the baby’s gender is finally revealed in the best vanilla layer cake ever. moist and buttery, yet firm enough that it won’t crumble. plus, an epic tip to make all your cake layers come out of the oven perfectly even and flat!!
drum roll please…
it’s a boy! ♥♥♥♥♥
if you follow me on instagram… sorry for the spoiler, i couldn’t hold in the exciting news any longer!! :)
adam & i could not be more excited about having a baby boy… and i could not be any happier about how incredible this cake turned out! so i decided to go rogue from my weekly recipes and share this cake with you instead. the “gender reveal” was epic… everyone was looking for pink or blue colored cake inside and were shocked when the blue candy poured out. (see video at bottom of post!) it’s been over a week since the reveal, and adam tried a bite of leftover cake just today… it was still just as moist and incredible as the day it was made. i know that’s hard to believe, but i’m not even exaggerating.
i decided to go against “traditional” gender reveal rules and make the cake myself… the surprise would be for everyone else to find out! :) besides, i always find myself disappointed in the fancy, pretty, layered bakery cakes. it seems like they always strip out any last bit of moisture in order to create a firm cake that’s ideal for layering. so you end up paying a crazy amount of money for a beautiful but dry cake, topped with (basically) inedible fondant.
i also didn’t want to use any food coloring in the cake so as many people as possible could enjoy it. i found my inspiration on pinterest but the original recipe was made using boxed cake mix. after reading several reviews, the results were an overwhelming fail. everyone said the same thing, the cake crumbled like crazy and turned out nothing like the picture.
enter, this recipe. forget the fact that this cake is gluten-free (it’s really just a bonus!!), this is legitimately the best layer cake i’ve ever had. oh yeah, plus and the part that you don’t have to even out the layers by cutting off the tops in order for your cake to not turn out lopsided. this is a little trick i learned from annalise over at completely delicious. it’s ridiculously easy, totally genius, and should really become the new standard for baking cakes (plus, no waste!).
the secret is lowering the baking temperature from 350 down to 300 degrees and increasing the baking time by about 1.5x what the recipe says. so normally, you would bake this cake for 35-40 minutes… but for perfectly even layers, you will bake it for 55-60 minutes. after removing from the oven, allow the cake to cool for 30 minutes before removing from the pan and transferring to a cooling rack. i made these cakes the morning of, then wrapped them in saran wrap and set in the fridge to chill for about 3 hours before constructing the cake. chilling them really ensures they are nice and firm once you are ready to stack your layers.
(i shaved down a tiny bit of cake on my first layer so i could taste the cake before i served it to everyone else!) above is the step by step to creating the “surprise inside” part of the cake. i simply took a tupperware lid that was about 4″ in diameter and cut around it on my middle 2 layers to make room for all the candy inside. once cake is constructed, cover with a thin layer of icing. some refer to this as the crumb layer. it’s not necessary for this layer to be perfectly smooth, just needs to cover the cake and will pick up any crumbs that may separate from the cake while frosting.
next, place cake in the fridge for about 15-20 minutes. this will harden that layer of icing and allow you to go over it with a second layer that will be your perfectly smooth and “pretty” icing layer.
that’s it! it looks way more fancy and complicated than it really is. use it as a gender reveal cake, or fill with colored candy for any occasion or birthday you’d like!