Painted Cake
User Reviews
5
Painted Cake
Description
The Painted Cake recipe uses a blend of all-purpose flour and graham cracker crumbs with warm spices like cinnamon and allspice to create a moist, flavorful cake. The batter incorporates room temperature butter creamed with sugars, followed by eggs, sour cream, and buttermilk mixed alternately with dry ingredients for a balanced texture. The cake is baked in multiple 6-inch round pans, allowing it to be layered and decorated once cooled.
The Swiss buttercream frosting is prepared by gently heating egg whites with sugar and salt over simmering water until smooth, then whipping until peaks form before gradually adding butter to achieve a silky, spreadable consistency. Vanilla extract rounds out the flavor. This frosting pairs well with the subtle spices of the cake.
A crumb coat can be applied and chilled before the final frosting to make decorating easier and cleaner, especially if the cake layers are not perfectly even or stable. This cake is versatile for creative decorations using food coloring and is suitable for special occasions.
Ingredients
INGREDIENTS
For the Cake
- 1 1/4 cup all-purpose flour 150g
- 3/4 cup graham cracker crumbs 63g
- 1 tsp baking powder 4g
- 1/2 tsp baking soda 3g
- 1/2 tsp cinnamon 1g
- 1/4 tsp allspice 250mg
- 1 cup butter 230g, room temp, unsalted
- 1/2 cup sugar 100g
- 1/2 cup light brown sugar 200g
- 3 egg large
- 1 egg white
- 1/2 cup buttermilk 118mL
- 1/2 cup sour cream 115g
- 1 tbsp vanilla 15mL
- Food Coloring
For the Swiss Buttercream
- 5 egg whites at room temperature
- 2 cups butter 452g, room temp, unsalted
- 1 ½ cups granulated sugar 300g
- 1 pinch kosher salt
- 1 tsp vanilla extract 5mL
Instructions
INSTRUCTIONS
For the Cake
- Set oven to 350F. Butter and flour 4 6" cake pans (I recommend using cake stripes as well.
- Whisk all the dry ingredients together in a medium bowl. In a separate bowl, mix the buttermilk, vanilla and sour cream.
- Cream the butter in a stand mixer and add sugars. Mix until light and fluffy.
- Add the eggs and white in one at a time mixing until incorporated.
- Add the flour mixture and the buttermilk mixture in alternating batches. Starting and ending with the flour mixture. Mix until just combined, give the bowl a final scrape with a spatula to get any unmixed parts on the sides and bottom.
- Pour batter into your pans and bake for about 30 minutes or until a knife comes out clean from the center.
For the Swiss buttercream
- Add egg whites, sugar and salt in a bowl.
- Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.
- Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
- Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Once all the butter is incorporated, go ahead and add the vanilla extract. You can transfer it to a piping bag or to a ziplock bag to store in the freezer.
For the Assembly
- Pipe buttercream onto first layer and repeat until cake is assembled.
- Pipe on final coat of buttercream. Smooth with bench scraper and off set spatula.
- Place in the fridge to chill.
Notes
- Applying a crumb coat and chilling before the final frosting helps achieve a smooth finish and stabilizes the cake layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 216kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 2.7g | 5% |
| Fat | 4.7g | 7% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.6g | 3% |
| Cholesterol | 2.5mg | 1% |
| Sodium | 119mg | 5% |
| Potassium | 19mg | 0% |
| Fiber | 0.6g | 2% |
| Sugar | 9.9g | 20% |
| Calcium | 23mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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