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A tall Fault Line Cake with yellow cake layers and Nutella Swiss meringue buttercream showing a gold-edged gap filled with sprinkles.

Fault Line Cake

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5 from 18 reviews

  • Author: Jesse Daniel Wiley
  • Total Time: 1 hour 30 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

A stunning three-layer yellow cake featuring a rich Nutella Swiss meringue buttercream and a modern fault line design. This Southern-inspired dessert combines a tender, buttery crumb with professional-level artistry for a truly memorable celebration centerpiece.

Ingredients

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1.5 cups unsalted butter, room temperature
  • 1.5 cups granulated sugar
  • 0.5 cup light brown sugar
  • 4 large eggs, room temperature
  • 0.25 cup canola oil
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 5 large egg whites
  • 1.5 cups granulated sugar (for meringue)
  • 0.25 teaspoon cream of tartar
  • 1.5 cups unsalted butter, cubed and room temperature (for frosting)
  • 0.5 cup Nutella
  • 0.5 cup decorative sprinkles

Instructions

  1. Preheat your oven to 350°F and position the rack in the center; grease three 8-inch cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the cake flour, baking powder, and kosher salt until well combined and free of lumps.
  3. In a stand mixer fitted with the paddle attachment, beat the room temperature butter, granulated sugar, and light brown sugar for 3 to 4 minutes until light and fluffy.
  4. Reduce the speed to low and add the eggs one at a time, followed by the canola oil, buttermilk, and vanilla extract, beating until the mixture is smooth.
  5. Gradually add the dry ingredients to the wet mixture on low speed until just combined, then divide the batter evenly among the three prepared pans.
  6. Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out with moist crumbs, then let cakes cool completely on a wire rack.
  7. To make the frosting, whisk egg whites, sugar, salt, and cream of tartar over a pot of simmering water until the mixture reaches 160°F.
  8. Transfer to a stand mixer and whisk on high for 8 to 10 minutes until stiff, glossy peaks form and the bowl is cool to the touch.
  9. Switch to the paddle attachment, add butter cubes a few at a time on low speed, then increase speed and beat until silky before folding in the Nutella.
  10. Stack the cooled cake layers with buttercream between them, apply a thin crumb coat, and chill for 30 minutes.
  11. Apply a band of sprinkles around the center of the cake, then pipe thick layers of Nutella buttercream above and below the band, smoothing with a bench scraper while keeping the edges jagged to reveal the fault line.

Notes

To ensure the best structural integrity for the fault line, make sure your cake layers are completely level before stacking. If they have domes, trim them with a serrated knife so the buttercream sits flat and the fault looks intentional and clean. Chilling the cake after the crumb coat is a vital step that prevents the weight of the thick outer buttercream layers from sliding off.

  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakepeak.com/fault-line-cake/