Description
This impressive four-layer vanilla buttermilk cake features a secret hollow core filled with a cascade of colorful candies. Engineered for structural integrity and a velvety crumb, it is the ultimate showstopping dessert for birthdays and celebrations.
Ingredients
- 3 1/2 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk
- Gel food coloring (green, blue, and purple)
- 1 1/2 cups hard-shelled candies or sprinkles
- 16 ounces full-fat block cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups confectioners’ sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease four 9-inch cake pans, tapping out excess flour.
- In a medium bowl, whisk together the sifted flour, salt, baking powder, and baking soda.
- Using a stand mixer with a paddle attachment, beat the room-temperature butter for 1 minute, then add sugar and cream on high speed for 5 minutes.
- Reduce speed to medium-high and add eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated.
- On low speed, add the dry ingredients in three parts alternating with the buttermilk, starting and ending with the flour.
- Divide the batter into four bowls, tint each with gel food coloring, and bake for 25 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the frosting by beating the cream cheese and butter for 2 minutes, then adding confectioners’ sugar, cream, and vanilla on high for 3 minutes.
- Use a 4-inch cutter to remove the centers of two cake layers; stack one solid layer, the two rings (frosting between), fill the cavity with candy, and top with the final solid layer.
- Frost the exterior of the cake and pipe decorative borders to finish.
Notes
For the best structural results, chill the cake layers for 30 minutes before cutting the center holes to minimize crumbling. To prevent candy colors from bleeding into the cake, you can lightly coat the interior of the hollow core with a thin layer of frosting or melted white chocolate before filling. Always serve this cake at room temperature to ensure the cream cheese frosting has a smooth, creamy mouthfeel.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American