  • Cake scraper
  • Small offset cake spatula
Shop my favorite baking and cake decorating tools here!
Lime Cake with Blackberry Filling close up of cake slice.

Make Ahead

  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in the refrigerator.
  • Filling can be made up to 1 week in advance, stored in an airtight container in the refrigerator.
  • Buttercream is best made the day of assembly.
Lime Cake with Blackberry Filling close up shot of cake slice with bite.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Suggested Recipes

Key Lime Pie Layer Cake
Key Lime Pie Layer Cake
Lime and Coconut Layer Cake
Lime and Coconut Layer Cake
Blackberry Lavender Pound Cake
Lime Cake with Blackberry Filling cake on white cake pedestal.

Lime Cake with Blackberry Filling

Yield: 12

Three layers of fluffy lime cake filled with blackberry filling, frosted with blackberry Swiss meringue buttercream garnished with fresh blackberries and lime slices.

Ingredients

SPECIAL TOOLS

  • 3 8-inch cake pans
  • Nonstick spray
  • 4 cup liquid measuring cup
  • Stand mixer
  • Food processor or blender
  • Sieve
  • Candy Thermometer
  • Nonslip mat for turntable
  • Cake turntable
  • 8-inch cake board
  • Piping bag
  • Coupler or round piping tip
  • 8-inch acrylic disc
  • Parchment paper
  • Cake scraper
  • Small offset cake spatula
  • Fresh blackberries, for garnish
  • Fresh lime slices, for garnish
  • Sprinkles, for garnish

LIME CAKE

  • 1 cup (8 ounces) whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 1/2 teaspoons lime flavoring
  • 2 1/4 cups (9 ounces) cake flour
  • 1 3/4 cup (12 1/4 ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon fresh lime zest
  • 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

BLACKBERRY FILLING

  • 12 ounces frozen blackberries, thawed
  • 3/4 cup (5.25 ounces) granulated sugar
  • 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
  • Fresh lemon juice, to taste

BLACKBERRY SWISS MERINGUE BUTTERCREAM

  • 4 ounces frozen blackberry thawed
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup plus 2 tablespoons egg whites, (from about 4 large eggs)
  • 1 1/4 cup (8.75 ounces) granulated sugar
  • 2 cups (4 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon blackberry flavoring

Instructions

LIME CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a bowl or a 4 cup liquid measuring cup, whisk together milk, egg whites and lime flavoring. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and lime zest 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.
  3. Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. 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 20 to 25 minutes, switching and rotating pans halfway through baking.
  4. Let cakes cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.

BLACKBERRY FILLING

  1. Place thawed blackberries in a blender or food processor and puree until smooth. Over a bowl pour blackberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
  2. Place blackberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice. Chill for about 2-3 hours in the refrigerator until ready to use.

BLACKBERRY SWISS MERINGUE BUTTERCREAM

  1. Place the blackberries, sugar and salt in the bowl of a food processor and process until pureed. Set aside until needed.
  2. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  3. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and blackberry flavoring. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Gradually add the blackberry puree and mix until combined.

ASSEMBLY

  1. Place a nonslip mat on top of a cake turntable and place a cake board on top. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 1 cup buttercream. Pipe a buttercream dam around the outer edge of the cake. Fill the center with half of the filling and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and gently press to adhere to the bottom cake layer. Pipe a buttercream dam around the outer edge and spread the remaining filling out in an even layer until it reaches the buttercream dam. Add the third and final cake layer (bottom side up) on top and gently press to adhere.

CRUMB COAT

  1. Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.

CAKE DECORATING

  1. Apply a generous amount of buttercream on top of the chilled cake and spread out the buttercream just over the top of the cake. You should have excess buttercream hanging off the edges. Line an 8-inch acrylic cake disc with parchment paper and place disc parchment side down on to the cake, making sure it’s level and the bottom cake board and the top acrylic disc line up.
  2. Apply buttercream over the sides of the cake. Gently press a cake scraper against the bottom cake board and the top acrylic disc and rotate the turntable to remove the excess buttercream and to smooth the sides of the cake. Apply more frosting to any gaps and use the cake scraper and rotate the turntable again until the sides are smooth.
  3. Holding an offset cake spatula horizontally to the side of the cake. Gently press the spatula tip (starting from the bottom) on the side of the cake, while gently rotating the cake turntable. Continue to rotate the turntable while slowing working the cake spatula all the way up the sides of the cake until you reach the top.Chill the cake in the refrigerator for 30 minutes before removing the acrylic disc.
  4. Carefully insert your offset cake spatula under the acrylic disc and rotate the turntable to loosen. Remove the disc and the parchment paper. Smooth out the top of the cake with a cake spatula. Starting from the outside edge, using your offset spatula, rotate the turntable while moving the spatula slowly towards the center to create ridges on the top of the cake.
  5. Decorate the top of the cake with fresh blackberries, lime slices, fresh lime zest and coordinating sprinkles. 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 and stored in the refrigerator.
Filling can be made up to 1 week in advance, stored in an airtight container in the refrigerator.
Buttercream is best made the day of assembly.

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

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 67mgSodium: 525mgCarbohydrates: 53gFiber: 3gSugar: 24gProtein: 7g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Rocky Road Layer Cake

Rocky Road Ice Cream is my favorite ice cream flavor. It's the flavor that for me, doesn't matter what brand it is, I'm going to love it! Which is why I was shocked that I haven't created my favorite ice cream flavor in cake. Well the time has come where I share my special Rocky Road Layer Cake creation with you!

Rocky Road Layer Cake on cake pedestal.

My version of this cake has three layers of dark chocolate cake that are filled with a rocky road filling made of melted chocolate, almonds, marshmallows and chocolate chips. I used a chocolate frosting made from chocolate ice cream to finish off the cake. And for the finishing touch, it's topped with white chocolate drip and more rocky road filling!

Rocky Road Layer Cake on cake pedestal close up.

How To Get The Best Chocolate Flavor In Chocolate Cake

  • Using a mix of unsweetened chocolate with Dutch-processed cocoa powder (which is less acidic) will help enhance the rich color in chocolate cake. Tip: Don't substitute natural unsweetened cocoa powder for Dutch-processed cocoa powder.
  • Mixing chocolate and cocoa together in water instead of milk will help keep the focus on the chocolate flavor.
  • The use of brown sugar and espresso powder helps enhance the flavor of the chocolate.
Rocky Road Layer Cake overhead shot of cake on pedestal.

How To Accurately Measure Boiling Water

  1. Bring a saucepan full of water to a boil.
  2. Pour out the required amount for the recipe into a heatproof measuring cup.
Rocky Road Layer Cake overhead shot of dry ingredients.
Dry ingredients
Rocky Road Layer Cake overhead shot of wet ingredients.
Wet ingredients
Rocky Road Layer Cake overhead shot of creamed butter and sugar.
Creamed butter and sugar
Rocky Road Layer Cake overhead shot of completed cake batter.
Completed cake batter

Rocky Road Filling

I was completely inspired by a recipe I saw in the book Cake Confidence for this rocky road filling. My version uses almonds instead of peanuts which was in the original recipe. I also doubled the recipe in my version and it makes the perfect amount for my version of Rocky Road Layer Cake.

Rocky Road Layer Cake overhead shot of chocolate chips and cream.
Cream and chocolate chips
Rocky Road Layer Cake overhead shot of chocolate ganache.
Ganache
Rocky Road Layer Cake overhead shot of marshmallows and ganache.
Marshmallows and almonds with ganache
Rocky Road Layer Cake overhead shot of marshmallows, almonds and chopped chocolate chips.
Ganache with marshmallows, almonds and chopped chocolate

What Is Chocolate Bloom?

You'll notice I have some chocolate bloom on my chocolate chips in the first picture above. This doesn't mean the chocolate has gone bad. And thankfully the chocolate is still safe to use! There are two types of bloom called sugar bloom and fat bloom.

Sugar bloom: means moisture has come in contact with the chocolate. It dissolves the sugar on the surface of the chocolate creating the white powder look.

Fat bloom: occurs when the chocolate has been stored incorrectly, either in shipping, or during the tempering process.

Chocolate Ice Cream Frosting

If you're looking for a chocolate frosting that is fluffy and sweet then this is it! The fun part of this frosting is that it's made with melted chocolate ice cream!

Rocky Road Layer Cake overhead shot of chocolate frosting.
Note: This image shows a double batch of frosting for this recipe. You will not need this much so it's been halved in the completed recipe.

Filling And Stacking

Spread about 1/2 cup frosting over the cake with an offset cake spatula. Fit a piping bag with a plain round piping tip or coupler and fill with about 1 cup frosting. Pipe a frosting dam around the edge of the cake and then add about 1 cup of the Rocky Road Filling over the top. Add the second cake layer on top and repeat the process. Place the last cake layer on top (bottom side up).

Rocky Road Layer Cake overhead shot of frosting being prepped for filling.
Chocolate frosting filling with frosting dam.
Rocky Road Layer Cake overhead shot of filling.
Rocky Road Filling

Crumb Coat

I recommend crumb coating cakes because it helps keep loose crumbs from getting into your final layer of frosting. Not only that, but it also helps seal your cake in keeping it fresh and gives you a solid base to decorate on.

Rocky Road Layer Cake shot of cakes slice on a plate.

White Chocolate Drip Tips

  1. Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
  2. Make sure the chocolate is the right temperature. It should be fluid but not warm.
  3. 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.
  4. 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.
  5. 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.
Rocky Road Layer Cake close up of the chocolate drips and rocky road topping.

Rocky Road Layer Cake Decorating Tools

  • Cake turntable
  • Nonslip mat for turntable
  • 8-inch round cake board
  • 10-inch round cake board
  • Cake comb
Shop my favorite baking and cake decorating tools here!
Rocky Road Layer Cake close up of cake slice.

Rocky Road Layer Cake Baking Schedule

  • Day 1: Bake chocolate cake layers.
  • Day 2: Prepare rocky road filling, frosting, assemble and serve.
Rocky Road Layer Cake close up shot of cake layers.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Suggested Recipes

Rocky Road Bars
S'mores Layer Cake on cake pedestal.
S'mores Layer Cake
Candy Bar Layer Cake

Inspired by Cake Confidence by Mandy Merriman

Rocky Road Layer Cake on cake pedestal.

Rocky Road Layer Cake

Yield: 12
Prep Time: 2 hours
Cook Time: 30 minutes
Additional Time: 45 minutes
Total Time: 3 hours 15 minutes

Three layers of rich dark chocolate cake filled with rocky road filling and frosted with chocolate ice cream frosting. White chocolate drip and more rocky road filling finish off this decadent Rocky Road Layer Cake.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • 4 cup liquid measuring cup
  • Stand mixer
  • Nonslip mat for turntable
  • Cake turntable
  • 8-inch round cake board
  • 10-inch round cake board
  • Cake comb

CHOCOLATE CAKE

  • 1 ½ cups (7 1/2 ounces/213 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup (1 ½ ounces/42.5 grams) Dutch-processed cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee powder
  • 1 ¼ cups boiling water
  • 10 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 ½ cups (10 1/2 ounces/297 grams) light brown sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • 1 teaspoon vanilla extract

ROCKY ROAD FILLING

  • 1 cup (6.6 ounces/188 grams) chocolate chips + 1 cup (6.6 ounces/188 grams) chocolate chips, roughly chopped
  • 1 cup (8 ounces) heavy cream
  • 1 cup (4.8 ounces/136 grams) chopped almonds, plus more for garnish
  • 2 cups (4 ounces/115 grams) mini marshmallows, plus more for garnish

CHOCOLATE ICE CREAM FROSTING

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/4 cup (50 grams) shortening
  • Pinch of salt
  • 3 1/4 cup (13 ounces/410 grams) powdered sugar, sifted
  • 1/4 cup (4 ounces) heavy cream
  • 1/2 cup melted chocolate ice cream

WHITE CHOCOLATE DRIP

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

Instructions

CHOCOLATE CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a large bowl, whisk the flour, baking soda, baking powder, and salt together. In a 4 cup liquid measuring cup, combine the chopped chocolate, cocoa powder, instant espresso powder or coffee powder, and boiling water and whisk until the chocolate is melted and combined.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until fluffy and pale in color, about 5 minutes. On low speed add eggs one at a time mixing until just combined. Add in the sour cream and vanilla extract and mix on low until incorporated. Add flour in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl needed and give the batter a final stir by hand with a rubber spatula.
  4. Divide the batter into the prepared cake pans. Gently even out the batter but tapping gently on the counter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating pans halfway through baking. Let cakes cool in their pan for 10 minutes on a cooling rack, then invert on cooling rack to cool completely.

ROCKY ROAD FILLING

  1. In a microwave safe bowl, combine 1 cup chocolate chips and 1 cup heavy cream and microwave on 30 second intervals until the chocolate is completely melted and there are no lumps. Let chocolate cool for 10 minutes.
  2. Add the chopped almonds, and marshmallows and stir to combine.
  3. Gently fold in the remaining 1 cup chopped chocolate chips and set aside.

CHOCOLATE ICE CREAM FROSTING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening and salt on medium speed until light and creamy, about 8 minutes. Add cooled melted chocolate and mix to combine. Add the powdered sugar, heavy cream and melted ice cream.
  2. Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.

ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place an 8-inch cake board on top. Center the first cake layer on top of the cake board, making sure there’s even spacing from all around the edges.
  2. Spread about 1/2 cup frosting over the cake with an offset cake spatula. Fit a piping bag with a plain round piping tip or coupler and filled with about 1 cup frosting. Pipe a frosting dam around the edge of the cake and then add about 1 cup of the Rocky Road Filling over the top. Add the second cake layer on top and repeat the process. Place the last cake layer on top (bottom side up). Apply a thin coat of frosting over the top and sides of the cake, creating a crumb coat. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.
  3. Apply a small amount of frosting in the center of a 10-inch cake board and place the cake on top. Place the the cake back on the turntable and apply a generous amount of frosting on top, spreading it out to the edge. You should have excess frosting hanging off the sides of the cake.
    Apply more frosting to the sides of the cake, making sure it’s evenly covered. Gently press a cake comb against the bottom of the 8-inch cake board and smooth out the sides of the cake by rotating the cake turntable. Fill in any gaps in the frosting and rotate the cake turntable with the cake scraper again. Once the sides are smooth and even chill the cake in the refrigerator or freezer 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. Add marshmallow flavoring if using and stir to combine.
  2. Let chocolate cool at room temperature for about 10 to 15 minutes.
  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 or freezer until the chocolate has set before adding the remaining Rocky Road Filling. White Chocolate Drip has set, place the remaining Rocky Road Filling on top. Sprinkle chopped almonds and mini marshmallows and top. Carefully transfer cake to a cake pedestal and serve.

Notes

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

Filling and Frosting is best made the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 503Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 117mgSodium: 357mgCarbohydrates: 49gFiber: 2gSugar: 25gProtein: 7g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Orange Creamsicle Layer Cake

This Orange Creamsicle Layer Cake is about to take you back to your ice cream truck days. Let me tell you why!

Orange Creamsicle Layer Cake on cake pedestal.
  1. First, you have 3 layers of homemade fluffy orange flavored cake.
  2. Second, I've filled it with orange curd made from scratch, oh yeah!
  3. Third, it's frosted with a vanilla ice cream frosting.
  4. Lastly, I made candied orange slices. You don't have to do this if you don't want to but I was feeling a little extra here. And it really elevates this cake from all the rest!
Orange Creamsicle Layer Cake overhead shot of cake on pedestal.
Orange Creamsicle Layer Cake close up shot of cake on pedestal.

How To Make Candied Orange Slices

  1. In a 12 inch skillet, over medium heat, whisk together sugar and water. Bring to a simmer and continue to whisk until sugar has dissolved. 
  2. Once sugar has dissolved lay orange slices into the skillet in a single layer and simmer for about 15 minutes, flipping halfway through, until rinds appear softened and slightly translucent. 
  3. Carefully remove orange slices from the skillet and lay on parchment paper and set aside to dry. I typically let these dry overnight. 
  4. Place 1/2 cup sugar on a plate and dip dried orange slices in the sugar to coat on the back and front. Set aside on parchment paper until ready to use. Cake Chica's Tip: If you have the time, keep dipping the orange slices in more sugar after each layer of sugar dries.
Orange Creamsicle Layer Cake overhead shot of candied orange slices.

Orange Curd

I make my orange curd the same way that I make my lemon curd. Check out my Lavender Lemon Layer Cake for the lemon version. You can use curd for filling cakes, pies, tarts and cookies. And it's easy to change flavors by changing up the type of juice you use.

Orange Creamsicle Layer Cake overhead shot of curd ingredients.
Curd ingredients
Orange Creamsicle Layer Cake overhead shot of completed curd.
Completed curd

Orange Layer Cake

  • Whole milk: The fat in whole milk helps to tenderize the cakes crumb. It also interacts with the flour to create just enough gluten to form the cakes structure.
  • Egg whites: helps create structure.
  • Orange emulsion: I prefer to use emulsions. The flavor doesn’t bake out like extracts can. 
  • Cake flour: has a lower protein content than all-purpose flour which helps create a delicate crumb.
  • Granulated sugar: Sugar not only sweetens the cake but it also helps tenderize, leavens and browns.
  • Baking powder: is a leavener that contains baking soda and cornstarch. Baking soda reacts twice. The first is when it comes into contact with liquid and then when it is heated. Baking soda can’t be used as a substitute for baking powder.
  • Salt: helps bring out the sweetness in the cake.
  • Orange zest: helps flavor the cake.
  • Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.
Orange Creamsicle Layer Cake overhead shot of wet ingredients.
Wet ingredients
Orange Creamsicle Layer Cake overhead shot of dry ingredients with butter.
Dry ingredients with butter
Orange Creamsicle Layer Cake overhead shot of completed batter.
Completed cake batter

Vanilla Ice Cream Frosting

I love how easy this frosting is to prepare and how easy it is to substitute with your favorite flavor of ice cream to create your very own cake creation!

Orange Creamsicle Layer Cake overhead shot of butter and shortening for frosting.
Butter and shortening
Orange Creamsicle Layer Cake overhead shot of beaten butter and shortening for frosting.
Beaten butter and shortening
Orange Creamsicle Layer Cake overhead shot of powdered sugar in sieve.
Powdered sugar
Orange Creamsicle Layer Cake overhead shot of ice cream, cream, and sugar for frosting.
Frosting ingredients

Cake Assembly

Fit a piping bag with a round piping tip or coupler and pipe a frosting dam around the edge of the cake. Fill the center of the cake with orange curd and spread out in an even layer until it reaches the frosting dam. The frosting dam will help keep your curd from spilling out of the sides of the cake.

Orange Creamsicle Layer Cake overhead shot of filling.

Crumb Coating A Cake

A crumb coat helps lock in loose crumbs and seals the cake, while providing a base to decorate on.

Orange Creamsicle Layer Cake crumb coated.

How To Ice A Cake Using An Acrylic Disc

  1. Line an 8 inch round acrylic cake disc with parchment paper by applying a small amount of buttercream to the disc. 
  2. Place a large dollop of buttercream on top of the cake and smooth out evenly with an offset cake spatula. You should have excess buttercream hanging off the edges. 
  3. Place the lined acrylic disc on top of the cake, (parchment side down) being sure that the disc lines up with the bottom cake board. 
  4. Apply buttercream to the sides of the cake.
  5. With a cake scraper touching the bottom cake board and top acrylic disc, gently rotate the turntable to smooth out the buttercream. Apply more buttercream on spots that have gaps and smooth out. 
Orange Creamsicle Layer Cake frosted with acrylic disc on top.
Frosting applied
Orange Creamsicle Layer Cake frosted and smoothed.
Frosting smoothed

Watercolor Design

What's great about this design is that you really can't go wrong with it. I love that it's very organic and each cake is original.

Orange Creamsicle Layer Cake with dark orange spots.
Step 1
Orange Creamsicle Layer Cake dark orange spots smoothed.
Step 2
Orange Creamsicle Layer Cake with light orange spots.
Step 3
Orange Creamsicle Layer Cake light orange spots smoothed.
Step 4

How To Fill A Piping Bag With Multiple Colored Frosting

An easy way to fill a piping bag with multiple colors of frosting is to add it to a sheet of plastic wrap first. Wrap up the plastic wrap and trim one side of the plastic off so that the frosting is ready to pipe. Place the frosting filled plastic wrap inside a prepared piping bag and you're all set!

Orange Creamsicle Layer Cake colored frosting on plastic wrap.
Step 1
Orange Creamsicle Layer Cake colored frosting wrapped up in plastic wrap.
Step 2
Orange Creamsicle Layer Cake trimmed plastic wrapped frosting.
Step 3
Orange Creamsicle Layer Cake frosting in piping bag and ready for piping.
Step 4

Orange Creamsicle Layer Cake Baking Schedule

  • Day 1: Prepare candied orange slices
  • Day 2: Bake cake layers and prepare orange curd.
  • Day 3: Make frosting, assemble and serve.
Orange Creamsicle Layer Cake three quarter angle from the top on cake pedestal.

Cake Decorating Tools

  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bag
  • Round piping tip or coupler
  • Small offset cake spatula
  • 8-inch round acrylic disc or 8-inch cake board
  • Cake scraper
  • Ateco piping tip #827
Shop my favorite baking and cake decorating tools here!
Orange Creamsicle Layer Cake three quarter angle on cake pedestal.

Make Ahead

  • Candied orange slices can be made up to 1 week in advance, stored in an airtight container at room temperature.
  • Orange curd can be prepared up to 1 week in advance, stored in an airtight container in the refrigerator.
  • Cake layers can be baked up to 3 days in advance, wrapped in plastic and stored in an airtight container in the refrigerator.
  • Frosting is best made the day of assembling the cake.
Orange Creamsicle Layer Cake close up of cake layers.

Let's Connect!

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Suggested Recipes

Chocolate Orange Spice Cake
Chocolate Orange Spice Cake
Lavender Lemon Layer Cake on marble cake pedestal.
Lavender Lemon Layer Cake
Lemon Blueberry Layer Cake three quarter angle on cake pedestal.
Lemon Blueberry Layer Cake
Orange Creamsicle Layer Cake on cake pedestal.

Orange Creamsicle Layer Cake

Yield: 12
Prep Time: 2 hours
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 3 hours 25 minutes

Three fluffy layers of orange cake filled with orange curd, frosted with vanilla ice cream frosting and garnished with candied orange slices.

Ingredients

SPECIAL TOOLS

  • Parchment paper
  • 3 8-inch round cake pans
  • Nonstick baking spray
  • 4 cup liquid measuring cup
  • Stand mixer
  • Rubber spatula
  • Sieve
  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bag
  • Round piping tip or coupler
  • Small offset cake spatula
  • 8-inch round acrylic disc or 8-inch cake board
  • Cake scraper
  • Ateco piping tip #827

CANDIED ORANGE SLICES

  • 2 oranges, sliced 1/8-inch thick
  • 2 cups granulated sugar
  • 1 ½ cups water
  • 1/2 cup granulated sugar for coating

ORANGE CAKE

  • 1 cup (8 ounces) whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 1/2 teaspoons orange emulsion
  • 2 1/4 cups (9 ounces) cake flour
  • 1 3/4 cup (12 1/4 ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon fresh orange zest
  • 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

ORANGE CURD

  • 3 whole eggs
  • 3/4 cup (5.25 ounces) granulated sugar
  • Pinch of salt
  • 1/2 cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 4 tablespoons unsalted butter, cut into tablespoon sized pieces

VANILLA ICE CREAM FROSTING

  • 2 cups unsalted butter, at room temperature
  • 1/2 cup shortening
  • Pinch of salt
  • 6 1/2 cups (26 ounces) powdered sugar, sifted
  • 1 cup heavy cream
  • 4 teaspoons vanilla extract
  • 1 cup melted vanilla ice cream

Instructions

CANDIED ORANGE SLICES

  1. In a 12 inch skillet, over medium heat, whisk together sugar and water. Bring to a simmer and continue to whisk until sugar has dissolved. Once sugar has dissolved lay orange slices into the skillet in a single layer and simmer for about 15 minutes, flipping halfway through, until rinds appear softened and slightly translucent. Carefully remove orange slices from the skillet and lay on parchment paper and set aside to dry. I typically let these dry overnight.
  2. Place 1/2 cup sugar on a plate and dip dried orange slices in the sugar to coat on the back and front. Set aside on parchment paper until ready to use. Before using cut the slices in half. These can be stored at room temperature for 1 week.

ORANGE CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a bowl or a 4 cup liquid measuring cup, whisk together milk, egg whites and orange emulsion. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and orange zest 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.
  3. Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. 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 20 to 25 minutes, switching and rotating pans halfway through baking.
  4. Let cakes cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.

ORANGE CURD

  1. In a medium sized saucepan, whisk together the eggs, sugar, salt, orange juice and zest.
  2. Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken. The curd should coat the back of a wooden spoon without being translucent.
  3. Remove the curd from the heat and stir in the butter. Strain the curd through a fine-mesh sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.

VANILLA ICE CREAM FROSTING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening and salt on medium speed until light and creamy, about 8 minutes. Slowly add the powdered sugar, heavy cream, vanilla extract and melted ice cream.
  2. Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.

ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place a cake board on top.
    Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 1 cup buttercream. Pipe a buttercream dam around the outer edge of the cake. Fill the center with half of the orange curd and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and gently press to adhere to the bottom cake layer. Pipe a buttercream dam around the outer edge and spread the remaining orange curd out in an even layer until it reaches the buttercream dam. Add the third and final cake layer (bottom side up) on top and gently press to adhere.

CRUMB COAT

  1. Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.

CAKE DECORATING

  1. Line an 8 inch round acrylic cake disc with parchment paper by applying a small amount of buttercream to the disc.

  2. Place a large dollop of buttercream on top of the cake and smooth out evenly with an offset cake spatula. You should have excess buttercream hanging off the edges. Place the lined acrylic disc on top of the cake, (parchment side down) being sure that the disc lines up with the bottom cake board. Apply buttercream to the sides of the cake. With a cake scraper touching the bottom cake board and top acrylic disc, gently rotate the turntable to smooth out the buttercream. Apply more buttercream on spots that have gaps and smooth out. Place the cake in the refrigerator to chill while you color the buttercream.
  3. Divide 2 cups of buttercream between two bowls and color one with orange and the other a lighter orange.
  4. With a small offset spatula, randomly add small dabs of one of the darker orange colored buttercream to the chilled cake around the sides. Gently press the cake scraper to the side of the cake and spin the cake turntable to smooth the buttercream. Place the cake in the refrigerator for about 15 minutes before adding the other lighter shade of orange buttercream to the cake.
  5. Randomly add small dabs of the lighter orange buttercream around the sides of the cake. Gently press the cake scraper to the side of the cake and spin the turntable to smooth the buttercream. Apply more colored buttercreams in spots that you think need it and rotate one more time until you get the look you want.
  6. Insert a cake spatula under the acrylic disc and slowly rotate the turntable until the disc releases. Peel off the parchment paper and smooth out the top of the cake by gently dragging any raised edges towards the center of the cake.
  7. Fit a piping bag with Ateco piping tip #827 and fill with all remaining colors of buttercream. Pipe 8 swirls on top of the cake. Place candied orange slices between each swirl. Carefully transfer the cake to a cake pedestal and serve.

Notes

Candied orange slices can be made up to 1 week in advance, stored in an airtight container at room temperature.

Orange curd can be prepared up to 1 week in advance, stored in an airtight container in the refrigerator.

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

Frosting is best made the day of assembling the cake.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1160Total Fat: 74gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 245mgSodium: 659mgCarbohydrates: 119gFiber: 2gSugar: 86gProtein: 10g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Yellow Birthday Cake with Chocolate Buttercream

If you're looking for an easy, no frills basic cake recipe that's easy to make but also delicious, then look no further! I made this simple Yellow Birthday Cake with Chocolate Buttercream recipe for my husbands birthday this year.

Yellow Birthday Cake with Chocolate Buttercream on cake pedestal.

Sometimes you just want a simple cake with fluffy yellow cake layers, a luscious chocolate Swiss meringue buttercream and of course, birthday sprinkles!

Yellow Birthday Cake with Chocolate overhead shot of cake on pedestal.
Yellow Birthday Cake with Chocolate three quarter angle shot of the top of the cake.

Fluffy Yellow Cake Ingredients

  • Cake flour: has a lower protein content than all-purpose flour which helps create a delicate crumb.
  • Baking powder: is a leavener that contains baking soda and cornstarch. Baking soda reacts twice. The first is when it comes into contact with liquid and then when it is heated. Baking soda can’t be used as a substitute for baking powder.
  • Baking soda: in combination with baking powder gives the cake extra support and lightens the cake's crumb.
  • Salt: helps bring out the sweetness in the cake.
  • Granulated sugar: Sugar not only sweetens the cake but it also helps tenderize, leavens and browns.
  • Buttermilk: helps create a fine crumb.
  • Melted unsalted butter: tenderizes, moistens, leavens, browns, and flavors.
  • Egg yolks: helps give the cake a golden yellow color.
  • Whipped egg whites: creates high volume and light texture. Do not use liquid egg whites, they won't achieve the same volume as fresh egg whites.
  • Vegetable oil: helps keep the cake moist.
  • Vanilla extract: helps balance the flavors.
  • Cream of tartar: gives stability and strength to whipped egg whites by the acid helping to firm the proteins in the egg whites, allowing them to hold maximum shape and volume.
Yellow Birthday Cake with Chocolate Buttercream overhead shot of dry ingredients.
Dry ingredients
Yellow Birthday Cake with Chocolate Buttercream overhead shot of wet ingredients.
Wet ingredients
Yellow Birthday Cake with Chocolate Buttercream overhead shot of cake batter with whipped egg whites.
Batter with whipped egg whites
Yellow Birthday Cake with Chocolate Buttercream overhead shot of completed cake batter.
Completed cake batter

Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.

Swiss Meringue Buttercream Trouble Shooting

  • If the buttercream looks curdled in the final stages then the butter was probably too cold when added to the meringue. Keep mixing longer until it comes together.
  • If the buttercream looks soupy but not separated, then the meringue was probably too warm when the butter was added. Place the mixer bowl in the refrigerator for 15 to 20 minutes and beat until the buttercream comes together.
Yellow Birthday Cake with Chocolate Buttercream overhead shot of egg whites and sugar.
Egg whites and sugar
Yellow Birthday Cake with Chocolate Buttercream overhead shot of cooked egg whites and sugar.
Cooked egg whites and sugar
Yellow Birthday Cake with Chocolate Buttercream overhead shot of whipped egg whites.
Whipped egg whites
Yellow Birthday Cake with Chocolate Buttercream overhead shot of Swiss meringue buttercream.
Swiss meringue buttercream

How To Make Chocolate Swiss Meringue Buttercream

Once you've made your Swiss meringue buttercream, add melted and cooled chocolate to the buttercream and mix to combine. You can use semi sweet chocolate or bittersweet chocolate. The Cake Chica's Tip: While your egg whites are whipping, microwave the chocolate until melted in 30 second intervals. By the time your egg whites have whipped up into meringue, your chocolate should be cool enough to add to your finished Swiss meringue buttercream.

Yellow Birthday Cake with Chocolate Buttercream overhead shot of melted chocolate.
Melted chocolate
Yellow Birthday Cake with Chocolate Buttercream overhead shot of melted chocolate with Swiss meringue buttercream.
Swiss meringue buttercream with chocolate
Yellow Birthday Cake with Chocolate Buttercream overhead shot of completed chocolate Swiss meringue buttercream.
Completed chocolate Swiss meringue buttercream

What Is A Crumb Coat?

A crumb coat is a thin layer of frosting that holds in the loose crumbs and seals the cake. 

How To Apply A Crumb Coat

  1. Place a medium dollop of buttercream on top of the cake. 
  2. Using a small offset spatula, start spreading the buttercream out. 
  3. Continue to spread buttercream on the sides of the cake. The buttercream does not have to be perfectly smooth. 
  4. Refrigerate the cake uncovered for at least 15 minutes to set before adding the final coat of buttercream.
Yellow Birthday Cake with Chocolate Buttercream crumb coated.

Icing The Cake

  1. Apply a large dollop of chocolate buttercream on top of the cake and spread out evenly. 
  2. Line an 8-inch round acrylic disc with parchment paper with a bit of chocolate buttercream. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. 
  3. Add more buttercream to the sides of the cake and gently press a cake scraper against the acrylic disc and bottom cake board and slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Chill the cake in the refrigerator for at least 15 minutes.
  4. Insert a small offset spatula under the acrylic disc and rotate the turntable until the disc releases. Peel off the parchment paper. Add more buttercream to the top of the cake to fill in any gaps if needed. 
  5. Smooth out the top of the cake with an offset cake spatula while rotating the turntable.
Yellow Birthday Cake with Chocolate Buttercream iced with acrylic disc.
Buttercream applied
Yellow Birthday Cake with Chocolate Buttercream with acrylic disc, smoothed.
Buttercream smoothed

Cake Decorating Tools

  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Offset cake spatula
  • 8-inch round acrylic disc or 8-inch round cake board
  • Parchment paper
  • Cake scraper
  • Piping bags (2)
  • Ateco piping tip #827
  • Wilton piping tip #1M
Shop my favorite baking and cake decorating tools here!
Yellow Birthday Cake with Chocolate Buttercream cake slice on its side on plate.

Yellow Birthday Cake with Chocolate Buttercream Baking Schedule

  • Day 1: Bake the cake layers.
  • Day 2: Make chocolate buttercream, assemble, decorate and serve.
Yellow Birthday Cake with Chocolate Buttercream slice of cake on plate.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Yellow Birthday Cake with Chocolate Buttercream close up of cake slice with birthday candle.

Suggested Recipes

German Chocolate Cake
German Chocolate Cake
Strawberry Cake From Scratch
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Peaches and Cream Layer Cake wide open shot of cake on pedestal.
Peaches and Cream Layer Cake
Yellow Birthday Cake with Chocolate Buttercream on cake pedestal.

Yellow Birthday Cake with Chocolate Buttercream

Yield: 12
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 2 hours 25 minutes

Homemade fluffy yellow cake layers filled and frosted with chocolate Swiss meringue buttercream and topped with festive sprinkles.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • 4 cup liquid measuring cup
  • Stand mixer
  • Rubber spatula
  • Candy thermometer
  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Piping bags
  • Ateco piping tip #827
  • Wilton piping tip #1M

YELLOW CAKE

  • 2 1/2 cups (10 ounces) cake flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cups (12 1/4 ounces) granulated sugar, divided
  • 1 cup buttermilk, room temperature
  • 10 tablespoons unsalted butter, melted and cooled
  • 3 large eggs, separated, plus 3 large egg yolks, at room temperature
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon cream of tartar

CHOCOLATE SWISS MERINGUE BUTTERCREAM

  • 1 cup egg whites (from about 8 large eggs)
  • 2 cups (14 ounces) granulated sugar
  • 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature.
  • 1 tablespoon vanilla extract
  • 8 ounces semi sweet chocolate, chopped, melted and cooled

Instructions

YELLOW CAKE

  1. Adjust an oven rack to the center position and heat to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a large bowl whisk together flour, baking powder, baking soda, salt and 1 1/2 cups granulated sugar.
  3. In a 4 cup liquid measuring cup, whisk together buttermilk, melted butter, egg yolks (6), oil and vanilla extract.
  4. In the bowl of a stand mixer with the whisk attachment attached, whip egg whites (3) and cream of tartar on medium-low speed for 1 minute until foamy. Increase the mixer speed to medium-high and whip whites for 1 more minute, until soft and billowy. Gradually add the remaining 1/4 cup sugar and whip until the egg whites are stiff and glossy, about 3 minutes and transfer to a bowl.
  5. Add the dry ingredients to the now empty mixer bowl and switch out the whisk attachment for the paddle attachment. Mix on low speed while gradually adding in the buttermilk mixture until just combined, about 15 seconds. Scrape down the sides of the bowl and increase the mixer speed to medium-low and mix for 15 seconds more.
  6. With a rubber spatula, fold in one third of the egg whites into the batter. Gently fold in the remaining whites into the batter until no white streaks remain. Divide batter evenly between prepared cake pans, smooth out the tops and gently tap on the counter to release any air bubbles. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating cake pans when cakes are at least halfway through baking.
  7. Cool cakes in their pans for 10 minutes on wire racks, then invert cakes on to racks to cool completely.

CHOCOLATE SWISS MERINGUE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Pour in the melted chocolate and mix until combined.

ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place a cake board on top. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. Spread about 3/4 cup chocolate buttercream over the top of the cake in an even layer with a small offset spatula. Place the second cake layer on top and gently press to adhere to the bottom cake layer. Spread another 3/4 cup buttercream over the top of the cake in an even layer. Add the third and final cake layer (bottom side up) on top and gently press to adhere.

CRUMB COAT

  1. Apply a thin layer of frosting over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.

DECORATING

  1. Apply a large dollop of chocolate buttercream on top of the cake and spread out evenly. Line an 8-inch round acrylic disc with parchment paper with a bit of chocolate buttercream. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. Add more buttercream to the sides of the cake and gently press a cake scraper against the acrylic disc and bottom cake board and slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Chill the cake in the refrigerator for at least 15 minutes.
  2. Insert a small offset spatula under the acrylic disc and rotate the turntable until the disc releases. Peel off the parchment paper. Add more buttercream to the top of the cake to fill in any gaps if needed. Smooth out the top of the cake with an offset cake spatula while rotating the turntable.
  3. Fit a piping bag with Ateco piping tip #827 and fill with buttercream. Pipe 8 swirls on the top edge of the cake. Sprinkle the swirls and the cake with sprinkles. Attach Wilton piping tip 1M to another piping bag and fill with remaining buttercream. Carefully transfer the cake to a cake pedestal and pipe a shell border on the bottom edge. Add more sprinkles and serve.

Notes

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

Assembled cake can be stored in an airtight container at room temperature for 2 days or in the refrigerator for 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 550Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 172mgSodium: 450mgCarbohydrates: 57gFiber: 2gSugar: 30gProtein: 11g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Strawberry Ice Cream Pop Cake

This weeks recipe takes me back to my childhood. I remember my sister always picking the strawberry shortcake popsicle from the ice cream man, and me, always picking the pink panther foot with the blue bubble gum in the big toe. Memories aside this Strawberry Ice Cream Pop Cake is a tribute to my childhood.

Strawberry Ice Cream Pop Cake wide open shot of cake on pedestal.

I've used my favorite Strawberry Cake recipe here for the base of this cake. I then filled it with my favorite strawberry filling, and frosted it with strawberry ice cream frosting. But this cake wouldn't be complete without the strawberry crumble!

Strawberry Ice Cream Pop Cake three quarter angle close up for the top of the cake.

Strawberry Filling

This filling is the base recipe for most of my fruit fillings. It's super easy to make and lends itself well to substitutions. Simply substitute your favorite frozen fruit for the strawberries in this recipe and proceed with the recipe as written.

Strawberry Ice Cream Pop Cake overhead shot of thawed strawberries in food processor.
Thawed strawberries
Strawberry Ice Cream Pop Cake overhead shot of pureed strawberries in food processor.
Pureed strawberries
Strawberry Ice Cream Pop Cake overhead shot of strawberry puree being strained.
Straining pureed strawberries
Strawberry Ice Cream Pop Cake overhead shot of strawberry filling ingredients.
Strawberry filling ingredients
Strawberry Ice Cream Pop Cake overhead shot of completed strawberry filling.
Completed strawberry filling

Strawberry Cake

  • Frozen strawberries: This recipe only uses the juice from the strawberries. Adding the strawberry solids to this cake batter would be too much for this delicate cake. Save the strawberry solids for another use or toss.
  • Whole milk: The fat in whole milk helps to tenderize the cakes crumb. It also interacts with the flour to create just enough gluten to form the cakes structure.
  • Egg whites: helps create structure.
  • Strawberry emulsion: helps with flavor and color.
  • Cake flour: has a lower protein content than all-purpose flour which helps create a delicate crumb.
  • Granulated sugar: Sugar not only sweetens the cake but it also helps tenderize, leavens and browns.
  • Baking powder: is a leavener that contains baking soda and cornstarch. Baking soda reacts twice. The first is when it comes into contact with liquid and then when it is heated. Baking soda can’t be used as a substitute for baking powder.
  • Salt: helps bring out the sweetness in the cake.
  • Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.
Strawberry Ice Cream Pop Cake overhead shot of wet ingredients.
Wet ingredients
Strawberry Ice Cream Pop Cake overhead shot of dry ingredients.
Dry ingredients
Strawberry Ice Cream Pop Cake overhead shot of dry ingredients with butter.
Dry ingredients with butter
Strawberry Ice Cream Pop Cake overhead shot of completed batter.
Completed cake batter

Strawberry And Vanilla Crumble

Freeze dried strawberries is what flavors the strawberry crumble. You can find freeze dried strawberries either at your grocery store or Amazon. Vanilla extract is all you'll need for the vanilla portion of this crumble. Once both are made and cooled you'll combine them to make one awesome and flavorful crumble, reminiscent of a strawberry ice cream pop!

Strawberry Ice Cream Pop overhead shot of processed freeze dried strawberries.
Processed freeze dried strawberries
Strawberry Ice Cream Pop Cake overhead shot of vanilla and strawberry crumble with butter.
Vanilla and strawberry crumble with butter
Strawberry Ice Cream Pop overhead shot of vanilla and strawberry crumbles combined with butter.
Vanilla and strawberry crumble mixed with butter
Strawberry Ice Cream Pop overhead shot of vanilla crumble in sheet pan.
Vanilla crumble in sheet pan
Strawberry Ice Cream Pop overhead shot of strawberry crumble in sheet pan.
Strawberry crumble in sheet pan

Strawberry Ice Cream Frosting

Is it ice cream or is it frosting? That's the question I get every time I make this frosting. My favorite thing about this frosting is that it looks a lot like ice cream and, it's also made with ice cream! Which means you can easily substitute your favorite ice cream flavor.

Strawberry Ice Cream Pop overhead shot of butter and shortening.
Butter and shortening
Strawberry Ice Cream Pop overhead shot of butter and shortening combined.
Butter and shortening combined
Strawberry Ice Cream Pop overhead shot of powdered sugar in sieve.
Powdered sugar in sieve
Strawberry Ice Cream Pop overhead shot of sifted powdered sugar.
Sifted powdered sugar
Strawberry Ice Cream Pop overhead shot of ice cream, cream and flavoring.
Cream, ice cream and emulsion
Strawberry Ice Cream Pop overhead shot of completed frosting.
Completed frosting

Assemble

It's a good idea to always use a frosting or buttercream dam when filling your cakes. This helps keep cake bulge away and keeps the filling inside your cake, instead of it oozing out from the sides.

Strawberry Ice Cream Pop overhead shot of frosting dam and filling.

Why You Should Crumb Coat Your Cake

  • It keeps the crumbs out of your final layer of frosting.
  • A crumb coat helps to seal your cake.
  • Crumb coating gives your cake a solid base to decorate on without your borders falling off or layers of frosting or buttercream bubbling.
Strawberry Ice Cream Pop Cake crumb coated.

Frosting The Cake

  1. Apply a large dollop of frosting on top of the cake and spread out in an even layer. You should have excess frosting hanging off the edges of the cake.
  2. Line an 8-inch round acrylic disc with parchment paper and place on top of the cake, making sure the acrylic disc lines up with the bottom cake board.
  3. Apply frosting to the sides of the cake in an even layer.
  4. Use a cake scraper to gently touch the bottom cake board and acrylic disc, and rotate the cake turntable to smooth out the frosting. Apply more frosting to any gaps and rotate again to smooth. 
Strawberry Ice Cream Pop Cake with acrylic disc and frosting applied.
Frosting applied
Strawberry Ice Cream Pop Cake smoothed frosting with acrylic disc.
Frosting smoothed

How To Apply Crumble

  1. Place a large rimmed baking sheet on your counter. Get your Crumble out and ready to place on the cake.
  2. Carefully pick up the cake by the bottom cake board with one hand and with the other hand, scoop the Crumble on the cake sides.
  3. Once the side of the cake is covered, place back on the cake turntable and chill the cake for 15 minutes. Save leftover Crumble for the top of the cake.
Strawberry Ice Cream Pop Cake prepped for crumble.

Cake Decorating Tools

  • 8-inch round cake board
  • Cake turntable
  • Piping bags
  • Coupler or plain round piping tip
  • 8-inch round acrylic disc
  • Cake scraper
  • Offset cake spatula
Shop my favorite baking and cake decorating tools here!
Strawberry Ice Cream Pop Cake overhead shot.

Strawberry Ice Cream Pop Cake Baking Schedule

  • Day 1: Make crumble and strawberry filling.
  • Day 2: Bake strawberry cake layers.
  • Day 3: Prepare frosting, assemble, decorate and serve.
Strawberry Ice Cream Pop Cake shot of cake slice on a plate.

Make Ahead

  • Strawberry filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator.
  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrap in an airtight container stored in the refrigerator.
  • Crumble can be made up to 3 days in advance, stored in a zip top bag at room temperature.
  • Strawberry ice cream frosting is best made the day of assembly.
Strawberry Ice Cream Pop Cake close up shot of cake slice with fork in it.

Cake Storage

Assembled cake can be stored at room temperature for up to one day, or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Strawberry Ice Cream Pop Cake close up of cake layers.

Let's Connect!

The Cake Chica is on the social media platforms below. We would love to have you over! Follow and subscribe today!

Suggested Recipes

Strawberry Rose Cake
Strawberry Rose Cake
Strawberry Confetti Cake
Strawberry Confetti Cake
Strawberry Cake From Scratch
Strawberry Cake From Scratch

Inspired by Strawberry Crunch Ice Cream Cake on Life, Love and Sugar by Lindsay Conchar

Strawberry Ice Cream Pop Cake three quarter angle close up for the top of the cake.

Strawberry Ice Cream Pop Cake

Yield: 12
Prep Time: 2 hours
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 3 hours 25 minutes

Strawberry cake layers, filled with strawberry filling, frosted with strawberry ice cream frosting and strawberry and vanilla crumbles.

Ingredients

SPECIAL TOOLS

  • 2 rimmed baking sheets
  • Parchment paper
  • Food processor
  • Sieve
  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • 8-inch round cake board
  • Cake turntable
  • Piping bags
  • Coupler or plain round piping tip
  • 8-inch round acrylic disc
  • Cake scraper
  • Offset cake spatula
  • Ice cream scoop
  • Ice cream cone
  • Wooden skewer
  • Toothpick
  • Fresh strawberry

STRAWBERRY AND VANILLA CRUMBLE

  • 1 cup (5 ounces) all-purpose flour, divided
  • 1/2 cup (3.5 ounces) granulated sugar, divided
  • 3/4 cup freeze dried strawberries
  • 7 tablespoons butter, at room temperature, divided
  • 1/2 teaspoon vanilla extract

STRAWBERRY FILLING

  • 12 ounces frozen strawberries, thawed
  • ¼ cup (1.75 ounces) granulated sugar
  • 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
  • Fresh lemon juice, to taste
  • 3 tablespoons Chambord, optional

STRAWBERRY CAKE

  • 10 ounces frozen whole strawberries (2 cups)
  • ¾ cup whole milk
  • 6 large egg whites
  • 2 teaspoons strawberry emulsion
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter, cut into 12 pieces and at room temperature

STRAWBERRY ICE CREAM FROSTING

  • 2 cups unsalted butter, at room temperature
  • 1/2 cup shortening
  • Pinch of salt
  • 6 1/2 cups (26 ounces) powdered sugar, sifted
  • 1 cup heavy cream
  • 2 teaspoons strawberry emulsion
  • 1 cup melted strawberry ice cream

Instructions

STRAWBERRY AND VANILLA CRUMBLE

  1. Adjust and oven rack to the center position and heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper and set aside. Using two bowls, add 1/2 cup of flour to one bowl, and remaining 1/2 cup flour to the second bowl. Add 1/4 cup sugar to each bowl.
  2. In a food processor, add the freeze dried strawberries and process until the strawberries are in powder form. Add the strawberry powder to one of the bowls and stir to combine. Add 4 tablespoons of butter to the strawberry powder bowl. In the other bowl, add 3 tablespoons butter and vanilla extract and stir to combine.
  3. Place strawberry crumble in one baking sheet and the vanilla crumble in the other baking sheet. Bake the crumbles for about 5 minutes, keeping a close eye on it. The strawberry crumble can brown quickly.
  4. Let the crumble cool completely and then break up any large bits with your fingers. Combine crumbles together and set aside.

STRAWBERRY FILLING

  1. Place thawed strawberries in a blender or food processor and puree until smooth. Set a sieve over a small saucepan pour strawberry puree over the sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
  2. Heat over medium-low heat and add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord if using. Chill for about 2-3 hours in the refrigerator until ready to use.

STRAWBERRY CAKE

  1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. Microwave strawberries in a microwavable bowl, covered, until strawberries have softened and are juicy, about 5 minutes. Place strawberries in a sieve set over a small saucepan and press with a rubber spatula to extract as much juice from the strawberries as possible. Discard strawberry solids. Over medium-high heat, bring the strawberry juice to a boil, stirring occasionally until the juice turns into a syrup and measures about ¼ cup, about 6 to 8 minutes. Remove from the heat and stir in the milk. Transfer milk mixture to a 4 cup liquid measuring cup and whisk in the egg whites and strawberry emulsion until combined.
  3. In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds.
  4. Divide the batter between the prepared cake pans and smooth the tops out with a rubber spatula. Give the pans a few light taps on the counter to settle the batter and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 to 35 minutes, rotating pans a little over halfway through baking.
  5. Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.

STRAWBERRY ICE CREAM FROSTING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening and salt on medium speed until light and creamy, about 8 minutes. Add the powdered sugar, strawberry emulsion, heavy cream and melted ice cream.
  2. Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.

ASSEMBLE

  1. Center one cake layer on a cake board and place on a cake turntable. Fit a piping bag with a plain round tip our coupler and place about 1 cup frosting in the piping bag. Pipe a frosting dam around the edge of the cake. Spread half of the strawberry filling in the center of the cake until it meets the frosting dam. Place the second cake layer on top making sure it’s even with the bottom cake layer and gently press down to adhere. Pipe a frosting dam around the edge. Spread remaining strawberry filling in the center of the cake until it reaches the frosting dam. Place the last cake layer on top (bottom side up) and gently press to adhere.

CRUMB COAT

  1. Apply a thin layer of frosting over the top and sides of the cake to seal in any gaps and loose crumbs. Chill the cake in the refrigerator for 15 minutes.

DECORATE

  1. Apply a large dollop of frosting on top of the cake and spread out in an even layer. You should have excess frosting hanging off the edges of the cake. Line an 8-inch round acrylic disc with parchment paper and place on top of the cake, making sure the acrylic disc lines up with the bottom cake board. Apply frosting to the sides of the cake in an even layer. Use a cake scraper to gently touch the bottom cake board and acrylic disc, and rotate the cake turntable to smooth out the frosting. Apply more frosting to any gaps and rotate again to smooth.
  2. Place a large rimmed baking sheet on your counter. Get your Crumble out and ready to place on the cake. Carefully pick up the cake by the bottom cake board with one hand and with the other hand, scoop the Crumble on the cake sides. Once the side of the cake is covered, place back on the cake turntable and chill the cake for 15 minutes. Save leftover Crumble for the top of the cake.
  3. Using an offset cake spatula, place the spatula under the acrylic disc and rotate the turntable to loosen the disc off the cake. Peel off the parchment paper and apply more frosting to any gaps and smooth out the top.
  4. Place remaining Crumble on the top of the cake covering it completely. Using an ice cream scoop, scoop frosting on the top of the cake, piling it up so that it looks like a mound of ice cream. Sprinkle any remaining Crumble on top of the frosting scoops and stick a skewer in the frosting for the ice cream cone to hold on to. Using a toothpick to insert into a fresh strawberry and stick in to the frosting. Carefully place cake on a cake pedestal and serve.

Notes

Strawberry filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator.
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap in an airtight container stored in the refrigerator.
Crumble can be made up to 3 days in advance, stored in a zip top bag at room temperature.
Strawberry ice cream frosting is best made the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 986Total Fat: 75gSaturated Fat: 42gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 197mgSodium: 577mgCarbohydrates: 71gFiber: 3gSugar: 30gProtein: 9g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Cotton Candy Layer Cake

This Cotton Candy Layer Cake is perfect for many occasions! Birthdays, baby showers and more, this cake has got you covered.

Cotton Candy Layer Cake wide open shot on cake pedestal.

Not only is this cake beautiful but it's also pretty darn delicious too! It's three layers of cotton candy flavored cake with pink and blue swirls. Next, it's filled with homemade marshmallow filling and frosted with cotton candy flavored Swiss meringue buttercream. And guess what... I'm gonna show you how to make it right out of your home kitchen!

Cotton Candy Layer Cake close up shot on cake pedestal.

Simple Syrup

Using a simple syrup is an easy way to add extra moistness to your cake as well as giving the cake an extra shot of flavor by using flavored liquors or extracts.

Cotton Candy Layer Cake overhead shot of cake on pedestal.

Cotton Candy Layer Cake Ingredients

Cotton Candy Layer Cake overhead shot of wet ingredients.
Wet ingredients
Cotton Candy Layer Cake overhead shot of dry ingredients.
Dry ingredients
Cotton Candy Layer Cake overhead shot of butter in the dry ingredients.
Dry ingredients with butter
Cotton Candy Layer Cake overhead shot of completed cake batter.
Completed cake batter
  • 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.
  • Cotton candy 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.
  • Gel food coloring: pink and blue gel food coloring easily colors the cake batter without changing the consistency of the cake batter. I used Wilton's Pink and Sky Blue for this cake.
Cotton Candy Layer Cake overhead shot of colored cake batters.
Colored cake batter
Cotton Candy Layer Cake overhead shot of colored batter in cake pans.
Cake batters in cake pan
Cotton Candy Layer Cake overhead shot of swirled batter in cake pans.
Swirled cake batter

Marshmallow Filling

Some things to note when making this filling:

  • You'll need a thermometer to make this recipe so be sure to have one on hand before you start.
  • This filling needs to be used right away so don't try to make it ahead of time. And don't over fill. I've kept the filling to 2/3 cup between each layer. This filling likes to slip if you add too much so watch out.
  • The picture below is of this filling; however, I decided to cut the recipe in half because the original recipe left me with too much left over filling. So just note that the image below shows twice as much filling.
Cotton Candy Layer Cake overhead shot of marshmallow filling.

Cotton Candy Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.

Swiss Meringue Buttercream Trouble Shooting

  • If the buttercream looks curdled in the final stages then the butter was probably too cold when added to the meringue. Keep mixing longer until it comes together.
  • If the buttercream looks soupy but not separated, then the meringue was probably too warm when the butter was added. Place the mixer bowl in the refrigerator for 15 to 20 minutes and beat until the buttercream comes together.
Cotton Candy Layer Cake overhead shot of egg whites and sugar.
Uncooked egg whites and sugar
Cotton Candy Layer Cake overhead shot of cooked egg whites and sugar.
Cooked egg whites and sugar
Cotton Candy Layer Cake overhead shot of meringue.
Meringue
Cotton Candy Layer Cake overhead shot of completed buttercream.
Completed buttercream

How To Assemble Cotton Candy Layer Cake

  1. Trim each cake layer so they are completely flat and even. With a pastry brush, gently brush simple syrup over the top of each cake.
  2. Place a nonslip mat on a cake turntable and place an 8-inch round cake board on top. Center the first cake layer on the cake board. Attach a plain round piping tip or coupler to a piping bag and fill with about 1 cup of buttercream.
  3. Pipe a buttercream dam around the edge. Spread about 2/3 cup (don’t over fill) of the marshmallow filling in the center in an even layer. Place the second cake layer on top and pipe a buttercream dam around the edge. Fill the center with another 2/3 cup of marshmallow filling. Place the third cake layer on top (bottom side up), pressing gently to adhere to the cake. 
Cotton Candy Layer Cake overhead shot of buttercream dam and filling.

How To Crumb Coat A Cake

Apply a small amount of buttercream to the top and sides of the cake with an offset cake spatula to catch any loose crumbs and to seal the cake. Place in the refrigerator for 30 minutes. This ensures no cake crumbs will get into your final layer of buttercream and gives you a nicely chilled cake base to start with when decorating.

Cotton Candy Layer Cake crumb coated.

Frosting The Cake

  1. Line an 8 inch round acrylic cake disc with parchment paper by applying a small amount of buttercream to the disc. 
  2. Place a large dollop of buttercream on top of the cake and smooth out evenly with an offset cake spatula. You should have excess buttercream hanging off the edges. Place the lined acrylic disc on top of the cake, (parchment side down) being sure that the disc lines up with the bottom cake board. 
  3. Apply buttercream to the sides of the cake. With a cake scraper touching the bottom cake board and top acrylic disc, gently rotate the turntable to smooth out the buttercream. Apply more buttercream on spots that have gaps and smooth out.  Place the cake in the refrigerator to chill while you color the buttercream.
Cotton Candy Layer Cake cake top frosted with acrylic disc.
Cotton Candy Layer Cake frosted with acrylic disc on top.

How To Create Textured Watercolor Buttercream

  1. With a small offset spatula, randomly add small dabs of the blue colored buttercream to the chilled cake around the sides. Gently press the cake scraper to the side of the cake and spin the cake turntable to smooth the buttercream. Place the cake in the refrigerator for about 15 minutes before adding the pink buttercream to the cake.
  2. Randomly add small dabs of the pink buttercream around the sides of the cake. Gently press the cake scraper to the side of the cake and spin the turntable to smooth the buttercream. Apply more blue and pink buttercream in spots that you think need it and rotate one more time to get the look you want.
Cotton Candy Layer Cake with blue buttercream dabs.
Cotton Candy Layer Cake scraped blue buttercream dabs.
Cotton Candy Layer Cake pink dabs of buttercream on blue scraped cake.
Cotton Candy Layer Cake completed blue and pink textured watercolor buttercream.

Cake Decorating Tools

  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Coupler or round piping tip
  • Piping bags
  • Offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Ateco piping tip #827
  • Cotton candy
  • Sprinkles
  • Macarons
Shop my favorite baking and cake decorating tools here!
Cotton Candy Layer Cake three quarter angle close up of the top of the cake.

Cotton Candy Layer Cake Baking Schedule

  • Day 1: Make simple syrup.
  • Day 2: Bake cake layers.
  • Day 3: Prepare filling and buttercream and assemble, decorate and serve. ❗️Warning ❗️Add the cotton candy right before serving. The cotton candy will start to deflate as soon as it comes out of the packaging.
Cotton Candy Layer Cake on cake pedestal.

Make Ahead

Simple syrup can be made up to 1 week in advance stored in an airtight container in the refrigerator.

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

Filling and buttercream are best made the day of assembly and serving.

Cotton Candy Layer Cake sliced on plate.

Let's Connect

The Cake Chica is on the social media platforms below Like, follow and subscribe! We would love to have you over!

10-Beginner-Cakes-to-Bake-NowDownload
Cotton Candy Layer Cake close up of cake slice.

Suggested Recipes

Candy Bar Layer Cake
White Chocolate Raspberry Drip Cake
White Chocolate Raspberry Drip Cake
Chocolate Root Beer Float Cake white open shot on cake teal cake pedestal.
Chocolate Root Beer Float Cake
Cotton Candy Layer Cake wide open shot on cake pedestal.

Cotton Candy Layer Cake

Yield: 12
Prep Time: 4 hours
Cook Time: 35 minutes
Additional Time: 2 hours
Total Time: 6 hours 35 minutes

Three layers of cotton candy flavored cake layers with pink and blue swirls, filled with marshmallow filling and frosted with cotton candy Swiss meringue buttercream. Garnished with cotton candy, macarons and sprinkles.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • 4 cup liquid measuring cup
  • Stand mixer
  • Candy thermometer
  • Pastry brush
  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Coupler or round piping tip
  • Piping bags
  • Offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Ateco piping tip #827
  • Cotton candy
  • Sprinkles
  • Macarons

COTTON CANDY 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 cotton candy flavoring
  • 2/3 cup(150g/5.3 ounces)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
  • Wilton Pink gel coloring
  • Wilton Sky Blue gel coloring

SIMPLE SYRUP

  • 1/2 cup water
  • 1/2 cup (3.5 ounces) granulated sugar

MARSHMALLOW FILLING

  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/4 cup water
  • 2 egg whites
  • Pinch fine sea salt
  • 1/2 teaspoon vanilla extract

COTTON CANDY BUTTERCREAM

  • 1 cup egg whites (from about 8 eggs)
  • 2 cups (14 ounces) granulated sugar
  • 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 tablespoon cotton candy flavoring

Instructions

COTTON CANDY 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. Remove half of the batter and divide between two bowls. Add the pink gel food coloring in one bowl to color the batter pink. And blue to the batter in the other bowl and stir to combine. Leave the batter in the mixer bowl uncolored. Using spoons or ice cream scoops, add in one scoop of uncolored batter to a cake pan, then one scoop of pink batter and then one scoop of blue and alternate until the batter has been divided between all 3 cake pans. With a wooden skewer or knife, slightly swirl the cake batter in a figure 8 pattern.
  4. 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.
  5. Let cakes cool in their pans for 30 minutes on cooling racks. Then invert on cooling racks to cool completely.

SIMPLE SYRUP

  1. Combine the water and sugar in a small saucepan and stir to combine. Cook over medium heat until the sugar has completely dissolved. Continue to cook for 3 minutes until the liquid has thickened slightly.

MARSHMALLOW FILLING

  1. Combine the sugar, cream of tartar and water in a small saucepan with a tight fitting lid. Heat saucepan over medium-high heat uncovered. Once the mixture comes to a boil, cover the saucepan and cook for 2 minutes. Uncover the saucepan and continue to boil until the sugar syrup reaches 242 degrees on a candy thermometer.
  2. While the syrup is heating up, combine the egg whites and salt in a clean bowl of a stand mixer fitted with the whisk attachment. Starting on low speed, beat egg whites, and gradually increase the speed to medium-high in the process. Beat until soft peaks form.
  3. If your sugar syrup is close to reaching 242 degrees, continue to whip the egg whites to firm peaks. If your sugar syrup is not close to reaching 242 degrees, let the egg whites wait at the soft peak stage before whipping them into firm peaks as the sugar syrup comes to temperature.
  4. Once the sugar syrup has come to 242 degrees and the egg whites are whipped to firm peaks, run the mixer on high speed and slowly pour the sugar syrup down the inside of the bowl and into the whipped egg whites. Continue whipping until the filling becomes thick and holds stiff peaks, about 5 minute. Add vanilla extract and whip to combine.

COTTON CANDY BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

ASSEMBLE

  1. Trim each cake layer so they are completely flat and even. With a pastry brush, gently brush simple syrup over the top of each cake.
  2. Place a nonslip mat on a cake turntable and place an 8-inch round cake board on top. Center the first cake layer on the cake board. Attach a plain round piping tip or coupler to a piping bag and fill with about 1 cup of buttercream. Pipe a buttercream dam around the edge. Spread about 2/3 cup (don’t over fill) of the marshmallow filling in the center in an even layer. Place the second cake layer on top and pipe a buttercream dam around the edge. Fill the center with another 2/3 cup of marshmallow filling. Place the third cake layer on top (bottom side up), pressing gently to adhere to the cake.

CRUMB COAT

  1. Apply a small amount of buttercream to the top and sides of the cake with an offset cake spatula to catch any loose crumbs and to seal the cake. Place in the refrigerator for 30 minutes.

FROSTING THE CAKE

  1. Line an 8 inch round acrylic cake disc with parchment paper by applying a small amount of buttercream to the disc.
  2. Place a large dollop of buttercream on top of the cake and smooth out evenly with an offset cake spatula. You should have excess buttercream hanging off the edges. Place the lined acrylic disc on top of the cake, (parchment side down) being sure that the disc lines up with the bottom cake board. Apply buttercream to the sides of the cake. With a cake scraper touching the bottom cake board and top acrylic disc, gently rotate the turntable to smooth out the buttercream. Apply more buttercream on spots that have gaps and smooth out. Place the cake in the refrigerator to chill while you color the buttercream.
  3. Take about 1 cup of buttercream and color it with pink gel food coloring. Take another cup of buttercream and color it with blue gel food coloring.
  4. With a small offset spatula, randomly add small dabs of one of the blue colored buttercream to the chilled cake around the sides. Gently press the cake scraper to the side of the cake and spin the cake turntable to smooth the buttercream. Place the cake in the refrigerator for about 15 minutes before adding the pink buttercream to the cake.
  5. Randomly add small dabs of the pink buttercream around the sides of the cake. Gently press the cake scraper to the side of the cake and spin the turntable to smooth the buttercream. Apply more blue and pink buttercream in spots that you think need it and rotate one more time to get the look you want.
  6. Insert a cake spatula under the acrylic disc and slowly rotate the turntable until the disc releases. Peel off the parchment paper and smooth out the top of the cake by gently dragging any raised edges towards the center of the cake. Apply more uncolored buttercream to the top of the cake if need to fill in any gaps.
  7. Fit a piping bag with Ateco piping tip #827 and fill with remaining buttercreams. Pipe 8 swirls on top of the cake. Place macarons between each swirl if using and decorate the center of the cake with cotton candy and sprinkles. Carefully transfer the cake to a cake pedestal and serve. Cotton candy must be added right before serving. As soon as the cotton candy hits the air it starts to deflate.

Notes

Simple syrup can be made up to 1 week in advance stored in an airtight container in the refrigerator.

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

Filling and buttercream are best made the day of assembly and serving.

Assembled cake can be stored in an airtight cake container in the refrigerator for up to 1 day. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 451Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 48mgSodium: 454mgCarbohydrates: 67gFiber: 2gSugar: 25gProtein: 12g

*Nutrition information is an estimate and will vary.*

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© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Peaches and Cream Layer Cake

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The combination of tender, moist peach cake layers, filled with peach filling, and a luxurious covering of fluffy cream cheese frosting, will leave your senses tingling with anticipation. Whether you're hosting an elegant soirée or a laid-back summer gathering, this Peaches and Cream Layer Cake is the epitome of elegance and comfort, guaranteed to leave your guests begging for more.

Peaches and Cream Layer Cake on marble cake pedestal.

So, grab your baking tools and embrace the joy of creating a dessert that embodies the warmth of summer and the sweetness of life.

Overhead shot of Peaches and Cream Layer Cake on marble cake stand.

Peaches and Cream Layer Cake Ingredients

  • Frozen peaches: This recipe uses the juice from the thawed peaches. Adding the peach solids to this cake batter would be too much for this delicate cake.
  • Whole milk: The fat in whole milk helps to tenderize the cakes crumb. It also interacts with the flour to create just enough gluten to form the cakes structure.
  • Egg whites: helps create structure.
  • Peach flavoring: helps enhance the peach flavor.
  • Cake flour: has a lower protein content than all-purpose flour which helps create a delicate crumb.
  • Granulated sugar: Sugar not only sweetens the cake but it also helps tenderize, leavens and browns.
  • Baking powder: is a leavener that contains baking soda and cornstarch. Baking soda reacts twice. The first is when it comes into contact with liquid and then when it is heated. Baking soda can’t be used as a substitute for baking powder.
  • Salt: helps bring out the sweetness in the cake.
  • Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.
Peaches and Cream Layer Cake overhead shot of wet ingredients.
Wet ingredients
Peaches and Cream Layer Cake overhead shot of dry ingredients.
Dry ingredients
Peaches and Cream Layer Cake overhead shot of dry ingredients with butter.
Dry ingredients with butter
Peaches and Cream Layer Cake overhead shot of completed cake batter.
Completed cake batter

How To Make Peach Filling

  1. Place thawed peaches in a blender or food processor and puree until smooth. 
  2. Over a bowl pour peach puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
  3. Place peach puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming.
  4. Once the puree thickens, remove from the heat. Cool for 5 minutes. Chill for about 2-3 hours in the refrigerator until ready to use.
Peaches and Cream Layer Cake overhead shot of thawed peaches in food processor.
Thawed peaches in processor
Peaches and Cream Layer Cake overhead shot of pureed peaches.
Pureed peaches
Peaches and Cream Layer Cake overhead shot of pureed peaches in sieve.
Peach puree in sieve
Peaches and Cream Layer Cake overhead shot of strained puree.
Strained peach puree
Peaches and Cream Layer Cake overhead shot of peach filling ingredients.
Peach filling ingredients
Peaches and Cream Layer Cake overhead shot of completed peach filling.
Completed peach filling

Tips For Making Super Smooth and Fluffy Cream Cheese Frosting

  1. Make sure your butter and cream cheese are very soft!
  2. The cream cheese is added in last. Be sure all the other ingredients are well mixed before adding the cream cheese in for a super smooth frosting.
  3. Don’t over mix the frosting once the cream cheese has been added or it will turn soupy.
Peach and Cream Layer Cake overhead shot of beaten butter.
Beaten butter
Peach and Cream Layer Cake overhead shot of powdered sugar in sieve.
Powdered sugar in sieve.
Peaches and Cream Layer Cake overhead shot of sifted powdered sugar.
Sifted powdered sugar
Peaches and Cream Layer Cake overhead shot of butter and sugar.
Butter and sugar mixture
Peaches and Cream Layer Cake overhead shot of cream cheese with sugar mixture.
Cream cheese
Peaches and Cream Layer overhead shot of completed cream cheese frosting.
Completed cream cheese frosting

Cake Assembly

  • Place a nonslip mat on top of a cake turntable and place a cake board on top.
  • Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. 
  • Fit a piping bag with a round piping tip or coupler and fill the piping bag with frosting.
  • Pipe a frosting dam around the outer edge of the cake.
  • Fill the center with half of the peach filling and spread out in an even layer with a small offset cake spatula.
  • Place the second cake layer on top and gently press to adhere to the bottom cake layer. 
  • Pipe a frosting dam around the outer edge and spread the remaining filling out in an even layer until it reaches the frosting dam.
  • Add the third cake layer (bottom side up) on top and gently press to adhere.
Peaches and Cream Layer Cake overhead shot of filling.

How To Crumb Coat A Cake

  1. Apply a thin layer of frosting over the top and sides of the cake, creating a crumb coat.
  2. Chill the crumb coated cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.
Peaches and Cream Layer Cake crumb coated.

Icing The Cake

  • Apply a large amount of frosting to the top of the chilled cake and spread out in an even layer with an offset spatula. You should have excess frosting hanging off the sides. 
  • Place a parchment paper lined acrylic disk on top of the cake making sure the disc and the cake board line up. Apply a generous amount of frosting to the sides of the cake, making sure it covers the bottom cake board completely. 
  • Use a cake scraper to gently touch the bottom cake board and the top acrylic disk and rotate the turntable to smooth out the frosting, cleaning your cake scraper with each rotation. Add more frosting to any areas that have gaps and continue to smooth. 
Peaches and Cream Layer Cake cake on turntable with acrylic disc.
Acrylic disc applied
Peaches and Cream Layer Cake on cake turntable with frosting applied.
Frosted cake sides
Peaches and Cream Layer Cake on turntable with smoothed frosting.
Smoothed frosting

Cake Decorating Tools

Shop My Favorite Baking And Cake Decorating Tools HERE!
Three quarter angle close up of the peach decoration on top of Peaches and Cream Layer Cake.

Apricot Glaze

Apricot glaze helps give the peach topping a professional finish and shine. Use a light hand when applying the glaze.

Peaches and Cream Layer Cake overhead shot of apricot preserves being strained.
Preserves in a sieve
Peaches and Cream Layer Cake overhead shot of strained preserves.
Strained preserves

Peaches and Cream Layer Cake Baking Schedule

  • Day 1: Bake cake layers and prepare filling.
  • Day 2: Prepare frosting, assemble, decorate and serve cake.
Wide open shot of sliced Peaches and Cream Layer Cake on plates.
10-Beginner-Cakes-to-Bake-NowDownload

Make Ahead

  • Cake layers can be made up to 3 days in advance, wrapped in plastic in an airtight container, stored in the refrigerator.
  • Peach filling can be made up to 5 days in advance, stored in the refrigerator.
  • Cream cheese frosting is best made the day of assembly.
Close up shot of Peaches and Cream Layer Cake sliced on its side on marble plate.

Cake Storage

  • Cake layers can be stored wrapped in plastic in an airtight container in the refrigerator for up to 3 days.
  • Filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator.
  • Assembled cake can be stored in an airtight cake container in the refrigerator for up to 2 days. Bring to room temperature before serving.
Close up shot of Peaches and Cream Layer Cake sliced on marble plate.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up shot of Peaches and Cream Layer Cake layers.

Suggested Recipes

Strawberry Cake From Scratch
Strawberry Cake From Scratch
Italian Cream Cake
Italian Cream Cake
Mixed Berries and Cream Cake on pedestal.
Mixed Berries and Cream Cake
Three quarter angle close up of the peach decoration on top of Peaches and Cream Layer Cake.

Peaches and Cream Layer Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 2 hours 40 minutes

When it's peach season in Texas, I have to celebrate the season with this Peaches and Cream Layer Cake that's filled with peach filling and frosted with cream cheese frosting.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Sieve
  • Stand mixer
  • Food processor or blender
  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Parchment paper
  • 8-inch round acrylic disc
  • Cake scraper
  • Offset spatula
  • Wilton piping tip #1M

PEACH CAKE

  • 10 ounces frozen peaches (2 cups)
  • ¾ cup whole milk
  • 6 large egg whites
  • 2 teaspoons peach flavoring
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter, cut into 12 pieces and at room temperature

PEACH FILLING

  • 16 ounces frozen peaches, thawed
  • ¼ (1.76 ounces) granulated sugar
  • 3 tablespoons cornstarch, mixed with 3 tablespoons cold water

CREAM CHEESE FROSTING

  • 1 cup unsalted butter, at room temperature
  • 3 cups (13.2 ounces) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • ½ teaspoons fresh lemon juice
  • Pinch of salt
  • 16 ounces cream cheese, cut into cubes and softened

FRESH PEACH GARNISH

  • 3 fresh peaches
  • 1/3 cup apricot preserves

Instructions

PEACH CAKE

  1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. Microwave peaches in a microwavable bowl, covered, until peaches have softened and are juicy, about 5 minutes. Place peaches in a sieve set over a small saucepan to remove the solids. Over medium-high heat, bring the strained peach juice to a boil, stirring occasionally until the juice turns into a syrup and measures about ¼ cup, about 6 to 8 minutes. Remove from the heat and stir in the milk. Transfer milk mixture to a clean bowl and whisk in the egg whites and peach flavoring until combined.
  3. In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds.
    Divide the batter between the prepared cake pans and smooth the tops out with a rubber spatula. Give the pans a few light taps on the counter to settle the batter and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 to 25 minutes, rotating pans halfway through baking.
  4. Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.


PEACH FILLING


  1. Place thawed peaches in a blender or food processor and puree until smooth. Over a bowl pour peach puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
  2. Place peach puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes. Chill for about 2-3 hours in the refrigerator until ready to use.


CREAM CHEESE FROSTING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
  2. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.


ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place a cake board on top. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. Fit a piping bag with a round piping tip or coupler and fill the piping bag with frosting. Pipe a frosting dam around the outer edge of the cake. Fill the center with half of the filling and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and gently press to adhere to the bottom cake layer. Pipe a frosting dam around the outer edge and spread the remaining filling out in an even layer until it reaches the frosting dam. Add the third cake layer (bottom side up) on top and gently press to adhere.


CRUMB COAT

  1. Apply a thin layer of frosting over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.
  2. Apply a large amount of frosting to the top of the chilled cake and spread out in an even layer with an offset spatula. You should have excess frosting hanging off the sides. Place a parchment paper lined acrylic disk on top to the cake making sure the disk and the cake board line up. Apply a generous amount of frosting to the sides of the cake, making sure it covers the bottom cake board completely.
  3. Use a cake scraper to gently touch the bottom cake board and the top acrylic disk and rotate the turntable to smooth out the frosting, cleaning your cake scraper with each rotation. Add more frosting to any areas that have gaps and continue to smooth. Once the frosting is smoothed, chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes before removing the acrylic disk.
  4. Using an offset spatula, gently remove the disk by sliding the spatula underneath the disc and rotating the turntable until the disc releases. Peel off the parchment paper. Apply more frosting to the top of the cake where needed and smooth out the top.
  5. Fit a piping bag with Wilton piping tip #1M and pipe a shell board around the top edge of the cake. Chill the cake in the refrigerator while you prepare the fresh peach topping.



FRESH PEACH TOPPING

  1. Cut the peaches in wedges and place peaches in a decorative fashion on top of the cake. Microwave the preserves in a small bowl until fluid, about 30 seconds. Strain the mixture through a sieve into a bowl. Using a pastry brush, gently dab the preserves over the peaches.
  2. Carefully transfer cake to a serving platter and serve.

Notes

Cake layers can be stored wrapped in plastic in an airtight container in the refrigerator for up to 3 days.

Filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator.

Assembled cake can be stored in an airtight cake container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 685Total Fat: 47gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 136mgSodium: 601mgCarbohydrates: 60gFiber: 2gSugar: 31gProtein: 9g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Lavender Lemon Layer Cake

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Lavender Lemon Layer Cake has three layers of white cake that's infused with lavender flavor and filled with homemade lemon curd. Next it's frosted with a lavender flavored Swiss meringue buttercream and garnished with candied lemon slices.

Lavender Lemon Cake on Cake pedestal.

In this recipe I show you how to make the candied lemon slices, cake, curd, frosting and show you how to create a water color style ombre.

Three quarter angle close up of Lavender Lemon Layer Cake.

How To Make Candied Lemon Slices

  • In a 12 inch skillet, over medium heat, whisk together sugar and water. Bring to a simmer and continue to whisk until sugar has dissolved.
  • Once sugar has dissolved lay lemon slices into the skillet in a single layer and simmer for about 15 minutes, flipping halfway through, until rinds appear softened and slightly translucent.
  • Carefully remove lemon slices from the skillet and lay on parchment paper and set aside to dry. Cake Chica's Tip: I typically let these dry overnight.
  • Place 1/2 cup sugar in a bowl and dip dried lemon slices in the sugar to coat on the back and front. Set aside on parchment paper until ready to use. These can be stored at room temperature for a few days.
Lavender Lemon Layer Cake candied lemon slices in over head shot.

How To Make Lemon Curd

  • In a medium sized saucepan, whisk together the eggs, sugar, salt, lemon juice and zest.
  • Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken.
  • Remove the curd from the heat and stir in the butter. Strain the curd through a fine-mesh sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.
Lavender Lemon Layer Cake overhead shot of lemon curd process.
Eggs, lemon juice, salt, lemon zest
Lavender Lemon Layer Cake overhead shot of lemon curd process shot.
Strain thickened mixture
Lavender Lemon Layer Cake overhead process shot of lemon curd step 3.
Strained curd
Lavender Lemon Layer Cake overhead process shot of lemon curd step 4.
Curd completed

How To Make Lavender Milk

  • In a small saucepan, slowly bring the milk to a simmer over low heat. Add the lavender and remove from the heat and let steep for 20 minutes. 
  • Strain the milk with a fine mesh strainer over a 1 cup measuring cup to remove the lavender.
  • Add more milk to the lavender milk to equal 1 cup.
Lavender Lemon Layer Cake overhead shot of lavender milk.
Milk with lavender
Lavender Lemon Layer Cake overhead shot of strained lavender.
Removing the lavender from the milk
Lavender Lemon Layer Cake overhead shot of lavender milk in measuring cup.
Strained lavender milk
Lavender Lemon Layer Cake overhead shot of 1 cup lavender milk.
Topped off lavender milk

Lavender Lemon Cake Ingredients

  • Lavender Infused Whole milk: The fat in whole milk helps to tenderize the cakes crumb. It also interacts with the flour to create just enough gluten to form the cakes structure. Plus the lavender helps with the flavor of the cake.
  • Egg whites: helps create structure.
  • Vanilla extract: helps balance the flavors.
  • Lavender extract: gives the cake a hint of lavender flavor.
  • Cake flour: has a lower protein content than all-purpose flour which helps create a delicate crumb.
  • Granulated sugar: Sugar not only sweetens the cake but it also helps tenderize, leavens and browns.
  • Baking powder: is a leavener that contains baking soda and cornstarch. Baking soda reacts twice. The first is when it comes into contact with liquid and then when it is heated. Baking soda can’t be used as a substitute for baking powder.
  • Salt: helps bring out the sweetness in the cake.
  • Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.
Lavender Lemon Layer Cake overhead shot of dry cake ingredients.
Dry ingredients
Lavender Lemon Layer Cake overhead shot of wet cake ingredients.
Wet ingredients
Lavender Lemon Layer Cake overhead shot of butter combined with dry cake ingredients.
Butter combined with dry ingredients
Lavender Lemon Layer Cake overhead shot of completed cake batter.
Completed cake batter

Lavender Swiss Meringue Buttercream

A little goes a long way when using lavender extract. This recipe makes a large batch of buttercream and 2 teaspoons of lavender extract is just right. However feel free to add more or less depending on your taste.

Swiss Meringue Buttercream Tips and Troubleshooting

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.
  • If the buttercream looks curdled in the final stages then the butter was probably too cold   when added to the meringue. Keep mixing longer until it comes together.
  • If the buttercream looks soupy but not separated, then the meringue was probably too warm when the butter was added. Place the mixer bowl in the refrigerator for 15 to 20 minutes and beat until the buttercream comes together.
Lavender Lemon Layer Cake overhead shot of uncooked egg whites and sugar.
Uncooked egg whites and sugar
Lavender Lemon Layer Cake overhead shot of cooked egg whites and sugar.
Cooked egg whites and sugar
Lavender Lemon Layer Cake overhead shot of meringue.
Meringue
Lavender Lemon Layer Cake overhead shot of completed Swiss meringue buttercream.
Completed Swiss meringue buttercream

Cake Assembly

  • Center one cake layer on a cake board set on top of a cake turntable. Fit a piping bag with a coupler or plain round tip and fill with about 1 cup buttercream.
  • Pipe a ring around the edge to create a cake dam. 
  • Fill the dam with half of the lemon curd, spreading evenly with on offset spatula. 
  • Top with the second layer of cake and repeat. Place the last cake layer on top (bottom side up).
Lavender Lemon Layer Cake overhead shot of buttercream dam with lemon curd filling.

Crumb Coating

Apply a thin coat of buttercream over the top and sides of the cake and chill in the refrigerator for 15 minutes.

Lavender Lemon Layer Cake crumb coated.

Cake Decorating Tools

Lavender Lemon Layer Cake on marble cake pedestal.

How To Create Watercolor Ombre

I love this effect because it's very organic. If you mess up it's okay because it just adds to the character and beauty of using the watercolor ombre method. Just be sure to have a straight edge cake scraper and a cake turntable to make this process much easier.

Lavender Lemon Layer Cake with acrylic disc.
Acrylic disc on chilled crumb coated cake
Lavender Lemon Layer Cake with ombre buttercream applied to chilled cake.
Ombre buttercream applied
Lavender Lemon Layer Cake smoothed with cake scraper.
Scraped cake

How To Make White Chocolate Drip

I prefer to use white chocolate melts for the color and ease of use. Plus I actually prefer the flavor over real white chocolate but you can easily substitute real white chocolate in this recipe for the white chocolate melts.

Close up of sliced Lavender Lemon Layer Cake.
  • In a microwavable bowl combined candy melts and heavy cream and microwave for 20 second intervals, stirring between each interval until melted.
  • Let chocolate cool at room temperature for about 15 to 20 minutes.
  • 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.
  • Chill the cake in the refrigerator for 1 hour so the chocolate drip can set before adding additional decoration. 

Cake Decorating

Once the white chocolate drip has dried, the cake decorating is simple. Fit a piping bag with a large piping tip, such as Ateco piping tip #828 and fill with all of the colors of buttercream. Pipe 8 large swirls around the top of the cake. Place a candied lemon slice between each swirl and sprinkle with lavender and purple sprinkles.

Lavender Lemon Layer Cake overhead shot of colorful buttercream on plastic wrap
Buttercreams
Lavender Lemon Layer Cake overhead shot of combined buttercreams in plastic wrap.
Buttercreams wrapped in plastic wrap
Lavender Lemon Layer Cake overhead shot of prepped piping bag.
Prepped piping bag

Cake Baking Schedule

  • Day 1: Prepare Candied Lemon Slices and Lemon Curd
  • Day 2: Bake cake layers.
  • Day 3: Make Lavender Swiss Meringue Buttercream, assemble, decorate and serve.
Wide open shot of slices of Lavender Lemon Layer Cake.

Make Ahead

Lemon curd can be made up to 5 days. Cake layers can be made up to 3 days in advance.

Cake Storage

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

Close up of sliced and eaten Lavender Lemon Layer Cake

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Lavender Lemon Layer Cake on marble cake pedestal.

Lavender Lemon Layer Cake

Yield: 12
Prep Time: 3 hours
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 4 hours 30 minutes

Three layers of lavender cake, filled with lemon curd, frosted with lavender flavored Swiss meringue buttercream and garnished with candied lemon slices.

Ingredients

SPECIAL TOOLS

  • Parchment paper
  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Fine mesh sieve
  • Candy thermometer
  • 8-inch round cake board
  • Cake turntable
  • Piping bags
  • Coupler or round piping tip
  • Offset cake spatula
  • 8-inch round acrylic disc
  • Americolor Lilac gel food coloring
  • Cake scraper
  • Ateco piping tip #828

LEMON GARNISH

  • 3 lemons, sliced 1/8-inch thick
  • 2 cups granulated sugar
  • 1 ½ cups water
  • Extra sugar for dipping

LAVENDER MILK

  • 1 cup whole milk
  • 2 tablespoons culinary lavender

LAVENDER CAKE

  • 1 cup Lavender Milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons lavender extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 1/4 ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

LEMON CURD

  • 3 whole eggs
  • 3/4 cup (5.25 ounces) granulated sugar
  • Pinch of salt
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons unsalted butter, cut into tablespoon sized pieces

LAVENDER SWISS MERINGUE BUTTERCREAM

  • 1 cup egg whites
  • 2 cups (14 ounces) granulated sugar
  • 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons lavender extract

WHITE CHOCOLATE DRIP

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

Instructions

LEMON GARNISH

  1. In a 12 inch skillet, over medium heat, whisk together sugar and water. Bring to a simmer and continue to whisk until sugar has dissolved. Once sugar has dissolved lay lemon slices into the skillet in a single layer and simmer for about 15 minutes, until rinds appear softened and slightly translucent. Carefully remove lemon slices from the skillet and lay on parchment paper and set aside to dry. Once dried dip into sugar. Set aside until ready to use. These can be stored in the refrigerator for a few days.

LAVENDER MILK

  1. In a small saucepan, slowly bring the milk to a simmer over low heat. Add the lavender and remove from the heat and let steep for 20 minutes. Strain the milk with a fine mesh strainer over a 1 cup measuring cup to remove the lavender. Add more milk to the lavender milk to equal 1 cup.

LAVENDER CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a bowl, whisk together lavender milk, egg whites, vanilla and lavender extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder 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 lavender 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.
  3. Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. 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 20 to 25 minutes, switching and rotating pans halfway through baking.
  4. Let cakes cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.

LEMON CURD

  1. In a medium sized saucepan, whisk together the eggs, sugar, salt, lemon juice and zest.
  2. Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken. The curd should coat the back of a wooden spoon without being translucent.
  3. Remove the curd from the heat and stir in the butter. Strain the curd through a fine-mesh sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.

LAVENDER SWISS MERINGUE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla and lavender extract. Once combined, turn the mixer speed to medium-high and beat until buttercream is smooth, about 4 minutes. Reduce the mixer speed to low and beat for 1 more minute to remove as many air bubbles from the buttercream as possible.

ASSEMBLE

  1. Center one cake layer on a cake board set on top of a cake turntable. Fit a piping bag with a coupler or plain round tip and fill with about 1 cup buttercream. Pipe a ring around the edge to create a cake dam. Fill the dam with half of the lemon curd, spreading evenly with on offset spatula. Top with the second layer of cake and repeat. Place the last cake layer on top (bottom side up).

CRUMB COAT

  1. Apply a thin coat of buttercream over the top and sides of the cake and chill in the refrigerator for 15 minutes.

DECORATE

  1. Add a large dollop of buttercream on top and smooth it out with an offset cake spatula. There should be excess buttercream hanging over the edge. Line an acrylic disc with parchment paper and place disc down on top of the cake, gently pressing to adhere and lining up with the bottom cake board. Divide the remaining buttercream among three bowls. Leave one bowl uncolored. Use Americolor Lilac gel food coloring and color one bowl a rich purple. Lightly color the last bowl until you have a lighter color purple. Starting at the bottom of the cake apply the darkest purple to the cake with a small offset cake spatula, focusing just on the the bottom edge. Apply the lighter purple buttercream to the center side of the cake. Lastly apply the uncolored buttercream to the top side of the cake.
  2. Gently place the cake scraper on the bottom cake board and the top acrylic disc and rotate the cake turntable to smooth and blend the buttercream. Place excess buttercream back in the bowl to use for decorating. Fill in any gaps with coordinating color and using the cake scraper, smooth out again. Place the cake in the refrigerator to chill for 15 minutes.
  3. Insert an offset spatula under the acrylic disc and gently rotate the cake turntable to release the disc. Peel off the parchment paper. Smooth out the top of the cake with a cake spatula.

WHITE CHOCOLATE DRIP

  1. In a microwaveable bowl, combine candy melts and heavy cream and microwave on 20 second intervals, stirring between each interval until melted.
  2. Let chocolate cool at room temperature for about 15 to 20 minutes. Add chocolate drip to a squeeze bottle, piping bag or use a spoon to apply to the sides of the cake. Pour remaining chocolate drip in the center of the cake and spread to meet the edges of the dripped chocolate.
  3. Chill the cake in the refrigerator for 1 hour so the chocolate drip can set before adding additional decoration.
  4. Fit a piping bag with Ateco piping tip #828 and fill with remaining buttercream. Pipe 8 buttercream swirls on the top edge of the cake.
  5. Pick out the best looking lemon slices and cut them in half to create moon shaped lemon slices. Place a candied lemon slice between each swirl. Sprinkle the top with some culinary lavender and pearl dragees and serve.

Notes

Cake layers can be stored wrapped in plastic in an airtight cake container in the refrigerator for up to 3 days

Lemon curd can be made up to 7 days in advance, stored in the refrigerator.

Assembled cake can be stored in an airtight cake 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: 597Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 125mgSodium: 550mgCarbohydrates: 82gFiber: 2gSugar: 55gProtein: 10g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Stars and Stripes Vanilla Cake

This Stars and Stripes Vanilla Cake has three layers of homemade vanilla cake, filled with cherry filling, frosted with Swiss meringue buttercream and garnished with fondant stars.

Stars and Stripes Vanilla Cake three quarter angle of cake on pedestal.

In this post I'll share my process for making the fondant stars, baking the cake layers, making the cherry filling, buttercream, and the process for making buttercream stripes with the use of a cake comb.

How To Make Fondant Stars

Supplies

  • Blue fondant
  • Red fondant
  • Gum paste glue
  • Small fondant rolling pin
  • Star cutters in various sizes
  • Red and blue luster dust
  • Small paint brushes
  1. Roll out fondant with a fondant roller and cut out different sized star shapes in coordinating colors. 
  2. Dust stars with luster dust and set aside to dry overnight. 
  3. Once the stars are dry, stack them up in three layers by attaching the stars with a bit of gum paste glue then set aside to dry.

How to make gumpaste glue

  • 1/4 cup warm water
  • 1/2 teaspoon tylose powder

Combine the warm water and tylose powder until the powder is dissolved. Or, place a small piece of gumpaste in the water and set aside to dissolve on its own. Gum paste glue can last up to 3 months in the refrigerator.

Stars and Stripes Vanilla Cake overhead shot of fondant stars.

How To Make Cherry Filling

  1. In a small saucepan, combine the sugar and cornstarch. 
  2. Add the cherries, lemon juice and water and cook over medium heat. 
  3. Bring to a simmer, stirring frequently to prevent the mixture from burning. Reduce the heat to low and allow to simmer for about 10 minutes, stirring occasionally.
  4. Once thickened, remove from the heat and stir in the almond extract. Cool for 15 minutes before transferring to an airtight container and store in the refrigerator. 
Stars and Stripes Vanilla Cake overhead shot of cherry filling ingredients
Sugar and cornstarch
Stars and Stripes Vanilla Cake overhead shot of cherry filling ingredients with cherries.
Sugar, cornstarch, lemon juice, cherries and water
Stars and Stripes Vanilla Cake overhead shot of completed cherry filling.
Completed cherry filling

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.
  • Bubble gum flavoring: gives this cake it's fun flavor but use it sparingly, it's strong.
  • 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 into 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.
Stars and Stripes Vanilla Cake overhead shot of dry cake ingredients.
Dry ingredients
Stars and Stripes Vanilla Cake overhead shot of wet ingredients.
Wet ingredients
Stars and Stripes Vanilla cake overhead shot of dry ingredients with butter mixed in.
Dry ingredients with butter
Stars and Stripes Vanilla Cake overhead shot of completed cake batter.
Completed batter

Swiss Meringue Buttercream Tips and Troubleshooting

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.
  • If the buttercream looks curdled in the final stages then the butter was probably too cold   when added to the meringue. Keep mixing longer until it comes together.
  • If the buttercream looks soupy but not separated, then the meringue was probably too warm when the butter was added. Place the mixer bowl in the refrigerator for 15 to 20 minutes and beat until the buttercream comes together.
Stars and Stripes Vanilla Cake overhead shot of uncooked sugar and egg whites for Swiss meringue buttercream.
Uncooked egg whites and sugar
Stars and Stripes Vanilla Cake overhead shot over cooked egg whites and sugar for Swiss meringue buttercream.
Cooked sugar and egg whites
Stars and Stripes Vanilla Cake overhead shot of meringue.
Meringue
Stars and Stripes Vanilla Cake overhead shot of completed Swiss meringue buttercream.
Completed Swiss meringue buttercream

Cake Assembly

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. Fit a piping bag with a round piping tip or coupler and fill with about 1 1/2 cups buttercream. Pipe a buttercream dam around the edge of the cake. 

Place half of the cherry filling in the center and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and pipe a buttercream dam on the edge. Spread the remaining cherry filling on top in an even layer until it reaches the buttercream dam. Place the third cake layer on top (bottom side up). 

Stars and Stripes Vanilla Cake overhead shot of buttercream dam with cherry filling.

Crumb Coating Tips

  • When crumb coating a cake, be sure not to return any buttercream or frosting that contains crumbs in it back to your original bowl of buttercream/frosting.
  • Start with a small amount of buttercream/frosting for better control.
  • Use a cake turntable for the best results.
Stars and Stripes Vanilla Cake crumb coated cake.

How To Make Buttercream Stripes With A Cake Comb

  • 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.
  • Line an acrylic disc with parchment paper and place it on top of the cake, gently pressing down to adhere. Apply buttercream to the sides of the cake.
  • Take a cake comb and gently press it against the bottom cake board and the top acrylic disc and rotate the cake turntable to smooth out the buttercream and create indentations for the colored buttercream to be piped on. Apply more buttercream to the spots that have gaps and rotate the turntable a few more times until you’re happy with the look, cleaning the cake comb with each rotation. Chill the cake for at least 30 minutes in the refrigerator. The Cake Chica's Tip: Your cake must be well chilled before applying the colored buttercream stripes.
  • Fit two piping bags with couplers or a plain round piping tip that is roughly the size of the indentations. Fill one bag with red buttercream and the other bag with blue buttercream.
  • Pipe colored buttercream in alternating colors in the indentations.
  • Using a small offset spatula, gently press the buttercreams into the ridges.
  • Using a smooth edge cake scraper, gently rotate the turntable to smooth out the colored buttercreams. Clean your cake scraper and rotate again to clean up the cake sides and finish up the cake stripes.
Stars and Stripes Vanilla Cake with buttercream applied.
First layer of buttercream applied
Stars and Stripes Vanilla Cake with colored buttercream piped in.
Piped colored buttercreams
Stars and Stripes Vanilla Cake with colored buttercreams pressed into the cake ridges.
Colored buttercream pressed into the cake to reduce air bubbles
Stars and Stripes Vanilla Cake smoothed with cake scraper.
Smoothed cake stripes

Cake Decorating

Decorate the sides of the cake with fondant stars by using a bit of leftover buttercream to attach the stars. Place remaining buttercream in one piping bag fitted with Ateco piping tip #828 and pipe 8 swirls around the top edge of the cake. Pour festive sprinkles in the center. Carefully transfer cake to a cake pedestal and serve.

Stars and Stripes Vanilla Cake with stars applied to the side of the cake.
Side decoration
Stars and Stripes Vanilla Cake overhead shot of how to apply sprinkles to the center of the cake with round cutter.
How to apply sprinkles in the center of a cake
Stars and Stripes Vanilla Cake overhead shot of how to apply sprinkles to the center of the cake with round cutter with sprinkles inside.
Sprinkles applied to the cake center with round cutter
Stars and Stripes Vanilla Cake overhead shot of how to apply sprinkles to the center of the cake completed.
Completed top cake decoration

Cake Decorating Tools

  • Nonslip mat
  • Cake turntable
  • 10-inch round cake board
  • 8-inch round cake board
  • Piping bags
  • Couplers or round piping tips
  • Small offset cake spatula
  • Americolor Electric Blue gel food coloring
  • Americolor Red Red gel food coloring
  • 8-inch round acrylic disc or 8-inch round cake board
  • Cake comb
  • Cake scraper
  • Ateco piping tip #828
Shop my favorite baking and cake decorating tools here!
Stars and Stripes Vanilla Cake overhead shot of cake on cake pedestal.

Stars and Stripes Vanilla Cake Baking Schedule

  • Day 1: Make fondant stars and prepare the filling.
  • Day 2: Bake vanilla cake layer.
  • Day 3: Prepare the Swiss meringue buttercream, assemble, decorate, and serve.
Stars and Stripes Vanilla Cake on cake pedestal.

Make Ahead

Fondant stars: can be made up to 2 weeks in advance, stored at room temperature.

Cherry filling: can be made up to 7 days in advance, stored in an airtight container in the refrigerator.

Vanilla cake layers: can be made up to 5 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.

Stars and Stripes Vanilla Cake close up three quarter angle of cake on cake pedestal.

Cake Storage

Assembled cake: can be stored in an airtight container at room temperature for up to 1 day or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Stars and Stripes Vanilla Cake with cake slice.

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Stars and Stripes Vanilla Cake close up of cake layers.

Related Post

Red White and Blue Swirl Cake
Red White and Blue Swirl Cake
July 4th Cookie Cake
July 4th Red Velvet Cupcakes
Stars and Stripes Vanilla Cake on cake pedestal.

Stars and Stripes Vanilla Cake

Yield: 12
Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Additional Time: 2 hours
Total Time: 4 hours 5 minutes

Stars and Stripes Vanilla Cake has three layers of homemade vanilla cake, filled with cherry filling, frosted with Swiss meringue buttercream and garnished with fondant stars.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • 4 cup liquid measuring cup
  • Stand mixer
  • Candy thermometer
  • Nonslip mat
  • Cake turntable
  • 10-inch cake board
  • 8-inch cake board
  • Piping bags
  • Couplers or round piping tips
  • Small offset cake spatula
  • Americolor Electric blue gel food coloring
  • Americolor Red Red gel food coloring
  • 8-inch round acrylic disc
  • Cake comb
  • Cake scraper
  • Ateco piping tip #828

FONDANT STARS

  • Red fondant
  • Blue fondant
  • Star cutters
  • Fondant rolling pin
  • Red luster dust
  • Blue luster dust
  • Gum paste glue
  • Small paint brushes

CHERRY FILLING

  • 3/4 cup (5.25 ounces) granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups (275 grams) pitted fresh or frozen cherries, drained
  • 2 tablespoon lemon juice
  • 2 tablespoons water
  • 1/4 teaspoon almond extract

VANILLA CAKE

  • 1 3/4 cups (420g/10.6 ounces) whole milk, at room temperature
  • 6 large egg whites
  • 1 tablespoon vanilla extract
  • 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

SWISS MERINGUE BUTTERCREAM

  • 1 cup egg whites
  • 2 cups (14 ounces) granulated sugar
  • 3 cups unsalted butter, at room temperature, cut into tablespoon sized pieces
  • 1 tablespoon Princes bakery emulsion

Instructions

STAR GARNISH

  1. Roll out fondant with a fondant roller and cut out different sized star shapes in coordinating colors. Use a mix of powdered sugar and cornstarch to prevent sticking. Dust stars with luster dust and set aside to dry overnight. Once the stars are dry, stack them up in three layers by attaching the stars with a bit of gum paste glue then set aside to dry.

CHERRY FILLING

  1. In a small saucepan, combine the sugar and cornstarch.
  2. Add the cherries, lemon juice and water and cook over medium heat.
  3. Bring to a simmer, stirring frequently to prevent the mixture from burning. Reduce the heat to low and allow to simmer for about 10 minutes, stirring occasionally.
  4. Once thickened, remove from the heat and stir in the almond extract. Cool for 15 minutes before transferring to an airtight container and store in the refrigerator. 

VANILLA 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, 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.
  4. 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.
  5. Let cakes cool in their pans for 30 minutes on cooling racks. Then invert on cooling racks to cool completely.

SWISS MERINGUE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

ASSEMBLE CAKE

  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. Fit a piping bag with a round piping tip or coupler and filled with about 1 1/2 cups buttercream. Pipe a buttercream dam around the edge of the cake.
  2. Place half of the cherry filling in the center and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and pipe a buttercream dam on the edge. Spread the remaining cherry filling on top in an even layer until it reaches the buttercream dam. Place the third cake layer on top (bottom side up).

CRUMB COATING

  1. Place a small dollop of frosting 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.

DECORATING

  1. Place about 1 cup buttercream in a bowl. And in a second bowl, add another 1 cup buttercream.
  2. Color one bowl of buttercream with Americolor Electric Blue and the other bowl of buttercream with Americolor Red Red gel food coloring.
  3. 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. Apply buttercream to the sides of the cake. Take a cake comb and gently press it against the bottom cake board and the top acrylic disc and rotate the cake turntable to smooth out the buttercream and create indentations for the colored buttercream to be piped on. Apply more buttercream to the spots that have gaps and rotate the turntable a few more times until you’re happy with the look, cleaning the cake comb with each rotation. Chill the cake for at least 30 minutes in the refrigerator.
  4. Fit two piping bags with couplers or a plain round piping tip that is roughly the size of the indentations. Fill one bag with red buttercream and the other bag with blue buttercream.
  5. Pipe colored buttercream in alternating colors in the indentations. Using a small offset spatula, gently press the buttercreams into the ridges. Using a smooth edge cake scraper, gently rotate the turntable to smooth out the colored buttercreams. Clean your cake scraper and rotate again to clean up the cake sides and finish up the cake stripes.
  6. Decorate the sides of the cake with fondant stars by using a bit of leftover buttercream to attach the stars. Place remaining buttercreams in one piping bag fitted with Ateco piping tip #828 and pipe 8 swirls around the top edge of the cake. Pour festive sprinkles in the center. Carefully transfer cake to a cake pedestal and serve.

Notes

Fondant stars can be made up to 2 weeks in advance.
Filling can be made up to 1 week in advance.
Cake layers can be made up to 3 days in advance.
Assembled cake be stored 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: 892Total Fat: 60gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 173mgSodium: 427mgCarbohydrates: 77gFiber: 2gSugar: 34gProtein: 12g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Red White and Blue Swirl Cake

I created a fun and festive Red White and Blue Swirl Cake for July 4th this year! It's colorful, tasty and darn, it just makes me happy!

My Red White and Blue Swirl Cake is 3 layers of vanilla cake, filled with strawberry filling and frosted with Vanilla Swiss meringue buttercream. Plus, I made a batch of colorful meringues for the finishing touch!

Red White and Blue Swirl Cake

How To Make Meringue Decorations

  • Adjust an oven rack to the center position and heat oven to 175 degrees. 
  • In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees.
  • Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form.
  • Prepare a piping bag with Wilton piping tips 1M, #12, #2D and 4B. Using a paint brush, paint vertical stripes on the inside of each piping bag with Americolor Royal Blue and Red Red gel food coloring.
  • Transfer meringue to each piping bag. Secure a piece of parchment paper to a baking sheet by dabbing a small amount of meringue onto each corner of the baking sheet and then pressing parchment paper down to adhere to the baking sheet. Pipe desired shapes onto the paper and bake for 2 hours. Turn off the oven and keep the oven door shut. Let the meringues cool in the oven overnight. Store the meringues in an airtight container at room temperature for up to 2 weeks.
Red White and Blue Swirl Cake
Piping bag prep
Red White and Blue Swirl Cake
Piped meringues
Red White and Blue Swirl Cake
Meringue closeup

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.
  • 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.
Red White and Blue Swirl Cake
Wet ingredients
Red White and Blue Swirl Cake
Dry ingredients
Red White and Blue Swirl Cake
Dry ingredients mixed with butter
Red White and Blue Swirl Cake
Completed cake batter

Cake Swirl

I used Americolor's Royal Blue and Red Red gel food coloring. The colors are intense and don't fade while baking. Start with a little and then add more as needed. The Cake Chica's Tip: It helps to use an ice cream scoop to divide out the different colored cake batter. Also, don't over mix the colors or the cake batter will become one color. And when red and blue mix together too much you'll get purple.

Red White and Blue Swirl Cake
Colored batter in cake pans
Red White and Blue Swirl Cake
Swirled batter

Strawberry Filling

My tried and true strawberry filling recipe is easy to make and the strawberries can easily be substituted with any frozen fruit you can get your hands on!

Red White and Blue Swirl Cake
Thawed strawberries
Red White and Blue Swirl Cake
Pureed strawberries
Red White and Blue Swirl Cake
Stained strawberry puree
Red White and Blue Swirl Cake
Completed strawberry filling

Swiss Meringue Buttercream

  • In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer. 
  • Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. 
  • Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract or emulsion. Once combined, turn the mixer speed to medium-high and beat until buttercream is smooth, about 4 minutes. Reduce the mixer speed to low and beat for 1 more minute to remove as many air bubbles from the buttercream as possible.
Red White and Blue Swirl Cake
Uncooked egg whites and sugar
Red White and Blue Swirl Cake
Cooked egg whites and sugar
Key Lime Pie Layer Cake
Meringue
Red White and Blue Swirl Cake
Completed Swiss meringue buttercream

Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible.
  • To help remove air bubbles, run the mixer on low speed for one minute.
Red White and Blue Swirl Cake

Cake Assembly

  1. Place a nonslip mat on top of a cake turntable and place a cake board on top.
  2. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. 
  3. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 1 1/2 cup buttercream.
  4. Pipe a buttercream dam around the outer edge of the cake.
  5. Fill the center with half of the filling and spread out in an even layer with a small offset cake spatula.
  6. Place the second cake layer on top and gently press to adhere to the bottom cake layer. 
  7. Pipe a buttercream dam around the outer edge and spread the remaining filling out in an even layer until it reaches the buttercream dam.
  8. Add the third and final cake layer (bottom side up) on top and gently press to adhere.
  9. Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat.
  10. Chill the crumb coated cake in the refrigerator for 30 minutes.
Red White and Blue Swirl Cake
Buttercream dam
Red White and Blue Swirl Cake
Strawberry filling
Red White and Blue Swirl Cake
Crumb coat
Red White and Blue Swirl Cake
Final layer of buttercream

Cake Decorating

As long as you have your meringues made ahead of time, decorating this cake is a breeze! Remember to pick your best looking meringues for decoration. Check out the steps below on how you can decorate this cake.

Red White and Blue Swirl Cake
Step 1
Red White and Blue Swirl Cake
Step 2
Red White and Blue Swirl Cake
Step 3
Red White and Blue Swirl Cake
Step 4

Cake Decorating Tools

  • 8-inch round cake board
  • Piping bags
  • Wilton piping tips #1M, #2D, #4B, #12
  • Americolor Royal Blue and Red Red gel food coloring
  • Cake turntable
  • 8-inch round acrylic disc
  • Offset cake spatula
  • Cake scraper
Shop My Favorite Baking and Cake Decorating Supplies Here!
Red White and Blue Swirl Cake

Red White and Blue Swirl Cake Baking Schedule

  • Day 1: Prepare strawberry filling.
  • Day 2: Make meringues and bake cake layers.
  • Day 3: Prepare Swiss meringue buttercream, assemble, decorate and serve cake.
Red White and Blue Swirl Cake

Make Ahead

  • Meringues: can be made up to 7 days in advance, stored in an airtight container at room temperature.
  • Strawberry filling: can be made up to 5 days in advance, stored in an airtight container in the refrigerator.
  • Cake layers: can be made up to 3 days in advance, wrapped in plastic, stored in an airtight container in the refrigerator.
Red White and Blue Swirl Cake

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Red White and Blue Swirl Cake

Suggested Recipes

July 4th Cookie Cake
July 4th Red Velvet Cupcakes
Stars and Stripes Vanilla Cake
Red White and Blue Swirl Cake
Red White and Blue Swirl Cake

Red White and Blue Swirl Cake

Yield: 12
Prep Time: 2 hours
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 3 hours 35 minutes

Vanilla cake with festive swirls, filled with strawberry filling, frosted with Swiss meringue buttercream, decorated with colorful meringues and bespoke sprinkles.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Baking sheet
  • Candy thermometer
  • Wilton piping tips #1M, #12, #2D, #4B
  • Small food only paint brush x2
  • Americolor Royal Blue gel food coloring
  • Americolor Red Red gel food coloring
  • Parchment paper
  • 8-inch round cake board
  • Cake turntable
  • Offset cake spatula
  • 8-inch round acrylic disc
  • Cake scraper

MERINGUES

  • 1/2 cup egg whites
  • 1 cup (7 ounces) granulated sugar

STRAWBERRY FILLING

  • 12 ounces frozen strawberries, thawed
  • ¼ granulated sugar
  • 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
  • 2 - 3 tablespoons Chambord (optional)
  • Fresh lemon juice, to taste

VANILLA CAKE

  • 1 3/4 cups (420g/10.6 ounces) whole milk, at room temperature
  • 6 large egg whites
  • 1 tablespoon vanilla extract
  • 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
  • Red and blue gel food coloring

SWISS MERINGUE BUTTERCREAM

  • 1/2 cup + 2 tablespoons egg whites
  • 1 1/4 cups (8.75 ounces) granulated sugar
  • 2 cups (4 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 2 tablespoons vanilla extract or emulsion

Instructions

MERINGUES

  1. Adjust an oven rack to the center position and heat oven to 175 degrees.
  2. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees.
  3. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form.
  4. Prepare a piping bag with Wilton piping tips 1M, #12, #2D and 4B. Using a paint brush, paint vertical stripes on the inside of each piping bag with Americolor Royal Blue and Red Red gel food coloring.
  5. Transfer meringue to each piping bag. Secure a piece of parchment paper to a baking sheet by dabbing a small amount of meringue onto each corner of the baking sheet and then pressing down parchment paper down to adhere to the baking sheet. Pipe desired shapes onto the paper and bake for 2 hours. Turn off the oven and keep the oven door shut. Let the meringues cool in the oven overnight. Store the meringues in an airtight container at room temperature for up to 2 weeks.

STRAWBERRY FILLING

  1. Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
  2. Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Chill for about 2-3 hours in the refrigerator until ready to use.

VANILLA 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 the batter between 3 bowls. Leave one bowl of batter uncolored. Color the second bowl with red gel food coloring. Color the third bowl of batter with red gel food coloring. Using spoons or ice cream scoops, add in one scoop of white batter to a cake pan, then one scoop of red batter and then a scoop of blue batter. Repeat this process until all of the batter has been divided between the cake pans. With a wooden skewer or knife, slightly swirl the cake batter in a figure 8 pattern.
  4. 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.
  5. Let cakes cool in their pans for 30 minutes on cooling racks. Then invert on cooling racks to cool completely.

SWISS MERINGUE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature.
  3. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract or emulsion. Once combined, turn the mixer speed to medium-high and beat until buttercream is smooth, about 4 minutes. Reduce the mixer speed to low and beat for 1 more minute to remove as many air bubbles from the buttercream as possible.

ASSEMBLE

  1. Center one cake layer on a cake board set on top of a cake turntable. Fit a piping bag with a coupler or plain round tip and fill with about 1 cup buttercream. Pipe a ring around the edge to create a cake dam. Fill the dam with half of the strawberry filling, spreading evenly with on offset spatula. Top with the second layer of cake and repeat. Place the last cake layer on top (bottom side up).

CRUMB COAT

  1. Apply a thin coat of buttercream over the top and sides of the cake and chill in the refrigerator for 15 minutes.
  2. Add a large dollop of buttercream on top of the cake and smooth out with an offset cake spatula. There should be some overhang of buttercream off the edge of the cake. Line an 8-inch round acrylic cake disc with parchment paper and place it on top of the cake (paper side down) and make sure it is even and that it lines up with the bottom cake board.
  3. Apply buttercream to the sides of the cake. Using a cake scraper, gently touch the scraper against the bottom cake board and the top acrylic disk and rotate the turntable. Clean off the scraper by placing the excess frosting back into your mixer bowl. Fill in any gaps with more buttercream and rotate the turntable with the cake scraper again. Chill the cake in the refrigerator for 30 minutes. Carefully place a small offset cake spatula under the acrylic disc and rotate the turntable until the disc loosens up and remove the disc and the parchment paper.

DECORATION

  1. Apply meringues on top and the sides of the cake in a decorative fashion. Carefully place cake on a cake serving platter and serve.

Notes

Meringues can be prepared up to 2 weeks in advance. Stored in an airtight container at room temperature.
Strawberry filling can be made up to 7 days in advance.
Cake layers can be made up to 3 days in advance.
Assemble cake can be kept in an airtight container for up to 3 days in the refrigerator. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 443Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 48mgSodium: 393mgCarbohydrates: 67gFiber: 2gSugar: 23gProtein: 11g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Hummingbird Cake with Pineapple Filling

Hummingbird Cake is a unique cake that features bananas, pineapple and pecans. My version uses candied pecans baked inside the cake, and also as cake decoration. This cake is moist, tall and full of fun tropical flavors!

Hummingbird Cake

How To Make Candied Pecan Crumble

  • Adjust an oven rack to the center position and heat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. 
  • In a large bowl combine the egg whites, chopped pecans and sugar. Spread pecan mixture on top of the parchment lined baking sheet. Bake for 20 to 25 minutes, stirring 2 to 3 times. Set aside to cool. Once cool, break up any large pieces with your fingers. Store in a zip top bag or in an airtight container.
Hummingbird Cake
Chopped pecans
Hummingbird Cake
Candied pecans

How To Make Pineapple Filling

  • Place thawed pineapple in a blender or food processor and puree until smooth. Over a bowl pour pineapple puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
  • Place pineapple puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice. Chill for about 2-3 hours in the refrigerator until ready to use.
Hummingbird Cake
Pineapple puree
Hummingbird Cake
Strained pineapple puree
Hummingbird Cake
Completed pineapple filling

Hummingbird Cake Ingredients

  • All-purpose flour: is great for baking since it's very versatile. It's perfect for cakes that need extra structure like this one! Those bananas, pineapple and pecans need a little extra support.
  • Baking soda: promotes browning.
  • Ground cinnamon: all cinnamons aren't created equal. Vietnamese cinnamon is typically spicer than Indonesian cinnamon. For less spicy cinnamon, stick with cheaper options that claim no origin.
  • Salt: enhances flavor.
  • Bananas: use very ripe bananas for best flavor.
  • Eggs: bind, thicken, emulsify and leavens.
  • Granulated sugar: dissolves easily in batters.
  • Vegetable oil: cakes using oil yield a cake with a tender crumb and remain soft even when the cake is cold.
  • Vanilla extract: enhances flavor
  • Crushed pineapple: enhances flavor.
Hummingbird Cake
Dry ingredients
Hummingbird Cake
Bananas
Hummingbird Cake
Pureed bananas
Hummingbird Cake
Eggs and sugar
Hummingbird Cake
Whisked eggs and sugar
Hummingbird Cake
Batter with oil and vanilla extract
Hummingbird Cake
Bananas and pineapple added
Hummingbird Cake
Bananas and pineapple mixed in the batter
Hummingbird Cake
Dry ingredients and pecans added

Fluffy Cream Cheese Frosting

Have you ever made cream cheese frosting and had those pesky clumps of cream cheese left over in your frosting? Yeah I've been there too. The Cake Chica's Tip: I've found the trick to getting rid of those annoying clumps of cream cheese in your frosting is to add the cream cheese in last, and of course making sure it's at room temperature.

Hummingbird Cake
Beaten butter
Hummingbird Cake
Powdered sugar in sieve
Hummingbird Cake
Sifted powdered sugar
Hummingbird Cake
Completed cream cheese frosting

How To Apply A Crumb Coat

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

Hummingbird Cake Assembly

  • Apply a generous amount of frosting on the top of the chilled cake. Smooth out the frosting with an offset cake spatula all the way to the edge of the cake. You should have excess frosting on the sides. 
  • Place a parchment lined disc on top of the cake (parchment paper side down) and gently press to adhere, making sure the disc is level. Apply more frosting to the sides of the cake. Once the sides are covered in frosting, use the cake scraper and gently press against the bottom cake board and top acrylic disc and rotate the cake board and scraper, creating a smooth surface on the sides of the cake. Fill in any gaps with more frosting and rotate the turntable again. Once the sides are frosted, chill the cake for another 30 minutes.
  • Carefully insert the cake spatula under the acrylic disc and rotate the cake turntable until the disc releases. 
  • Place a large rimmed baking sheet on the counter. Have the candied pecans off to the side in a bowl. Carefully pick up the cake by the bottom cake board in one hand and with the other hand gently scoop the pecans on the sides of the cake over the rimmed baking sheet. 
  • Carefully place the cake back on the turntable or a serving platter. Place remaining frosting in a piping bag fitted with Wilton piping tip #1M pipe shells of frosting on the top edge of the cake. Place about 1/2 cup filling on the top center of the cake and spread out in an even layer, reaching the dollops of frosting and serve.
Hummingbird Cake
Frosting the crumb coated cake
Hummingbird Cake
Frosted cake
Hummingbird Cake
Candied pecans on the side of the cake
Hummingbird Cake
Candied pecans with shell border

Cake Decorating Tools

  • 8-inch round cake board
  • Cake turntable
  • Small offset cake spatula
  • Piping bags
  • Coupler
  • 8-inch round acrylic disc
  • Cake scraper
  • Wilton 1M piping tip
Shop My Favorite Baking and Cake Decorating Tools Here!

Hummingbird Cake Baking Schedule

  1. Make the candied pecan crumble.- Day 1
  2. Prepare the pineapple filling and bake the cake layers. - Day 2
  3. Make the cream cheese frosting, assemble and serve. - Day 3
Hummingbird Cake

Make Ahead

  • Candied pecan crumble: can be made up to 1 week in advance.
  • Pineapple filling: can be made up to 5 days in advance.
  • Cake layers: can be made up to 3 days in advance, wrapped in plastic wrap, stored in the refrigerator in an airtight container.
Hummingbird Cake

Cake Storage

Assembled cake: can be stored up to 3 days in the refrigerator in an airtight cake container.

Hummingbird Cake

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Hummingbird Cake

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Recipe adapted from The Magnolia Bakery Handbook by Bobbie Lloyd

Hummingbird Cake

Hummingbird Cake with Pineapple Filling

Prep Time: 1 hour
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 2 hours 35 minutes

Homemade Hummingbird Cake filled with pineapple filling, frosted with cream cheese frosting, garnished with candied pecan crumbles.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick cooking spray
  • Stand mixer
  • 8-inch round cake board
  • Cake turntable
  • Offset cake spatula
  • Piping bags
  • Round piping tip or coupler
  • 8-inch round disc
  • Cake scraper
  • Wilton piping tip #1M

CANDIED PECAN CRUMBLE

  • 2 large egg whites
  • 3 cups chopped pecans
  • 2/3 cup granulated sugar

PINEAPPLE FILLING

  • 16 ounces frozen pineapple, thawed
  • ¼ cup granulated sugar
  • 3 tablespoons cornstarch, mixed with 3 tablespoons cold water

CAKE

  • 3 cups (15 ounces) all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 6 very ripe bananas, broken into large pieces
  • 3 eggs, at room temperature
  • 2 1/4 cups (16 ounces) granulated sugar
  • 1 cup plus 2 tablespoons (8 ounces) vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups (12 ounces) juice packed crushed pineapple, drained
  • 3/4 (3 ounces) cup Candied Pecan Crumble

CREAM CHEESE FROSTING

  • 1 cup (8 ounces) unsalted butter, room temperature
  • 3 cups (12 ounces) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fresh lemon juice
  • Pinch of salt
  • 16 ounces cream cheese, cut into cubes and softened

Instructions

CANDIED PECAN CRUMBLE

  1. Adjust an oven rack to the center position and heat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl combine the egg whites, chopped pecans and sugar. Spread pecan mixture on top of the parchment lined baking sheet. Bake for 20 to 25 minutes, stirring 2 to 3 times. Set aside to cool. Once cool, break up any large pieces with your fingers. Store in a zip top bag or in an airtight container.

PINEAPPLE FILLING

  1. Place thawed pineapple in a blender or food processor and puree until smooth. Over a bowl pour pineapple puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
  2. Place pineapple puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice. Chill for about 2-3 hours in the refrigerator until ready to use.

CAKE

  1. Adjust and 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 medium bowl, whisk together the flour, baking soda, cinnamon and salt.
  3. Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on medium speed, puree the bananas. Transfer the banana puree to a bowl and wipe down the mixer bowl.
  4. Attach the whisk attachment to the stand mixer and add the eggs and sugar to the mixer bowl. Whisk on medium speed for 5 minutes until light and creamy. Add the oil and vanilla extract and whisk for another 2 minutes until well combined. Scrape down the sides of the bowl as needed.
  5. Switch out the whisk attachment for the paddle attachment and with the mixer on low speed, add the pureed bananas and the pineapple and mix until incorporated.
  6. Remove the bowl from the mixer stand and with a rubber spatula, scrape down the sides of the bowl and fold in the flour mixture in three additions, mixing until just combined. Fold in the 3/4 cup chopped pecans. Save remaining candied pecans for decorating.
  7. Divide the batter between the prepared pans and bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
  8. Let the cakes cool in their pans for 1 hour, then invert onto cooling racks to cool completely.

CREAM CHEESE FROSTING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
  2. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.

ASSEMBLE

  1. Center one cake layer on a cake board and place on a cake turntable. Fit a piping bag with a plain round tip or coupler and fill with about 1 1/2 cups frosting. Pipe a frosting dam around the edge of the cake. Spread about 1/2 cup pineapple filling in the center in an even layer all the way out until it reaches the frosting dam. Place the second cake layer on top and gently press to adhere. Pipe another frosting dam around the edge of the cake and fill with 1/2 cup pineapple filling, spreading in an even layer all the way out to the frosting dam. Place the third cake layer on top (bottom side up) and press gently to adhere.

CRUMB COAT

  1. Apply a thin layer of frosting over the top and sides of the cake to catch any loose crumbs and to seal the cake. Place in the refrigerator for at least 30 minutes. While the cake is chilling prepare the candied pecans.
  2. Apply a generous amount of frosting on the top of the chilled cake. Smooth out the frosting with an offset cake spatula all the way to the edge of the cake. You should have excess frosting on the sides. Place a parchment lined disc on top of the cake (parchment paper side down) and gently press to adhere, making sure the disc is level. Apply more frosting to the sides of the cake. Once the sides are covered in frosting, use the cake scraper and gently press against the bottom cake board and top acrylic disc and rotate the cake board and scraper, creating a smooth surface on the sides of the cake. Fill in any gaps with more frosting and rotate the turntable again. Once the sides are frosted, chill the cake for another 30 minutes.
  3. Carefully insert the cake spatula under the acrylic disc and rotate the cake turntable until the disc releases.
  4. Place a large rimmed baking sheet on the counter. Have the candied pecans off to the side in a bowl. Carefully pick up the cake by the bottom cake board in one hand and with the other hand gently scoop the pecans on the sides of the cake over the rimmed baking sheet.

Notes

  • Candied pecan crumble: can be made up to 1 week in advance.
  • Pineapple filling: can be made up to 5 days in advance.
  • Cake layers: can be made up to 3 days in advance, wrapped in plastic wrap, stored in the refrigerator in an airtight container.
  • Assembled cake: can be stored in the refrigerator for up to 3 days in an airtight container.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 855Total Fat: 47gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 117mgSodium: 579mgCarbohydrates: 102gFiber: 7gSugar: 59gProtein: 13g

*Nutrition information is an estimate and will vary.*

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© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings