Tag Archives: layer cake

Maple Layer Cake

Maple Layer CakeNotice anything different? I updated the look of this site on Wednesday afternoon!Maple Layer CakeI haven’t made any major aesthetic changes to this site since I started blogging almost three years ago. I mean, I’d thought about it on and off, but had never actually gone through with anything until two days ago. I’d love to say this was planned, but it absolutely was not. I just decided on a whim that it was time to change the theme and streamline a few things, so here we are.Maple Layer CakeNow, I’m not someone who makes many impulse decisions—I’m a big over-thinker—so changing the look of my blog is a pretty big deal for me. I still need to make a few formatting adjustments, but other than those, this look is here to stay.Maple Layer CakeAnother impulse decision I made recently? Baking this Maple Layer Cake! One minute, I thought “I should make a maple cake this fall,” and the next, I was whisking up batter and whipping buttercream.Maple Layer CakeMaple Layer CakeMaple Layer Cake
Maple Layer CakeMaple Layer CakeThat’s really something, considering that I was deep in the babka zone at the time, working on a recipe that I overthought to the point of making 18 (!) babkas.Maple Layer CakeMaple Layer CakeMaple Layer CakeIn the midst of all that self-imposed craziness, this cake went from a one-off thought to a sparkling four-layer naked cake in the span of an afternoon. Isn’t it a stunner?!Maple Layer CakeThat’s not all! This cake tastes as good as it looks 🙂 Maple Layer CakeThere are 1 1/3 cups of pure maple syrup in the entire cake—in addition to the cake and fluffy buttercream, each buttery layer is torted (sliced in half equatorially) and brushed with the good stuff. There is absolutely no mistaking the flavor of this cake!Maple Layer CakeI’m sure I will continue to be an over-thinker for years to come, but if this Maple Layer Cake proves anything, it’s that it’s good trust my gut every now and then.Maple Layer Cake

Maple Layer Cake
makes one 9-inch round cake

Cake:
3 cups all-purpose flour
1/3 cup cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs, room temperature
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
2 cups buttermilk,* room temperature

Frosting:
1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
4 cups confectioners sugar
1/2 teaspoon Kosher or sea salt
1 teaspoon pure vanilla extract
1/2 cup pure maple syrup
3 tablespoons heavy cream

For Assembly:
1/3 cup pure maple syrup
sparkling sugar (optional)

Preheat oven to 350F. Grease two 9-inch round cake pans. Line with parchment and grease again. Set aside.

In a medium mixing bowl, whisk together flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together melted butter and granulated sugar. Whisk in eggs one at a time, followed by maple syrup and vanilla. Whisk in half the dry ingredients, followed by half the buttermilk. Add the remaining dry ingredients, followed by remaining buttermilk.

Divide batter evenly between prepared pans. Tap each pan on the counter 5 times to release any large air bubbles. Bake 32-35 minutes, or until a toothpick inserted in the centers comes out clean. Let cakes cool in their pans for 15 minutes. Run a small, think knife around the edges, invert onto racks, and remove parchment. Allow cakes to cool completely.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in two installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Beat in maple syrup, followed by heavy cream.

Assemble the cake. Use a serrated knife to slice cake layers equatorially so that you are left with 4 very thin layers. Place one layer, cut-side-up on a serving plate or cake stand. Brush layer with maple syrup. Top with a thin layer of frosting. Top with another thin layer of cake and repeat the brushing and frosting. Repeat layering process one more time. Top with the last remaining thin layer of cake, cut-side-down. Frost cake as desired. Top with sparkling sugar, if using.

Slice and serve. Leftover layer cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.

Note:

If you do not have buttermilk on hand, you may make a substitute. Place 2 tablespoons of vinegar (or lemon juice) in a liquid measuring cup. Pour milk up to the 2 cup mark and stir. Let the mixture sit for 5-10 minutes, or until curdled. Continue with the recipe as written.

Maple Layer CakeMaple Layer Cake

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Triple Chocolate Cake

Triple Chocolate CakeThis cake deserves a better name.Triple Chocolate Cake
It’s thin layers of my favorite chocolate cake filled with chocolate pudding and frosted with the best buttercream ever to come out of my kitchen. It should have a more creative name than Triple Chocolate Cake.Triple Chocolate CakeTriple Chocolate CakeTriple Chocolate CakeTriple Chocolate Cake
Other name options included, but were not limited to:

• Fancier Chocolate Cake
• Gertrude’s Chocolate Cake*
• Eleven Layer Chocolate Cake**
• The Chocolate Cake of My Dreams (This Week, Specifically)
• Unnameable Chocolate Cake

*Gertrude is a chihuahua whom I have never met. She cannot actually eat chocolate, nor has she ever baked a thing (as far as I know). Things got weird, okay?
**Six thin layers of cake (three layers, split in half), five layers of pudding.Triple Chocolate Cake
When all was said and done and over-analyzed, I went with the least ridiculous, most accessible, accurate name. Triple Chocolate Cake it is—the most decadent, chocolaty cake ever to appear on this blog.Triple Chocolate Cake
Out of the three sources of chocolate in this cake, I’ve already discussed two of them at length. You’ve heard me wax on and on about my stellar chocolate cake and I recently wrote all about my seriously phenomenal chocolate pudding. I could have frosted this cake with a thick layer of chocolate buttercream, but instead I turned the volume up to 11…Chocolate Swiss Meringue Buttercream
…Chocolate Swiss Meringue Buttercream, y’all! The lightest, fluffiest, silkiest chocolate frosting I’ve ever made ❤

Every buttercream that has appeared previously on this site has been some variation on an American Buttercream: a frosting consisting of softened butter, confectioner’s sugar, and vanilla. I usually jazz mine up with heavy cream, and while they are all fluffy and luxurious, none are quite as divine as this one, which is airy from whipped egg whites and rich from butter and melted chocolate.Chocolate Swiss Meringue ButtercreamChocolate Swiss Meringue Buttercream
Let me give you a quick overview. It all starts with melting sugar into egg whites…Chocolate Swiss Meringue ButtercreamChocolate Swiss Meringue Buttercream
…and then beating it all into a glossy meringue. Next come two sticks of softened butter…Chocolate Swiss Meringue ButtercreamChocolate Swiss Meringue Buttercream
…and then ten ounces of melted bittersweet chocolate. Oh my word.Chocolate Swiss Meringue Buttercream
Unlike American buttercreams, this one requires a couple of bowls and a little patience, but it is worth every last ounce of effort. I swear, I would eat Chocolate Swiss Meringue Buttercream on a piece of cardboard if it were offered to me…Chocolate Swiss Meringue Buttercream
…but I would much prefer to eat it on chocolate cake. This one specifically.Chocolate Swiss Meringue Buttercream

Triple Chocolate Cake
makes 1 9-inch round cake

2 2/3 cups all-purpose flour
1 cup + 2 Tbsp natural unsweetened cocoa powder
1 2/3 cups granulated sugar
1 cup dark brown sugar
1 1/2 teaspoons baking powder
1 tablespoon (3 teaspoons) baking soda
1 1/2 teaspoon Kosher or sea salt
1 1/2 cups buttermilk (low fat is fine)
3/4 cup vegetable oil
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 1/2 cups strong, hot coffee

For Assembly:
1 recipe Chocolate Pudding (about 2 cups)
1 recipe Chocolate Swiss Meringue Buttercream (below)
mini chocolate chips, for garnish (optional)
chocolate sprinkles, for garnish (optional)

Cake layers and Chocolate Pudding may be made up to 2 days in advance and stored in the refrigerator.

Preheat the oven to 350F. Grease 3 9-inch round cake pans. Line the bottoms with parchment and grease again. Set aside.

Make the cake batter. In a large mixing bowl, sift together flour, cocoa powder, granulated sugar, dark brown sugar, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, whisk together oil and eggs, followed by vanilla, buttermilk, and coffee. Whisk in dry ingredients in three installments, just until combined. Divide batter evenly among the pans. Tap full pans on the counter five times to release any air bubbles. Bake 25-27 minutes, or until a toothpick inserted in the middle comes out clean.

Let cakes cool in pans for 10 minutes before running a small, thin knife around the edges. Invert cakes onto cooling racks and allow to cool to room temperature. Wrap in plastic wrap and refrigerate for 2 hours or up to 2 days. Layers are easiest to work with when they are cold.

Assemble the cake. Use a serrated knife to slice cake layers equatorially so that you are left with 6 very thin layers. Place one layer, cut-side-up on a serving plate or cake stand. Use an offset spatula to spread ~1/3 cup of chocolate pudding over the top. Place another thin layer on top and spread with more pudding. Repeat this process until you have 6 thin layers of cake and 5 of pudding. Tent the cake with plastic wrap and refrigerate while you prepare the Chocolate Swiss Meringue Buttercream.

Remove cake from the refrigerator and uncover. Use an offset icing knife to frost the outside of the cake with buttercream. Pipe as desired. Decorate with mini chocolate chips and/or chocolate sprinkles, if desired. Chill cake for at least 30 minutes before serving.

Leftover cake will keep covered in the refrigerator for up to 5 days.

Chocolate Swiss Meringue Buttercream
makes enough to fill, frost & decorate a 9-inch layer cake

1 cup (2 sticks) unsalted butter, softened to room temperature
10 ounces bittersweet chocolate
4 large egg whites*
1 cup granulated sugar
1/2 teaspoon fine sea salt
1/8 teaspoon cream of tartar**

Egg whites will not whip properly if they are not treated well. Before beginning, please ensure that all equipment used in this recipe is very clean and dry. I like to wipe down the bowl(s), whisk, and mixer attachments with vinegar before starting the recipe. There is no way to salvage this recipe if the egg whites are contaminated with oil, yolk, or even water.

Cut butter into 16 one-tablespoon pieces. Set aside.

Chop chocolate. Place chopped chocolate in a microwave-safe bowl and microwave in 15-second increments, stirring in between, until smooth. Set aside.

Fill a small pot with 1-2 inches of water. Set a very clean, dry heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Combine egg whites, sugar, salt, and cream of tartar in the heatproof bowl. Place bowl over simmering water and whisk frequently until sugar dissolves. Test for readiness by rubbing a drop of the mixture between your clean, dry fingertips to feel for granules. Remove bowl from heat and wipe off the bottom to remove any condensation.

Use a very clean, dry electric mixer with a whisk attachment to beat egg white mixture until room temperature and doubled in size, about 7-10 minutes. At this point, the mixture (a meringue) should hold stiff peaks and be glossy.

Add butter 1 tablespoon at a time, mixing to combine. Buttercream will probably curdle before re-forming; this is normal. Continue to whip until it thickens and becomes airy and frosting-like. If the buttercream is taking a long time to thicken, it may be too warm. Simply pop the bowl in the refrigerator for 15 minutes before whipping again.

Pour in chocolate and whip until combined. Fill and frost cake layers as desired.

Leftover frosting will keep in an airtight container in the refrigerator for up to 2 weeks. Let come to room temperature and whip until fluffy before using.

Notes:

1. I use the ones leftover from making pudding.
2. Cream of tartar is required for this recipe. There is no substitute for this ingredient.

Triple Chocolate CakeChocolate Swiss Meringue Buttercream

Coconut Pineapple Cake

Coconut Pineapple CakeAbout two years ago, an acquaintance called and asked me to make a Coconut Pineapple Cake for his birthday party.Coconut Pineapple Cake
In retrospect, I should have asked more questions. In our brief phone call, there was no mention of whether it should be layered or in a bundt or flipped upside down, just that it should be full of tropical flavor and generally resemble a cake.Coconut Pineapple Cake
Instead of doing the logical thing and calling to clarify, I just tried to channel my grandmother and go with my gut.Coconut Pineapple CakeCoconut Pineapple Cake
My gut said to flavor my favorite vanilla cake with coconut, layer it with pineapple filling, coat it in coconut buttercream, and decorate the crap out of it with sweetened flaked coconut. And so I did.Coconut Pineapple Cake
To this day, I have no idea if this is what my acquaintance had in mind when he made his initial order. Not a clue.Coconut Pineapple Cake
What I do know, though, is that he loved it.Coconut Pineapple Cake
I can say that with confidence because he has consistently ordered a Coconut Pineapple Cake every two months since, just because he has a craving.Coconut Pineapple Cake
That may sound a little ridiculous—ordering a whole layer cake for yourself just to fulfill a craving—but if you try this cake, it might suddenly seem very logical.Coconut Pineapple Cake

Coconut Pineapple Cake
makes 1 9-inch round layer cake

Cake Batter:
3 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
2 teaspoons coconut extract
2 cups buttermilk, room temperature

Pineapple Filling:
16 ounces canned crushed pineapple in juice
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter

Frosting:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 pound confectioner’s sugar
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
1 1/2 teaspoons coconut extract
4 tablespoons heavy cream
2 cups sweetened shredded coconut

Cake layers and pineapple filling may be made up to a day in advance.

Preheat the oven to 350F. Grease two 9-inch round cake pans. Line the bottoms with parchment and grease again. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in sugar. Mix in eggs one at a time, followed by vanilla and coconut extracts. Add dry ingredients and buttermilk in two alternating installments, combining completely after each addition.

Divide batter among prepared pans. Tap pans on the counter five times to release any large air bubbles. Bake cakes 32-35 minutes, until a toothpick inserted in the centers comes out clean. Let cake layers cool in the pans for fifteen minutes before inverting onto a rack to cool completely.

Make pineapple filling. Combine crushed pineapple in juice, sugar, and cornstarch in a small saucepan over medium heat. Cook, stirring frequently, until juices are clear and mixture thickens slightly, about 5 minutes. Remove from heat and stir in butter. Let cool to room temperature, or place in an airtight container in the refrigerator.

Slice each cake layer in half equatorially (this is called torteing). Place one half-layer on a serving plate and top with about 2/3 cup of pineapple filling. Repeat layering until you have 4 thin layers of cake and 3 layers of pineapple filling. Tent cake with plastic wrap and refrigerate at least 30 minutes.

Make the frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Mix in confectioner’s sugar and salt, followed by vanilla and coconut extracts. Add heavy cream and beat frosting for one minute, or until fluffy. Use an offset knife to frost cake. Press sweetened flaked coconut onto the frosted surface of the cake.

Serve immediately. Leftover cake will keep covered in the refrigerator for up to five days.

Coconut Pineapple Cake

Funfetti Layer Cake

Funfetti Layer CakeI didn’t have any real reason to make a Funfetti Layer Cake this week. There were no special occasions. Nobody asked for a cake. Today is my dad’s birthday and Sunday is my pal, David’s, but neither of them would have Funfetti as their first choice. Nope.

Funfetti Layer CakeI just made this cake because I felt like it. In the last few weeks, I have stocked up on sprinkles at Sahadi’s and finally made a white cake recipe that I love, and if those two things aren’t enough reason to slap together a layer cake this cheerful…well, I don’t know what is.

Funfetti Layer CakeI mean, really. This has got to be the happiest cake on earth. Or at the very least, the happiest cake in Brooklyn 😍

Funfetti Layer CakeFunfetti Layer CakeFunfetti Layer CakeNow, you may be wondering what sets Funfetti Layer Cake apart from a plain white cake with some sprinkles. The answer is…well, not much. In fact the only differences between my regular white cake recipe and this cake are 1/4 teaspoon of imitation butter extract (for that box mix flavor without the box mix) and a veritable ton of rainbow sprinkles. There’s no big secret or anything–Funfetti is just white cake with pizzazz. Because sometimes you just need cake with pizzazz, am I right?!

Funfetti Layer CakeI frosted this cake with vanilla buttercream and coated the sides with as many nonpareils as the frosting would hold! This was done mostly because, as I have previously mentioned, the kitchen is the warmest room in my apartment right now–not ideal for beautiful frosting! This coating of sprinkles covers all manner of sad-looking frosting, and it’s super cute 💗

Funfetti Layer CakeFunfetti Layer CakeLook how adorable that is! I love how the bright white cake really makes the sprinkles pop. I’m just crazy about all that color 💕💕💕And as if aesthetics alone aren’t a good enough reason to make Funfetti Layer Cake from scratch, know that my version beats the pants off anything you can find in a box. The cake is light and buttery, and the frosting is super fluffy and delicious, and…oh, who am I kidding? This one’s all about the sprinkles.Funfetti Layer Cake

Funfetti Layer Cake
makes 1 three-layer frosted cake

To Grease the Pans:
2 tablespoons neutral-flavored oil
2 tablespoons all-purpose flour

Cake:
2 2/3 cup all-purpose flour
1/3 cup cornstarch
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1/4 cup neutral-flavored oil (I like canola)
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1 1/2 cups milk (not skim or fat-free)
1/2 cup full-fat sour cream
4 large egg whites, room temperature
3/4 cup rainbow sprinkles (jimmies, not nonpareils)*

Frosting:
1 1/2 cups unsalted butter, softened to room temperature
5 1/2 cups confectioners sugar
pinch of Kosher or sea salt 
1 tablespoon pure vanilla extract
5-8 tablespoons heavy cream
rainbow sprinkles (jimmies or nonpareils), for decoration

Preheat oven to 350F. Grease the pans. In a small bowl, use a fork to whisk together oil and flour. Use a pastry brush to apply a thin layer to the entire insides of three 9-inch round cake pans. Set aside.

In a large mixing bowl, combine flour, cornstarch, sugar, baking powder, and salt. Sift together four times. Do not skip this step. Set aside.

In a separate large mixing bowl, whisk together melted butter, oil, vanilla and almond extracts, sour cream, and milk. Set aside.

Place egg whites in a clean, dry medium-large mixing bowl. Use the whisk attachment on an electric mixer to beat egg whites on medium-high speed until they hold stiff peaks. Do not over mix. Set aside.

Fold dry ingredients into wet in three installments, scraping down the bowl as necessary. Carefully fold half the whipped egg whites into the batter, followed by the other half. Fold in sprinkles.

Divide the batter evenly into the prepared pans. Lightly tap each pan on the counter a couple of times just to help any large air bubbles dissipate. Bake for 23-25 minutes, or until a toothpick inserted in the centers comes out clean. Let cakes cool in the pans for fifteen minutes before running a small, thin knife around the edge of the pans and inverting the layers onto a rack. Allow to cool completely.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add in heavy cream until desired consistency is reached. Frost and layer cooled cakes. Decorate with sprinkles immediately after frosting.

Cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.

Note:

For information on the difference between jimmies and nonpareils, click here.

Funfetti Layer Cake

Easter Egg Hunt Cake

Easter Egg Hunt CakeEaster is coming up this weekend! I grew up celebrating in style–a week full of church, family brunch at The Fort Worth Club, and a HUGE egg hunt on a friend’s grandparents’ property. As far as I can tell after nearly ten years (!) in New York, Easter is not a big holiday here. I see a few families in their Easter best, but other than that, it’s just like any other Sunday. That said, just because I’m not planning to wear any pastels or attend any holiday brunches, there’s no reason I can’t celebrate with this adorable, surprise-candy-filled Easter Egg Hunt Cake!Easter Egg Hunt CakeY’all. Y’ALL. This might be the most sickeningly cute thing I’ve ever made. I had the idea when I saw this Piñata Cake on Sally’s Baking Addiction, and I’ve been hellbent on making this Easter Egg Hunt Cake ever since. From the outside it looks springlike and holiday appropriate (hey there, sweetened flaked coconut!), but then you slice in to find a veritable treasure trove of Easter egg-shaped candy! Seriously, y’all. How cute is this Easter candy avalanche?!Easter Egg Hunt CakeNow, before you go clicking away, thinking that this cake is too much for you to handle, hear me out:

  1. If I can make this cake, anyone can. I can frost a cake, but my decorating skills leave something to be desired. If you can use an offset icing knife, you can decorate this cake!
  2. Hiding the candy in this cake is waaaaay easier than you’d imagine.
  3. Easter Egg Hunt Cake is made with my tried-and-true Vanilla Layer Cake* recipe. That cake and its corresponding buttercream frosting are my two most-requested recipes, and for good reason. They’re simple to put together and sooo good.

*Please forgive those horrendous photos–I’ll be updating them soon.Easter Egg Hunt CakeAre you still reading? I hope so.

Let’s talk cake construction. First and foremost, bake and cool four 9-inch round cake layers and whip together a double batch of (dyed-green) vanilla buttercream frosting. Yes, four layers (1.5 times my standard recipe) and a double the usual amount of frosting. This cake is huge–gotta have plenty of space for all that Easter candy!

First, place a layer of cake on a serving plate and frost the top of it, just like you would for any layer cake. Then (and this is where it gets weird), use a large round cutter to remove the centers of two of your layers. Save those centers for another task, like making a mini-layer cake or a trifle.

Place one of the cut-out layers on the frosted base layer. Top it with a layer of buttercream and the second cut-out layer. Frost that one too.Easter Egg Hunt CakeEaster Egg Hunt CakeSee that hole? Fill it with any egg-shaped Easter candy you like! I used Reeses Pieces Eggs, but you could use chocolate eggs or even jelly beans. I also added some little bunny & carrot-shaped sprinkles, because sprinkles are my love language.Easter Egg Hunt CakeAt this point, you should have one intact cake layer left. Use it to top the other layers, and then frost the tallest layer cake you’ve ever seen.Easter Egg Hunt CakeTo decorate, press dyed-green flaked coconut into the frosting, and then arrange some Easter candy on top. I found this easiest to do by piping little blobs of frosting over the coconut and sticking the candies to them.Easter Egg Hunt CakeAt this point, this cake will look like any old layer cake. Sure, it’s a huge one that’s clearly decorated for Easter, but nobody will suspect the surprise inside. And you, being cool as a freaking cucumber, will act like it’s any old vanilla cake.Easter Egg Hunt CakeBut then, you’ll start to slice the thing…
Easter Egg Hunt CakeEaster Egg Hunt CakeEaster Egg Hunt CakeWhat’s that?! A layer cake full of candy Easter eggs?! How clever of you, you beautiful, talented, homebaking human, you.Easter Egg Hunt CakeEaster Egg Hunt CakeLooking for more Easter-appropriate desserts? Check out these Carrot Cake Blondies, this Lemon Yogurt Cake, and my Coconut Cream Pie! Oh, and keep an eye out for another layer cake coming later this week 💕🐣🐰🍰🎂

Easter Egg Hunt Cake
inspired by Sally’s Baking Addiction
makes one four-layer 9-inch round cake

For greasing the pans:
1/4 cup all-purpose flour
1/4 cup neutral-flavored oil (I like canola)

Vanilla Cake:
4 1/2 cups all purpose flour
1/2 cup cornstarch
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoon Kosher or sea salt
2 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
4 large eggs + 2 large egg yolks, room temperature
2 tablespoons pure vanilla extract
3 cups buttermilk, room temperature

Vanilla Buttercream:
1 pound (4 sticks) unsalted butter, softened to room temperature
2 pounds confectioner’s sugar
pinch of Kosher or sea salt
2 tablespoons pure vanilla extract
15-20 drops liquid green food coloring
5-8 tablespoons heavy cream

For Decoration:
1 14-ounce bag sweetened flaked coconut
6-8 drops liquid green food coloring
egg-shaped Easter candies (I used Reeses Pieces Eggs)

For Assembly:
2-2 1/2 cups egg-shaped Easter candies (I used Reeses Pieces Eggs)
1/2 cup sprinkles, optional

Preheat oven to 350F. Prepare the pans. In a small bowl, use a fork to whisk together greasing mixture ingredients. Use a pastry brush to paint mixture onto the entire insides of four 9-inch round cake pans. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, granulated sugar, and light brown sugar. Set aside.

In a large mixing bowl, cream butter with an electric mixer until light and fluffy, about two minutes. Add eggs and egg yolks one at a time, beating completely after each addition. Beat in buttermilk. Add dry ingredients in three installments, beating just until combined. Scrape down the bowl as necessary.

Divide batter evenly into prepared pans. Tap each full pan on the counter five times to release any large air bubbles. Bake cakes 23-27 minutes, rotating top to bottom and back to front at the halfway point. Cakes are done when a toothpick inserted in the centers comes out clean. Let cakes cool in pans for fifteen minutes. Run a small thin knife around the edges of the pans and invert the cakes onto cooling racks to cool completely.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla and food coloring. Add in heavy cream until desired consistency is reached.

Prepare the decoration. In a small mixing bowl, use a fork to combine coconut and food coloring until desired color has been reached. Set aside.

Assemble the cake. Place one round on a serving plate and top with a layer of frosting. Set aside.

Use a 4-6 inch cutter (or a wide-mouthed cup or jar) to cut the centers out of two layers. Set centers aside for another use. Place one cut-out layer on the bottom layer and top with a layer of frosting. Place the other cut-out layer on top and frost. Fill the hole in the cake layers with candies and optional sprinkles. Top with the last (fully-intact) layer of cake. Frost cake as desired. Cover with dyed green coconut. Decorate with additional Easter candies as desired.

Layer cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.

Easter Egg Hunt Cake