ULTIMATE SUNDAE BIRTHDAY CAKE

Alright, where do I start with this wonderfully wild cake? Well, to begin, I made 4 layers of super moist and delicious chocolate cake. The recipe for the chocolate cake is very simple – just mix the dry ingredients and wet ingredients separately, then mix them together. Can’t get any easier than that!

I made chocolate cake because it’s my favourite flavour, but you can use any flavour of cake you want. Maybe banana for a banana split sundae cake?



I baked the cake layers in 7×4 inch round cake pans to give this cake a nice and tall stature. You can bake the layers in 8 or 9 inch round cake pans, if you want–just adjust the baking times. It really doesn’t matter what size pan you decide to use, the cake will still be tasty and beautiful no matter how tall or short.

Between these moist and fluffy chocolate cake layers are the top 3 sundae flavours – vanilla, chocolate and caramel! I started by making my Dreamy Vanilla Buttercream. The best part about this buttercream recipe is that it can be used as a base to create many different flavours simply by incorporating different additions!

INGREDIENTS
CHOCOLATE CAKE:

• 2 and 1/2 cups (320g) All purpose flour
• 2 and 1/2 cups (502g) granulated Sugar
• 1 cup (100g) unsweetened cocoa powder
• 1 Tbsp (12g) Baking powder
• 1 teaspoon (6g) Baking soda
• 1 teaspoon salt
• 3 large Eggs, room temperature
• 1 cup (240ml) Vegetable oil
• 1 and 1/2 cups (360ml) buttermilk, room temperature
• 2 teaspoons (10ml) Pure Vanilla Extract
• 1 cup (240ml) hot coffee or boiling water

VANILLA BUTTERCREAM (BASE):

• 2 cups (454g) Unsalted Butter, slightly softened
• 1 cup (184g) Hi-ratio Shortening
• 1/4 tsp salt
• 10 cups (1280g) Powdered Sugar, sifted
• 1/2 cup (120ml) Heavy Whipping Cream
• 1 Tbsp (15ml) Pure Vanilla Extract
• Sky Blue gel food colouring
• Pink gel food colouring
• 3/4 cup rainbow jimmies

VANILLA SPRINKLE BUTTERCREAM:

• 1 cup vanilla buttercream (recipe above)
• 1/3 cup rainbow sprinkles

CHOCOLATE BUTTERCREAM:

• 1 cup vanilla buttercream (recipe above)
• 2 Tbsp (15g) unsweetened cocoa powder

CARAMEL BUTTERCREAM:

• 1 cup vanilla buttercream (recipe above)
• 2 Tbsp caramel sauce + more for drizzling (you can use store bought or you can make your own using my recipe

GANACHE:

• 4 oz semi sweet chocolate, coarsely chopped
• 1/2 cup (120ml) Heavy whipping cream

DECORATION:

• 1 cup Rainbow Sprinkles
• Rainbow nonpareils
• Caramel Sauce
• Maraschino (Cocktail) Cherries with stems
• Get Ingredients Powered by Chicory

INSTRUCTIONS
FOR THE CHOCOLATE CAKE:

1. Preheat oven to 350° F (177°C). Prepare four 7-inch round cake pans with parchment rounds, and grease the sides. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a whisk or hand mixer), sift the flour, Sugar, Cocoa Powder, Baking powder, Baking soda and salt. Mix on low speed until combined.
3. ......................................

for full instruction please see : www.queensleeappetit.com