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Key Lime Pie Layer Cake

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It's no secret I love cake, but what you may not know is that I also love pie just as much! This Key Lime Pie Layer cake allows me (and you) to have the best of both worlds! The cake has three layers of homemade lime cake that's filled with lime curd and a graham cracker crust. Then it's frosted with a luscious lime flavored Swiss meringue buttercream. And garnished with fresh lime slices and more graham cracker crust.

Key Lime Pie Layer Cake
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How To Make Graham Cracker Crumbs

  • 3 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
Key Lime Pie Layer Cake
  1. Adjust an oven rack to the center position and heat oven to 375 degrees.
  2. In a large bowl or food processor, mix together the graham cracker crumbs, melted butter, sugar, and salt until moist and combined.
  3. Line a rimmed baking sheet with parchment paper and spread graham cracker mixture on top in an even layer.
  4. Bake in the oven for 8 to 10 minutes. Set aside to cool before using.
Key Lime Pie Layer Cake

Reverse Creaming Method

This recipe uses the reverse creaming method instead of the usual creaming method. Reverse creaming is when you combine the dry ingredients with softened butter instead of combining the butter with the sugar.

When the reverse creaming method is used, you can be sure your cake will be ultra tender and sturdy, with a fine crumb and an even rise. That's right you shouldn't have to trim any domes off your cake layers when using reverse creaming.

Key Lime Pie Layer Cake
Dry ingredients
Key Lime Pie Layer Cake
Dry ingredients with butter incorporated
Key Lime Pie Layer Cake
Finished cake batter

Key Lime Pie Layer Cake Ingredients

  • 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.
  • Key lime flavoring: helps with 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.
  • Fresh lime zest: helps with flavor.
  • Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.
Key Lime Pie Layer Cake

Lime 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.
Key Lime Pie Layer Cake
Uncooked egg whites and sugar
Key Lime Pie Layer Cake
Cooked egg whites and sugar
Key Lime Pie Layer Cake
Meringue
Key Lime Pie Layer Cake
Complete lime Swiss meringue buttercream

Assembling The Cake

  • 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 1/2 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.
  • 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.
Key Lime Pie Layer Cake
Piping dam
Key Lime Pie Layer Cake
Lime curd filling
Key Lime Pie Layer Cake
Lime curd and graham cracker filling

Applying A Crumb Coat

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

  • 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.
Key Lime Pie Layer Cake

Frosting The Cake

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 disc parchment side down on to the cake making sure its level and the bottom cake board and the top acrylic disc line up. Apply buttercream over the sides of the cake.

Key Lime Pie Layer 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. Chill the cake in the refrigerator for 30 minutes before removing the acrylic disc.

Key Lime Pie Layer Cake

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. 

Key Lime Pie Layer Cake

Set a large rimmed baking sheet over your work surface and gently pick up the cake by the bottom cake board and place in one hand. With the other hand, gently apply graham cracker crumbs to the bottom edge of the cake (You can also cover the entire sides of the cake with graham cracker crumbs if you’d like. There’s plenty of cracker crumbs to get creative with here.). Now that you have the cake in your hand, it’s a good time to place it on to a cake pedestal or serving platter. 

Key Lime Pie Layer Cake

Cake Decorating Tools For Key Lime Pie Layer Cake

Key Lime Pie Layer Cake

Key Lime Pie Layer Cake Baking Schedule

  • Day 1: Prepare the lime curd.
  • Day 2: Bake the cake layers.
  • Day 3: Make the graham cracker crumbs, assemble, decorate and serve the cake!
Key Lime Pie Layer Cake

Make Ahead

  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in an airtight container in the refrigerator.
  • Lime curd can be prepared up to 5 days in advance, covered and stored in the refrigerator.
  • Graham crackers can be made up to 3 days in advance, stored in a zip top bag at room temperature.
  • Assembled cake can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.
Key Lime Pie Layer Cake

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Key Lime Pie Layer Cake

Suggested Recipes

Key Lime Pie Layer Cake

Key Lime Pie Layer Cake

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

Three layers of lime cake, filled with lime curd and graham cracker crumbs, and frosted with lime flavored Swiss meringue buttercream!

Ingredients

SPECIAL TOOLS

  • Food processor
  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • 8-inch round cake board
  • Cake turntable
  • Piping bags (2)
  • Plain round piping tip our coupler
  • Small offset cake spatula
  • 8-inch round acrylic disc
  • Cake scraper
  • Ateco piping tip #828
  • Fresh lime slices (garnish)

GRAHAM CRACKER CRUMBS

  • 14.4 ounce box graham crackers
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/2 teaspoon salt

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

LIME CURD FILLING

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

LIME SWISS MERINGUE BUTTERCREAM

  • 1/2 cup plus 2 tablespoons egg whites
  • 1 1/4 cups (8.75 ounces) granulated sugar
  • 2 cups (4 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon key lime flavoring

Instructions

GRAHAM CRACKER CRUMBS

  1. Adjust an oven rack to the center position and heat your oven to 375 degrees. Line a half sheet pan with parchment paper. In a food processor, process the graham crackers until coarsely ground. Add the melted butter, sugar and salt and pulse several times to combine.
  2. Spread the graham cracker crumbs in an even layer on the prepared baking sheet and bake for 8 to 10 minutes until golden brown. Cool completely before using.

LIME CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a bowl or a 4 cup liquid measuring cup, whisk together milk, egg whites and lime flavoring. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and lime zest on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
  3. Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, switching and rotating pans halfway through baking.
  4. Let cakes cool in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.

LIME CURD

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


LIME SWISS MERINGUE BUTTERCREAM

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

ASSEMBLE

  1. Place an 8-inch round cake board on a turntable and center the first layer of cake on the cake board, making sure there’s even spacing around from all the edges. Fit a piping bag with a round piping tip or coupler and fill with buttercream. Pipe a buttercream dam around the edge of the cake. Spread half of the lime curd with an offset spatula until it reaches the buttercream dam. Sprinkle about 1/2 cup of graham cracker crumbs on top.
  2. Place the second cake layer on top and gently press down to adhere. Pipe another buttercream dam around the cake edge. Spread the remaining lime curd in the center in an even layer until it reaches the buttercream dam. Sprinkle about 1/2 cup of graham cracker crumbs on top.
  3. Place the third cake layer on top (bottom side up) making sure the cake is level and the edges line up straight.
  4. Apply a thin layer of buttercream on the top and sides of the cake to create a crumb coat. Chill the crumb coated cake in the freezer for 15 or in the refrigerator for 30 minutes.
  5. 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 disc parchment side down on to the cake, making sure its level and the bottom cake board and the top acrylic disc line up.
  6. 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.
  7. Set a large rimmed baking sheet over your work surface and gently pick up the cake by the bottom cake board and place in one hand. With the other hand, gently apply graham cracker crumbs to the bottom edge of the cake (You can also cover the entire sides of the cake with graham cracker crumbs if you’d like. There’s plenty of cracker crumbs to get creative with here.).
  8. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes before removing the acrylic disc.
  9. 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.
  10. Fit Ateco piping tip #827 on to a piping bag and fill with remaining buttercream. Pipe swirls around the top edge of the cake. Place a slice of lime between each swirl. Fill the top center of the cake with remaining graham cracker crumbs and serve.

Notes

Make Ahead

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

Lime curd can be prepared up to 5 days in advance, covered and stored in the refrigerator.

Graham crackers can be made up to 3 days in advance, stored in a zip top bag at room temperature.

Assembled cake can be stored in an airtight 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: 543Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 126mgSodium: 724mgCarbohydrates: 62gFiber: 2gSugar: 25gProtein: 10g

*Nutrition information is an estimate and will vary.*

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

Raspberry Wine Cake

Okay y'all this is my new favorite cake! My Raspberry Wine Cake includes three layers of vanilla-raspberry cake, filled with raspberry curd filling, frosted with raspberry flavored Swiss meringue buttercream.

And it that wasn't enough, I used a fun ombre effect on the sides of this cake, plus garnished the top with some fresh and freeze dried raspberries!

Raspberry Wine Cake

Raspberry Wine Cake Ingredients

  • Cake flour: cake flour has a lower protein content than all-purpose flour, which produces delicate and fine crumbed cakes like this one.
  • Baking powder: leavens the cake.
  • Salt: helps enhance flavor.
  • Eggs: bind, thicken, emulsify and leavens.
  • Granulated sugar: flavors the cake batter and incorporates and dissolves easily into the cake batter.
  • Vanilla extract: enhances the cake flavor.
  • Raspberry emulsion:enhances the cake flavor.
  • Vegetable oil: produces a softer crumbed cake while chilled.
  • Sparking raspberry wine: gives this cake a little something extra!
Raspberry Wine Cake

Raspberry Curd

The raspberry curd is bold and bright and pairs perfectly with my vanilla-raspberry cake layers. If you're planning your baking schedule out for this one, (and I hope you are) you'll be happy to know you can make this curd up to 1 week in advance, stored in the refrigerator.

Raspberry Wine Cake

Raspberry Wine Swiss Meringue Buttercream Tips

Raspberry Wine Cake
Uncooked egg whites and sugar
Raspberry Wine Cake
Cooked egg whites and sugar
  • 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.
Raspberry Wine Cake
Meringue
Raspberry Wine Cake
Completed Swiss meringue buttercream

Cake Assembly

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

How To Create The Ombre Buttercream Effect

Raspberry Wine Cake
  1. Add a large dollop of uncolored buttercream on top of the cake and smooth out with an offset cake spatula. There should be some overhang of buttercream off the edge of the cake.
  2. Line an 8-inch round acrylic cake disc with parchment paper and place it on top of the cake (paper side down) and make sure it is even and that it lines up with the bottom cake board.
  3. Set aside about 1 1/2 cups buttercream and divide the remaining buttercream between 2 bowls.
  4. Color one bowl of buttercream with pink gel food coloring.
  5. Color the second bowl with pink gel food coloring making sure it's lighter pink than the one before.
  6. Fit a piping bag with a plain round tip or a coupler and fill the piping bag with the dark pink buttercream.
  7. Fit a second piping bag with another round coupler or piping tip and fill with the light pink buttercream.
  8. With the remaining uncolored buttercream, fit a third piping bag with a round piping tip or coupler with uncolored buttercream.
  9. Starting from the bottom of the cake with your dark pink buttercream, pipe 2 rings around the cake.
  10. Using your light pink buttercream, pipe 2 more rings around the cake.
  11. With your uncolored buttercream, pipe buttercream all the way up until it reaches the top edge.
  12. Using a cake scraper, gently touch the scraper against the bottom cake board and the top acrylic disk and rotate the turntable. Clean off the scraper by placing the excess frosting back into your mixer bowl. (You'll use this buttercream for decorating the top of the cake.)
  13. Fill in any gaps with the appropriate color of buttercream and rotate the turntable with the cake scraper again. Repeat this process until you achieve the ombre look.
  14. Chill the cake in the refrigerator for 30 minutes.
  15. Carefully place a small offset cake spatula under the acrylic disc and rotate the turntable until the disc loosens up and remove the disc and the parchment paper.
  16. Place remaining buttercream in piping bags. I added the remaining buttercreams from my piping bags in one piping bag. And the excess buttercream in my mixer bowl in another piping bag.
  17. Pipe swirls and stars on the top of the cake concentrating on one side.
  18. Add some more swirls and stars on the lower bottom of the cake, concentrating on the opposite side of the top decorations.
  19. Sprinkle some crushed up freeze dried raspberries over the piping.
  20. Add some fresh and whole freeze dried raspberries on the top of the cake and side of the cake.
  21. For some texture, sprinkle some pearl and pink colored dragees on top.
  22. Before serving add a few sprigs of fresh mint.
Raspberry Wine Cake
Raspberry Wine Cake
Raspberry Wine Cake

Decorating Tools For Raspberry Wine Cake

Raspberry Wine Cake

Cake Garnishes

  • Freeze dried and fresh raspberries
  • Fresh mint
  • Pearl dragees
  • Edible rose buds
Raspberry Wine Cake

Raspberry Wine Baking Schedule

  • Day 1: Prepare the raspberry curd
  • Day 2: Bake the cake layers.
  • Day 3: Assemble, decorate and serve the cake.
Raspberry Wine Cake

Let's Connect

The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs.

Raspberry Wine Cake

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Raspberry Wine Cake

Inspired by Icing on the Cake by Tessa Huff.

Raspberry Wine Cake

Raspberry Wine Cake

Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 20 minutes

Homemade Vanilla Raspberry Cake filled with Raspberry Curd, frosted with Sparkling Wine Swiss Meringue Buttercream, garnished with fresh and freeze dried raspberries.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Sieve
  • Candy thermometer
  • 8-inch round cake board
  • Cake turntable
  • Cake scraper
  • 8-inch round acrylic disc
  • Piping bags
  • Round piping tips or couplers
  • Wilton’s Pink Rose gel food coloring
  • Freeze dried and fresh raspberries (garnish)
  • Fresh mint (garnish)
  • Pearl dragees (garnish)
  • Edible rose buds (garnish)

RASPBERRY CURD

  • 1 1/4 cups (5.5 ounces) fresh or frozen raspberries
  • 6 tablespoons unsalted butter, diced
  • 2 tablespoons fresh lemon juice
  • 3 large egg yolks
  • 1 large egg
  • 2/3 cup (5.3 ounces) granulated sugar

VANILLA RASPBERRY CAKE

  • 3 cups (12 ounces) cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon table salt
  • 4 large eggs, at room temperature
  • 1 ¾ cups (12.25 ounces) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons raspberry emulsion
  • 1 cup vegetable oil
  • 1 cup sparkling raspberry wine

SPARKLING RASPBERRY WINE SWISS MERINGUE BUTTERCREAM

  • ½ cup, plus 2 tablespoons egg whites
  • 1 ¼ cup (8.75 ounces) granulated sugar
  • 2 cups (4 sticks) unsalted butter, cubed, slightly under room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon raspberry emulsion
  • ½ cup sparkling raspberry wine

Instructions

RASPBERRY CURD

  1. In a small saucepan over medium-high heat, cook the raspberries until they start to break down, about 10 minutes. Strain raspberries through a fine mesh strainer to remove the solids, stirring with a spoon to extract as much liquid as possible. Discard the solids and measure out 1/4 cup of the raspberry juice.
  2. Place the butter in a heatproof bowl with a sieve on top.
  3. In a medium saucepan, add the 1/4 cup raspberry juice, lemon juice, egg yolks, egg and sugar and whisk to combine. Over medium heat, cook the mixture until it is thick enough to coat the back of a spoon and registers 160 degrees on a candy thermometer, about 8 minutes.
  4. Strain the mixture through the sieve, that’s over the bowl with the butter. Discard the strained solids. Stir mixture together with the butter until the butter has melted and the mixture is combined. Cover the mixture with plastic wrap, pressing plastic wrap directly on top of the surface. This will prevent a skin from forming. Refrigerate until set, at least 4 hours or overnight. (The raspberry curd may be made 1 to 2 weeks in advance and stored in the refrigerator.)

VANILLA RASPBERRY CAKE

  1. Spray 3 8-inch round cake pans and set aside.
  2. Adjust an oven rack to the center position and heat oven to 350 degrees. In a large bowl, sift the flour, baking powder and salt. Then whisk to combine.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, vanilla and raspberry emulsion together on medium speed for 1 minute. Reduce the mixer speed to low speed and slowly pour the oil into the mixture until combined. Add the flour mixture in 3 parts, alternating with the wine in 2 parts, beginning and ending with the flour mixture, mixing until just barely blended. Scrape the sides of the bowl as necessary. The batter will be thin. Use a rubber spatula to finish mixing the batter together to be sure you don’t over mix.
  4. Divide the cake batter between the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached; rotating pans halfway through baking. The cakes will form a dome on top and be golden in color in the center. Remove the cakes from the oven and let cool in their pans on wire racks for 10 to 15 minutes. Invert the cakes onto wire racks and let cool completely.

SPARKLING RASPBERRY WINE BUTTERCREAM

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

ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place a cake board on top. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 1 cup buttercream.
  2. Pipe a buttercream dam around the outer edge of the cake. Fill the center with half of the filling and spread out in an even layer with a small offset cake spatula. 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.
  3. Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.

CAKE DECORATING

  1. Add a large dollop of buttercream on top of the cake and smooth out with an offset cake spatula. There should be some overhang of buttercream off the edge of the cake. Line an 8-inch round acrylic cake disc with parchment paper and place it on top of the cake (paper side down) and make sure it is even and that it lines up with the bottom cake board.
  2. Set aside about 1 1/2 cups buttercream and divide the remaining buttercream between 2 bowls. Color one bowl of buttercream with pink gel food coloring. Color the second bowl with pink gel food coloring making sure it's lighter pink than the one before.
  3. Fit a piping bag with a plain round tip or a coupler and fill the piping bag with the dark pink buttercream. Fit a second piping bag with another round coupler or piping tip and fill with the light pink buttercream. Fit a third piping bag with a round piping tip or coupler and fill with uncolored buttercream.
  4. Starting from the bottom of the cake with your dark pink buttercream, pipe a 2 rings around the cake. Using your light pink buttercream, pipe 2 more rings around the cake. With your uncolored buttercream, pipe buttercream all the way up until it reaches the top edge.
  5. Using a cake scraper, gently touch the scraper against the bottom cake board and the top acrylic disk and rotate the turntable. Clean off the scraper by placing the excess frosting back into your mixer bowl. (You'll use this buttercream for decorating the top of the cake.) Fill in any gaps with the appropriate color of buttercream and rotate the turntable with the cake scraper again. Repeat this process until you achieve the ombre look.
  6. Place remaining buttercream in piping bags fitted with Wilton 1M piping tips. (I added the remaining buttercreams from my piping bags that I used for the side of the cake in one piping bag. And the excess buttercream in my mixer bowl in another piping bag.) Pipe swirls and stars with your choice of buttercreams on the top of the cake concentrating on one side. Pipe more swirls and stars on the lower bottom of the cake, concentrating on the opposite side of the top decorations. Sprinkle some crushed up freeze dried raspberries over the piping. Add some fresh and whole freeze dried raspberries on the top of the cake and side of the cake. For some texture, sprinkle some pearl and pink colored dragees on top. Before serving add a few sprigs of fresh mint.

Notes

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

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 613Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 185mgSodium: 352mgCarbohydrates: 53gFiber: 4gSugar: 19gProtein: 10g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

Lime and Coconut Layer Cake

Lime and Coconut Layer Cake has three layers of white cake flavored with lime zest and key lime flavoring, filled with lime curd and frosted with coconut rum Swiss meringue buttercream.

Lime and Coconut Layer Cake

Lime Layer Cake Ingredients

  • 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.
  • Key lime flavoring: helps with 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.
  • Fresh lime zest: helps with flavor.
  • Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.
Lime and Coconut Layer Cake
Dry Ingredients
Lime and Coconut Layer Cake
Mixed Dry Ingredients
Lime and Coconut Layer Cake
Wet Ingredients
Lime and Coconut Layer Cake
Cake Batter

Lime Curd

I used the same recipe for my lime curd that I use in my spring Lemon Layer Cake. Simply substitute the lemons for limes.

Lime and Coconut Layer Cake
Lime Curd

Coconut Swiss Meringue Buttercream Tips

  • Make sure your mixer bowl is clean.
  • Be sure to whisk together the egg whites and sugar well or the eggs could start to cook on their own.
  • Your double boiler should stay at a simmer the entire time.
  • Use room temperature butter.
  • Add butter in one tablespoon at a time.
Lime and Coconut Layer Cake
Uncooked egg whites and sugar
Lime and Coconut Layer Cake
Cooked egg whites and sugar
Lime and Coconut Layer Cake
Meringue
Lime and Coconut Layer Cake
Swiss meringue buttercream

Cake Crumb Coating

A crumb coat is a thin layer of buttercream that holds loose crumbs and seals in the cake. Crumb coating a cake gives you a perfect base to start cake decorating on.

How To Crumb Coat A Cake

To crumb coat, add a thin layer of buttercream on the top and sides of the cake using a small offset cake spatula. Be sure not to mix in the crumb coating buttercream with your clean buttercream. Once your cake has been crumb coated chill in the refrigerator for 15 to 30 minutes.

Lime and Coconut Layer Cake

Flavoring

  • Lime Cake: lime zest and key lime flavoring help flavor the fluffy white cake layers.
  • Lime Curd: freshly squeezed lime juice and lime zest flavor this homemade lime curd.
  • Coconut Swiss Meringue Buttercream: coconut rum and coconut emulsion flavor this luscious buttercream.
Lime and Coconut Layer Cake

Lime and Coconut Layer Cake Baking Schedule

  • Day 1: Prepare lime cake layers and lime curd.
  • Day 2: Prepare coconut Swiss meringue buttercream, assemble and serve.
Lime and Coconut Layer Cake

Food Coloring

I recommend using gel food colors. The liquid food colors will change the consistency of your buttercream and you'll have to add a lot of liquid to your buttercream to get the color you're looking for. Gel colors are more intense and won't change the consistency of your buttercream and you don't usually have to use a lot.

For my Lime and Coconut Layer Cake I used Americolor Mojito gel food coloring.

Lime and Coconut Layer Cake
Start of two toned effect.
Lime and Coconut Layer Cake
Smoothed two toned design.
Lime and Coconut Layer Cake
Remaining colored buttercreams.
Lime and Coconut Layer Cake
Piping bag ready for decorating the top of the cake.

Two Toned Buttercream

  1. Start with a chilled and crumb coated cake.
  2. Divide buttercream and color one with Americolor gel food coloring Mojito.
  3. Place a dollop of uncolored buttercream on the top of the cake and spread out in an even layer.
  4. Fit 2 piping bags with a round piping tip or a plain round coupler.
  5. Fill one bag with uncolored buttercream.
  6. Fill the other piping bag with green buttercream.
  7. Starting on the bottom of the cake, with the green buttercream, pipe a ring of buttercream around the cake. Do this around 3 to 4 times until the piping is about halfway up the cake.
  8. Use the uncolored buttercream and finish with rings moving up to the top of the cake.
  9. Line an 8-inch round acrylic disc with parchment paper and gently press on the top of the cake (paper side down). Making sure to line up the disc with the cake board.
  10. Use a cake scraper by gently pressing it against the bottom cake board and top acrylic disk and rotate the cake turntable to even out the buttercream. Fill in any gaps and continue to use the cake scraper and turntable until smooth.
Lime and Coconut Layer Cake

Cake Decorating Tools

  • 8-inch round cake board
  • Cake turntable
  • Piping bags (3)
  • Round piping tips or couplers (2)
  • Small offset cake spatula
  • 8-inch round acrylic cake disc
  • Cake scraper
  • Wilton Piping Tip #1M
Lime and Coconut Layer Cake

Let's Connect

The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs.

Lime and Coconut Layer Cake

Lime and Coconut Layer Cake

Yield: 12
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes

Three layers of homemade lime cake, filled with lime curd and frosted with coconut rum Swiss meringue buttercream, garnished with lime slices and coconut flakes.

Ingredients

SPECIAL TOOLS

  • 3 8-round cake pans
  • Nonstick baking spray
  • Stand mixer
  • 8-inch round cake board
  • Cake turntable
  • Piping bags (3)
  • Round piping tip or coupler (2)
  • Small offset spatula
  • 8-inch round acrylic disc
  • Cake scraper
  • Wilton piping tip #12
  • Lime slices (garnish)
  • Coconut flakes (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

LIME CURD FILLING

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

COCONUT RUM SWISS MERINGUE BUTTERCREAM

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

Instructions

LIME CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a bowl or a 4 cup liquid measuring cup, whisk together milk, egg whites and lime flavoring. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and lime zest on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
  3. Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, switching and rotating pans halfway through baking.
  4. Let cakes cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.

LIME CURD

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

COCONUT RUM SWISS MERINGUE BUTTERCREAM

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

ASSEMBLE

  1. Place an 8-inch round cake board on a cake turntable and center the first layer of cake on the cake board. Fit a piping bag with a round piping tip or coupler and fill with about 1 1/2 cups buttercream. Pipe a buttercream dam around the edge of the cake. Spread half of the lime curd in the center and using a small offset spatula, spread out in an even layer until the filling reaches the buttercream dam.
  2. Place the second cake layer on top and gently press down to adhere. Pipe a buttercream dam around the edge of the cake and place the remaining lime curd on the center of the cake and spread out in an even layer with your offset spatula.
  3. Place the last cake layer on top (bottom side up). Add about 1 cup of buttercream spread a thin layer of buttercream over the entire cake creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.
  4. If you’re using an acrylic disc, line one side with parchment paper using a small amount of buttercream to attach it. Apply a large amount of buttercream on the top of the cake and spread out evenly to the edge of the cake. You should have access buttercream hanging off the edge of the cake. Gently press the acrylic disc down on top. Make sure the disc and the bottom cake board line up and that the top of the cake is level.
  5. Fit a piping bag with a round piping tip or coupler and fill with green tinted buttercream. Starting from the bottom of the cake, pipe buttercream around the bottom edge. Do this about three or for times around. The green buttercream should come up about halfway from the cake. Fit another piping bag with another round piping tip or coupler and fill with uncolored buttercream. Pipe buttercream around the cake starting from the green buttercream and working all the way up cover the entire side of the cake.
  6. Gently press the cake scraper on the bottom cake board and the top acrylic disc and rotate the turntable to smooth out the buttercream. You may need to do this 2 to 3 times. Be sure to clean your cake scraper with every rotation. Fill in any gaps in with the appropriate color buttercream and smooth over again. Chill the cake in the refrigerator for 30 minutes.
  7. With an offset cake spatula, gently remove the acrylic disc and fill in any spaces on the top with more buttercream and carefully smooth the top of the cake and edges, cleaning the cake spatula with every swipe.
  8. Fit a piping bag with Wilton piping tip 1M and fill with both colors of remaining buttercream. Pipe some swirls around the edge of the cake. Place lime slices between each swirl and fill the center with coconut flakes and serve.

Notes

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

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

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

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 566Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 140mgSodium: 613mgCarbohydrates: 61gFiber: 2gSugar: 32gProtein: 9g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

Spring Lemon Layer Cake

If you need a reason to work on your piping skills, this cake is it! My Spring Lemon Layer Cake is a showstopper that looks difficult to make, but it's actually pretty easy thanks to the vast array of piping tips available today.

Spring Lemon Layer Cake

What Is Reverse Creaming?

Reverse creaming is when you combine the dry ingredients with softened butter, and then the liquid ingredients are mixed in after. In the reverse creaming method the butter coats the flour particles which minimizes gluten development, creating a fine and tender crumb. Plus, since the butter isn't beaten with sugar, less air is incorporated, which creates a sturdier cake with less rise.

Spring Lemon Layer Cake

Spring Lemon Layer Cake Ingredients

  • 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.
  • Vanilla extract: helps balance the flavors.
  • Lemon 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.
  • Fresh lemon juice: helps with flavor.
  • Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.
Spring Lemon Layer Cake

How To Make Lemon Curd

Spring Lemon Layer Cake

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

Spring Lemon Layer Cake

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.

Spring Lemon Layer Cake

Remove the curd from the heat and stir in the butter. Strain the curd through a fine mesh sieve into a bowl to remove the 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.

Spring Lemon Layer Cake

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.
Spring Lemon Layer Cake

Applying A Crumb Coat

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

Spring Lemon Layer Cake

Buttercream Colors

Gel food colors are typically more concentrated than liquid food coloring. They give more vibrant results while using less color.

Start with a small amount of gel food coloring and add to it slowly until you have achieved your desired color.

Spring Lemon Layer Cake

Here are the colors I used:

Spring Lemon Layer Cake

Piping Tips

  • Wilton #124, #125 Petal Tips: ruffles or squiggles. (Pipe these on your cake first.)
  • Wilton #1M x3 Star Tips: rosettes. (Pipe the rosettes on your cake second.)
  • Wilton #12 Round Tip: Piped dots. (Filler tip.)
  • Wilton #21 x2 Small Star Tips: small stars and rosettes. (Filler tip.)
  • Wilton #22 Small Star Tip: small stars and rosettes. (Filler tip.)
  • Wilton #32 Small French Tip: small stars and rosettes. (Filler tip).
Spring Lemon Layer Cake
Spring Lemon Layer Cake
Spring Lemon Layer Cake

Spring Lemon Layer Cake Decorating Tips

  • Start with a chilled crumb coated cake.
  • Use your petal tips first so you have room to pipe the ruffle pattern.
  • Second, go in with your large star tip to pipe rosettes.
  • Use your space well. Pipe all the rosettes where you have space to do them.
  • Go in with your smaller tips and fill in any gaps where you can see the crumb coat.
  • Try to keep all your piping the same height so you can maintain the shape of the cake.
Spring Lemon Layer Cake

Spring Lemon Layer Baking Schedule

  • Day 1: Bake the cake layers and prepare the lemon curd.
  • Day 2: Prepare the buttercream, assemble, decorate and serve the cake.
Spring Lemon Layer Cake

Cake Storage

  • Cake layers can be stored wrapped in plastic wrap and stored in an airtight cake container in the refrigerator for 3 days.
  • Assembled cake can be stored in an airtight cake container up to 2 days. Bring to room temperature before serving.
Spring Lemon Layer Cake

Let's Connect

The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs.

Spring Lemon Layer Cake

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Spring Lemon Layer Cake
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Spring Lemon Layer Cake

Spring Lemon Layer Cake

Yield: 12
Prep Time: 2 hours
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 3 hours 30 minutes

Lemon layer cake filled with lemon curd, piped with lemon Swiss meringue buttercream.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Couplers
  • Piping tips #32, #124, #125, #22, #23, #12, 1M (x3),
  • Five to six coordinating gel colors

LEMON CAKE

  • 1 cup (8 ounces) whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon 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 lemon zest
  • 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

LEMON CURD

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

LEMON SWISS MERINGUE BUTTERCREAM

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

Instructions

LEMON CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a bowl or a 4 cup liquid measuring cup, whisk together milk, egg whites and lemon emulsion. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and zest on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
  3. Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, switching and rotating pans halfway through baking.
  4. Let cakes cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.

LEMON CURD

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

LEMON SWISS MERINGUE BUTTERCREAM

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

ASSEMBLE

  1. Place a cake board on a cake turntable and center one cake later on top of the cake board. Fit a piping bag with a round coupler and fill with about 1 1/2 cups buttercream.
  2. Pipe a buttercream dam around the edge of the cake. Spread out half of the lemon curd in an even layer and place the second layer of cake on top, gently pressing down to adhere to the first layer.
  3. Pipe a buttercream dam around the edge of the second cake layer and spread out the remaining lemon curd on top in an even layer. Place the third cake layer on top (bottom side up) and gently press to adhere to the second cake layer.

CRUMB COAT

  1. Press the remaining buttercream that is left in the piping bag on the top of the cake and with a small offset spatula, spread the buttercream over the top and sides of the cake, creating a thin coat of buttercream. The crumb coat will seal the cake and catch any loose crumbs. Chill the cake in the refrigerator for at least 30 minutes before starting the piping decorations.

BUTTERCREAM COLORS

  1. While the cake chills, separate buttercream between 5 bowls. Add about 1 cup of buttercream in each bowl and choose 5 coordinating colors to use on your cake. Slowly build each color until the color you like has been achieved. I chose to stick with a pastel color palette for spring, but you can choose your favorites.

DECORATING

  1. Fit your piping bags with a piping tip, and fill with colored buttercream. You will start with the larger piping tips first.
  2. With piping tip(s) #124 and #125 pipe squiggles in a random pattern on top and on the sides of your cake.
  3. Next, use your 1M tips and pipe rosettes in a random pattern on the top and sides of the cake.
  4. Once you’ve piped your larger rosettes and squiggles on the cake, use your smaller tips to fill in the blank spaces with colored buttercream in a random pattern.
  5. Carefully transfer the cake to a cake pedestal and serve.

Notes

Cake Storage:

  • Cake layers can be stored wrapped in plastic wrap and stored in an airtight cake container in the refrigerator for 3 days.
  • Assembled cake can be stored in an airtight cake container up to 2 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 117mgSodium: 541mgCarbohydrates: 38gFiber: 1gSugar: 15gProtein: 10g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

Strawberry Rose Cake

Strawberry Rose Cake is the perfect cake for spring! It's three layers of fluffy homemade Strawberry Cake with strawberry filling and strawberry rose Swiss meringue buttercream, piped with rosettes. Plus, this buttercream has a hint of rose flavoring in it, taking this buttercream to the next level!

Strawberry Rose Cake

Natural Strawberry Cake Flavoring

You'll see many strawberry cake recipes using strawberry flavored gelatin but not this one. This recipe uses the real thing, strawberries!

To get the strawberry flavor for this cake you'll need:

  • Frozen strawberries, cooked in the microwave about 4 minutes.
  • Strain the strawberries through a sieve to remove the strawberry solids.
  • Reduce the strawberry juice down to about 1/4 cup.
Strawberry Rose Cake

Strawberry Cake Ingredients

  • 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.
  • Vanilla extract: helps balance the flavors.
  • Strawberry extract or strawberry emulsion: I prefer to use strawberry emulsion. The flavor doesn't bake out like extracts can. Plus, the strawberry emulsion gives the cake batter a natural pink 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 Rose Cake

Strawberry Filling

If you're looking for a homemade fruit filling that is sweet, firm and holds its shape when sliced, then look no further, this is it! And the flavor can easily be changed by changing up the frozen fruit.

Strawberry Filling Ingredients

  • Frozen strawberries
  • Granulated sugar
  • Cornstarch mixed with water
  • Fresh lemon juice
Strawberry Rose Cake

Strawberry Rose Swiss Meringue Buttercream

The last few weeks I've made some cakes with American buttercream, but this week my favorite buttercream makes a comeback! This Swiss meringue buttercream is flavored with processed strawberries and a touch of rose extract.

Rose extract is super concentrated so a little goes a long way. For this Strawberry Rose Cake I made a large batch of buttercream and used just 3/4 teaspoon of rose extract.

Rose extract and rose water are similar but different. Rose extract is more concentrated than rose water.

Strawberry Rose Swiss Meringue Buttercream Tips

  • Your mixer bowl should be clean and free of any traces of grease.
  • Whisk the sugar and egg white together well before cooking, otherwise, the eggs may start to cook on their own.
  • Make sure the water stays at a simmer in the double boiler.
  • Your butter should be at room temperature before using, about 65 degrees.
  • Add your butter in tablespoon pieces to the mixer bowl.
Strawberry Rose Cake

What Is A Crumb Coat?

A crumb coat is a thin layer of buttercream that helps hold in the crumbs and prevents the crumbs from getting into the final layer of buttercream. It also helps seal the cake.

Crumb Coat Tips

  • Be sure not to return any buttercream that contains crumbs back to your clean bowl of buttercream.
  • Always clean your offset cake spatula between buttercream applications.
  • Work with a small amount of buttercream at a time.
  • Use a turntable.
Strawberry Rose Cake

Buttercream Rosettes

You'll need a piping bag and a Wilton 1M piping tip. Fit a piping bag with your piping tip and fill the bag with buttercream. Pipe overlapping rosettes in rows, starting from the bottom, working your way up. Tip: Work as quickly as you can because the buttercream tends to melt in your piping bag the longer your hands are on it.

Strawberry Rose Cake

Garnishes

Use pearl dragees and edible rose buds to decorate and fill in any gaps on the cake.

Strawberry Rose Cake

Strawberry Rose Baking Schedule

  • Day 1: Prepare strawberry filling and bake cake layers.
  • Day 2: Prepare the buttercream, assemble, decorate and serve.
Strawberry Rose Cake

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Strawberry Rose Cake

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Strawberry Rose Cake

Strawberry Rose Cake

Yield: 12
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes

Homemade strawberry cake filled with strawberry filling and frosted with strawberry-rose Swiss meringue buttercream, garnished with edible rose buds.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Food processor
  • 8-inch round cake board
  • Piping bags
  • Round piping tip or coupler
  • Wilton piping tip #1M

STRAWBERRY CAKE

  • 10 ounces frozen whole strawberries (2 cups)
  • ¾ cup whole milk
  • 6 large egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry extract or 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 FILLING

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

STRAWBERRY ROSE SWISS MERINGUE BUTTERCREAM

  • 6 ounces frozen strawberries, thawed
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup egg whites
  • 2 cups (14 ounces) granulated sugar
  • 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon rose extract

GARNISH

  • Edible rose buds
  • Pearl dragees

Instructions

STRAWBERRY CAKE

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

STRAWBERRY FILLING

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

STRAWBERRY ROSE SWISS MERINGUE BUTTERCREAM

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

ASSEMBLE

  1. Center the first cake layer on a cake board and place on a cake turntable. Fit a piping bag with a coupler or a plain round piping tip. Fill the piping bag with about 1 1/2 cups frosting.
  2. Pipe a frosting dam around the top edge of the cake layer. Spread half of the strawberry filling on top in an even layer all the way out until it meets the frosting dam. Place the second cake layer on top and pipe a frosting dam around the edge. Spread the remaining filling in the center and spread out in an even layer.
  3. Place the third cake layer on top (bottom side up) and spread about 1 1/2 cups of frosting over the top and sides of the cake, creating a crumb coat. Be sure to keep a separate bowl on hand to wipe off your cake spatula so you don’t get any crumbs in your bowl of clean frosting. Chill the cake in the refrigerator for at least 30 minutes.
  4. Fit a piping bag with a Wilton 1M piping tip and fill the piping bag with buttercream. Make sure to space out the rosettes so all of them are about the same size. Tuck the end of the rosette behind the next rosette so the next rosette covers up the end of the next one. Do this all the way around the side of the cake, moving up to the top.
  5. Place a few pearl dragees around the cake filling in some of the gaps in the buttercream. Strategically place a few rose buds on top and on the sides of the cake and serve.


Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 56mgSodium: 539mgCarbohydrates: 48gFiber: 2gSugar: 20gProtein: 8g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

Toasted Coconut Easter Cake

For years I've been wanting to do a robin's egg themed Easter cake. They're so popular around this time of year and this year I finally took the opportunity to take on the challenge. Luckily, my Toasted Coconut Easter Cake is a pretty simple cake to bake and decorate and has a big impact!

Toasted Coconut Easter Cake

Toasted Coconut Cake

  • Toasted coconut: is the star ingredient in this cake and takes center stage! Toasted coconut is processed in a food processor, then soaked in buttermilk and poured into the batter to ensure coconut flavor in every bite!
  • Buttermilk: adds a bit of tanginess and tenderizes the cake. Plus when used with an acidic ingredient, such as baking soda, it produces a fluffy cake, like this one! 😉
  • Vanilla extract: helps with flavor.
  • All-purpose flour: is the most versatile for baking, and is an excellent choice for cakes that need more structure. 🗒 Note: Protein content can change by brand. The higher in protein the flour is, the more likely the cake will be a bit drier and denser.
  • Baking soda: is an acidic ingredient and reacts with the buttermilk in this recipe to produce a fluffy cake.
  • Salt: enhances flavor.
  • Granulated sugar: flavors the cake but also tenderizes, leavens and caramelizes.
  • Unsalted butter: flavors and tenderizes the cake.
  • Oil: supplies moisture and tenderness.
  • Eggs: emulsifies, leavens and moisturizes.
  • Heavy cream: whipped cream helps provide structure to the cake.
Toasted Coconut Easter Cake
Toasted Coconut Easter Cake

American Coconut Buttercream

American buttercream is mostly made up of a mix of butter, shortening and powdered sugar. It's sweet and fluffy and is easy to add color to and pipe with. Plus, it's easy to add different flavor options by switching out extracts and emulsions. For my version of American Coconut Buttercream, I used a mix of vanilla extract and coconut emulsion.

Toasted Coconut Easter Cake

How To Crumb Coat Your Cakes

  1. Add a layer of buttercream to the top of the cake using an offset cake spatula.
  2. Add a thin layer of buttercream over the sides of the cake using an offset cake spatula.
  3. Coat the entire cake in a thin layer of buttercream,
  4. Chill the cake in the refrigerator for at least 30 minutes.
Toasted Coconut Easter Cake

How To Toast Coconut

  • Position an oven rack in the center of the oven and heat oven to 350 degrees.
  • Line a rimmed baking sheet with parchment paper and spread out coconut on top.
  • Bake coconut for 10 to 15 minutes, stirring every 5 minutes. Keep a close eye on the coconut. It can burn quickly.
Toasted Coconut Easter Cake

How To Decorate Toasted Coconut Easter Cake

  1. Start with a chilled crumb coated cake on a cake turntable.
  2. Color buttercream in your desired color. I used AmeriColor Wedgewood gel food coloring.
  3. Apply a generous amount of buttercream to the top of the cake, spreading buttercream all the way out to the edges. You should have excess buttercream hanging off the edges.
  4. Attach parchment paper circle to an acrylic disc with buttercream and place the acrylic disc (parchment paper down) on top of the cake. Make sure the disc is level and even with the 8-inch round cake board on the bottom of the cake.
  5. Apply buttercream to the sides of the cake.
  6. Gently press your cake scraper against the bottom cake board and the top disc and rotate the turntable with your cake scraper to smooth the sides of the cake.
  7. Add more buttercream to any gaps and repeat the rotation with your turntable and cake scraper.
  8. Once the cake is smooth, chill in the refrigerator for 30 minutes.
  9. Using your small offset cake spatula, gently wedge the spatula under the disc and gently rotate the cake turntable until the disc releases.
  10. Remove parchment paper from the cake.
  11. Fill any gaps on top of the cake with additional buttercream and smooth out with your cake spatula.
  12. Make the chocolate speckle mixture by mixing cocoa powder and water together. Start with 1 tablespoon water and add more if needed.
  13. Using a square headed food only paint brush, dip the brush into the mixture and flick the bristles of the brush near the cake. This can get a little messy so just be warned.
  14. Top the cake with toasted coconut, and chocolate Easter eggs.
Toasted Coconut Easter Cake

Toasted Coconut Easter Cake Baking Schedule

  • Day 1: Toast the coconut and store in an airtight container on the counter.
  • Day 2: Bake the cake layers and wrap in plastic wrap. Store in an airtight cake container in the refrigerator.
  • Day 3: Prepare buttercream, assemble, decorate and serve the cake.
Toasted Coconut Easter Cake

Let's Connect

The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs.

Toasted Coconut Easter Cake

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Toasted Coconut Easter Cake

Toasted Coconut Easter Cake

Yield: 12
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes

Moist and fluffy Toasted Coconut Easter Cake filled and frosted with Coconut American Buttercream, garnished with more toasted coconut and chocolate Easter eggs.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Stand mixer
  • Hand mixer
  • 8-inch round cake board
  • Blue gel food coloring
  • Cake turntable
  • Cake scraper
  • 8-inch round acrylic disc or 8-inch round cake board
  • Offset cake spatula
  • AmeriColor Wedgewood
  • Square head food only paint brush

COCONUT CAKE

  • 1 1/2 cups lightly packed sweetened shredded coconut, toasted
  • 1 cup buttermilk, at room temperature
  • 2 teaspoon pure vanilla extract
  • 2 cups (10 ounces) all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups (10.5 ounces) granulated sugar
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup canola oil
  • 4 large eggs, at room temperature
  • ½ cup heavy cream, cold

COCONUT AMERICAN BUTTERCREAM

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup vegetable shortening
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons coconut emulsion
  • 3 to 4 tablespoons water or milk
  • 1/4 teaspoon salt
  • 2 pounds (about 8 cups) powdered sugar

COCOA SPECKLES

  • 1 tablespoon cocoa powder
  • 1 tablespoon, plus 1 teaspoon hot water

GARNISH

  • 1 1/2 cups coconut, toasted
  • Candy Easter eggs

Instructions

COCONUT CAKE

  1. Adjust an oven rack the center position and heat oven to 350 degrees. Spray cake pans with nonstick baking spray and set aside.
  2. In a food processor, add 1 ½ cups toasted coconut and process until finely ground, about 1 minute. In a 2 cup liquid measuring cup, combine processed coconut, buttermilk and vanilla and let sit until softened, about 10 minutes and set aside.
  3. In a large bowl whisk together the flour, baking soda and salt.
  4. In a bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until fluffy, about 7 minutes. Reduce the mixer speed to low and slowly add the oil and mix until combined. Add eggs one at a time mixing on low speed until just combined. Scrape down the sides of the mixer bowl with a rubber spatula as needed. Add the flour mixture in three additions, alternating with the coconut-buttermilk in 2 additions, beginning and ending with the flour mixture. Stop the mixer before the last of the flour mixture has been combined and mix with a rubber spatula by hand to be sure not to over mix the batter.
  5. In a large bowl, add the heavy cream and beat with a hand mixer, until soft peaks form. Gently fold in the cream to the cake batter.
  6. Divide the batter among the prepared cake pans and bake for 20 to 25 minutes, or until a cake testers inserted in the center comes out with a few moist crumbs attached, rotating pans halfway through baking.
  7. Remove cakes from the oven and let cool in their pans for 10 minutes on cooling racks. Invert cakes onto cooling racks and let cool completely.

COCONUT AMERICAN BUTTERCREAM

  1. In the bowl of an electric mixer, with the paddle attachment attached, cream together the butter, shortening and extract and coconut emulsion.
  2. Add 2 tablespoons of water or milk, salt, half of the powdered sugar and mix until combined.
  3. Scrape down the sides of the bowl and on low speed, gradually add the remaining powdered sugar. Add more water or milk if needed. Add blue gel food coloring. Use buttercream right away or cover the a damp cloth to prevent the buttercream from crusting.

ASSEMBLE

  1. Center one cake layer on an 8-inch cake board and place on a cake turntable. Place about 2/3 cups buttercream on top and spread in an even layer all the way to the edge of the cake. Place the second cake layer on top and apply another 2/3 cups buttercream on top and spread in an even layer out to the edge of the cake. Place the last cake layer on top (bottom side up) and top with about 2 cups buttercream and apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill in the refrigerator for 30 minutes.
  2. Add a couple of drops of AmeriColor Wedgewood gel food coloring in the bowl of remaining buttercream and mix until you achieve the blue color you want.
  3. Apply a generous amount of buttercream to the top of the chilled crumb coated cake and smooth out with an offset cake spatula. You should have excess buttercream hanging off the edge. Gently place the acrylic disc lined with parchment paper (paper side down) on the top of the cake and press down evenly. Make sure your acrylic disc is lined up with the bottom cake board. Apply more buttercream to the sides of the cake. Using your cake scraper, gently press against the disc and the cake board and rotate the cake turntable and cake scraper. Place excess buttercream back into your buttercream bowl. Fill in any gaps in the buttercream and rotate again until your cake sides are smooth. Place in the refrigerator for another 30 minutes.
  4. Gently place your cake spatula between the top of the cake and the acrylic disc and rotate the turntable until the acrylic disc releases. Remove the parchment paper and smooth out the top of the cake. Chill the cake while you prepare the cocoa speckles.

COCOA SPECKLES

  1. Mix the cocoa powder with hot water to a thick brown liquid. Dip a flat food-only paint brush into the mixture and hold the brush near the cake. Flick the bristles into the direction of the cake until it is covered with brown speckles.

GARNISH

  1. Arrange toasted coconut on the top center of the cake. Add a few Easter candies on top and serve.

Notes

Cake Storage: Cake layers can be stored wrapped in plastic wrap in an airtight cake container stored in the refrigerator.

Assemble cake can be stored at room temperature for up to 1 day or stored in the refrigerator for up to 3 days.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 842Total Fat: 55gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 167mgSodium: 590mgCarbohydrates: 79gFiber: 3gSugar: 47gProtein: 10g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

Strawberry Confetti Cake

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This is the same recipe as my Strawberry Cake From Scratch with one small change...SPRINKLES! Don't sprinkles make everything better? You don't have to answer that, because I already know the answer ☺️. I'll give you a quick run down of this Strawberry Confetti Cake just incase you haven't had the pleasure of having the original version.

It's three layers of homemade strawberry cake, baked with sprinkles inside. Plus, it's then filled with homemade strawberry filling and frosted with cream cheese frosting with sprinkles mixed in. This cake is the definition of fun!

Strawberry Confetti Cake

Why Process The Sprinkles

Whole sprinkles created large pockets of color that were a bit too large for this delicate cake. Processing the sprinkles to just the right size helps the sprinkles spread out evenly throughout the batter.

Strawberry Confetti Cake
Strawberry Confetti Cake

Strawberry Confetti Cake Ingredients

Sprinkles: I love to use multi-colored jimmies for my sprinkles.

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.

Vanilla extract: helps balance the flavors.

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 Confetti Cake
Strawberry Confetti Cake
Strawberry Confetti Cake

Strawberry Filling

This is my favorite fruit filling and I have been using it for years! It's in my White Cake with Strawberry Filling and Champagne Cake with Strawberry Filling. It's easy to make and can easily be customized simply by switching out the frozen fruit.

Strawberry Confetti Cake
Strawberry Confetti Cake
Strawberry Confetti Cake
Strawberry Confetti Cake

Fluffy Cream Cheese Frosting Tips:

  1. Make sure your butter and cream cheese are very soft! I leave my butter and cream cheese out overnight and it's all ready to go for me the next morning. 
  2. The cream cheese is added in last. Be sure all the other ingredients are well mixed before adding the cream cheese in for a super smooth frosting.
  3. Don't over mix the frosting once the cream cheese has been added or it will turn soupy.
Strawberry Confetti Cake

Filling The Cake

  1. Pipe frosting around the edge of the cake.
  2. Spread half of the filling in the center in an even layer until it reaches the frosting dam.
Strawberry Confetti Cake
Strawberry Confetti Cake

What Is A Crumb Coat And Why You Should Do It

  1. A crumb coat is a thin layer of frosting.
  2. A crumb coat helps hold in the cake crumbs and helps prevent the crumbs from getting into the final layer of frosting.
  3. After crumb coating you should chill the cake in the refrigerator for at least 30 minutes. 
  4. A chilled cake is easier to frost and decorate than a room temperature cake.
Strawberry Confetti Cake

Cake Decorating Tools For Strawberry Confetti Cake

Strawberry Confetti Cake

Strawberry Confetti Cake Baking Schedule

  • Day 1: Prepare strawberry filling and bake cake layers.
  • Day 2: Prepare cream cheese frosting, assemble and serve cake.
Strawberry Confetti Cake
10-Beginner-Cakes-to-Bake-NowDownload

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Strawberry Confetti Cake

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Strawberry Confetti Cake

Strawberry Confetti Cake

Yield: 12
Prep Time: 2 hours
Cook Time: 30 minutes
Additional Time: 1 hour 15 minutes
Total Time: 3 hours 45 minutes

Three layers of homemade strawberry cake baked with sprinkles inside. Filled with strawberry filling and frosted with cream cheese frosting.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Fine mesh sieve
  • Stand mixer
  • Food processor
  • Cake turntable
  • 8-inch cardboard cake round
  • Piping bags
  • Round piping tip
  • Ateco piping tip #808
  • Small offset cake spatula
  • Cake scraper
  • 8-inch round acrylic disc or another 8-inch round cardboard cake round

STRAWBERRY CONFETTI CAKE

  • 1/2 cup rainbow sprinkles
  • 10 ounces frozen whole strawberries (2 cups)
  • ¾ cup whole milk
  • 6 large egg whites
  • 2 teaspoons vanilla extract
  • 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 FILLING

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

CONFETTI 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
  • 1/2 cup rainbow sprinkles

GARNISH

  • Fresh strawberries
  • Rainbow sprinkles

Instructions

STRAWBERRY CONFETTI CAKE

  1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside. Pulse rainbow sprinkles in a food processor until coarsely ground, about 8 to 10 pulses and set aside.
  2. Microwave strawberries in a microwavable bowl, covered, until strawberries have softened and are juicy, about 5 minutes. Place strawberries in a fine mesh 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 strained 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 clean bowl and whisk in the egg whites and vanilla extract until combined.
  3. In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds. Give the batter a final stir by hand. Stir in the processed rainbow sprinkles into the cake batter.
  4. Divide the batter between the prepared cake pans and smooth the tops out with a rubber spatula. Give the pans a few light taps on the counter to settle the batter and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 to 35 minutes, rotating pans halfway through baking.
  5. Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.

STRAWBERRY FILLING

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

CONFETTI CREAM CHEESE FROSTING

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

ASSEMBLE

  1. Place one cake layer on an 8-inch cake board and place on a cake turntable. Fit a piping bag with a round piping tip or coupler and fill with about 1 1/2 cups frosting. Pipe a frosting dam around the edge of the cake. Add half of the strawberry filling in the center and spread out the filling in an even layer until it reaches the frosting dam.
  2. Place the second cake layer on top of the first one and gently press to adhere. Pipe another frosting dam around the edge of the cake and add the remaining strawberry filling in the center and in an even layer spread the filling until it reaches the frosting dam.
  3. Top the cake with the last cake layer (bottom side up). Spread a thin layer of frosting over the top and sides of the cake to catch any loose cake crumbs. Be sure to not mix any of this frosting with your clean frosting. Place the cake in the refrigerator for at least 30 minutes to set.
  4. Line an 8-inch acrylic disc with parchment paper by attaching it with a small amount of frosting. Apply a generous amount of frosting on the top of the cake and gently press the parchment paper lined disc on top, making sure it’s even and level. Place one hand on the top of the disc and apply frosting to the sides of the cake using a small offset cake spatula. Once the sides are frosted, gently press a cake scraper slightly against the acrylic disc and bottom cake board and using the cake turntable smooth out the frosting with each rotation, removing extra frosting and adding more frosting where needed. Once the frosting is smooth, refrigerate the cake for 30 minutes before removing the acrylic disc or cake board.
  5. Once the cake has chilled and set, remove the acrylic disc by gently placing a small offset cake spatula or knife between the top of the cake and under the disc and rotate the cake turntable until the disc releases. Remove the parchment paper. Apply more frosting on the top fixing any holes where needed and smooth out the frosting by pulling the frosting towards the center, cleaning your cake spatula with each sweep.
  6. Place remaining frosting in a piping bag fitted with Ateco piping tip #808. Pipe 8 swirls along the top edges of the cake. Chill the cake for 15 minutes before topping with fresh strawberries and sprinkles. Sprinkle cake with a few more rainbow sprinkles and place a strawberry on top of each swirl and serve.

Notes

Cake layers can be stores wrapped in plastic wrap in an airtight container for up to 3 days. Assembled cake can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 933Total Fat: 60gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 174mgSodium: 734mgCarbohydrates: 91gFiber: 2gSugar: 52gProtein: 10g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

Chocolate Chip Cookie Dough Layer Cake

Get ready for a show stopping layer cake recipe! My Chocolate Chip Cookie Dough Layer Cake has 3 tall layers of chocolate chip layer cake, that's filled with chocolate chip cookie filling, frosted with vanilla Swiss meringue buttercream and topped with edible chocolate chip cookie dough. Where are my chocolate chip cookie lovers at? Because this one is for you!

Chocolate Chip Cookie Dough Layer Cake

No eggs are used for this cookie dough but flour is. Flour is a raw ingredient so it must be cooked before using in this cookie dough to kill any bacteria.

  1. Adjust an oven rack to the center position and heat your oven to 350 degrees.
  2. Line a rimmed baking sheet with parchment paper and spread the flour in an even layer.
  3. Bake for 15 minutes, or until the flour starts to turn ivory in color.
  4. Let cool to room temperature then sift the flour to remove the clumps before using.
Chocolate Chip Cookie Dough Layer Cake

These vanilla cake layers are light and buttery, thanks to the addition of cake flour and egg whites. The sour cream gives it extra richness. And the addition of mini chocolate chips makes it the perfect base for our Chocolate Chip Cookie Dough Layer Cake.

Cake flour: has a low protein content which helps deliver a cake with a delicate fine crumb.

Baking powder: is an alkali which must be used in conjunction with an acidic ingredient, such as sour cream, buttermilk, molasses or brown sugar to produce carbon dioxide. This happens right after mixing so you should bake the cake right away.

Baking soda: is a mixture of baking soda and cornstarch. Baking soda works twice, when it first comes into contact with liquid and again while it's baking.

Salt: enhances the flavor of your baked goods.

Whole milk: thins out the batter and contributes to a cakey crumb as the liquid creates steam while baking. Milk also helps with gluten development when it interacts with the flour. Opt for whole milk since the fat helps to tenderize the cake crumb and can weaken gluten development.

Sour cream: lends a tangy flavor and helps moisten the cake. It can also be substituted for buttermilk or yogurt. Be sure to use full fat sour cream in baking recipes unless the recipe specifically says otherwise.

Unsalted butter: should be soft enough for creaming but malleable enough to be whipped firm to retain air, which provides structure. Softened butter should be around 65 to 67 degrees. The butter should bend without breaking.

Granulated sugar: incorporates easily in cake batters and helps aerate the butter.

Vanilla extract: enhances the cakes flavor.

Egg whites: help give structure to the cake.

Chocolate Chip Cookie Dough Layer Cake

To achieve the cookie dough flavor in this filling, be sure to brown the butter until it lets off a nutty aroma and is the color of caramel. You can use mini chocolate chips for the filling or coarsely chop regular chocolate chips instead.

Chocolate Chip Cookie Dough Layer Cake

Vanilla Swiss Meringue Buttercream Tips

  1. Be sure your mixer bowl is clean. There should be no grease in the bowl and there should be no traces of egg yolk in your egg whites.
  2. Whisk the egg whites and sugar together well before heating, or the egg whites could start cooking on their own.
  3. Make sure your water stays at a simmer in your double boiler.
  4. Add in the butter to the egg whites a tablespoon at a time.
  5. Reduce the mixer speed to low during the last minute to reduce the air bubbles in the buttercream.
Chocolate Chip Cookie Dough Layer Cake

Chocolate Drip Tips

  1. Chill the frosted cake before applying chocolate drips.
  2. Make sure your chocolate drip is the correct temperature before dripping. The chocolate should be fluid but not warm or hot.
  3. Test the drip by making a practice drip on the sides of the cake before adding the drips to the entire cake. The drip should flow slowly and smoothly.
  4. Instead of pouring the chocolate drip on top of the cake and spreading it out, add drips individually to the sides of the cake with a spoon or squeeze bottle.
  5. Tap the cake on the counter to release any air bubbles.
Chocolate Chip Cookie Dough Layer Cake
  • Day 1: Prepare the edible cookie dough and bake the cake layers.
  • Day 2: Prepare the cookie dough filling, buttercream and chocolate drip. Assemble cake and serve.
Chocolate Chip Cookie Dough Layer Cake

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The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs.

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Adapted from The Magnolia Bakery Handbook by Bobbie Lloyd and Jenna Rae Cakes and Sweet Treats by Ashley Kosowan and Jenna Hutchinson

Chocolate Chip Cookie Dough Layer Cake

Chocolate Chip Cookie Dough Layer Cake

Yield: 12
Prep Time: 2 hours
Cook Time: 45 minutes
Additional Time: 2 hours 30 minutes
Total Time: 5 hours 15 minutes

Three tall layers of chocolate chip layer cake, filled with chocolate chip cookie dough filling, frosted with vanilla Swiss meringue buttercream, topped with chocolate drip and edible chocolate chip cookie dough.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Stand mixer
  • Fine mesh sieve
  • 8-inch round cake board
  • 8-inch round acrylic disc
  • Cake turntable
  • Cake scraper
  • Piping bag
  • Ateco piping tip #827
  • Small spring loaded ice cream scoop

EDIBLE COOKIE DOUGH

  • 1 cup (5 ounces) all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup (3.5 ounces) packed light brown sugar
  • 1/4 cup (1.75 ounces) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1/4 teaspoon salt
  • 1/2 cup (3 ounces) mini chocolate chips

CHOCOLATE CHIP CAKE

  • 4 1/3 cups (17.3 ounces) cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups whole milk
  • 2/3 cup sour cream
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups (17.7 ounces) granulated sugar
  • 1 tablespoon vanilla extract
  • 6 large egg whites
  • 1 cup mini chocolate chips

COOKIE DOUGH FILLING

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 1/2 cups (10 ounces) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fancy molasses
  • 1/8 teaspoon salt
  • 1 tablespoon milk (more as needed)
  • 1/2 cup (3 ounces) mini chocolate chips

VANILLA 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

CHOCOLATE DRIP

  • 6 ounces semisweet chocolate, chopped
  • 3/4 cup (6 fluid ounces) heavy cream
  • 2 tablespoons unsalted butter, cut into 8 cubes

Instructions

EDIBLE COOKIE DOUGH

  1. Adjust an oven rack to the center position and heat to 350 degrees. Line a rimmed baking sheet with parchment paper. Spread flour evenly over the lined baking sheet and bake for 10 to 15 minutes, or until the flour start to turn ivory in color. Let the flour cool to room temperature and sift to remove any clumps. Store in an air tight container at room temperature until ready to use.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars on high speed for 2 minutes or until light and fluffy. Add the vanilla and milk and mix until combined, scraping down the sides of the bowl as needed.
  3. Add the heat-treated flour and salt to the wet ingredients and mix on medium speed until combined. Add mini chocolate chips and mix for 30 seconds. Use immediately or store in an airtight container in the refrigerator for up to 5 days. Remove from the refrigerator and let come to room temperature for 1 hour before using.

CHOCOLATE CHIP CAKE

  1. Adjust an oven rack to the center of the oven and heat to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and set aside.
  3. In a liquid measuring cup, whisk together the milk and sour cream until no lumps remain.
  4. In a stand mixer with the paddle attachment attached, cream the butter, sugar and vanilla on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl.
  5. On medium speed, slowly add the egg whites in a little at a time. Mix until the egg whites are just combined. Scrape down the sides of the bowl as needed.
  6. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk mixture in 2 additions. Mix until just incorporated. Scrape down the sides of the bowl as needed.
  7. Stir in the mini chocolate chips.
  8. Evenly divide the cake batter between the prepared pans and bake for 45 minutes, or until a toothpick inserted in the center of the cakes come out with a few moist crumbs attached.
  9. Let cakes cool in their pan for 30 minutes, then invert on to a wire rack to cool completely.

COOKIE DOUGH FILLING

  1. In a medium-sized saucepan, melt the butter over medium-low heat. Increase the heat to medium-high heat and cook, stirring constantly to keep the butter from sticking and burning on the bottom of the saucepan. Continue to cook for 8 minutes or until the butter is fragrant and it amber in color. Strain the butter through a fine mesh strainer over a heat proof bowl to catch any browned bits that may have formed. Chill the browned butter in the refrigerator for one hour or until it has come to room temperature, about 70 degrees.
  2. In the bowl of a stand mixer with the paddle attachment attached, beat the cooled browned butter on low speed until smooth. Slowly add the powdered sugar, vanilla, molasses and salt. Once combined, increase the mixer speed to medium and mix until the filling is smooth and creamy, about 3 minutes. The filling should be a spreadable consistency. You may need to add additional milk by 1 teaspoon increments if the filling is too thick. Fold in the mini chocolate chips by hand with a rubber spatula.

VANILLA SWISS MERINGUE BUTTERCREAM

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

ASSEMBLE

  1. (If you premade your Edible Cookie Dough now is a good time to take it out of the refrigerator.)
  2. If you’re using an acrylic disc, place a nonslip mat on top of a cake turntable and place an 8-inch cardboard cake round on top. Center the first cake layer on top of the cake board. Make sure there’s even spacing from all the edges. Spread half of the Cookie Dough Filling on top, spreading all the way to the edge of the cake. Place the second cake layer on top and spread the remaining filling on top in an even layer, spreading out to the edges. Place the last cake layer on top (bottom side up) and apply a thin coat of Vanilla Swiss Meringue Buttercream over the top and sides of the cake to catch the crumbs. Be sure not to add any crumbs to your clean bowl of buttercream in the process. You can also add about 3 cups of clean buttercream in a small bowl as your designated “crumb coat buttercream”. Chill the crumb coated cake in the refrigerator for 30 minutes.
  3. Place the 8-inch round acrylic disc on top of the chilled cake making sure it’s straight. Apply buttercream to the sides of the cake. Using a cake scraper, gently press scraper against the sides of the cake and smooth out the buttercream. Fill in any gaps in the buttercream and gently press the scraper against the cake and rotate the cake turntable one more. Continue this process until there are no more gaps and buttercream is smooth. Refrigerate the cake for 30 minutes.
  4. Gently use a small thin cake spatula to remove the acrylic disc from the chilled cake. Using an off set cake spatula, fill in any gaps on the top of the cake with more buttercream. Pull in the edges carefully with the spatula, cleaning the knife with each swipe. Save remaining buttercream for decorating by placing it in a piping bag that is fitted with piping tip #827. Place the cake in the refrigerator to chill while you prepare the Chocolate Drip.

CHOCOLATE DRIP

  1. Place chopped chocolate in a heatproof bowl. In a small saucepan, over medium heat, bring the cream to a simmer. Pour hot cream over the chopped chocolate and stir until the chocolate has melted and is smooth. Add the butter and stir until melted. Cool on the counter for about 10 to 15 minutes before using.
  2. With a spoon or squeeze bottle, strategically work around the cake edge to apply the chocolate drip, coaxing the drips to drip where you want, then place just enough chocolate over the top center of the cake and push out with a metal cake spatula to spread around, meeting the chocolate that has been spooned on to the edges. Use as much or as little of the chocolate drip as you like. Chill the cake in the refrigerator for 15 minutes.
  3. With the remaining buttercream in your piping bag, pipe swirls around the edge of the cake. Using a small spring loaded ice cream scoop, scoop out balls of cookie dough and place one on each buttercream swirl. Serve cake immediately or store in an airtight cake container in the refrigerator. Bring to room temperature before serving (about 2 hours).

Notes

Store cake in an airtight cake container in the refrigerator for up to 3 days. Bring to room temperature before serving (about 2 hours).

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

Homemade Cosmic Brownies

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With school back in session, I started reminiscing about my favorite snacks as a kid. On the top of that list were Cosmic Brownies. As an adult those prepackaged treats just don't taste the same anymore. Not to worry, I now have a Homemade Cosmic Brownie recipe that's going to be a family staple in my house.

Overhead shot of sliced Homemade Cosmic Brownies.
Nikon D850 ISO 500 50mm f/3.5 1/160

Homemade Cosmic Brownies

What I love about these brownies and brownies in general, is that you can bake them and eat them all in the same day, unlike most of my cakes. When I get a sweet tooth I usually want something right away. There's still some cooling time involved for these Homemade Cosmic Brownies, but I can tell you that they are definitely worth the wait.

Overhead shot of brownie batter in baking pan for Homemade Cosmic Brownies.
Nikon D850 ISO 100 50mm f/4.0 1/200
Overhead shot of baked brownies in baking pan for Homemade Cosmic Brownies.
Nikon D850 ISO 100 50mm f/4.0 1/200

How To Make Chocolate Ganache

  • Place chocolate chips in a heatproof bowl.
  • In a small saucepan, bring the heavy cream to a gentle boil, then pour it over the chocolate and let sit for 2 minutes.
  • Whisk the heavy cream and chocolate together until combined.
  • Pour the ganache over the cooled brownies, spreading it out to the edges in an even layer. Sprinkle candy coated mini chocolate chips over the top and refrigerate brownies for 2 hours.
Overhead shot of ganache Homemade Cosmic Brownies in baking pan.
Nikon D850 ISO 500 50mm f/3.5 1/160

Plan It Out

These brownies are super simple to make, but there's a bit of cooling and chilling time involved.

  1. Once the brownies have baked, they need to sit in the pan until cool, about 2 hours, before moving on to the next step, which is adding the ganache topping.
  2. After the ganache has been added and candy coated chips have been sprinkled on, the brownies need to chill in the refrigerator for 2 more hours.
Close up shot of Homemade Cosmic Brownies stacked.
Nikon D850 ISO 400 50mm f/4.5 1/160

Baking Tools Needed

Close up of stacked Homemade Cosmic Brownies.
Nikon D850 ISO 250 40mm f/3.5 1/160
10-Beginner-Cakes-to-Bake-NowDownload

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Close up of Homemade Cosmic Brownies with a bite.
Nikon D850 ISO 250 40mm f/3.5 1/160

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Overhead shot of sliced Homemade Cosmic Brownies.

Homemade Cosmic Brownies

Yield: 9
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 4 hours
Total Time: 4 hours 40 minutes

Fudgy Homemade Cosmic Brownies with rich ganache topping will spark up nostalgia.

Ingredients

SPECIAL TOOLS

  • 8”x 8” baking pan
  • Parchment paper
  • Nonstick baking spray
  • Large mixing bowl
  • Electric hand mixer

BROWNIES

  • 10 tablespoons unsalted butter, melted
  • 1 cup (200 grams/7 ounces) granulated sugar
  • 1/3 cup (67 grams/2.4 ounces) light brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2/3 cup (85 grams/3 ounces) all-purpose flour
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

GANACHE

  • 7 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons candy coated mini chocolate chips

Instructions

BROWNIES

    1. Adjust an oven rack to the center position and heat oven to 325 degrees. Line an 8 x 8-inch baking pan with two sheets parchment paper. Being sure to leave excess paper on the sides to create handles to help pull the brownies out of the pan. Lay one sheet horizontally and the second sheet vertically. Spray the paper with nonstick baking spray and set aside.
    2. In a large mixing bowl, add the melted butter and sugars and mix with the whisk attachment of an electric hand mixer until combined and light in color, about 1 minute.
    3. Add the eggs, egg yolk and continue to mix until the mixture is pale and light.
    4. Add the flour, cocoa and salt, mixing until just combined. Mix in the vanilla extract.
    5. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Remove from the oven and let brownies cool in the pan until cool, about 2 hours.

GANACHE

    1. Place chocolate chips in a heatproof bowl.
    2. In a small saucepan, bring the heavy cream to a gentle boil, then pour it over the chocolate and let sit for 2 minutes. Whisk the heavy cream and chocolate together until combined.
    3. Pour the ganache over the cooled brownies, spreading it out to the edges in an even layer. Sprinkle candy coated mini chocolate chips over the top and refrigerate brownies for 2 hours.
    4. Pull the brownies out of the pan using excess paper as handles. Use a warm knife to cut the brownies, cleaning the knife with each cut. Serve.

Notes

Store brownies in an airtight container in the refrigerator for 3 days.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 463Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 131mgSodium: 95mgCarbohydrates: 42gFiber: 4gSugar: 26gProtein: 7g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Brownies and Bars

Confetti Cake with Buttercream Frosting

Everyone should have this quintessential party cake in their recipe repertoire. Confetti Cake with Buttercream Frosting uses my basic White Cake recipe, just with sprinkles added! I filled and frosted this cake with my favorite buttercream, Swiss meringue with sprinkles added. It's party time!

Confetti Layer Cake with Confetti Buttercream

 

Confetti Cake Ingredients

Carnival Sprinkles: I love to use multi-colored jimmies for my sprinkles.

Whole Milk: the fat in whole milk tenderizes the cake crumb which weakens the gluten just enough for the cake to have structure.

Egg Whites: helps leaven the cake.

Vanilla Extract: flavor enhancer.

Cake Flour: lower in gluten and is bleached. The bleaching process helps cakes retain a pure white color which is ideal for white cakes and angel food cakes. It also produces a fine-crumbed cake.

Granulated Sugar: it's evenly ground and loose texture incorporates well in cake batter.

Baking Powder: is a mixture of baking soda, and cornstarch. Baking powder works when it first comes into contact liquid, and again when it hits the heat of the oven. 📌 Baking powder loses its effectiveness after six months. 📌

Salt: enhances the flavor of the ingredients.

Unsalted Butter: helps with flavor and texture. This recipe uses the reverse creaming method where the butter coats the dry ingredients instead of creaming together with the sugar. 

Confetti Layer Cake with Confetti Buttercream

What Is Reverse Creaming

If you're looking for a cake with a tender but sturdy crumb, reverse creaming is the way to go. The process starts by combining all the dry ingredients, then adding softened butter to the dry ingredients, followed by any liquid ingredients. Since the butter isn't beaten with the sugar, less air is incorporated, which means a cake with less rise and sturdier cake. 

Confetti Layer Cake with Confetti Buttercream

Why Process The Sprinkles

Whole sprinkles created large pockets of color that were a bit too large for this delicate cake. Processing the sprinkles to just the right size helps the sprinkles spread out evenly throughout the batter.

Confetti Layer Cake with Confetti Buttercream

Soaking Syrup

A soaking syrup helps give a cake extra moisture. Plus it adds a touch of extra sweetness and it's easy to add a last shot of extra flavor that compliments your cake.

Confetti Layer Cake with Confetti Buttercream

Swiss Meringue Buttercream Tips

  1. Make sure your mixer bowl is clean. Any trace of oil or grease and the egg whites won't whip up properly.
  2. Be sure to whisk together the egg whites and sugar well or your egg whites may start cooking on their own.
  3. Keep the water in your double boiler at a simmer.
  4. Make sure your egg whites are at room temperature before incorporating your room temperature butter.
  5. Be sure your butter is at room temperature.
  6. Once your buttercream has come together, reduce the mixer speed to the lowest setting for about 1 minute to remove as many air bubbles as you can. 

Confetti Layer Cake with Confetti Buttercream

Crumb Coating Tips

  1. When crumb coating a cake, be sure you do not return any frosting that contains crumbs to the original bowl of clean buttercream.
  2. Always clean off the spatula and/or icing smoother between buttercream applications.
  3. Use a turntable. 
  4. Chill the cake for 30 minutes before adding the final layer of buttercream.

Confetti Layer Cake with Confetti Buttercream

 

Confetti Cake with Confetti Buttercream Decorating Tips

  1. Start with a chilled crumb coated cake.
  2. Apply a final layer of buttercream over the crumb coated cake.
  3. Tools that help me achieve a smooth finish to my cakes:
    1. Icing scraper
    2. 8-inch round acrylic disc
    3. Cake turntable
  4. I used a piping bag fitted with Ateco piping tip #828 for the buttercream swirls. Keep a tooth pick on hand incase you have any sprinkles that get jammed in the piping tip.
  5. Wash, drain and dry maraschino cherries before adding them on to the buttercream swirls.
  6. Add more sprinkles to the top of the cake and serve.

Confetti Layer Cake with Confetti Buttercream

Confetti Cake with Confetti Buttercream Baking Schedule

  • Day 1: Make soaking syrup and bake cake layers.
  • Day 2: Prepare buttercream, assemble cake and serve.

Confetti Layer Cake with Confetti Buttercream

Let's Connect

The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs.

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This recipe was adapted from America's Test Kitchen The Perfect Cake and Layered by Tessa Huff

 

Confetti Layer Cake with Confetti Buttercream

Confetti Cake with Buttercream Frosting

Yield: 12
Prep Time: 1 hour
Cook Time: 35 minutes
Additional Time: 2 hours 10 minutes
Total Time: 3 hours 45 minutes

Three layers of confetti cake, soaked in cake flavored soaking syrup, then filled and frosted with a confetti Swiss meringe buttercream.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Food processor
  • Stand mixer
  • Candy thermometer
  • 1 8-inch round cake board
  • Pastry brush
  • Icing scraper
  • 8-inch round acrylic disc
  • Cake turntable
  • Piping bag
  • Ateco piping tip #828
  • Maraschino cherries for garnish
  • Additional sprinkles for garnish

CAKE

  • Non-stick baking spray
  • ½ cup rainbow sprinkles
  • 1 cup whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into 12 pieces, at room temperature

SOAKING SYRUP

  • ½ cup water
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon cake flavored vodka (optional)

BUTTERCREAM

  • 1 cup egg whites
  • 2 cups granulated sugar
  • 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon cake flavored vodka
  • 3/4 cup rainbow sprinkles

Instructions

CAKE

  1. Adjust a rack to the center position in the oven and heat to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside. In a food processor, process the rainbow sprinkles until coarsely ground, about 8 to 10 pulses. Set aside until needed.
  2. In a medium sized bowl, whisk together the milk, egg whites and vanilla.
  3. Attach the paddle attachment to a stand mixer. On low speed combine flour, sugar, baking powder and salt. Add butter one piece at a time. Continue to combine until the butter is the size of peas, about 1 minute. Reserve ½ cup of the milk mixture, and pour remaining into the dry ingredients. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved milk mixture to the batter and beat until combined, about 30 seconds (the batter may look curdled at this point). Give the batter a final stir by hand and stir in ground rainbow sprinkles.
  4. Divide the batter evenly among the prepared cake pans and smooth the tops with an offset cake spatula or rubber spatula. Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating pans halfway through baking. Let cakes cool in their pans for 10 minutes on wire racks. Invert cakes onto the wire racks to cool completely, about 2 hours.

SOAKING SYRUP

  1. Add water and sugar in a small saucepan and cook over medium heat, stirring occasionally until sugar has dissolved. Turn off the heat and stir in extract and flavored vodka if using.

BUTTERCREAM

  1. Pour egg whites and sugar in the bowl of a stand mixer, and whisk them together by hand to combine. Create a double boiler by filling a saucepan with a few inches of water and placing the bowl on top. The bottom of the bowl should not touch the water. Heat saucepan over medium heat.
  2. Attach a candy thermometer to the bowl and heat the egg white mixture to 160 degrees, whisking often. Once the mixture reaches 160 degrees, about 10 to 12 minutes. Carefully transfer the bowl to the stand mixer.
  3. With the whisk attachment attached, beat the egg white mixture on high speed for about 8 to 10 minutes until egg whites hold medium-stiff peaks. The mixer bowl should be room temperature with no residual heat coming from the top of the bowl.
  4. Remove the whisk attachment from the mixer and replace it with the paddle attachment. With the mixer on low speed, add the butter a tablespoon at a time, then add the vanilla extract and vodka if using. Once the butter is combined increase the mixer speed to medium-high and beat until the buttercream is smooth and silky, about 5 minutes. Add in rainbow sprinkles and gently stir in by hand.

ASSEMBLE

  1. Place one cake layer on an 8-inch round cake board and place on a cake turntable. Brush some of the soaking syrup on top of the cake. Spread about 1/2 cup buttercream on top in an even layer all the way to the edge of the cake. Place the second cake layer on top and brush with more soaking syrup. Spread 1/2 cup buttercream over the top in an even layer all the way to the edge of the cake. Place the last cake layer on top (bottom side up) and brush with more soaking syrup.

CRUMB COAT

  1. Top the cake with about 2 cups buttercream and spread a thin coating of buttercream over the top and sides of the cake. This will help keep any crumbs from getting in to your final layer of buttercream as well as seals the cake. Chill the cake in the refrigerator for 30 minutes.

DECORATING

  1. Apply the final layer of buttercream over the chilled cake in an even layer. Alternatively, you can use an 8-inch round acrylic disc lined with parchment paper, placed on top of the cake. With one hand on the top of the disc, apply the buttercream to the sides of the cake with your other hand. Coat the entire side of the cake with buttercream. Gently press an icing scraper against the acrylic disc and the bottom cake board, and using the turntable, smooth the sides of the cake with each rotation. Fill in any gaps with more buttercream and rotate again until you get a smooth finish. Chill the cake in the refrigerator for 30 minutes before removing the acrylic disc on top.
  2. Using a small offset cake spatula or knife, gently remove the acrylic disc and peel off the parchment paper. Apply additional frosting on the top of the cake and gently smooth out.
  3. Place the remaining buttercream in a piping bag fitted with Ateco piping tip #828. Pipe swirls around the top edge of the cake. Top each swirl with a cherry. Add additional sprinkles and serve.

Notes

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

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 995Total Fat: 67gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 170mgSodium: 473mgCarbohydrates: 88gFiber: 1gSugar: 62gProtein: 8g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

The Cake Chica's Top 10 Recipes for 2021

It's that time of year again! Time to share The Cake Chica's Top 10 Recipes for 2021! These are the recipes YOU loved! Let's start with number 10.

10. Blue Lagoon Cocktail

This one has been making the cut since 2018. It's simple to make and so refreshing for the hot summer months sitting by the pool.

Blue Lagoon Cocktail

9. Pecan Praline Cake

Making it's debut on The Cake Chica's top 10 list is my Pecan Praline Cake. With three fluffy layers of white cake baked with candied pecans it's not hard to see why this one made the list this year. Plus it's filled and frosted with cream cheese frosting and topped with more candied pecans.

Pecan Praline Cake

8. Weeknight Ground Beef Stroganoff

This recipe is a family favorite of mine. It's been on the blog since 2019 and it's finally making its debut on The Cake Chica's Top 10 Recipes of 2021. As they say better late than never.

7. Hangover Cure

The Hangover Cure made its debut on The Cake Chica's Top 10 List since last year in 2020. This year it's holding strong at number 7!

6. Banana Cream Pie with Vanilla Wafer Crust

I'm so excited to see this recipe making its debut this year on The Cake Chica's Top 10 List! The crust is made with homemade vanilla wafers (not store bought) and filled with homemade banana filling and freshly sliced bananas. For the final touch I piped homemade whipped cream on top. Beautiful and tasty!

5. Topo Chico Cucumber Cocktails

Here is another refreshing cocktail to drink poolside this summer. These Topo Chico Cucumber Cocktails have been making the list since 2018 and is holding strong at number 5 in 2021.

4. Mexican Alphabet Soup

This one is perfect for when you're feeling sick. It's easy to make and instantly makes you feel better even if it's just for a little bit. This Mexican Alphabet Soup has been making the Top 10 List since 2017!

3. Best Big Chewy Chocolate Chip Cookie

Here's another one that is a family favorite of mine and I am happy to see it's a favorite of yours too! They're big, they're chewy and they're chocolatey and in my opinion that makes the perfect chocolate chip cookie. These cookies have been making The Cake Chica's Top 10 List since 2016! Check them out and you'll see why!

2. White Cake with Strawberry Filling

This is MY favorite cake and I'm happy to see it's yours too! I also use this cake for my Confetti Cake with Buttercream Filling recipe. The filling in this cake uses frozen strawberries but can easily be switched out for frozen blueberries, blackberries, raspberries or mixed berry fruit. Last year this cake was number 1. This year it falls to number 2. Keep scrolling to check out the new number one recipe!

White Cake with Strawberry Filling

1. Easy Seafood Stew

Last year this soup grabbed the number 3 spot. This year, these last two recipes kept competing with each other for the number one spot, but my Easy Seafood Stew recipe won! It's super easy and light, and served with a slice of crusty bread, it's a well rounded meal you can quickly put together on a weeknight!

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The Cake Chica's Top 10 Recipes for 2018

Christmas Coconut Cake

Some might say this Christmas Coconut Cake is too beautiful to eat, but after one bite I bet they'd be glad they did! Even if you're not a coconut lover, this cake might change your mind.

The coconut is toasted then processed in a food processor to a fine ground. Which is perfect for those that don't like the texture of coconut. Next I soak the processed coconut in the buttermilk for a few minutes to infuse the flavor. This helps the coconut flavor flow throughout the entire cake!

Christmas Coconut Cake

Coconut Cake Ingredients

  • Sweetened shredded coconut: has been combined with sugar and is best for cookies, cakes and decoration.
  • Buttermilk: is used for adding acidity and a tangy flavor, and when there is baking soda in the recipe (like this one) the acid reacts as a leavener. Do not substitute regular milk for buttermilk. You can make your own homemade buttermilk by adding 1 tablespoon of fresh lemon juice or white vinegar to 1 cup milk, letting it sit for about 10 minutes.
  • Vanilla extract: the most versatile flavoring and helps enhance the flavors of any baked good.
  • All purpose flour: the most versatile flour there is for baking! All-purpose flour is a great choice for baked goods that require more structure.
  • Baking soda: a leavener for baked goods. Baking soda requires an acid and a liquid for it's leavening powers to activate, such as the buttermilk in this recipe.
  • Salt: enhances the flavors of the ingredients in the recipe whether it be sweet or savory.
  • Granulated sugar: dissolves quickly into batters and creams well with butter.
  • Unsalted butter: the amount of salt varies from brand to brand so I always opt for unsalted butter. Salted butter also contains more water than unsalted which can affect gluten development.
  • Canola oil: is an excellent all-purpose cooking and baking oil. It's mild and has a high smoke point.
  • Eggs: bind, thicken and leaven. I always use large eggs in baking for consistency purposes.
  • Heavy cream: in this recipe, heavy cream is whipped and then folded into the batter. Do not substitute with sweetened whipped topping or already whipped cream products.
Christmas Coconut Cake

Coconut Swiss Meringue Buttercream Tips

  • Don't get cream of coconut confused with coconut cream. They are not the same and can't be use interchangeably. I used cream of coconut by Coco Lopez for this recipe. You can find cream of coconut in cans near the mixed beverage section of the grocery store.
  • Make sure your mixer bowl is clean. There should be no grease or oil in the bowl.
  • Whisk together the egg whites and sugar before heating or the egg whites might start to cook on their own.
  • Make sure the bottom of the bowl does not touch the simmering water when heating.
  • Your butter should be at room temperature and cut into tablespoon sized pieces before adding to the whipped egg whites.
Christmas Coconut Cake

Fondant Snowflake Tools

Christmas Coconut Cake

How To Make Fondant Snowflake

  1. Roll out your fondant or gumpaste on a small work surface and press cutters into the fondant or gumpaste. (If you're using fondant I suggest mixing in some tylose powder to help the fondant firm up.)
  2. Press out more snowflakes then you think you'll need to account for breakage.
  3. Use a toothpick to remove excess fondant or gumpaste from the snowflake.
  4. Use a food only small paint brush to gently brush snowflakes with luster dust and/or disco dust. I used luster dust and then added food grade glitter on top.
  5. Let the snowflakes dry overnight.
  6. I used a steamer to help set the luster dust and to give it a shine, but this is optional.
Christmas Coconut Cake

Christmas Coconut Cake Decorating Tips

  1. Start with a crumb coat. When crumb coating the cake, be sure not to return any of that frosting to the original bowl of frosting.
  2. Chill the cake for at least 30 minutes before applying the last layer of buttercream.
  3. Apply an even layer of buttercream over the top and sides of the cake. I use an icing smoother and a cake turntable, and acrylic disc to achieve a smooth application of buttercream. These tools are optional and there is plenty of buttercream to play around with in this recipe.
  4. Smooth out the excess buttercream at the top edge of the cake by gently pulling the buttercream towards the center of the cake with a small offset cake spatula.
  5. Fit a piping bag with Wilton Tip #3 and pipe small dollops of buttercream to the back center of each snowflake before applying to the side of the cake.
  6. Gently place a few snowflakes on the top of the cake and sprinkle shredded coconut on top to hide where the base of the snowflakes dig into the cake. I used flaked unsweetened coconut for decorating.
  7. Sprinkle additional sprinkles and/or dragees over the top of the cake to give it a little more dimension.
  8. Strategically place dragees on the side of the cake between the fondant snowflakes with food-only tweezers.
  9. Switch out piping tip #3 with piping tip # 21 to add a few more elements to the top of the cake and anywhere else you feel it's needed.
  10. Give the cake a final sprinkling of food grade glitter before serving.
Christmas Coconut Cake

Christmas Coconut Cake Baking Schedule

  • Day 1: Make snowflakes.
  • Day 2: Bake cake layers.
  • Day 3: Prepare buttercream, assemble and serve.
Christmas Coconut Cake

Cake Storage

Cake layers can be stored wrapped in plastic wrap in an airtight container for up to 5 days. Assembled cake can be stored in an airtight container at room temperature for up to 1 day, or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Christmas Coconut Cake

Let's Connect

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Christmas Coconut Cake

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Christmas Coconut Cake
Christmas Coconut Cake

Christmas Coconut Cake

Yield: 12
Prep Time: 40 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 3 hours 10 minutes

Three layers of homemade toasted coconut cake filled and frosted with coconut Swiss meringue buttercream, decorated with fondant snowflakes and edible glitter.

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
  • Metal icing smoother
  • Small offset cake spatula
  • Snowflake plunger cutters
  • Luster dust
  • Small food only paint brush
  • Fondant/Gumpaste snow flakes
  • Steamer (optional)
  • Festive sprinkles and dragees
  • Food only tweezers
  • Piping bag
  • Wilton piping tips #3, #21
  • Flaked coconut, for decorating

COCONUT CAKE

  • 1 1/2 cups lightly packed sweetened shredded coconut, toasted
  • 1 cup buttermilk, at room temperature
  • 2 teaspoon pure vanilla extract
  • 2 cups (10 ounces) all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups (10.5 ounces) granulated sugar
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup canola oil
  • 4 large eggs, at room temperature
  • ½ cup heavy cream, cold

COCONUT SWISS MERINGUE BUTTERCREAM

  • 1 cup egg whites
  • 2 cups (14 ounces) granulated sugar
  • 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2/3 cup cream of coconut, such as Coco Lopez

Instructions

COCONUT CAKE

  1. Adjust an oven rack the center position and heat oven to 350 degrees. Spray cake pans with nonstick baking spray and set aside.
  2. In a food processor, add 1 ½ cups toasted coconut (save the remaining for decorating) and process until finely ground, about 1 minute. In a 2 cup liquid measuring cup, combine processed coconut, buttermilk and vanilla and let sit until softened, about 10 minutes and set aside.
  3. In a large bowl whisk together the flour, baking soda and salt.
  4. In a bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until fluffy, about 7 minutes. Reduce the mixer speed to low and slowly add the oil and mix until combined. Add eggs one at a time mixing on low speed until just combined. Scrape down the sides of the mixer bowl with a rubber spatula as needed. Add the flour mixture in three additions, alternating with the coconut-buttermilk in 2 additions, beginning and ending with the flour mixture. Stop the mixer before the last of the flour mixture has been combined and mix with a rubber spatula by hand to be sure not to over mix the batter.
  5. In a large bowl, add the heavy cream and beat with a hand mixer, until soft peaks form. Gently fold in the cream to the cake batter.
  6. Divide the batter among the prepared cake pans and bake for 20 to 25 minutes, or until a cake testers inserted in the center comes out with a few moist crumbs attached, rotating pans halfway through baking.
  7. Remove cakes from the oven and let cool in their pans for 10 minutes on cooling racks. Invert cakes onto cooling racks and let cool completely.

COCONUT SWISS MERINGUE BUTTERCREAM

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

ASSEMBLE

  1. Place one cake layer on an 8-inch round cake board, place on a cake turntable and spread about 2/3 cup buttercream over the top in an even layer, spreading all the way to the edge of the cake. Place the second cake layer on top, and spread 2/3 cup buttercream on top in an even layer, spreading all the way to the edge of the cake. Place the last cake layer on top (bottom side up) and cover with a thin coat of buttercream, creating a crumb coat and chill the cake for 30 minutes.
  2. Apply a generous layer of buttercream over the top and sides of the cake, saving remaining buttercream for decorating. Using your cake turntable and icing smoother, gently press the scraper against the side of the cake scrape around the sides to give it a smooth finish. Place excess buttercream back into the bowl. Fill in any holes with additional buttercream and repeat. Set cake in the refrigerator to chill for at least 15 minutes.
  3. Attach Wilton piping tip #3 to a piping bag and fill with buttercream. Strategically place snowflakes on the side of the cake by piping a small dollop of buttercream on the back, and gently attaching it to the cake.
  4. Pick a few of your favorite snowflakes to place on top and gently press into the top of the cake. Sprinkle some flaked coconut over the top and sprinkle with festive sprinkles and dragees on top.
  5. With tweezers, carefully place dragees on the sides of the cake between the snowflakes.
  6. Switch out piping tip #3 with tip #21 and decorate the top with a few more dollops of buttercream.
  7. Carefully transfer cake to a serving platter and serve.

Fondant Snowflakes

See blog post for instructions and tips on making fondant snowflakes.

Notes

CAKE STORAGE: Cake layers can be stored wrapped in plastic wrap in an airtight container for up to 5 days. Assembled cake can be stored in an airtight container at room temperature for up to 1 day, or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 588Total Fat: 37gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 123mgSodium: 464mgCarbohydrates: 56gFiber: 3gSugar: 31gProtein: 10g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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