Custom Cakes Are Baked To Steal The Show. Recipe

Prep

Preheat the oven to 350°F (175°C). Grease and line three 10-inch round cake pans (or four 9-inch pans) with parchment and grease again. Bring butter, eggs, and milks to room temperature.

Dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups room-temperature unsalted butter and 4 cups granulated sugar on medium speed for 4–6 minutes until light and fluffy and pale in color.

Add eggs and vanilla

Add the eggs one at a time, beating 20–30 seconds after each addition. Scrape the bowl as needed. Mix in 4 tablespoons vanilla extract until combined.

Combine wet and dry

With the mixer on low, add one-third of the dry flour mixture, then half of the milk mixture (3 cups whole milk + 1 cup buttermilk combined), alternating and ending with the flour. Mix only until just combined; do not overmix. Total mixing time here should be about 30–45 seconds per addition.

Portion and bake

Divide batter evenly among prepared pans (use a scale or measure to keep layers similar thickness). Smooth tops. Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly. Rotate pans halfway through if your oven bakes unevenly.

Cool

Allow cakes to cool in pans on wire racks for 10–15 minutes. Run a knife around edges, invert onto racks, remove parchment, and cool completely (1–2 hours). For clean assembly, chill the cooled layers in the fridge for at least 30 minutes so they're firm.

If using whole fruit, macerate berries with 1–2 tablespoons sugar for 15 minutes and drain excess liquid. Warm fruit curd or jam slightly so it's spreadable but not runny. Reserve until assembly.

Beat butter

In a clean bowl, beat 4 cups room-temperature unsalted butter on medium speed until very smooth and pale, about 4–6 minutes.

Add sugar

Reduce speed to low. Gradually add 12 cups powdered sugar, one bag/2–3 cups at a time, mixing until incorporated. Scrape bowl frequently to avoid lumps.

Finish frosting

Add 1 cup heavy cream, 2 tablespoons vanilla extract, and 1 teaspoon salt. Beat on medium-high for 3–5 minutes until light, fluffy, and spreadable. Adjust consistency: add more cream a tablespoon at a time to loosen, or more powdered sugar to firm. If coloring, divide frosting into bowls and add gel food coloring to desired shades, mixing until even.

Prepare layers

Level the chilled cake layers with a serrated knife or cake leveler so tops are flat. Place a 12-inch cake board on your turntable and secure with a small dab of frosting.

Soak layers

Brush each layer lightly with simple syrup (about 2–3 tablespoons per layer) to keep cake moist. Use the 2 cups reserved syrup as needed.

Layering

Place the first cake layer on the board. Pipe a 1/2-inch high dam of buttercream around the edge. Spread 3/4 cup–1 cup fruit curd or jam inside the dam (and 1/3–1/2 cup berries if using). Smooth. Top with the next cake layer and repeat. For three layers, repeat once more for the top layer.

Crumb coat

Apply a thin layer of buttercream over the entire cake to trap crumbs. Chill the cake in the fridge for 20–30 minutes until the crumb coat is firm.

Final coat and decorate

Apply a final smooth coat of buttercream using an offset spatula and bench scraper. If you want colored sections or ombré, apply different tinted frostings and smooth. Use piping bags and tips to add borders, rosettes, or other designs. Adorn with fresh berries, macarons, sprinkles, or gold leaf as desired. Keep décor proportionate to feed 15–20 guests.

Chill and serve

Chill the assembled cake for at least 30 minutes to set the frosting, but bring to room temperature 30–60 minutes before serving for best texture. Slice with a sharp knife dipped in hot water and wiped clean between cuts for clean slices.