Sometimes you just can’t decide what flavor of cake to make!
A few months ago, I saw this viral video made by So Yummy and was obsessed! I loved the concept, and decided to test it out with some of my favorite flavors.
I had the hardest time narrowing down my flavors, but ended making the sections chocolate covered cherry, funfetti cookie dough, PB&J, Nutella, and rose water! The Nutella section ended up being my favorite.
To create these flavors/fillings, I used the below items from my pantry! Most of these ingredients I already had, but you can alter your flavors for whatever you have on hand (my pantry is literally all baking supplies and sweets). The beauty of this idea is that you can customize it to whatever flavors you want!
Fillings / toppings:
- Cherry preserves
- Chocolate chips
- Chocolate spinkles
- Edible cookie dough balls
- Rainbow spinkles
- Strawberry Jam
- Creamy Peanut Butter
- Chopped hazelnuts
- Ferrero Rocher
- Rose water
I also used a variety of tools, including:
- 1 inch circle cutter
- 1 cm punch cutter or chopstick
- biodegradable or reusable straw
- heart circle cutter
- piping bags
- wilton 1M tip
- flower nail
- Wilton 104 tip
- Wilton 352 leaf tip
- small offset spatula
I used a half batch of my vanilla layer cake recipe to make a 9×13 inch sheet cake, and 1 batch of my American buttercream to make this cake. All of the different frostings on this cake are made using my american buttercream as a base.
First, measure the sheet cake with a ruler, and lightly score it with a knife, to divide it into 5 equal section.
Begin by making the chocolate cherry section. Use a small punch cutter to cut out small holes in the top section of the cake. Fill with cherry preserves. Place 3/4 of a cup of buttercream into a bowl, and mix with 1/4 cup of cherry preserves. Spoon onto the top section, and smooth using a small offset spatula place 6 chocolate covered cherries on top of the frosting, and add a generous sprinkle of chocolate jimmies
Next, make the funfetti cookie dough section! Use a 1.5 inch circle cutter to remove 4 circles of cake. Fill with edible cookie dough balls. Place 3/4 of a cup of buttercream into a bowl, and mix with 1/2 cup of non-pariel sprinkles.
Spoon onto the top section, and smooth using a small offset spatula to create horizontal lines. Top with small bits of edible cookie dough and more rainbow sprinkles.
To make the PB&J section of this layer cake, use a biodegradable straw (or a chopstick) to poke holes throughout the third section of the cake. Heat about 1/3 of cup of strawberry jam in the microwave for about 15 seconds, then spread across this section of the cake. Allow the jam to run into the holes, to have the same effect as a poke cake!
Place 3/4 of a cup of buttercream into a bowl, and mix with 1/2 cup of peanut butter (or to taste). Place into a piping bag fitted with a Wilton 1M tip, and pipe ruffles horizontally across this section. Top with 3 fanned strawberries.
For the Nutella-inspired 4th section, use a 1 inch cutter of your choice (I used a heart shaped cutter, since I LOVE Nutella :P) to cut 4 equally spaced holes across this section. Fill with Nutella.
Place 3/4 of a cup of buttercream into a bowl, and mix with 1/3 cup of Nutella (or to taste). Spoon onto the top section, and smooth using a small offset spatula. Tap the tip of the offset spatula around the frosting, to create a textured pattern . Top with halved Ferrero Rocher, and a sprinkle of toasted hazelnuts.
In the final section, cut out four holes using a 1 inch cutter. Mix about 3/4 of a cup of buttercream with a teaspoon of rose water, and drop of pink gel food coloring. Place pink rosewater buttercream into a piing bag fitted with a wilton 104 tip (or whatever petal tip you have on hand). Fill each cut out with this buttercream.
Top with plain vanilla buttercream, and smooth flat. Pipe 5 buttercream roses using a flower nail, and place across the bottom section using a pair of small scissors. If desired, color 1/3 of a cup of frosting green and pipe some leaves around the roses using a Wilton 352 tip.
Slice each section into equal sized pieces, and see which flavor your party likes best! I brought this cake into my office, and despite me loving the Nutella section, the fan favorite was the PB&J section.
Small Batch Vanilla Layer Cake Recipe
This recipe is a half batch of my vanilla layer cake recipe! It's perfect for making smaller cakes, and I usually use it to make 3, 6-inch cake layers.
- 1 1/2 cups flour (208 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 1 1/4 tsp baking powder (7 grams)
- 1/2 tsp salt (3 grams)
- 1/2 cup unsalted butter, room temperature (113 grams)
- 1 tsp vanilla extract (5 grams)
- 1/2 cup egg whites (122 grams)
- 3/4 cup buttermilk, room temp (180 grams)
- 1 Tbsp vegetable oil (13 grams)
Preheat oven to 350°F. Line three 6 inch pans (for taller layers) or 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.
Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.
Bake for 35-37 minutes if using 8 inch pans, or 37-38 minutes for 7 inch cake pans (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.
If baking a sheet cake using this recipe (one batch makes two 9x13 layers of sheet cake), be sure to place one of two flower nails upside down toward the center of the plan, to help the layer bake more quickly and evenly. Layer cakes take 38-40 minutes to bake, but can vary based on the size of sheet pan you're using.
Vanilla American Buttercream Recipe
- 2 cups unsalted butter, room temperature (434 grams)
- 8 cups powdered sugar (907 grams)
- 1/2 tsp salt (3 grams)
- 2 Tbsp heavy cream (or whipping cream) (30 grams)
- 1 Tbsp vanilla extract (12 grams)
- gel food coloring, if desired
Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reach the desired colored
If you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!