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A three-tiered spring cake decorated with colorful buttercream flowers and birch bark texture

Spring Cake

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5 from 14 reviews

Description

Celebrate the season with this show-stopping three-tier vanilla sponge cake, bursting with layers of zesty lemon curd and sweet raspberry jam. Finished with a realistic birch bark texture and a vibrant meadow of buttercream flowers, it is the ultimate centerpiece for any spring gathering.

Ingredients

  • 12 oz (3 cups) cake flour
  • 10.5 oz granulated sugar
  • 8 oz sour cream
  • 9 oz unsalted butter, softened
  • 4 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 32 oz unsalted butter (for frosting)
  • 8 fl oz pasteurized egg whites
  • 32 oz powdered sugar
  • 2 tbsp vanilla extract (for frosting)
  • 20 oz lemon curd
  • 14 oz stiff raspberry jam
  • Food coloring (green and various floral colors)

Instructions

  1. Preheat oven to 350°F (177°C) and line three 6-inch cake pans with parchment rounds and non-stick spray.
  2. In a stand mixer, combine the cake flour, sugar, baking powder, baking soda, and salt on low for 60 seconds.
  3. In a separate bowl, whisk together the eggs, vanilla, and 2 ounces of the sour cream.
  4. Add the remaining sour cream and 9 ounces of softened butter to the dry ingredients and mix on medium speed for 90 seconds.
  5. Incorporate the egg mixture into the batter in three separate batches on low speed, then divide the batter into the prepared pans.
  6. Bake for 35-40 minutes until a toothpick comes out clean; cool on a wire rack for 10 minutes, then wrap and freeze for 30 minutes.
  7. Make the buttercream by whisking egg whites, powdered sugar, and salt on medium for 5 minutes, then slowly beat in 32 ounces of butter and 2 tablespoons of vanilla for 10 minutes.
  8. Tint portions of frosting for flowers and leaves, pipe floral shapes using Russian tips onto parchment, and freeze them for one hour.
  9. Slice each cake into three thin layers for a total of nine layers, then stack using buttercream dams to hold the alternating lemon curd and raspberry jam fillings.
  10. Apply a crumb coat, chill for one hour, then apply a final layer of white frosting using horizontal strokes to create a birch bark effect.
  11. Press the frozen flowers onto the cake and pipe green leaves to complete the meadow design.

Notes

For the most stable assembly, ensure your lemon curd and raspberry jam are well-chilled before you begin stacking. Using a turntable and a small offset spatula will help you achieve the most realistic horizontal ridges for the birch bark texture.

  • Prep Time: 2 hours
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/spring-cake/