If you follow me on social media you will have seen my life update a couple of weeks ago that I am expecting a baby! My little one is due at the end of January and I'm very excited about it. My blog will continue to be about baking (I'm not going to change it into a parenting blog or anything like that) however I will most likely need to have a break when baby arrives! I've seen Baby Gender Reveal Cakes on the internet over the years and I always knew that when I had my own baby I'd love to make a Baby Gender Reveal Cake. Of course it doesn't matter to me whichever gender baby I get, but either way, it's always good to have cake! You can adapt this Baby Gender Reveal Cake for either gender baby you're revealing and I've included full instructions at the end of the post, plus scroll to the end to find out the gender of my baby!
Step by step...
I started by creaming the butter and caster sugar together in a large bowl. Then I added the eggs and vanilla, and whisked them in.
Finally I added the food colouring of choice and the self raising flour, once it was all mixed I divided it between the tins. Once they were baked and fully cooled I trimmed the tops slightly to make sure they were all level. (The photos are black and white to hide the gender reveal until the end of the post!)
I started stacking them up and I filled the centre with jam, using a buttercream border to stop it from running. Then I gave the whole cake a crumb coat and popped it in the fridge to firm up.
After I'd made the blue and pink buttercream, I piped lines around the cake before smoothing it out to create the stripey effect. Once it was smooth I added a white chocolate drip.
How do I get the perfect chocolate drip?
It's really important to have a good base for the chocolate drip, so the cake needs a 'crumb coat' then a top layer of buttercream. Try and get it as smooth as you can so the chocolate drip has a nice even surface to drip down. Each layer of buttercream needs to firm up in the fridge and be chilled when you apply the chocolate drip. Be frugal with the drip amounts at first and see how far it drips, then you can reduce or increase the amount of chocolate you release from the piping bag or squeeze bottle as you move around the cake. For all the information, including a tutorial video and step by step instructions with photos, check out my Ultimate Drip Cake How To Guide!
The final step were blue and pink rosettes on top and some blue, pink and white sprinkles in the centre. Then it was time for the big reveal!! I have to mention that although I knew the gender so I could make the cake, my partner did not know. So he cut the Baby Gender Reveal Cake in front of our excited family and friends.
And... it's a boy! It was such an emotional moment when everyone found out, once we'd all taken photos and some us had wiped our eyes, we tucked in and the Baby Gender Reveal Cake did not last long at all! It was really yummy and the jam helped to cut through the sweetness, plus it gave an extra blue effect to the filling.
Recommended equipment & ingredients*
|8" cake tins||Angled palette knife||Buttercream scraper/smoother|
|Round cake tin liners||Decorating turntable||Piping bags|
|Electric mixer||Cake leveller||Pink food colouring|
|Blue food colouring|
*The items above are all affiliate links. I will receive a small amount if you make a purchase, this does not increase the price for you at all. Thank you for supporting The Baking Explorer!
More Baby recipes...
|Baby's 1st Birthday Cake|
More drip cake recipes…
|Crunchie Drip Cake||Cookies & Cream Oreo Drip Cake||M&M Drip Cake|
|Biscoff & Banana Cake with Caramel Drip||Halloween Red Velvet Cake||Easter Speckled Egg Drip Cake|
|Chocolate Orange Drip Cake|
Gender Reveal Cake
For the sponge
- 500 g Butter or baking spread
- 500 g Caster sugar
- 9 Eggs Large
- 500 g Self raising flour
- 2 tsp Vanilla extract
- Blue or pink food colouring I use Pro Gel
For the filling
- 340 g Blackcurrant jam (for a boy) OR strawberry/raspberry jam (for a girl)
For the crumb coat buttercream
- 150 g Butter or baking spread
- 300 g Icing sugar
- 1 tsp Vanilla extract
For the blue buttercream
- 250 g Butter or baking spread
- 500 g Icing sugar
- 1 ½ tsp Vanilla extract
- Blue food colouring
For the pink buttercream
- 250 g Butter or baking spread
- 500 g Icing sugar
- 1 ½ tsp Vanilla extract
- Pink food colouring
For the white chocolate drip
- 75 g White chocolate
- ½ tsp Vegetable oil
- Blue/pink/white sprinkles optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins
- Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
- Add the eggs and vanilla extract, and whisk until fully incorporated
- Add the self raising flour and whisk in until you can't see any flour anymore
- Add your chosen food colouring and whisk until you get the desired shade
- Divide the mixture between the tins, use scales for accuracy (mine worked out at about 675g of batter per tin)
- Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
- To make the crumb coat buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
- Put about a third of the crumb coat buttercream into a piping bag fitted with a circular nozzle
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Put one of the sponges on a decorating turntable and use the crumb coat buttercream in the piping bag to pie a border of buttercream around the edge of the sponge - this is to stop the jam seeping into the buttercream that you will spread around the sides of the cake
- Fill in the centre of the sponge with half of the jam, then add the next sponge
- Do the same again - pipe a buttercream border and fill the centre with the remaining jam, then add the final sponge
- Use the rest of the crumb coat buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up
- Make the pink and blue buttercreams in different bowls. Mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. Then add the pink food colouring to one, and blue to the other and mix in well
- Put about two thirds of the pink buttercream into a piping bag fitted with a circular nozzle. Do the same with the blue buttercream
- To create the striped effect, pipe lines of alternating pink and blue buttercream all around the sides of the cake. Use a cake scraper to smooth the sides and create the stripey effect, making sure to wipe off excess buttercream from the scraper as you go
- Once the sides are smoothed to your liking, add more lines of alternating pink and blue buttercream to the top of the cake and smooth it out using a palette knife
- Put the cake in the fridge for 30 minutes to firm up
- Melt the white chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted
- Mix the oil into the melted chocolate
- Put the chocolate into a piping bag and snip a small section off the end
- Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts
- Use a palette knife to smooth the chocolate around the edge on the top of the cake
- Then put the remaining pink and blue buttercream into piping bags fitted with a Wilton 2D nozzle or other nozzle of your choice and pipe alternating rosettes of blue and pink buttercream on top of the cake round the edge
- Fill the centre with pink and blue sprinkles if desired
- Move the cake onto a serving plate or cake stand, and slice for the big reveal! Leftovers will keep in an airtight container in a cool place for 2-3 days
If you like this, check out more of my Cake recipes!
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