Description
This technical cake recipe features a sturdy graham cracker-infused sponge and a silky Swiss Meringue Buttercream. Designed specifically as a stable canvas for edible painting, it balances honeyed flavors with professional structural integrity for any artistic design.
Ingredients
- 150g All-Purpose Flour
- 63g Graham Cracker Crumbs
- 230g Unsalted Butter (for cake)
- 452g Unsalted Butter (for frosting)
- 100g Granulated Sugar
- 200g Light Brown Sugar
- 300g Sugar (for buttercream)
- 3 Large Eggs
- 1 Egg White (for cake)
- 5 Egg Whites (for buttercream)
- 115g Sour Cream
- 118mL Buttermilk
- 15mL Vanilla
- 4g Baking Powder
- 3g Baking Soda
- 1g Cinnamon
- 250mg Allspice
- Pinch of Salt
Instructions
- Preheat oven to 350F (177C) and prepare four 6-inch cake pans with butter, flour, and soaked cake strips.
- Whisk flour, graham cracker crumbs, baking powder, baking soda, cinnamon, and allspice in a medium bowl.
- In a separate vessel, combine buttermilk, sour cream, and vanilla.
- Cream 230g butter with granulated and light brown sugar in a stand mixer until light and aerated.
- Add three large eggs and one egg white one at a time, mixing until fully incorporated.
- Add dry and liquid ingredients in three alternating batches, beginning and ending with the dry ingredients.
- Divide batter into pans and bake for 30 minutes or until the internal temperature reaches 210F (98C).
- Whisk 5 egg whites, 300g sugar, and salt over simmering water until the mixture reaches 160F (71C).
- Whip the meringue on high speed until cool and stiff peaks form.
- Switch to the paddle attachment and gradually add 452g of room-temperature butter and vanilla until silky.
- Assemble the cooled cake with buttercream layers and apply a smooth final coat as a painting primer.
Notes
To ensure the most stable painting surface, chill the assembled and frosted cake for at least 2 hours before applying food coloring. If your kitchen is warm, use an offset spatula rather than your hands to move the cake layers to prevent the butter-rich crumb from softening too quickly. For the most vibrant painted details, use concentrated gel colors mixed with a high-proof clear spirit for a quick-drying edible ink.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American