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Bubblegum Cake

This bubblegum cake is the perfect way to celebrate! It’s made with tender, bubblegum flavored cake layers and bubble gum buttercream!

While I love the fact that this cake is flavored to match the bubblegum decorations, I know not everyone enjoys the flavor of bubblegum.

If you want to make a bubble gum cake that isn’t bubblegum flavored, you can omit the bubblegum extract from the cake batter and frosting.

image of a bubblegum cake that's been made with bubblegum cake layers and pink bubblegum frosting

Making this Easy Bubblegum Cake: Step-by-Step Tutorial

Let’s walk through each step of this cake together to make sure it turns out as amazing as possible! I’ve shared a video below.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

Step 1: Bake the Pink Bubblegum Cake Layers

Our first step is to bake the cake layers. Line four, 8- or 7-inch round cake pans with parchment rounds and grease with non-stick baking spray or homemade cake release. I used 7-inch cake pans.

If you don’t have 4 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can.

Coloring the cake layers is optional, but it makes the cake slices so pretty! Divide the batter between two bowls (about 880g of batter per bowl), and color one a light pink color with a squirt of gel food coloring.

Use twice as much gel food coloring to color the other bowl of batter a deeper shade of pink.

image of pink cake batter that's been poured into 7-inch cake pans

Divide batter evenly between the prepared cake pans, making two layers of each color. Bake the layers for 33-35 minutes.

Remove the cake pans from the oven and set on a wire rack. Run an offset spatula around the edge of the pan to help release the cake layers from the pan. Let the cakes cool fully in the pan.

These layers bake up pretty flat, so leveling them is optional! If you want to level them, use a serrated knife to level the top of each cake layer.

image of a hot pink cake layer that's been leveled with a serrated knife

If you make these in advance, wrap and freeze them at this point. Take them out of the freezer about 20 minutes before you want to assemble the cake.

Step 2: Make the Bubblegum Buttercream Frosting

Then it’s time to make the bubblegum buttercream frosting for this cake! I like to use an American buttercream because I think it’s the easiest to decorate with and I love eating it.

image of vanilla buttercream being mixed that's smooth

If you want to use a less sweet frosting, I’d recommend making a batch of my Swiss meringue buttercream or my hybrid buttercream.

Wait to color the buttercream pink until you’ve filled and crumb coated the cake. The white buttercream will create a pretty contrast with the pink cake layers.

Cover the buttercream flush with plastic wrap to prevent crusting, then set aside.

Step #3: Stack and Frost the Cake Layers

Stack and frost the cake layers on an 8-inch, grease-proof cardboard cake round or flat plate.

Use a dab of frosting to help stick the first cake layer in the center of the board.

Spread an even layer of bubblegum buttercream between each cake layer with an offset spatula, and alternate between the dark pink and light pink layers. 

Once all the cake layers are stacked, spread a thin coat of frosting around the cake.

image of a cake that's being crumb coated with vanilla buttercream

Smooth the frosting using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Step 4: Add the Second Layer of Frosting

While the cake chills, color the remain a light shade of pink with gel food coloring.

Cover the chilled cake with a second, thicker layer of pink buttercream. Smooth using a bench scraper and offset spatula.

image of a cake being frosted with pink bubblegum buttercream

Add a pink sprinkle blend around the base of the cake and gently press the sprinkles into the frosting using a small offset spatula.

image of pink sprinkles being added to the base of a pink cake

Chill the cake again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Place the remaining buttercream in a large piping bag fit with an open star piping tip (like a Wilton 1M). Seal the top with a rubber band or clip and set aside.

Step 5: Make the Pink Ganache Drips

While the cake chills, make the pink ganache.

Mix pink gel food coloring into the white chocolate ganache and stir until it’s evenly colored. Let the mixture cool until it reaches the desired viscosity. It should be barely warm to the touch.

image of hot pink white chocolate ganache being mixed in a bowl

If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream.

The type of cream and white chocolate that you use can affect the consistency, along with the temperature of the ganache. Feel free to adjust as needed.

Step 6: Decorate this Bubblegum Cake

Add the pink drips around the top of the cake using a plastic squirt bottle or spoon.

If this is your first drip cake, I recommend either reading my drip cake tutorial or watching my YouTube video on drip cakes. They both have a ton of helpful tips to make sure your drips turn out great!

image of hot pink ganache drips being added around a pink bubblegum cake

Pour some of the leftover ganache on top of the cake and spread it around with a small offset spatula.

Be careful as you push the ganache towards the edge of the cake, you don’t want it to flow over and mess up your drips!

Once the drips are in place, chill the cake one final time in the fridge (20 minutes) or freezer (5 minutes). I promise this is the last time!! This helps the drips set and will prevent our buttercream swirls from melting on the warm ganache and sliding off the cake.

Pipe large buttercream swirls on top of the cake and top them with bubblegum balls. Cover the top of the cake with more pink sprinkles inside the buttercream swirls, and your bubble gum cake is all ready to go!

image of pink bubblegum balls being added to a bubblegum cake

If you’re making this cake in advance, wait to add on the bubblegum balls until you’re ready to serve the cake. The fridge can cause condensation which can ruin the shiny finish on the gum balls.

Bubblegum Cake Substitutions and Swaps

Below are some swaps and substitutions that can be made in this recipe.

  • All-Purpose Flour – This recipe works best with all-purpose flour, but you can use cake flour or a gluten free flour blend if needed.
  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter and omit the salt in this recipe. You can also use vegan butter in its place!
  • Egg Whites – You can also use 5 large eggs or if you have an egg allergy you can use an egg replacer like this. However, it will slightly change the color and texture of these cake layers.
  • Sour Cream – You can also use whole milk, full-fat yogurt, buttermilk or alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
  • Bubblegum Extract – This ingredient is totally optional! I order it on Amazon and one small bottle is enough to flavor both the cake layers and frosting. If you don’t want to make a cake that actually tastes like bubblegum, omit the bubble gum extract.
image of bubblegum extract in a bottle

Tips for Making the Best Bubblegum Cake

  • Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure the dry ingredients.
  • Bang your cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
  • If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.
  • Make this bubblegum cake vegan or dairy free if needed! Use your favorite type of dairy free milk to replace the sour cream and heavy cream and use vegan butter sticks in place of the butter. For the eggs I recommend using an egg replacer like this.
  • Chill the cake after adding the second layer of frosting. This will help control how far the drips run down your cake and prevent the buttercream from melting as you add the ganache drips.
  • Make sure your buttercream is the right consistency before frosting your cake. It will help give your cake proper structure and make it easier to decorate.
image of a bubblegum cake that's been cut into and a slice has been placed on a cake

Making This Buttercream Bubblegum Cake in Advance & Storage Tips

Make the bubblegum cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make the bubblegum frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you freeze this cake, transfer it to the fridge the day before you plan to eat it to help minimize temperature shock and reduce condensation.

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

image of a bubblegum cake slice on a plate

Let Me Know What You Think!

If you make this bubblegum cake, I’d love to hear what you think! Let me know by leaving a rating and comment below.

If you plan to share on social media, tag me @chelsweets and #chelsweets so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 24

Bubblegum Cake

image of a bubblegum cake that's been made with bubblegum cake layers and pink bubblegum frosting

This bubblegum cake is the perfect way to celebrate! It's made with tender, bubblegum flavored cake layers and bubble gum buttercream!

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 45 minutes
Total Time 1 hour 50 minutes

Ingredients

Bubblegum Cake Recipe

  • 3 cups all-purpose flour (375g)
  • 3 cups granulated sugar (600g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (5g)
  • 1 cup unsalted butter, room temperature (226g or 2 sticks)
  • 1 cup egg whites or about 7 egg whites, room temperature (235g)
  • 1 1/2 cups sour cream, room temperature (380g)
  • 2 Tbsp vegetable oil (28g)
  • 2 tsp bubblegum extract (8g)
  • 2 tsp vanilla extract (9g)
  • Pink gel food coloring

Bubblegum Buttercream Frosting

Pink Drip Recipe

Additional Decorations

Recommend Tools and Equipment

Instructions

Pink Cake Layers

  1. Preheat the oven to 350°F/175°C. Line 4, 7-inch or 4, 8-inch cake pans with parchment rounds and grease with non-stick cooking spray. You can also use this recipe to make 4, 6-inch cake layers but the bake time will be a few minutes longer. If you don't have 4 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can at a time.
  2. Mix 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
  3. Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
  4. Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups of sour cream on a low speed.
  5. Add in 2 Tbsp of vegetable oil, 2 tsp of bubblegum extract (optional), and 2 tsp of vanilla extract and mix at a low speed until fully incorporated.
  6. Scrape down the sides and bottom of the bowl with a rubber spatula, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
  7. Then it's time to color the batter! This is optional, but it makes the cake slices so pretty! Divide the batter between two bowls (about 880g per bowl), and color one a light pink color with a squirt of gel food coloring. Use twice as much gel food coloring to color the other bowl of batter a deeper shade of pink.
  8. Divide batter evenly between the prepared cake pans, making two layers of each color. Bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs. Let the pans cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
  9. Place the cake pans into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans, and remove the layers from the pans.
  10. These layers bake up pretty flat, so leveling them is optional! If you want to level them, use a serrated knife to level the top of each cake layer. I also like to trim the sides of the cake layers to make them easier to frost. If you make these in advance, wrap and freeze them at this point.

Bubblegum Buttercream Frosting

  1. While the cake layers bake and cool, make the bubblegum buttercream frosting.
  2. Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
  3. Mix in 1 tsp bubblegum extract, 1 tsp vanilla extract, and 1 tsp salt on a low speed.
  4. Gradually mix in 7 cups of powdered sugar and 1/4 cup of heavy cream on a low speed.
  5. Continue to mix on a low speed for a few minutes until the desired consistency is reached. 
  6. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  7. Wait to color the buttercream pink until you've filled and crumb coated the cake. The white buttercream will create a pretty contrast with the pink cake layers. Cover the buttercream flush with plastic wrap to prevent crusting, then set aside.

Assembling This Bubblegum Cake

  1. Stack and frost the cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
  2. Spread an even layer of buttercream between each cake layer, and alternate between the dark pink and light pink layers. Place the top cake layer upside down to make the cake easier to frost.
  3. Cover the cake in a thin coat of frosting that fully covers the cake layers. Smooth the frosting using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  4. While the cake chills, color the remain a light shade of pink with gel food coloring.
  5. Cover the chilled cake with a second, thicker layer of pink buttercream. Smooth using a bench scraper and offset spatula.
  6. Add a pink sprinkle blend around the base of the cake and gently press the sprinkles into the frosting using a small offset spatula. Chill the cake one more time in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  7. Place the remaining buttercream in a large piping bag fit with an open star piping tip (like a Wilton 1M). Seal the top with a rubber band or clip and set aside.

Pink Ganache Drips

  1. While the cake chills, make the pink ganache.
  2. Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble. Gently pour 1 cup of white chocolate chips into the heavy cream, making sure they are fully covered with cream. Let the mixture sit for 1 minute.
  3. Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated.
  4. Mix in the pink gel food coloring and stir until it's evenly colored. Let the mixture cool until it reaches the desired viscosity. It should be barely warm to the touch.
  5. If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream. The type of cream and white chocolate that you use can affect the consistency, along with the temperature of the ganache. Feel free to adjust as needed.

Decorating This Bubblegum Cake

  1. Add the pink drips around the top of the cake using a plastic squirt bottle or spoon. If this is your first drip cake, I recommend either reading my drip cake tutorial or watching my YouTube video on drip cakes. They both have a ton of helpful tips to make sure your drips turn out great!
  2. Pour some of the leftover ganache on top of the cake and spread it around with a small offset spatula. Be careful as you push the ganache towards the edge of the cake, you don't want it to flow over and mess up your drips!
  3. Once the drips are in place, chill the cake one final time in the fridge (20 minutes) or freezer (5 minutes). I promise this is the last time!! This helps the drips set and will prevent our buttercream swirls from melting on the warm ganache and sliding off the cake.
  4. Pipe large buttercream swirls on top of the cake and top them with bubblegum balls. Cover the top of the cake with more pink sprinkles inside the buttercream swirls, and your bubble gum cake is all ready to go! If you're making this cake in advance, wait to add on the bubblegum balls until you're ready to serve the cake. The fridge can cause condensation which can ruin the shiny finish on the gum balls.

Notes

If you need to make any substitutions or swaps in this recipe, please check out my section on ingredient substitutions above.

Tips for Making the Best Bubblegum Cake

  • Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
  • Make sure your ingredients are at room temperature. It helps them mix together better.
  • Don't level the cake layers until they are completely cooled.
  • Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
  • If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.
  • You can also use regular white chocolate chips, white chocolate wafers, or even a chopped up white chocolate bar for the chocolate this recipe calls for.
  • Use heavy cream or heavy whipping cream! You need the high fat content to create the right consistency in both the frosting and the ganache. Milk cannot be used in place of the cream.

Making This Bubblegum Cake in Advance and Storage Tips

  • Make your cake layers in advance and freeze themIt breaks the process up and makes it more approachable.
  • Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • Make this ganache drip recipe ahead of time or save leftovers! Once it's made, wrap the bowl with plastic wrap or cover the top of the plastic bottle and store in the fridge for up to 3 weeks.
  • To use chilled ganache, heat the bottle or bowl in the microwave for 10 second intervals until it reaches the right consistency. Use leftover ganache to top cupcakes, cookies, or even ice cream!
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 630Total Fat 33gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 12gCholesterol 85mgSodium 317mgCarbohydrates 80gFiber 0gSugar 66gProtein 5g

For a walk down memory lane, below are some of the pictures of my original bubble gum cake from back in 2017! I used gelatin bubbles to decorate it.

MVI_6837_Moment (2)
IMG_6848 (2)
IMG_6875 (2)

Amy True

Thursday 7th of July 2022

I LOVED this cake. It was just perfect. Chels - thank you

Chelsweets

Tuesday 12th of July 2022

Yay!! Thanks for sharing Amy! So happy to hear that :)

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[…] I had never made gelatin bubbles before, but needed to make a bubble gum-inspired cake!  […]

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Susan Doyle

Sunday 15th of July 2018

Hi is it possible to give your recipes in grams please

Chelsweets

Monday 16th of July 2018

I've converted my most popular recipes, but unfortunately I don't convert all of them :/ so sorry!

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