Lucky Goldfish Cake Recipe

Prep

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9x13 pan) with parchment paper and lightly flour the sides.

Dry ingredients

In a medium bowl whisk together 2.5 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and electric beaters), beat 3/4 cup softened unsalted butter and 1.75 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add eggs and vanilla

Reduce mixer to low and add 3 large eggs one at a time, mixing until each is incorporated. Scrape down the bowl as needed. Add 2 tsp pure vanilla extract and 2 tbsp vegetable oil and mix until combined.

Combine dry and wet

With mixer on low, add one-third of the dry ingredients, then half of 1 cup whole milk, then another third of the dry, then remaining milk, finishing with the last third of dry. Mix just until batter is smooth and no streaks remain. Do not overmix.

Color batter

Reserve about 1 to 1 1/2 cups of the plain batter in a small bowl. Stir 1 tsp gel orange food coloring into the reserved portion until evenly colored a vibrant orange. This will serve as the 'goldfish' pockets or colored cakes when desired.

Bake

Divide the batter between prepared pans: pour the orange-colored batter into the center of one pan or use as interior inserts; pour the remaining batter evenly between pans. If embedding small orange batter shapes to resemble goldfish, spoon small dollops of colored batter into the main batter. Smooth tops. Bake for 25–30 minutes for 8-inch rounds (longer, about 35–40 minutes for 9x13) or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking for even browning.

Cool

Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and cool completely before glazing and decorating. If using one pan, slice into layers after cooling. Crumble any trimmings to use as texture inside or in decorations.

Bloom gelatin

While the cakes bake, sprinkle 1.5 tbsp unflavored powdered gelatin over 1/4 cup cold water in a small bowl. Let sit 5 minutes to bloom.

Dissolve gelatin

Warm the bloomed gelatin gently in a microwave for 10–15 seconds or over a double boiler until dissolved but not boiling. Stir in a tiny pinch of orange food coloring if you want a translucent orange gel. Allow to cool slightly but remain pourable.

Embed gummies (optional)

If using goldfish gummy candies, place them in a small shallow silicone mold or on a parchment-lined tray. Brush a little dissolved gelatin over each candy to give a shiny, set surface and to help them adhere to glaze later. Alternatively, you can embed the gummy fish slightly into the warm orange batter dollops before baking (note: gummies will melt/shift in oven; use at your discretion).

Make glaze

In a medium bowl sift 2 cups powdered sugar. Add 1/4 cup fresh orange juice, 1 tbsp milk (or cream), 1 tsp melted butter, 1 tbsp orange zest and a pinch of salt. Whisk until very smooth. If glaze is too thick, add more orange juice a teaspoon at a time until pourable; if too thin, add more powdered sugar a tablespoon at a time.

Color glaze (optional)

If you want a brighter orange glaze, stir in a tiny pinch of the orange gel food coloring until the desired hue is reached.

Glaze cake

Place the cooled cake layer(s) on a wire rack over a baking sheet. Pour the orange glaze evenly over the top, using a spatula to coax it to the edges so it drips down the sides. Allow glaze to set for 10–15 minutes. Apply a second thin coat if you want a smoother finish.

Pipe waves

Fill a piping bag fitted with a medium round or star tip with 1 cup white buttercream or whipped cream. Pipe wave-like swirls around the top edge of the glazed cake to resemble water ripples.

Place goldfish and highlight

Arrange extra gummy goldfish (or gold sprinkles) atop the glazed surface and nestle some among the piped waves. Using a clean dry brush, lightly dust the gummy fish and some piped highlights with 1 tsp gold edible dust to give them a shimmering 'lucky' look.

Finish and chill

Chill the cake in the refrigerator 20–30 minutes to set glaze and piping. Bring to room temperature 20 minutes before serving for best texture.