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A six layer marbled Cow Cake with black spots and pink snout

Cow Cake

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5 from 14 reviews

Description

This technically advanced six-layer marble cake utilizes the reverse creaming method to achieve a professionally tight and velvety crumb. Featuring distinct chocolate and vanilla “cow spot” patterns both inside the sponge and across the silk-smooth buttercream exterior, it is a masterclass in structural baking and artistic design.

Ingredients

  • 2 cups (260g) all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 150g unsalted butter, room temperature (65°F)
  • 155g egg whites (approx. 5 large whites)
  • 1 cup (240g) buttermilk
  • 1/4 cup neutral oil
  • 1 tsp vanilla extract
  • 1/4 cup (20g) unsweetened cocoa powder
  • 3 tbsp granulated sugar (for chocolate batter)
  • 1/4 tsp baking powder (for chocolate batter)
  • 1 large egg (for chocolate batter)
  • 3 tbsp (40g) buttermilk (for chocolate batter)
  • 2 cups (454g) unsalted butter (for buttercream)
  • 7 cups (907g) powdered sugar, sifted
  • 1 tsp vanilla extract (for buttercream)
  • 1/4 tsp salt
  • 3 tbsp heavy cream
  • Pink and black food coloring
  • Fondant (for horns, ears, and eyes)

Instructions

  1. Preheat oven to 350°F (175°C) and line three 6-inch cake pans with parchment paper and grease.
  2. In a stand mixer fitted with a paddle attachment, combine flour, 2 cups sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt on low for 30 seconds.
  3. Add 150g room-temperature butter chunks and mix on low until the texture resembles fine, damp sand.
  4. Mix in egg whites, 1 cup buttermilk, oil, and 1 tsp vanilla; increase speed to medium and beat for exactly 30 seconds.
  5. Transfer half the batter (approx. 625g) to a separate bowl; to the remaining batter in the mixer, add cocoa powder, 3 tbsp sugar, 1/4 tsp baking powder, 1 egg, and 3 tbsp buttermilk and mix until smooth.
  6. Alternate spoonfuls of chocolate and vanilla batter into pans to create patches; bake for 33-35 minutes and cool on a wire rack.
  7. Beat 2 cups butter until smooth, then incorporate powdered sugar, 1 tsp vanilla, salt, and heavy cream to create a spreadable buttercream.
  8. Level and torte the cakes into six thin layers; stack with white buttercream, apply a crumb coat, and chill before adding the final smooth layer.
  9. Pipe a pink semi-circle for the snout and use black-tinted buttercream to pipe irregular spots; finish with fondant features secured by toothpicks.

Notes

For the cleanest internal marble pattern, ensure your chocolate and vanilla batters are similar in viscosity so they don’t bleed into one another during baking. When decorating, keep the cake well-chilled between steps to prevent the black spots from smearing into the white background, and always use a clean spatula for every stroke when smoothing the finish.

  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Reverse Creaming
  • Cuisine: American

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Find it online: https://meltcake.com/cow-cake/