Description
This Fault Line Cake is a stunning modern dessert that pairs a tender, buttery yellow cake with a luxurious Nutella Swiss Meringue Buttercream. Its unique design features a hidden ‘fault line’ layer, creating a sophisticated centerpiece that is as delicious as it is beautiful.
Ingredients
- 340 grams cake flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, packed
- 4 large eggs, room temperature
- ⅓ cup canola oil
- 1 cup buttermilk, room temperature
- 1 tablespoon pure vanilla extract
- 5 large egg whites
- 1 ½ cups granulated sugar (for buttercream)
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- 2 cups unsalted butter, cubed and slightly softened
- ½ cup Nutella
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans with cooking spray and parchment paper circles.
- Whisk together the cake flour, baking powder, and kosher salt in a medium bowl until well combined and aerated.
- In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and light brown sugar on medium speed for 3 to 4 minutes until light and fluffy.
- Reduce speed to low and add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Slowly pour in the canola oil, buttermilk, and vanilla extract, beating for about 3 to 4 minutes until the mixture is smooth.
- Gradually add the dry ingredients to the wet mixture, beating on low until just combined; do not overmix.
- Divide the batter evenly between the three pans (approximately 628 grams per pan) and bake for 40 to 45 minutes until the tops bounce back and a skewer comes out clean.
- For the buttercream, whisk egg whites, sugar, salt, and cream of tartar in a heatproof bowl over simmering water until the mixture reaches 160°F (71°C).
- Transfer the mixture to a stand mixer with a whisk attachment and whip on high for 8 to 10 minutes until a cool, glossy meringue forms.
- Switch to the paddle attachment, add butter cubes gradually on medium-high speed until smooth, then fold in the Nutella on medium-low speed.
- Assemble the cake by frosting the layers, leaving a recessed ‘valley’ in the center of the exterior to create the signature fault line effect.
Notes
To achieve the cleanest aesthetic, use a tall metal bench scraper for the final pass on the frosting. If your buttercream appears to curdle while adding the butter, simply continue beating or slightly warm the outside of the bowl with a warm towel until it emulsifies into a smooth ribbon.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American