A simply stunning Striped Cake is scaled down for small gatherings and wee little birthdays. This 6” version of traditional layer cake has three stacks of moist vanilla cake rounds paired with silky smooth vanilla buttercream. With alternating blue and white stripes and rainbow sprinkles, this lovely striped cake is worthy of a special occasion.

A simply stunning Striped Cake is scaled down for small gatherings and wee little birthdays. This 6” version of traditional layer cake has three stacks of moist vanilla cake rounds paired with silky smooth vanilla buttercream. With alternating blue and white stripes and rainbow sprinkles, this lovely striped cake is worthy of a special occasion.

A pint-sized cake that hits all the right sweet notes, this little beauty looks more complicated than it actually is. Follow the steps below for the perfect mini-celebration cake.

Stunning Stripes

This recipe starts with a simple vanilla cake mix, with buttermilk and extra eggs added in for a super moist crumb. We love that it all comes together in one bowl for easy cleanup. The batter bakes up evenly in three Sweet Creations Textured Nonstick Round 6-inch Cake Pan.

To make the frosting, whip softened butter with electric beaters or in a stand-up mixer, adding vanilla in at the end. Start adding in powdered sugar one cup at a time. Adjust the sweetness to your liking, adding more powdered sugar by the cup if it’s not sweet enough. For a silky smooth texture, add milk, one teaspoon at a time until desired consistency is reached.

A simply stunning Striped Cake is scaled down for small gatherings and wee little birthdays. This 6” version of traditional layer cake has three stacks of moist vanilla cake rounds paired with silky smooth vanilla buttercream. With alternating blue and white stripes and rainbow sprinkles, this lovely striped cake is worthy of a special occasion.

Step To Decorate:

  • Transfer two-thirds of the white frosting to a separate bowl. Cover with a damp towel to prevent the frosting from drying out.
  • Tint the remaining frosting with blue gel food coloring. Add a little at a time until you reach the desired color intensity. Scoop the blue frosting into an Oodle Tip Piping Bag. When ready to frost, snip off the tip (enough for a fairly large ribbon of frosting). You should have a ½” round opening at the tip.  
  • Transfer half of the reserved white frosting to an Oodle Tip Piping Bag. When ready to frost, snip off the tip (enough for a fairly large ribbon of frosting). As with the blue frosting bag, you should have a ½” round opening.  
  • Spread the remaining white frosting on top of one of the cake layers, repeating with each layer. Apply a thin crumb coat to the outside of the cake. Place the cake in the refrigerator to chill until the frosting is firm, about 30 minutes.
  • When the crumb coat layer is chilled, apply alternating colors of white and blue frosting around the sides of the cake with the Oodle Tip Piping Bags. Make the lines fat and even. A cake turntable helps with this process.  
  • Place the flat side of a GoodCook Touch Spatula Spreader vertically on the side of the frosted cake and smooth the frosting while slowly spinning the cake. You may need to do this several times to get a smooth finish. Wipe frosting off the spatula after each use. Apply frosting to the top of the cake, making it as level as possible. Transfer the cake to the refrigerator to chill while you prepare the ganache.
  • Place the white chocolate and cream in a GoodCook OvenFresh Stoneware Mixing Bowl. It’s microwave-safe and has a versatile design for mixing, food prep and serving. Heat at 30-second intervals and stir until completely melted and smooth.
  • Place ganache in an Oodle Tip Piping Bag. Allow the ganache to cool down in the piping bag for 5-10 minutes. Once cooled, snip the tip to make a small opening. Slowly drip the ganache around the edge of the cake, allowing the ganache to spill over the edge. If the ganache drips all the way to the bottom of the cake, it’s probably too warm. Allow it to cool further before you continue.
  • Use the Oodle Tip Piping Bags to create dollops of alternating blue and white frosting around the top edge of the cake. Once the ganache has fully cooled around the cake, use your pointer finger to gently press in sprinkles. That’s it! Now you have a gorgeous pint-sized celebration cake!

A simply stunning Striped Cake is scaled down for small gatherings and wee little birthdays. This 6” version of traditional layer cake has three stacks of moist vanilla cake rounds paired with silky smooth vanilla buttercream. With alternating blue and white stripes and rainbow sprinkles, this lovely striped cake is worthy of a special occasion. 

Get the Tools

With the GoodCook line of bakeware, your cake will be the star of the party. Grab a GoodCook Touch 5 Qt Mixing Bowl and GoodCook Mixing Spoon to get started. This cake bakes up perfectly in three Sweet Creations Textured Nonstick Round 6-inch Cake Pan and is frosted evenly with a GoodCook Touch Spatula Spreader. Are you ready for this beautiful party cake?   

Bake & Share 

Happy Cake Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

1 review

Striped Cake

Ingredients

For cake

  • 1 box white cake mix
  • 1/3 cup oil
  • 4 eggs
  • 1 cup buttermilk
  • 1 Tbsp vanilla extract

For frosting

  • 2 sticks salted butter
  • 1 Tbsp vanilla extract
  • 2 cups powdered sugar
  • 1/4-1/3 cup milk
  • Light blue gel food coloring

For ganache

  • 1 bag white chocolate candy wafers
  • 1 cup heavy cream

Instructions

Preheat oven to 350 degrees. Grease and flour three Sweet Creations Textured Nonstick Round 6-inch Cake Pan. Combine all ingredients in a mixing bowl and mix until well combined. Split batter and pour into three Sweet Creations Textured Nonstick Round 6-inch Cake Pan. Bake 22-27 minutes, until a toothpick can be inserted into the center and comes out clean.

For the frosting, place butter in a medium bowl and beat until creamy. Beat in vanilla. Sprinkle in powdered sugar, a half cup at a time, beating well between additions and scraping bowl often. Add milk, 1 tsp at a time until frosting is soft and thick. Place two-thirds of the white frosting in another bowl. Tint the remaining frosting with a small amount of blue gel food coloring. Cover until ready to use.

Once cake cools, remove from pan and stack layers using a thin spread of frosting to hold together. Crumb coat cake by using a small amount of frosting to create an even layer around the cake. Use a piping bag with a large tip to create thick stripes around and on top of the cake, alternating colors. Use a smoothing tool to smooth frosting while slowly spinning cake.

Prepare ganache by warming cream and white chocolate chips in the microwave in 15 second intervals until melted and combined. Place ganache in a piping bag with a small tip, and allow to cool for 5-10 minutes. Slowly drip around edge of cake, allowing ganache to spill over the edge. (If ganache goes all the way to the bottom, it might be too warm. Allow it to cool further before you continue)

Top cake with dollops of alternating frosting colors. Once ganache has fully cooled around cake, use your pointer finger to gently press in sprinkles.

Recipe Notes

 

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Posted in Desserts, Recipes, How To's by Goodcook staff |
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