
4 layers of cake with layers of curd and buttercream standing tall
There’s this misconception that a lot of people have that baking is super complicated and requires people to be super precise. I argue for most cakes, muffins and cookies that home cooks are inclined to attempt, that’s not the case. Like with all cooking, being organized is the secret to success. Reading the recipe thoroughly a few times, assembling and prepping all your ingredients before starting any part of the cooking/baking process is essential to a successful result.
One of the things I like about baking, is that by simply swapping out an ingredient here and there you can completely change the flavor profile of what is essentially the same recipe. Case in point…the cake pictured above is the same base as the Peppermint Chocolate Layer Cake from a few months ago. I just swapped out white chocolate for the cocoa and dark chocolate and swapped out citrus for the peppermint oil and instead of crushed peppermint candy between layers, I used sprinkles and crushed Belgian Butter Cookies and Corn Flakes. Then I used the same method for assembling the cake. Otherwise the only other thing that was done differently, is that I baked the cake in 2 sheet pans and then used the outer ring of my springform pan to cut out the individual layers. It turns out that the cake cooks more evenly, faster and the top is more level than if you use round cake pans.
So my hope is if you learn anything at all here its that you discover that these are just ideas and you can riff off of any of them by changing ingredients here and there.
Here are the ingredients to make this particular cake,
Ingredients
- 3 cups AP flour
- 3 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp each lemon and orange extract
- 8 oz. melted white chocolate
- 4 eggs
- 1 cup vegetable oil
- 1 cup sour cream
- 2 cups hot water
- 1 TBS each lemon zest and orange zest
- 3/4 cup rainbow sprinkles/jimmies
- Icing (see below)
- 2 cups lemon curd
- 1 cup of assorted sprinkles for decorating
Place a clean glass or stainless steal bowl over a pot of lightly boiling water to make a double boiler. Break the chocolate into small chunks and place into the bowl, stir until all the chocolate has melted. Set aside to let cool. While the chocolate is cooling, assemble the rest of the cake ingredients. In a large bowl, combine, flour, sugar, salt, baking soda and set aside. In another bowl, mix the oil, water, sour cream, vanilla extract, citrus extract and eggs lightly until combined then slowly pour into the dry ingredients. Mix until just combined by hand or with an electric mixer. Slowly mix in the melted chocolate. Divide batter evenly between 2 prepared ½ sheet pans and bake at 350F for 45 minutes or until a toothpick comes out clean. Remove from the oven to cool on a wire rack for 30 minutes, then remove from the pans and let cool completely before icing.
Ingredients
- 1lb unsalted butter (softened and room temperature)
- 12 oz white chocolate chips
- 2lb powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp each lemon and orange extract
- 1 tsp each lemon and orange zest
- 2 TBS corn syrup
- ¼ cup heavy whipping cream
- 1 cup cornflakes
Use a double boiler or microwave to melt white chocolate chips and set aside to cool. Once the white chocolate has cooled but is still liquid, whip butter in a large bowl or stand mixer with whisk attachment on high speed until the butter turns pale yellow. Scrap down the sides of the bowl add zest, vanilla extract, citrus extract and whisk on medium speed until flavoring is incorporated. With the mixer on low, slowly drizzle in the white chocolate and add the corn syrup*. Turn the mixer off and scrap down the sides. Add ⅓ of the powder sugar and turn the mixer on to low, mix until the powered sugar is thoroughly incorporated, turn off the mixer and scrap down the sides between each addition. Continue until all the powdered has been added. You should hear the motor of the mixer slow down. Now gradually start adding the heavy whipping cream. Your looking for a nice spreadable/pipable texture that’s not too loose. The icing should be airy but still hold a peak so you may not need all the cream.
For assembly
Use the outer ring of a springform pan, or a make a 6″circle out of cardboard to cut out 3 layers from you sheet cakes. Crumble the remaining scraps, to use as your base layer. Slowly build your layers, cake, curd, buttercream, sprinkles and cornflakes. Then keep repeating that process. At the top, you can drizzle some lemon curd, or pipe buttercream roses and finish the rest of the sprinkles.