Summer Beach Cake
Ingredients
Cake:
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 6 eggs room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ¼ cups sour cream
- blue food colouring
Buttercream:
- 1 cup unsalted butter room temperature
- ½ tsp vanilla extract
- 2 ½ cups confectioner’s sugar
- white candy melts melted
- Brown sugar
Instructions
Bake the cake:
- Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one a time, mixing with each addition.
- In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream.
- Divide the batter between 4 bowls. Keep one bowl white and dye the remaining bowls pale, medium and dark blue. Pour the batter into 4 greased and floured 8-inch round cake pans. Bake at 350F for 20 minutes, or until a skewer inserted into the cakes comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
Make the buttercream:
- Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy.
Assembly:
- Using a plate as a guide, trim off the edges of all cakes – this will make them look pretty when they are being stacked. Also remove any excess browning from the tops and bottoms of the cakes.
- Stack the cakes, starting with the dark blue cake and transitioning to the white cake, spreading a generous amount of buttercream between each layer. Spread the buttercream right to the edges of the cakes. Then spread a thin layer of buttercream on top of the cake.
- Holding an offset spatula vertically against the surface of the cake, rotate the cake to smooth the buttercream filling.
- Sprinkle some brown sugar on top of the cake to look like sand. Press some brown sugar into a shot glass, then turn out onto the top of the cake.
- Pour some melted white candy melts into a seashell chocolate mold and place in the freezer until set, about 20 minutes. Unmold and decorate the cake.
- Enjoy!
Video
Notes
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Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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