Watercolor Cactus Cake
Description
Since I don’t see any desert vacations (or any vacations) in my near future, I decided to bring the vacation to me! This “cactus” cake is a light and fluffy vanilla cake with a pineapple filling and a classic vanilla buttercream. The best part- you only need one bowl to mix it! I was skeptical at how easy this cake recipe looked, but it turned out super moist and fluffy. I have been playing around and having fun with cake decorating lately and I totally LOVE this new watercolor technique. The yellow and pinks remind me of a beautiful sunset. I shared this mini cake with the sweet next door neighbor girls and am told they enjoyed it! I hope you find a little sunshine in something you bake this week and enjoy the beautiful warm weather. Happy Baking!
- Gluten Free
- Vegetarian
- 30 minutes prep time
- 30 minutes cook time
- 60 minutes total time
Recipe
Makes three 4” round cakes (double the recipe for three 6” cakes)
For the cake:
1/2 cup (120ml) vegetable oil
3/4 cup (160g) granulated sugar
2 eggs
1 2/3 scant cups (212g) gluten free flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (120ml) milk of choice
1 1/2 teaspoons vanilla extract
For the pineapple filling:
6 ounces crushed pineapple with the juices
3 T granulated sugar
2 teaspoons cornstarch
For the frosting:
2 1/2 sticks (1 1/4 cups) softened butter
3 cups (360g) powdered sugar
1 3/4 teaspoons vanilla extract
For the decoration:
Schar Shortbread Cookies or other GF graham style crackers/cookies
For the cake:
1. Preheat oven to 350°. Line three 4” round pans with parchment paper and spray with non-stick cooking spray.
2. In a medium bowl, combine oil and sugar. Whisk to combine.
3. Add eggs and beat at medium speed for 1 minute.
4. Add gluten free flour, salt, baking powder, milk and vanilla extract. Beat at medium speed for 1 minute.
5. Divide batter evenly between three pans and bake for 30-35 minutes or until toothpick inserted into the middle comes out clean.
6. Allow cakes to cool in pans for 5 minutes, then gently remove them and allow cakes to cool completely on wire cooling rack.
For the filling:
1. Combine crushed pineapple, sugar and cornstarch in a small saucepan.
2. Cook over medium heat until thickened.
3. Pour into an airtight container and refrigerate until cool.
For the frosting:
1. In bowl of stand mixer, beat butter at medium/high speed for 3-5 minutes. The butter should be light in color and fluffy.
2. Add half of the powdered sugar and the vanilla extract and beat for 3-5 minutes.
3. Add remaining powdered sugar and beat an additional 3 minutes, scraping down sides of bowl as needed.
4. Divide and color frosting as desired.
For the decoration/assembly:
1. Add first cake layer to cake board.
2. Spread thin layer of buttercream on the cake and pipe a buttercream dam around the edge.
3. Fill the middle with scoop of pineapple filling.
4. Top with second cake and repeat steps 2 and 3.
5. Add final cake layer.
6. Crumb coat entire cake. Allow cake to set up in the fridge for 30-60 minutes.
7. Add an even layer of buttercream on the tops and sides of cake and smooth with bench scraper.
8. Using a spoon or angled spatula, add dollops of different colored buttercream around the sides of the cake.
9. Use a bench scraper to smooth and smear the buttercream around the sides, careful not to go around too many times or the buttercream can get muddied.
10. Using an open star piping tip, pipe cactuses around the sides and on the top edge of the cake.
11. Using a smaller star tip, pipe on flowers and using a small round tip pipe on thorns.
12. Crush up gluten free cookies to make “sand” and spread it around near the cacti.
13. Slice and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Makes three 4” round cakes (double the recipe for three 6” cakes)
For the cake:
1/2 cup (120ml) vegetable oil
3/4 cup (160g) granulated sugar
2 eggs
1 2/3 scant cups (212g) gluten free flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (120ml) milk of choice
1 1/2 teaspoons vanilla extract
For the pineapple filling:
6 ounces crushed pineapple with the juices
3 T granulated sugar
2 teaspoons cornstarch
For the frosting:
2 1/2 sticks (1 1/4 cups) softened butter
3 cups (360g) powdered sugar
1 3/4 teaspoons vanilla extract
For the decoration:
Schar Shortbread Cookies or other GF graham style crackers/cookies
For the cake:
1. Preheat oven to 350°. Line three 4” round pans with parchment paper and spray with non-stick cooking spray.
2. In a medium bowl, combine oil and sugar. Whisk to combine.
3. Add eggs and beat at medium speed for 1 minute.
4. Add gluten free flour, salt, baking powder, milk and vanilla extract. Beat at medium speed for 1 minute.
5. Divide batter evenly between three pans and bake for 30-35 minutes or until toothpick inserted into the middle comes out clean.
6. Allow cakes to cool in pans for 5 minutes, then gently remove them and allow cakes to cool completely on wire cooling rack.
For the filling:
1. Combine crushed pineapple, sugar and cornstarch in a small saucepan.
2. Cook over medium heat until thickened.
3. Pour into an airtight container and refrigerate until cool.
For the frosting:
1. In bowl of stand mixer, beat butter at medium/high speed for 3-5 minutes. The butter should be light in color and fluffy.
2. Add half of the powdered sugar and the vanilla extract and beat for 3-5 minutes.
3. Add remaining powdered sugar and beat an additional 3 minutes, scraping down sides of bowl as needed.
4. Divide and color frosting as desired.
For the decoration/assembly:
1. Add first cake layer to cake board.
2. Spread thin layer of buttercream on the cake and pipe a buttercream dam around the edge.
3. Fill the middle with scoop of pineapple filling.
4. Top with second cake and repeat steps 2 and 3.
5. Add final cake layer.
6. Crumb coat entire cake. Allow cake to set up in the fridge for 30-60 minutes.
7. Add an even layer of buttercream on the tops and sides of cake and smooth with bench scraper.
8. Using a spoon or angled spatula, add dollops of different colored buttercream around the sides of the cake.
9. Use a bench scraper to smooth and smear the buttercream around the sides, careful not to go around too many times or the buttercream can get muddied.
10. Using an open star piping tip, pipe cactuses around the sides and on the top edge of the cake.
11. Using a smaller star tip, pipe on flowers and using a small round tip pipe on thorns.
12. Crush up gluten free cookies to make “sand” and spread it around near the cacti.
13. Slice and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.