Devil’s Food Halloween Cake

October 10, 2022

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To celebrate the upcoming holiday I created this festive and tasty Devil’s Food Halloween Cake made with dark chocolate cake layers, filled with marshmallow filling, and frosted with bakery-style frosting and black chocolate drip.

Devil’s Food Halloween Cake on black cake pedestal.

The inspiration for this cake came from Sprinkle Pop’s Vintage Halloween Sprinkle Mix. When I saw those kitty cat jack-o-lanterns I knew I had to create a cake just for those kitty cats!

Devil’s Food Halloween Cake overhead shot of cake on cake pedestal.

Devil’s Food Cake Ingredients

All-purpose flour: is very versatile for baking and is great for things that require a little extra structure.
Baking soda: is a leavener and works with acidic ingredients like sour cream to produce carbon dioxide.
Baking powder: is a mixture of cornstarch and baking soda. Baking powder reacts twice, when it comes into contact with liquid and when it comes into contact with heat, creating bubbles in the batter that help give the cake its structure.
Salt: helps bring out the flavor.
Boiling water: is used in this recipe to melt the chocolate. The use of water instead of milk helps the chocolate flavor come through. To accurately measure boiling water, bring the water to a boil, then pour into a heatproof liquid measuring cup.
Unsweetened chocolate: is the traditional choice for recipes that produce a bold chocolate flavor.
Dutch-processed cocoa powder: is less acidic than natural cocoa powder and enhances browning.
Instant espresso powder: intensifies the chocolate flavor.
Unsalted butter: is a fat that is rich in flavor and helps determine the texture of the cake.
Light brown sugar: helps bring out the chocolate flavor in the cake.
Eggs: bind thicken and emulsifies. I always use large eggs for consistency sake.
Sour cream: is an acidic ingredient that works with the baking soda to leaven the cake. Sour cream also helps produce a tender cake. Buttermilk and yogurt can be substituted for sour cream in most cakes.
Vanilla extract: helps bring out the flavors of the cake.

Overhead shot of dry ingredients for Devil’s Food Halloween Cake. — Dry ingredients

Overhead shot of melted chocolate for Devil’s Food Halloween Cake — Dry ingredients

Marshmallow Filling

Marshmallow filling pairs well with this dark chocolate cake. The filling is light and airy and drips down perfectly when sliced. The Cake Chica’s Tip: I also used some of the leftover filling in a piping bag to decorate the cake.

Bakery-Style Frosting

I’ve got a secret to share with you! There’s a secret ingredient that I use in this frosting that always has people asking me “what is that flavor in the frosting, it’s so good”! Well, my not-so-secret-ingredient is something called Princess Cake and Cookie Baking Emulsion. This emulsion adds another dimension of flavor, that little something extra, you know. Vanilla extract can always be used as a substitute in equal parts.

Overhead shot of beaten butter for frosting on Devil’s Food Halloween Cake. — Beaten butter

Overhead shot of powdered sugar in sieve for frosting for Devil’s Food Halloween Cake — Beaten butter

How To Fill A Cake

I use a frosting dam around the edge of the cake to help keep fillings neatly inside and keep the cake bulge to a minimum. I typically use anywhere from 1/2 cup to 3/4 cup filling in my cakes. Depending on the type of filling will determine the unit of measurement that I’ll use. Since Marshmallow Filling can be a bit slippery I make sure not to over fill the cake. Otherwise the cake layers will start to slip and slide. I recommend 2/3 cup filling for this particular cake.

Overhead shot of frosting dam and filling for Devil’s Food Halloween Cake

Crumb Coating

Crumb coating helps catch any loose crumbs and seals the cake in and keeps it fresh. It also gives you a good base to frost and decorate the cake.

Crumb coated Devil’s Food Halloween Cake

How To Make Black Chocolate Drip

Start with dark chocolate chips
Melt the chocolate chips with cream in a microwave until melted and combined.
Add a few drops of black gel food color.

Overhead shot of dark chocolate chips and heavy cream for Devil’s Food Halloween Cake — Chocolate chips and cream

Overhead shot of melted chocolate drip for Devil’s Food Halloween Cake. — Chocolate chips and cream

Devil’s Food Halloween Cake Baking Schedule

Day 1: Bake cake layers.
Day 2: Make filling, frosting, chocolate drip, assemble and serve.

Three quarter angle of cake on black cake pedestal.

Cake Decorating Tools

Nonslip mat
Cake turntable
8-inch round cake board
Piping bag(s)
Round tip our coupler
Small offset cake spatula
Americolor Electric Orange gel food color
8-inch round acrylic disc
Parchment paper
Cake scraper
Wilton piping tip #1M
Ateco piping tip #808
Sprinkle Pop Vintage Halloween Sprinkle Mix

Shop my favorite baking and cake decorating tools here!

Devil’s Food Halloween Cake on cake pedestal.

Make Ahead

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
Marshmallow filling is best used the day it is prepared.
Frosting is best used the day it is prepared.
Chocolate drip is best used the day it is prepared.

Close up shot of Devil’s Food Halloween Cake sliced.

Storage

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 at room temperature for up to 1 day or in the refrigerator for up to 2 days. Bring to room temperature before serving.

Wide open shot of Devil’s Food Halloween Cake slices.

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 cake layers for Devil’s Food Halloween Cake

Suggested Recipes

Devil's Food Halloween Cake

Name: Devil's Food Halloween Cake
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: American
Ingredients: 3 8-inch round cake pans; Nonstick baking spray; Stand mixer; Candy thermometer; Nonslip mat; Cake turntable; 8-inch round cake board; Piping bag(s); Round tip our coupler; Small offset cake spatula; Americolor Electric Orange gel food color; 8-inch round acrylic disc; Parchment paper; Cake scraper; Wilton piping tip #1M; Ateco piping tip #808; Sprinkle Pop Vintage Halloween Sprinkle Mix; 1 ½ cups (7 ½ ounces) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon table salt; 1 ¼ cups boiling water; 4 ounces unsweetened chocolate, chopped; ½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder; 1 teaspoon instant espresso powder or instant coffee powder; 10 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature, about 65-67 degrees); 1 ½ cups (10 ½ ounces) packed light brown sugar; 3 large eggs, at room temperature; ½ cup sour cream; 1 teaspoon vanilla extract

Yield: 12

Prep Time: 1 hour

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 2 hours 30 minutes

Devil's Food Cake filled with homemade marshmallow filling, frosted with bakery-style frosting and topped with black chocolate drip and bespoke sprinkles.

Ingredients

SPECIAL TOOLS

3 8-inch round cake pans
Nonstick baking spray
Stand mixer
Candy thermometer
Nonslip mat
Cake turntable
8-inch round cake board
Piping bag(s)
Round tip our coupler
Small offset cake spatula
Americolor Electric Orange gel food color
8-inch round acrylic disc
Parchment paper
Cake scraper
Wilton piping tip #1M
Ateco piping tip #808
Sprinkle Pop Vintage Halloween Sprinkle Mix

CAKE

1 ½ cups (7 ½ ounces) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon table salt
1 ¼ cups boiling water
4 ounces unsweetened chocolate, chopped
½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
10 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature, about 65-67 degrees)
1 ½ cups (10 ½ ounces) packed light brown sugar
3 large eggs, at room temperature
½ cup sour cream
1 teaspoon vanilla extract

MARSHMALLOW FILLING

4 large egg whites
1 1/4 cups (8.75 ounces/250 grams) granulated sugar
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
1/4 teaspoon marshmallow flavoring, optional

BAKERY-STYLE FROSTING

1 cup (16 tablespoons/225 grams) 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
1/2 cup heavy cream
2 teaspoons Princess Cake and Cookie Emulsion

DARK CHOCOLATE DRIP

1 cup (170 grams) dark chocolate chips
3/4 cup heavy cream
Black gel food coloring, optional

Instructions

CAKE

Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream, and vanilla extract mix until combined. Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
Divide the cake batter evenly among the prepared pans and smooth out the batter with a small offset spatula and tap pan gently on the counter to settle the batter. Bake for 18 to 22 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Let cakes cool in their pans for 10 minutes, then invert the cakes from their pans onto a cooling rack to cool completely (about 2 hours).

MARSHMALLOW FILLING

In the stainless steel bowl of a stand mixer, with the whisk attachment attach, combine the egg whites, sugar, corn syrup, cream of tartar and salt. Place the bowl of a saucepan of simmering water, being sure the bottom of the mixer bowl does not touch the simmering water. Whisking frequently, cook the egg white mixture until it reaches 130 degrees on a candy thermometer, about 10 minutes.
Carefully transfer to the mixer stand and beat on low speed for 2 minutes. Increase the mixer speed to medium and beat for another 2 minutes. Increase the speed to high and continue to beat for 5 minutes until the egg white mixture is thick and glossy. Add the vanilla extract and marshmallow filling and mix to combine.

BAKERY-STYLE FROSTING

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, and emulsion and slowly mix until combined, about 1 minute.
Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.

ASSEMBLE CAKE

Place a nonslip mat on top of your cake turntable. Place an 8-inch cake board on top. Spread a small amount of frosting in the center of the cake board to act as glue for the cake. Center one cake layer on the cake board. Fit a piping bag with a round tip or coupler and fill the piping bag with about 1 cup frosting. Pipe a frosting dam around the edge of the cake. Spread about 2/3 cup filling over the top with an offset cake spatula, smoothing the frosting out all the way to the frosting dam.
Place the second cake layer on top and pipe another frosting dam around the edge. Spread another 2/3 cup filling on top in an even layer, spreading it all the way to the frosting dam. Place the last cake layer on top (bottom side up) and gently press down to adhere.

CRUMB COATING

Pipe the remaining frosting in the piping bag on to the top of the cake and with an 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

Add orange gel food coloring to the remaining frosting in your mixer bowl. Mix on low speed to combine the food coloring. Keep adding orange gel coloring until the frosting is the desired color.
Apply a large dollop of orange 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.
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. Place the cake back in the freezer or refrigerator while you prepare the chocolate drip.

DARK CHOCOLATE DRIP

Place chocolate and heavy cream in a microwavable bowl. Microwave on 30 second intervals, stirring between intervals until the chocolate is smooth and completely melted. Add a few drops of black gel food coloring and stir to combine. Cool chocolate for 15 to 20 minutes before adding drips to the sides and top of the cake.
Using a spoon, carefully drip chocolate off the sides of the cake. Pour remaining chocolate on the center of the cake and using a small offset spatula, spread the chocolate out until it meets the chocolate drips and is smooth. Return the cake to the freezer or refrigerator for about 15 minutes so the chocolate drips can set before adding additional decoration to the cake.

DECORATING

Fit a piping bag with Wilton piping tip #1M and fill remaining frosting. Pipe a few small swirls along one side of the cake and with another piping bag fitted with Ateco piping tip #808. Pipe remaining marshmallow filling in dollops between the frosting swirls. Sprinkle the cake with festive bespoke sprinkles. Carefully transfer the cake to a cake pedestal and serve.

Notes

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
Assembled cake can be stored at room temperature for up to 1 day or 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: 559Total Fat: 37gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 138mgSodium: 366mgCarbohydrates: 51gFiber: 3gSugar: 28gProtein: 8g

*Nutrition information is an estimate and will vary.*

Chocolate Cream Cupcakes

September 28, 2022

These Chocolate Cream Cupcakes are the homemade version of the popular Hostess treat!

Chocolate Cream Cupcakes overhead shot of completed cupcakes on cooling rack.

I’ve made dark chocolate cupcakes filled with homemade marshmallow filling that’s topped with chocolate glaze and marshmallow curlicues. No store bought cupcakes can compare!

Chocolate Cream Cupcakes completed on cooling rack at a three quarter angle.

Chocolate Cream Cupcake Ingredients

All-purpose flour: is very versatile for baking and is great for things that require a little extra structure.
Baking soda: is a leavener and works with acidic ingredients like sour cream to produce carbon dioxide.
Salt: helps bring out the flavor.
Boiling water: is used in this recipe to melt the chocolate. The use of water instead of milk helps the chocolate flavor come through. To accurately measure boiling water, bring the water to a boil, then pour into a heatproof liquid measuring cup.
Unsweetened cocoa powder: is chocolate liquor that has been processed to remove almost all of the cocoa butter.
Semi sweet chocolate chips: contain less cocoa butter than bar chocolate because they have stabilizers and emulsifiers that help them retain their shape.
Instant espresso powder: intensifies the chocolate flavor.
Granulated sugar: incorporates well while creaming with butter. It’s evenly ground and loose in texture making it perfect for baking.
Sour cream: is an acidic ingredient that works with the baking soda to leaven the cake. Sour cream also helps produce a tender cake. Buttermilk and yogurt can be substituted for sour cream in most cakes.
Vegetable oil: helps to tenderize the cake without adding water and also remains fluid when chilled which yields a cake with a moist and tender crumb.
Eggs: bind thicken and emulsifies. I always use large eggs for consistency sake.
Vanilla extract: helps bring out the flavors of the cake.

Chocolate Cream Cupcakes overhead shot of dry ingredients.

Chocolate Cream Cupcakes overhead shot of melted chocolate.

Cupcake Tips

Don’t overfill the cupcake cups. You should only fill about 2/3 full.
To help make sure I don’t over fill my cupcake pan I use a 3 tablespoon sized spring loaded ice cream scoop.
Be sure not to over bake. Since cupcakes are smaller than layer cakes, I typically check the cupcakes at about 12 minutes of baking and rotate the cupcake pan. At this point I’ll check for doneness and add another 3 to 5 minutes to the bake time.

Chocolate Cream Cupcakes overhead shot of cake batter in cupcake pan.

Chocolate Cream Cupcakes baked in cupcake pan.

Marshmallow Filling

The marshmallow filling comes together quickly, so be sure to read ahead and have all your ingredients measured and ready to go when you start. You will need a candy thermometer for this recipe.

Cupcake Assembly

Insert a small knife at a 45 degree angle about 1/4 inch from the edge and cut a cone of cake out of the center of each cupcake.
Slice off the bottom cone of cake and discard, reserving the flat circular top.
Pipe about 1 tablespoon of marshmallow filling in the center of each cupcake and place the flat circular piece of cake back on top.
Spread about 1 tablespoon of chocolate glaze on top of each cupcake and set aside to set, about 10 to 15 minutes.
With the remaining marshmallow filling, pipe curlicues on top of each cupcake and serve.

Chocolate Cream Cupcakes overhead shot of hollowed cupcakes.

Chocolate Cream Cupcakes overhead shot of filled cupcakes.

Cake Decorating Tools

1 12-cup cupcake pan
Cupcake liners
Candy thermometer
Round piping tip or coupler
Piping bag(s)
Wilton piping tip #4

Shop my favorite baking and cake decorating tools here!

Chocolate Cream Cupcakes at three quarter angle.

Chocolate Cream Cupcakes Baking Schedule

Day 1: Bake cupcakes.
Day 2: Prepare filling, glaze, assemble and serve.

Chocolate Cream Cupcakes on a plate with bite.

Cupcake Storage

Baked cupcakes can be stored at room temperature or in the refrigerator in an airtight container for up to 3 days.
Assembled cupcakes can be stored at room temperature in an airtight container for up to 2 days.

Chocolate Cream Cupcakes wide open shot of cupcakes on a plate and background.

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!

Chocolate Cream Cupcakes close up shot of eaten cupcake.

Suggested Recipes

Chocolate Cream Cupcakes

Yield: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

Homemade dark chocolate cupcakes filled with marshmallow filling and topped with chocolate glaze and marshmallow curlicues.

Ingredients

SPECIAL TOOLS

1 12-cup cupcake pan
Cupcake liners
Candy thermometer
Round piping tip or coupler
Piping bag
Wilton piping tip #4

CUPCAKES

1 cup (5 ounces) all-purpose flour
1/2 teaspoon baking soda
¼ teaspoon table salt
1/2 cup boiling water
1/3 cup (1 ounce) cocoa powder
1/3 cup (2 ounces) semi sweet chocolate chips
1 tablespoon instant espresso powder
3/4 cup (5 1/4 ounces) granulated sugar
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

MARSHMALLOW FILLING

1/2 cup granulated sugar
1/8 teaspoon cream of tartar
1/4 cup water
2 large egg whites
Pinch salt
1 teaspoon vanilla extract
1/8 teaspoon marshmallow flavoring, optional

GLAZE

1 cup semisweet chocolate chips
6 tablespoons unsalted butter

Instructions

CUPCAKES

Adjust an oven rack to the center position and heat oven to 325 degrees. Line a cupcake pan with cupcake liners and set aside.
In a large bowl, whisk the flour, baking soda, and salt together. In a separate bowl, add cocoa powder, chocolate chips, instant espresso powder and boiling water and whisk until the chocolate is melted and combined.
Add the sugar, sour cream, oil, eggs and vanilla into the cocoa mixture and whisk to combine. Add the flour mixture and whisk until incorporated.
Divide the batter into the prepared cupcakes pans, filling about 2/3 full. 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 18 to 25 minutes, rotating pans halfway through baking. Let cupcakes cool in their pan for 10 minutes on a cooling rack, then invert on cooling rack to cool completely.

MARSHMALLOW FILLING

In a small saucepan combine the sugar, cream of tartar, and water and bring to a boil over medium heat. Cover the saucepan with a lid and continue to cook for 2 minutes. Uncover the saucepan and continue to boil the sugar until the syrup reaches 242 degrees on a candy thermometer.
While the sugar syrup is coming to temperature, combine the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed, gradually increasing the speed to medium-high speed. Continue to beat the egg whites until soft peaks form. If your syrup is close to reaching 242 degrees, continue to whip the eggs whites to firm peaks. If your syrup is not close to reaching temperature then let the egg whites wait at soft peaks before whipping them to firm peaks as the syrup approaches temperature.
Once the sugar syrup has reaches 242 degrees and the egg whites have been whipped to firm peaks, run the mixer at medium-high speed while slowly pouring the syrup down the inside of the mixer bowl. Continue whipping until the frosting has become thick and holds stiff peaks, about 5 minutes. Add vanilla extract and marshmallow flavoring and whip to combine.

ASSEMBLE

Once cupcakes have cooled, insert the tip of a paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off cone the portion, leaving a circular disk of cake. Attach a round piping tip or coupler to a piping bag and fill with marshmallow filling. Pipe about 1 tablespoon marshmallow filling in to each cupcake and place the flat piece of cake on top.

GLAZE

Microwave chocolate and butter in medium bowl for 1 1/2 to 2 minutes, stirring every 30 seconds. Let glaze cool to room temperature, about 15 to 20 minutes.
Spread about 1 tablespoon chocolate glaze on top of each cupcake and let stand for 10 to 15 minutes. Attach Wilton piping tip #4 to a piping bag and fill with remaining marshmallow filling. Pipe curlicues across glazed cupcakes and serve.

Notes

Cupcakes can be stored at room temperature in an airtight container for up to 2 days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1198Total Fat: 68gSaturated Fat: 22gTrans Fat: 3gUnsaturated Fat: 40gCholesterol: 102mgSodium: 925mgCarbohydrates: 148gFiber: 6gSugar: 109gProtein: 12g

*Nutrition information is an estimate and will vary.*

Twinkie Layer Cake

September 21, 2022

This Twinkie Layer Cake is a tribute to the ever popular Hostess Twinkie snack cake. It has three fluffy layers of fluffy sponge cake filled with homemade marshmallow filling.

I took a bit of a cheat here by adding a couple of store bought Twinkies, but if you’re feeling adventurous feel free to make homemade Twinkies here.

Twinkie Layer Cake overhead shot of cake on pedestal.

Vanilla Sponge Cake Ingredients

Cake flour: has a low protein content (6 to 8 percent) which helps to create cakes with a fine delicate crumb.
All-purpose flour: has a bit higher protein content (10 to 12 percent)than cake flour which helps to give cakes a firm structure.
Baking powder: is a mixture of baking soda and cornstarch. Baking powder is activated when it comes into contact with a liquid and again when it comes into contact with heat.
Salt: enhances flavor.
Granulated sugar: is perfect for baking because it incorporates well with butter during the creaming process.
Unsalted butter: helps with flavor and the cakes texture. Using unsalted butter is best because different brands of butter have different salt content. Unsalted butter allows you to have more control of your cake.
Vegetable oil: butter is best for flavor but oil is great for keeping cakes moist and tender.
Egg yolks: helps to thicken and emulsify.
Whipped egg whites: are used as a leavener. When the egg whites are whipped the trapped air expands in the oven giving the cake its lift. For tall cake layers be sure to whip egg whites to soft peaks before gently folding into the batter.
Vanilla extract: helps enhance flavor.
Whole milk: helps thin out the batter and generates steam while baking which helps produce a cakey crumb.
Cream of tartar: helps stabilize whipped egg whites and prevents sugar from crystalizing. It also acts as a leavener in cakes.

Twinkie Layer Cake overhead shot of completed cake batter.

Whipping And Folding Egg Whites

Delicate cakes like sponge or chiffon cakes require whipped egg whites as a leavener. When the air in the egg whites gets trapped they expand while baking giving the cakes lift. However, both the texture of the egg whites and the folding into the batter can have a huge impact on the overall texture and height of the cake.

To ensure a tall sponge cake, whip the egg whites to soft peaks before folding them gently into the cake batter.

Twinkie Layer Cake on pedestal at three quarter angle.

Twinkie Layer Cake Marshmallow Filling And Frosting

This marshmallow filling and frosting is best used as soon as it’s made. Be sure you have all your equipment and supplies ready to go. Timing is everything here.

Twinkie Layer Cake overhead shot of cooked egg white mixture. — Cooked egg white and sugar mixture

Twinkie Layer Cake overhead shot of completed marshmallow filling and frosting. — Cooked egg white and sugar mixture

Cake Assembly

Center one of the cake layers on an 8-inch round cake board and place on a cake turntable with a nonslip mat.
Spread 3/4 cup marshmallow filling on top in an even layer spreading all the way to the edges. Top with another cake layer and apply another 3/4 cup filling and spread in an even layer all the way to the edge. Place the last cake layer on top (bottom side up) and apply a thin layer of marshmallow frosting over the top and sides of the cake creating a cake crumb. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.
Apply a generous amount of frosting on top of the chilled cake, spreading in an even layer all the way out to the edges. Apply more frosting to the sides of the cake, making sure the bottom cake board is completely covered in frosting.

Twinkie Layer Cake overhead shot of marshmallow filling.

Cake Decorating Tools

3 8-inch round cake pans
Nonstick baking spray
Stand mixer
Hand mixer
Candy thermometer
8-inch round cake board
Cake turntable
Nonslip mat
Small offset cake spatula

Shop my favorite baking and cake decorating tools here!

Twinkie Layer Cake close up of cake slice.

Twinkie Layer Cake Baking Schedule

Day 1: Bake cake layers.
Day 2: Prepare marshmallow filling and frosting, assemble and serve.

Twinkie Layer Cake close up of cake slice with fork.

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!

Twinkie Layer Cake close up of cake slice on its side.

Suggested Recipes

Twinkie Layer Cake

Yield: 12

Prep Time: 1 hour

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 30 minutes

Three layers of vanilla sponge cake filled with homemade marshmallow filling and frosting, topped with Twinkies.

Ingredients

SPECIAL TOOLS

3 8-inch round cake pans
Nonstick baking spray
Stand mixer
Hand mixer
Candy thermometer
8-inch round cake board
Cake turntable
Nonslip mat
Small offset cake spatula

VANILLA CAKE

2 cups (8 ounces/226 grams) cake flour
1/2 cup (2.5 ounces/71 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 (12.25 ounces/346.5 grams) granulated sugar
1/2 cup unsalted butter, at room temperature
6 tablespoons vegetable oil
6 large eggs, separated, at room temperature
2 teaspoons vanilla extract
3/4 cup whole milk
1/8 teaspoon cream of tartar

MARSHMALLOW FILLING AND FROSTING

8 large egg whites
1 ½ cups (10.5 ounces/500 grams) granulated sugar
2 tablespoons light corn syrup
½ teaspoon cream of tartar
1/8 teaspoon table salt
2 teaspoon vanilla extract
1/2 teaspoon marshmallow flavoring, optional

Instructions

VANILLA CAKE

Adjust an oven rack to the center position and heat the oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
In a large bowl add cake flour, all-purpose flour, baking powder and salt and whisk to combine.
In a bowl of a stand mixer with the paddle attachment attached, beat the butter, sugar, and oil on medium-high speed for 5 minutes, until light and fluffy.
Reduce the speed to medium-low and add the egg yolks one at a time. Add in the vanilla extract and mix until combined.
Reduce the speed to low and add the flour mixture in three additions alternating it with the milk in 2 additions, mixing until incorporated.
In a clean bowl, beat the egg whites and cream of tartar with a hand mixer on medium speed until the whites are foamy. Increase the mixer speed to high and beat until the egg whites form soft peaks.
Add the egg whites to the batter in three additions, folding well with each addition. Divide the batter among the prepared cake pans and bake for 25 to 30 minutes, or until a wooden skewer inserted in the center comes out with a few moist crumbs attached. Let the cakes cool in their pans for 20 to 30 minutes then invert onto cooling racks to cool completely.

MARSHMALLOW FROSTING

Attach the whisk attachment to the mixer stand. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the stainless steel bowl of a stand mixer and whisk together well by hand. Place the mixer bowl on top of a saucepan with about 2 inches of water, making sure the bottom of the mixer bowl does not touch the water when placed on top. Bring water to a simmer and place the mixer bowl on top. Whisk mixture frequently until a thermometer reaches 130 degrees, about 9 minutes.
Carefully transfer the mixer bowl to the mixer stand and beat on low speed for 2 minutes. Increase the speed to medium and beat for another 2 minutes. Increase the speed to high and beat for another 5 minutes until thick and glossy. Add in the vanilla extract and mix until combined.

ASSEMBLE

Center one of the cake layers on an 8-inch round cake board and place on a cake turntable with a nonslip mat.
Spread 3/4 cup marshmallow filling on top in an even layer spreading all the way to the edges. Top with another cake layer and apply another 3/4 cup filling and spread in an even layer all the way to the edge. Place the last cake layer on top (bottom side up) and apply a thin layer of marshmallow frosting over the top and sides of the cake creating a cake crumb. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.
Apply a generous amount of frosting on top of the chilled cake, spreading in an even layer all the way out to the edges. Apply more frosting to the sides of the cake, making sure the bottom cake board is completely covered in frosting.

DECORATE

Using the tip of an offset cake spatula, gently press the tip into the sides of the cake starting from the bottom and gently rotate the cake turntable to create a swirled finish. Continue moving all the way up the sides of the cake until you reach the top. Follow the same pattern on the top of the cake starting from the outer edge moving into the center. Place in the refrigerator or freezer for 15 to 30 minutes before adding a couple of Twinkies on top and serve.

Notes

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

Marshmallow filling is best used the day it is made.

Assembled cake is best served the day of assembly.

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

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 140mgSodium: 363mgCarbohydrates: 44gFiber: 1gSugar: 19gProtein: 10g

*Nutrition information is an estimate and will vary.*

Cosmic Brownie Layer Cake

September 14, 2022

You'll want to bring your sweet tooth along for this one! My Cosmic Brownie Layer Cake includes 3 layers of decadently sweet and chocolaty brownie layers, filled with a whipped chocolate ganache frosting. Next, I topped it off with a rich chocolate drip and Homemade Cosmic Brownies!

Cosmic Brownie Layer Cake on cake pedestal.

You can take a cheat here and use store bought brownies, however I encourage you to make them yourself if you have some time. They are easy to make and come together fairly quickly.

Brownie Cake Layers

These brownie cake layers are rich and decadent and bake up just like typical brownies. The only difference is they are baked in round cake pans. A little will go a long way so be sure to slice accordingly.

Cosmic Brownie Layer Cake overhead shot of chocolate and butter. — Chocolate and butter

Cosmic Brownie Layer Cake overhead shot of melted chocolate and butter. — Chocolate and butter

Cosmic Brownie Layer Cake overhead shot of sugar, eggs and egg yolk — Egg mixture

Cosmic Brownie Layer Cake dry ingredients combined with egg mixture. — Egg mixture

Whipped Chocolate Ganache

Because the brownie layers in this cake are pretty decadent, I decided to pair it with a rich but light whipped ganache. Tip: Be sure to plan accordingly. The ganache has to chill for at least 6 hours before whipping.

What Is Ganache

Ganache is chocolate and cream mixed together, usually in equal parts. Tip: Be careful not to over-mix or the ganache will become grainy.

Cosmic Brownie Layer Cake overhead shot of chilled ganache. — Chilled ganache

Cosmic Brownie Layer Cake overhead shot of whipped ganache. — Chilled ganache

How To Apply A Crumb Coat

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

Chocolate Drip Tips

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

Cosmic Brownie Layer Cake overhead shot of cake on pedestal.

Cake Decorating Tools

For links to my favorite tools be sure to click the button below!

Cake turntable
Nonslip mat
8-inch cake round
Small offset cake spatula
8-inch acrylic disc or cake board
Parchment paper
Cake scraper

Shop my favorite baking and cake decorating tools here!

Cosmic Brownie Layer Cake Baking Schedule

Day 1: Prepare Homemade Cosmic Brownies.
Day 2: Bake brownie cake layers and prepare ganache.
Day 3: Whip ganache, assemble, decorate and serve cake.

Cosmic Brownie Layer Cake close up of cake slice.

Make Ahead

Homemade Cosmic Brownies can be made up to a week in advance.
Brownie cake layers can be made up to 3 days in advance.
Whipped ganache is best used the day it is whipped.
Chocolate drip is best made the day of assembly.

Cosmic Brownie Layer Cake slice of cake in the back ground.

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 Raspberry Cake with Whipped Ganache Frosting**

Cosmic Brownie Layer Cake

Yield: 12

Prep Time: 1 hour

Cook Time: 20 minutes

Additional Time: 6 hours 45 minutes

Total Time: 1 hour

Three brownie layers filled and frosted with whipped ganache frosting, covered in chocolate drip, rainbow chips and homemade cosmic brownies.

Ingredients

SPECIAL TOOLS

3 8-inch round cake pans
Nonstick baking spray
Stand mixer
Nonslip mat
Cake turntable
8-inch cake round
Small offset cake spatula
8-inch acrylic disc or cake board
Parchment paper
Cake scraper

BROWNIE CAKE

1 cup, plus 6 tablespoons unsalted butter, diced
10 ounces bittersweet chocolate, chopped
2 1/3 cups (11.5 ounces) all-purpose flour
1/3 cup (1.2 ounces) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoons salt
2 2/3 cups (18.7 ounces) granulated sugar
5 large eggs
1 large egg yolk
1 teaspoon vanilla extract

WHIPPED GANACHE

14 ounces bittersweet chocolate, finely chopped
4 cups (32 ounces) heavy cream

CHOCOLATE DRIP

6 ounces semi sweet chocolate, chopped
3/4 cup (6 ounces) heavy cream
1/4 cup unsalted butter, cut into cubes

GARNISH

Rainbow chips
Homemade Cosmic Brownies

Instructions

BROWNIE CAKE

Adjust and oven rack in the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
Fill a medium-sized saucepan with 2 inches of water and bring to a simmer over medium-low heat. Place butter and chocolate in a heatproof bowl and place on top of the saucepan, making sure the bottom of the bowl does not touch the water. Heat the butter and chocolate until it begins to melt, stirring until smooth. Once the butter and chocolate have melted and is smooth, remove from the heat and set aside to cool.
In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs and egg yolk on medium-high speed until foamy, about 5 minutes. Add the vanilla extract and mix to combine.
Reduce the mixer speed to low, and slowly add the flour mixture to the egg mixture in two batches, scraping down the sides of the mixer bowl as needed between additions.
With the mixer off, add the melted butter-chocolate mixture and fold the batter together with a rubber spatula until combined.
Divide the cake batter between prepared cake pans and bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Do not over bake.
Let the cakes cool in their pans on wire racks for 15 minutes and then invert on to cooling racks to cool completely.

WHIPPED GANACHE

Place chocolate in the bowl of a stand mixer.
In a medium saucepan, bring the heavy cream to a gentle boil over medium-high heat. Pour hot cream over the chocolate and let sit for 1 minute, then whisk until the chocolate is melted and smooth. Cover the surface of the ganache with plastic wrap and refrigerate until firm enough to whip, at least 6 hours
With the whisk attachment attached to a stand mixer, beat the ganache on medium-high speed, until medium peaks form and is firm enough to spread, about 1 minute.

ASSEMBLE

Place a non slip mat on top of a cake turntable. Place an 8-inch cake round on top. Spread a small amount of ganache on the cake board. Center a cake layer on top of the cake board, making sure there is even spacing around the edge of the cake board. With an offset cake spatula, spread 2/3 cup of the ganache over the top in an even layer, spreading all the way to the edge. Place the second layer cake on top and apply another 2/3 cup ganache over the top spreading in an even layer all the way to the edge. Place the last cake layer on top (bottom side up) and gently press to adhere. Apply a thin layer of whipped ganache over the top and sides of the cake creating a crumb coat and chill in the freezer or refrigerator for 15 to 30 minutes.
Spread a generous amount of whipped ganache on top of the chilled cake, spreading all the way out to the edge. You should have excess ganache hanging off the sides.
Line an 8-inch acrylic disc with parchment paper by attaching it with a little ganache. Place the acrylic disc, parchment paper side down on the cake, making sure the disk lines up with the bottom cake board.
Apply ganache on to the sides of the cake, covering the bottom cake board completely. Once the sides are covered in ganache, apply a cake scraper to the bottom cake board and top acrylic disc, and rotate the turntable to smooth out the ganache. Apply more ganache to areas that have gaps and continue to rotate until the sides are smooth. Place the cake in the refrigerator or freezer for another 15 to 30 minutes to chill before removing the acrylic disc.
Remove the acrylic disc by carefully inserting a small offset cake spatula under the disc (but not under the parchment paper) and slowly rotate the turntable until the disc releases. Carefully peel back the parchment paper and apply more ganache to any gaps if needed and smooth out. Place the cake back in the freezer or refrigerator while you prepare the Chocolate Drip.

CHOCOLATE DRIP

Place chocolate and butter in a medium heat proof bowl.
In a small saucepan, bring cream to a simmer over medium heat. Pour hot cream mixture over the chocolate and stir until melted. Let cool for 20 minutes before using.
With a spoon or squeeze bottle, strategically place a layer of Chocolate Drips on the side of the cake. Pour some of the Chocolate Drip in the center of the cake and spread out until it meets the chocolate drips.
Chill the cake in the refrigerator for 15 minutes so the Chocolate Drip can set before adding additional decoration to the top of the cake.

DECORATING

Place the cake on a cake pedestal and fit a piping bag with Ateco piping tip #828 and pipe swirls around the top edge of the cake. Decorate with homemade Cosmic Brownies, rainbow chips and serve.

Notes

Homemade Cosmic Brownies can be made up to a week in advance.
Brownie cake layers can be made up to 3 days in advance.
Whipped ganache is best used the day it is whipped.
Chocolate drip is best made the day of assembly.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 901Total Fat: 61gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 182mgSodium: 436mgCarbohydrates: 75gFiber: 11gSugar: 31gProtein: 17g

*Nutrition information is an estimate and will vary.*

Vanilla Birthday Cake

September 8, 2022

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.

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. — Wet ingredients

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 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. — Creamed butter, sugar and salt

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.

Icing The Cake

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.
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.

Vanilla Birthday Cake with pink frosting on top of the cake.

Vanilla Birthday Cake covered in pink frosting.

How To Apply Sprinkles

Place a rimmed baking sheet on your counter. (This will help collect the excess sprinkles that fall so you can reapply.)
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.

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

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

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.
In a 4 cup liquid measuring cup, whisk together the milk, egg whites, extract, and sour cream.
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.
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.
Let cakes cool in their pans for 30 minutes on cooling racks. Then invert on cooling racks to cool completely.

SIMPLE SYRUP

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

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.
Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.

ASSEMBLE CAKE

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.
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

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

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.
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.
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.
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

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.
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.*

Lime Cake with Blackberry Filling

September 1, 2022

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.

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. — Thawed blackberries

How To Make Blackberry Swiss Meringue Buttercream

Place the blackberries, sugar and salt in the bowl of a food processor and process until pureed. Set aside until needed.
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 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. — Blackberry puree

Filling and Stacking

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.

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.

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 1

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

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

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.
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.
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.
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

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.
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

Place the blackberries, sugar and salt in the bowl of a food processor and process until pureed. Set aside until needed.
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 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

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

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

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 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.
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.
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.*

Rocky Road Layer Cake

August 24, 2022

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!

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

Bring a saucepan full of water to a boil.
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. — Dry ingredients

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. — Cream and chocolate chips

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. — Chocolate frosting filling with frosting dam.

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

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

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

S'mores Layer Cake on cake pedestal. — **S'mores Layer Cake**

Inspired by Cake Confidence by Mandy Merriman

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

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.
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.
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.
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

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.
Add the chopped almonds, and marshmallows and stir to combine.
Gently fold in the remaining 1 cup chopped chocolate chips and set aside.

CHOCOLATE ICE CREAM FROSTING

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.
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

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.
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.
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

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.
Let chocolate cool at room temperature for about 10 to 15 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 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.*

Orange Creamsicle Layer Cake

August 11, 2022

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.

First, you have 3 layers of homemade fluffy orange flavored cake.
Second, I've filled it with orange curd made from scratch, oh yeah!
Third, it's frosted with a vanilla ice cream frosting.
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

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.
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. — Curd ingredients

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. — Wet ingredients

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. — Butter and shortening

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

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

Orange Creamsicle Layer Cake frosted with acrylic disc on top. — Frosting applied

Orange Creamsicle Layer Cake frosted and smoothed. — Frosting applied

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 1

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 1

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

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

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

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.
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

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.
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.
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.
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

In a medium sized saucepan, whisk together the eggs, sugar, salt, orange juice and zest.
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.
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

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.
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

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

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

Line an 8 inch round acrylic cake disc with parchment paper by applying a small amount of buttercream to the disc.
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.
Divide 2 cups of buttercream between two bowls and color one with orange and the other a lighter orange.
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.
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.
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.
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.*

Yellow Birthday Cake with Chocolate Buttercream

August 3, 2022

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.

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. — Dry ingredients

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. — Egg whites and sugar

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. — Melted chocolate

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

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

Yellow Birthday Cake with Chocolate Buttercream crumb coated.

Icing The Cake

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.
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.

Yellow Birthday Cake with Chocolate Buttercream iced with acrylic disc. — Buttercream applied

Yellow Birthday Cake with Chocolate Buttercream with acrylic disc, smoothed. — Buttercream applied

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

Peaches and Cream Layer Cake wide open shot of cake on pedestal. — **Peaches and Cream Layer Cake**

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

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.
In a large bowl whisk together flour, baking powder, baking soda, salt and 1 1/2 cups granulated sugar.
In a 4 cup liquid measuring cup, whisk together buttermilk, melted butter, egg yolks (6), oil and vanilla extract.
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.
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.
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.
Cool cakes in their pans for 10 minutes on wire racks, then invert cakes on to racks to cool completely.

CHOCOLATE 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. 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

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

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

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.
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.
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.*

Strawberry Ice Cream Pop Cake

July 28, 2022

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. — Thawed strawberries

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. — Wet ingredients

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. — Processed freeze dried strawberries

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

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

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.

Strawberry Ice Cream Pop Cake with acrylic disc and frosting applied. — Frosting applied

Strawberry Ice Cream Pop Cake smoothed frosting with acrylic disc. — Frosting applied

How To Apply Crumble

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.

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

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

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

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.
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.
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.
Let the crumble cool completely and then break up any large bits with your fingers. Combine crumbles together and set aside.

STRAWBERRY FILLING

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.
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

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.
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.
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 30 to 35 minutes, rotating pans a little over halfway through baking.
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

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.
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

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

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

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.
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.
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.
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.*

Cotton Candy Layer Cake

July 20, 2022

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. — Wet 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.
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. — Colored 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. — Uncooked egg whites and sugar

How To Assemble Cotton Candy Layer Cake

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.
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.

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.

Frosting The Cake

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

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

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.
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.

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.

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!

Cotton Candy Layer Cake close up of cake slice.

Suggested Recipes

Chocolate Root Beer Float Cake white open shot on cake teal cake pedestal. — **Chocolate Root Beer Float Cake**

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

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.
In a 4 cup liquid measuring cup, whisk together the milk, egg whites, extract, flavoring and sour cream.
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.
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.
Let cakes cool in their pans for 30 minutes on cooling racks. Then invert on cooling racks to cool completely.

SIMPLE SYRUP

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

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.
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.
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.
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

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. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

ASSEMBLE

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.
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

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

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

Peaches and Cream Layer Cake

July 7, 2022

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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. — Wet ingredients

How To Make Peach Filling

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.
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.

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. — Thawed peaches in processor

Tips For Making Super Smooth and Fluffy Cream Cheese Frosting

Make sure your butter and cream cheese are very soft!
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.
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. — Beaten butter

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

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.

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. — Acrylic disc applied

Cake Decorating 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 disk
Cake scraper
Offset spatula
Wilton piping tip #1M

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. — Preserves in a sieve

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.

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

Mixed Berries and Cream Cake on pedestal. — **Mixed Berries and Cream 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

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.
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.
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.
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

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.
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

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.
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

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

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.
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.
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.
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.
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

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.
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.*

Devil’s Food Cake Ingredients

Marshmallow Filling

Bakery-Style Frosting

How To Fill A Cake

Crumb Coating

How To Make Black Chocolate Drip

Devil’s Food Halloween Cake Baking Schedule

Cake Decorating Tools

Make Ahead

Storage

Let’s Connect

Suggested Recipes

Ingredients

SPECIAL TOOLS

CAKE

MARSHMALLOW FILLING

BAKERY-STYLE FROSTING

DARK CHOCOLATE DRIP

Instructions

CAKE

MARSHMALLOW FILLING

BAKERY-STYLE FROSTING

ASSEMBLE CAKE

CRUMB COATING

FROSTING THE CAKE

DARK CHOCOLATE DRIP

DECORATING

Notes

Nutrition Information:

Did you make this recipe?

Chocolate Cream Cupcake Ingredients

Cupcake Tips

Marshmallow Filling

Cupcake Assembly

Cake Decorating Tools

Chocolate Cream Cupcakes Baking Schedule

Cupcake Storage

Let’s Connect

Suggested Recipes

Ingredients

SPECIAL TOOLS

CUPCAKES

MARSHMALLOW FILLING

GLAZE

Instructions

CUPCAKES

MARSHMALLOW FILLING

ASSEMBLE

GLAZE

Notes

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VANILLA CAKE

MARSHMALLOW FILLING AND FROSTING

Instructions

VANILLA CAKE

MARSHMALLOW FROSTING

ASSEMBLE

DECORATE

Notes

Nutrition Information:

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