I am seeing SO, SO MANY layer cakes around the web! I know, I know, it is most likely that they have always been there and that I simply have a tunnel vision that is either focused on quiches (hello 2015 :)) or cakes & cookies (yup, that one is pretty constant).
What I love is that the possibilities to decorate a cake seem pretty endless. That is, of course, after you master your nerves and get over the fear of actually building a layer cake (can you see it on my face? ;)). I can proudly tell you that I did the latter and produced multiple layer cakes (one of which our wedding cake(!)).
While preparing our wedding cake, I had difficulties to estimate how much cake we would need, and I had difficulties to let go of the idea of sprinkles and chocolate frosting.
I decided to make one extra and cheekily call it ‘kid’s cake’. I figured that, (i) if any kids would be happy enough to tag along, they would be pretty psyched with a sprinkle cake and (ii) I don’t know any adult who wouldn’t be digging away in this (including yours truly).
- Sprinkle Cake with Chocolate Frosting
- Recipe adapted from Joy the Baker & Food52.
- Sprinkle Cake (makes 2 cakes in a 20cm form)
- 227 grams of unsalted butter, at room temperature
- 300 grams of granulated (white) sugar
- 4 large egg whites
- 2 tablespoons vanilla essence
- 90 grams of vegetable oil
- 300 grams of plain flour
- 2 ¼ teaspoons of baking powder
- ¾ teaspoon salt
- 240 milliliters of whole milk
- 100 grams of sprinkles (preferably sturdy ones that won’t dissolve easily)
- Strawberry Filling
- I have used 100 grams of homemade vanilla strawberry marmalade as a filling between layers, but you can easily use store-bought, use some different marmelade you have on hand or skip this step altogether (and use more chocolate buttercream between the two cake layers).
- Chocolate Buttercream (makes around 4 cups, and more than enough for this cake and leftovers)
- 340 grams of unsalted butter, at room temperature
- 100 grams of good-quality unsweetened cocoa powder
- 3/4 teaspoon salt
- 500 grams of powdered sugar
- 2 tablespoons vanilla essence
- 75 milliliters whole milk
- 150 mililiters of heavy cream
- 75 grams of chocolate ovaltine powder
- Baking the cake
- This cake turns out beautiful if baked well.
- When not mixed properly or if you use too little baking powder the end-result might become dense (speaking out of experience).
- My pressing advice is to bake this cake in two baking forms (rather than baking it in one go and slicing it horizontally), as it results in a fluffier cake that is much easier to handle.
- For the recipe you start by whipping the butter and sugar together until it looks creamy. Then you add the egg whites and mix all through. Then all other ingredients get added to the mixture, and you mix it for only a short amount of time (for a maximum of 90 seconds, otherwise the dough might get tough).
- Divide the mixture over two 20cm baking forms that are lined with baking paper.
- Bake on a low temperature of 150 degrees Celsius until they look golden brown and a pin comes out dry. In my cake that took around 40 minutes, but do keep a close eye to it.
- Chocolate Buttercream
- In a separate bowl or measurer, stir together the ovaltine, cacao, cream and milk.
- Mix the butter, vanilla essence, salt and a quarter of the together until the mixture starts to look creamy. Keep adding parts of the sugar bit by bit. This might be a messy affair as the sugar can start flying around (reason to add the sugar in parts, or even together with the ovaltine mixture). Once the mixture looks airy and creamy, you can add the mixture of cacao and ovaltine.
- Despite the mess this buttercream tastes amazing!
- Once the cakes have cooled down, you can start building up. I place the first cake top-down on the cake board or cake stand (the bottom of the cake usually is much more even than the top, which will make it easier to make the cake look smooth and straight).
- Apply a layer of buttercream, either thin (if you’re using a strawberry filling) or a little more generous.
- Using a piping bag, make a little barrier out of buttercream on the outside of the surface of the cake, to prevent the marmalade from leaking out.
- Place the second cake on top, again, bottom-up for the smoothest effect.
- Apply a first layer of buttercream to the top and sides, smooth it out as much as you can and place the cake in the fridge until it feels sturdy to the touch.
- Then, add a second layer of buttercream and add sprinkles and decorations to your liking.