Go Back

10) Fault line cake with colored buttercream streak

Print Recipe
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup unsalted butter room temp
  • 3 large eggs
  • 1 cup whole milk
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup buttercream white for crumb coat
  • 1/2 cup colored buttercream pink or blue

Method
 

  1. Set the oven to 350°F (175°C) and grease both of the 8-inch round pans.
  2. Beat the sugar and butter until they become light and fluffy. Add the eggs and mix them in one at a time. Lastly, add the vanilla.
  3. Combine flour, baking powder, and salt. Then, add the dry mixture and milk alternately.
  4. Split the batter between each of the pans. Bake for 25-30 minutes. Once finished baking, let the pans cool completely.
  5. Stack the layers and fill with a thin layer of white buttercream frosting. Place in the fridge for 20 minutes.
  6. Make a shallow incision around the center of the cake to create the fault line.
  7. Using a piping bag, add colored buttercream into the slot. Apply a thin, white crumb coat over the entire cake so that only a thin slit of color shows.
  8. Refrigerate again so the buttercream stays in place until served.