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Pastel Party Cake
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Pastel Party Cake
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
 
Let's get the party started with this whimsical pastel layer cake (packing a triple chocolate threat inside)!
Course: Cake
Servings: 12 servings
Author: Cathy Roma | What Should I Make For...
Ingredients
  • Chocolate Cake
  • 2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 3 eggs lightly beaten
  • ½ cup canola oil
  • ½ cup boiling water

  • Whipped Chocolate Ganache
  • ¾ cup heavy cream
  • 1 Tbsp light corn syrup
  • 8 oz semi-sweet chocolate chopped

  • Chocolate Crunchies
  • 1 - 10 oz package Oreo crumbs or crushed Oreo thins
  • 1 bottle Magic Shell Chocolate Sauce you'll use about 2/3 of the bottle

  • Fluffy Buttercream Frosting
  • 12 oz unsalted butter 3 sticks
  • 1 lb confectioners sugar
  • 2 tsp vanilla extract
  • *pink blue, green, yellow and purple gel food coloring
  • **pastry bags a variety of small and fine start tips
Instructions
  1. Chocolate Cake: Preheat oven to 350 degrees and coat 2 - 8 inch round baking pans with non-stick spray. Measure and cut parchment rounds to fit in the bottom of each pan and place in bottom.
  2. Whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt.
  3. Add buttermilk, eggs and oil to the dry ingredients and mix well until combined.
  4. Slowly add in boiling water and mix to combine.
  5. Pour into prepared pans and bake 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool cake in pans for about 10 minutes, then remove from pan, peel off the parchment rounds and finish cooling on a wire rack.
  7. Whipped Chocolate Ganache: Heat heavy cream and corn syrup over medium heat until hot, but not boiling.
  8. Place chopped chocolate in a bowl and pour cream mixture over. Let stand for 5 minutes and then stir until blended.
  9. Place bowl in refrigerator for about an hour, stirring occasionally until ganache thickens to a spreadable consistency.
  10. Remove from refrigerator and beat on high until light and fluffy, 3-4 minutes. Cover and reserve.
  11. Chocolate Crunchies:
  12. Mix Oreo crumbs with magic shell. Spread on a sheet tray and refrigerate until firm.
  13. Fluffy Buttercream Frosting: Whip butter on high speed with a whisk attachment until fluffy, 2-3 mins.
  14. Gradually add confectioners sugar and mix until combined. Add vanilla and whip for 3-5 mins on high speed until light and fluffy.
  15. Separate buttercream into 5 small bowls and use a drop or two of food coloring in each to reach desired color. Stir well to combine.
  16. Assembling Cake: Slice the top off of each cake to create a nice, flat surface.
  17. Divide each cake in half to create four layers.
  18. Place one layer (save your best for the top layer) on a cake plate and spread one third of the whipped ganache over the cake layer. Repeat two more times with the cake and whipped ganache. Top with the last cake layer and press down gently.
  19. Spread a very thin layer of buttercream (any color) over the cake, just enough to give the piped decorations something to adhere to (it doesn't need to completely cover the cake.)
  20. Fit five pastry bags with different star tips (alternatively use one color at a time) and fill with buttercream.
  21. Pipe rosettes and stars in a variety of sizes over the entire cake. Vary the colors and sizes to create some interest.
  22. Slice, serve and celebrate!