Description
This stunning four-layer vanilla sponge cake captures a vibrant, modern aesthetic with its iconic deep purple buttercream ruffles and classic farmhouse flavors. It is a perfect blend of nostalgic buttery textures and bold design, making it the ultimate centerpiece for any music-themed celebration or birthday.
Ingredients
- 500g Unsalted Butter, softened
- 500g Caster Sugar
- 8 Medium Eggs, room temperature
- 2 tsp Vanilla Extract
- 500g Self-Raising Flour (or 500g all-purpose flour plus 2 tsp baking powder)
- 2-4 tbsp Milk
- 500g Unsalted Butter, softened (for frosting)
- 1kg Icing Sugar, sifted twice
- Purple Gel Food Colouring
- A pinch of Smoked Sea Salt
Instructions
- Preheat your oven to 180°C (350°F) and grease and line four 6-inch cake tins with parchment paper.
- Cream together the softened butter and caster sugar in a large bowl until the mixture is pale, light, and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, adding a spoonful of flour if the mixture begins to curdle.
- Gently fold in the sifted flour using a metal spoon and add a splash of milk until the batter reaches a slow-dropping consistency.
- Divide the batter evenly between the four tins and bake for 25 to 30 minutes until golden and a skewer comes out clean.
- Prepare the icing by beating the softened butter until white and fluffy, then gradually incorporate icing sugar, milk, and purple gel coloring.
- Level the cooled cakes, stack them with buttercream, apply a thin crumb coat, and chill for 30 minutes before piping decorative ruffles around the exterior.
Notes
To achieve the most stable ruffles, ensure your buttercream is firm but pliable; if it becomes too soft from the heat of your hands, simply chill the piping bag for a few minutes. For the best flavor balance, do not skip the tiny pinch of smoked salt in the frosting as it beautifully offsets the high sugar content of the American buttercream.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American