Description

This exquisite Fault Line Cake combines tender, golden yellow layers with a luxurious Nutella-infused Swiss meringue buttercream. Designed to look like a geological wonder, it features a unique recessed ‘fault’ that reveals hidden textures, making it as much a conversation piece as it is a delicious dessert.

Ingredients

340g (12oz) cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
4 large eggs
1/4 cup canola oil
227g (8oz) buttermilk
2 teaspoons vanilla extract
5 large egg whites
1 1/4 cups granulated sugar (for buttercream)
Pinch of salt
1/2 teaspoon cream of tartar
1 1/2 cups unsalted butter, cubed and room temperature
1/2 cup Nutella
Assorted sprinkles or gold leaf

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Instructions

Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans with cooking spray and parchment paper circles.
Whisk together the cake flour, baking powder, and kosher salt in a medium bowl to aerate the mixture.
In a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy.
Reduce mixer speed and add eggs one at a time, followed by the canola oil, buttermilk, and vanilla, beating until the mixture is smooth and glossy.
Gradually add the dry ingredients to the wet mixture, mixing until just combined, then divide the batter evenly among the three pans.
Bake for 40 to 45 minutes until the tops bounce back and a skewer comes out clean; cool completely before frosting.
Prepare the buttercream base by whisking egg whites, sugar, salt, and cream of tartar over a water bath until the sugar dissolves and it reaches 160°F (71°C).
Whip the egg mixture on high speed for 8 to 10 minutes until stiff, glossy peaks form and the bowl feels cool to the touch.
Switch to a paddle attachment and add the cubed butter and Nutella, beating on medium-high until the frosting is silky and creamy.
Stack the cakes with frosting layers, apply a crumb coat, and create the ‘fault’ by applying a thick band of decorations in the center followed by thicker outer frosting layers smoothed with a bench scraper.

Notes

When constructing the fault line, ensure your cake is well-chilled before applying the final outer layers of frosting; this prevents the decorative center from being smudged by the bench scraper. Additionally, using a high-quality metal scraper dipped in hot water will yield the smoothest, most professional finish on the buttercream’s surface.

Prep Time: 45 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: Mediterranean Fusion