Glam Rock Layer Cake

Super dark, moist and buttery chocolate cake layers filled with colourful vanilla frosting and covered in a decadent jet-black glossy fudge frosting. And let's not forget the sprinkles!


For the "Black" Dark Chocolate Butter Cake layers:

  • 2 1/3 cups 315 g all-purpose flour
  • 3/4 cup plus one tablespoon 100 g best-quality black cocoa powder
  • 1 1 /2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups 360 ml buttermilk, room temperature
  • 1/2 cup 120 ml hot coffee OR very hot water
  • 1 cup 227 g unsalted butter, room temperature
  • 2 1/2 cups 560 g packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs room temperature
  • 1/4 cup 60 g mayonnaise, room temperature
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon distilled white vinegar

For the (purple frosting) Vanilla Frosting:

  • 1 cup 227 g unsalted butter, room temperature
  • 3 cups 375 g confectioners' sugar, sifted
  • 1/4 cup 60 ml whipping cream (heavy cream) or milk
  • 2 tablespoons water plus more if needed
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • Few drops each AmeriColor Soft Gel Paste Color in Electric Purple and Regal Purple

For the Glossy Black Fudge Frosting:

  • 2 cups 454 g unsalted butter, softened
  • 4 cups 500 g confectioners' sugar
  • 3/4 cup 90 g premium dark (preferably black) cocoa powder (I used Guittard Noir)
  • 1/2 cup 120 ml hot water
  • 1/2 cup 120 ml sour cream
  • 1 1/2 teaspoons pure vanilla extract I used Nielsen-Massey
  • Generous pinch of salt
  • 8 ounces 240 g premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
  • Soft gel paste color in Super Black (or other concentrated black gel color of your choice, but this one is the only I can promise works for black coloring)
  • Sprinkles of your choice 1-2 cups, depending on size of the sprinkles

You will also need:

  • 1 large pastry bag disposable or reusable
  • Large plain round pastry tip I use Ateco #809
  • Sprinkles of your choice 1-2 cups, depending on size of the sprinkles--see Sweetapolita's Notes
Glam Rock Layer Cake #cakerecipes


For the "Black" Dark Chocolate Butter Cake layers:

  1. Preheat the oven to 350F (180C). Spray two 7"x2" round cake pans (to be used twice for 4 layers) with baking spray (such as Pam for Baking), or grease the bottoms and add parchment rounds to each.
  2. In a large bowl or atop a large piece of parchment paper, sift together the flour, cocoa powder, baking powder and salt. In a large measuring glass with a spout, mix together the buttermilk and coffee/water. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter and brown sugar on medium speed until very light and fluffy, about 8 minutes. Add the vanilla and beat well. Add the eggs one at a time, mixing well (about 30 seconds) and scraping the sides of the bowl with a rubber spatula after each addition.
  4. Full instructions visit @sweetapolita

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