Shag Cake
User Reviews
5
Shag Cake
Description
The Shag Cake recipe features a lightly sweetened batter enriched with butter, egg whites, sour cream, and heavy cream, which yields moist, tender cake layers. Fresh raspberries folded into the batter add texture and bursts of tartness. The layers bake evenly with the use of cake strips and careful temperature control. The accompanying vanilla buttercream is made from unsalted butter and confectioners sugar, flavored with vanilla bean paste and optionally rose water, then divided and tinted with food coloring to create a multi-hued frosting for decorative piping around the cake.
This cake serves well as a special occasion dessert where the colorful buttercream design and fresh raspberry notes offer a balance of richness and fruitiness. When baked in 6-inch pans, the layers stack neatly for an impressive yet approachable presentation. The rose water is optional, lending a subtle floral accent if used.
Tips include substituting whole milk yogurt for sour cream without loss of texture, using cake strips to produce flat and evenly baked layers, and being unconcerned with small butter clumps in the batter as they blend through mixing the dry ingredients. The recipe scales up well for larger pans.
Ingredients
INGREDIENTS
For the Cake
- 1 2/3 cup all-purpose flour 213 grams
- 1 cup granulated sugar 190 grams
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup butter 190g, unsalted, room temperature, 170 grams
- 3 egg white
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste
- 1/2 cup sour cream 120ml
- 1/2 cup heavy cream 120ml
- 1 cup raspberry fresh
- 1 tbsp lemon zest
For the Vanilla Buttercream:
- 3 lbs confectioners sugar 1300g
- 1.5 lb butter 681g, unsalted, room temperature,
- 2 tbsp vanilla bean paste
- 5 tbsp heavy cream
- 2-2 drops rose water optional
- multiple food colorings
Instructions
INSTRUCTIONS
For the Cake:
- Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.
- Sift the dry ingredients together in a large bowl.
- Beat the wet ingredients together in a medium bowl. Add lemon zest.
- Add the wet to the dry and mix until just combined. Fold in fresh raspberries at the very end and mix until just combined.
- Divide the mixture evenly into the cake pans.
- Bake for about 25-30 minutes or until the centers are springy to the touch.
For the Vanilla Buttercream:
- Beat the butter until light and fluffy. Add the confectioners' sugar. Beat until smooth.
- Add vanilla, rose water and cream. Beat until combined.
- Save some white buttercream. Add food coloring to create blue and teal> transfer to piping bags.
- Get out 6-8 bowls. Add about 1 cup of buttercream to each.
- Leave one bowl white.
- Use food coloring to dye each bowl a different color.
- Transfer all smaller batches to piping bags fitted with a grass tips.
For the Assembly:
- Pipe rings of buttercream between the cake layers.
- Cover the cake with a thin, crumb coat and chill for a few minutes.
- Using a large grass tip to pipe patches of each color to create a design. You can really use whatever pattern you'd like just try to not repeat the colors in the same section to much and keep the patches of color on the smaller side.
Notes
- Use cake strips or homemade equivalents to bake layers evenly and keep edges flat and moist.
- Substitute whole milk yogurt for sour cream for a similar texture and flavor.
- If you see small butter clumps after mixing wet ingredients, continue with the recipe as it will blend when combined with dry ingredients.
- Adjust the recipe quantity if using 8-inch or 9-inch pans to maintain proper layer thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 280kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 180mg | 8% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 100IU | 2% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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