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Striped Vanilla Cake

When the sweet and talented Brittanie @brittanie.bakes on Instagram was hosting a striped cake collaboration, I thought this would be the perfect time for me to attempt making my first striped cake.

Be sure to check out #stripedcakecollab over on Instagram to see all the amazing striped cakes created.

I recently purchased some new piping tips and it come with some small cake combs.  I didn't realise that it wasn't the striped cake comb that I needed until I was about to decorate the cake.  So, instead I used the technique of piping one colour followed by the next colour and alternating it until I reached the top of the cake.

I was pretty happy with how my striped cake turned out.  The stripes are not perfect but I was wrapped with my first attempt.

This Striped Cake is made of vanilla cake.  The cake layers are filled with delicious Swiss meringue buttercream and raspberry jam. Finally, the whole cake is also covered with this smooth buttercream and decorated with cute rosettes and sprinkles.

Happy Baking xo

Striped Vanilla Cake

Ingredients

· 140 grams melted unsalted butter
· 1 cup sugar
· 1¾ cups plain flour
· 1½ teaspoons baking powder
· ½ teaspoon baking soda
· 2 pinches of salt
· 1 teaspoon vanilla extract
· 1 egg & 2 egg whites
· ¼ cup sour cream
· ¾ cup buttermilk

Swiss Meringue Buttercream

· 4 egg whites
· 300 grams caster sugar
· 400 grams unsalted butter (room temperature)
· 1 teaspoon vanilla extract
· Food colouring (rose pink & white – chefmaster)

Decorations & filling

· Raspberry jam
· Sprinkles

Instructions

1. Preheat oven to 180°C.

2. Spray three round 5-inch tins with oil, line the bottom of the tins with some baking paper and dust some flour around the tins.

3. Place cooled down melted butter, sugar and vanilla extract into a large bowl and using an electric mixer, whisk until all ingredients are well combined.

4. Add eggs and mix well. Fold in the sifted flour, baking powder and baking soda a third at a time, alternating with the sour cream and buttermilk until all combined.

5. Spoon the mixture into the tins evenly. Make sure to only fill them up a third full and smooth the tops with the back of a spoon or off-set spatula.

6. Bake in oven for 30 - 35 minutes or until a skewer inserted into the cakes comes out clean. Remove from oven and cool in pans for 5 minutes before turning onto a wire rack to cool completely.

Swiss Meringue Buttercream

Place egg whites and caster sugar into a large bowl. Place over a pot of simmering water on low. Whisk until the sugar has dissolved completely. To check if the sugar has dissolved, rub a bit of the mixture between your fingers.

Remove from heat and using a stand mixer with the whisk attachment, beat on medium speed for about 10-15 minutes or until mixture has completed cooled.

Remove whisk attachment and replace with the paddle attachment. Slowly add portions of the room temperature butter and beat well before adding next portions.

Once all butter has been added, beat on high for several minutes and then reduce the speed to low and continue to beat for another few minutes to remove air bubbles.

Frosting is ready for use.

Assembling the cake

Cut off the tops of the three cakes if needed to make them even.

Place one cake onto the cake board, securing it with a bit of buttercream at the bottom.

Pipe a ring of buttercream around the top of the cake and place some raspberry jam in the centre, stack the next cake and do the same.

Lightly crumb coat the whole cake and place into the fridge for 15-20 minutes.

Colour the buttercream in two different colours and place into two piping bags. Pipe the first colour around the cake, followed by the next colour. Alternate the colours to create the stripes until you get to the top of the cake. Smooth the edges of the cake.

Pipe some random rosettes on the top and down the front of the cake. Using different piping tips, pipe different designs with the rest of the buttercream.

Finally add some sprinkles.

Tips

· Batter makes 3 x 5-inch round baking tins (weighing approx. 330 grams batter in each tin)
· Or you can bake 2 x 6-inch cakes
· Cake can be kept in the fridge for up to a week in an airtight container or cool place for up to 3 days.
· Remember to rotate the tins halfway through for a more even bake.
· Allow cakes to cool completely before icing and decorating.
· Best to bake the cakes the day before decorating.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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