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Baby Gender Reveal Cake
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Baby Gender Reveal Cake

Pink and blue striped buttercream with a white chocolate drip - colour the sponge inside pink or blue to surprise your friends and family!
Course Dessert
Cuisine American
Keyword Cake
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings 16
Calories 1190kcal
Author thebakingexplorer

Ingredients

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

For decoration

  • Blue/pink/white sprinkles optional

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
  • Make the sponge by mixing the butter and caster sugar in a large bowl until fluffy, ideally 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 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. If the buttercream is too stiff, you can add some milk to it
  • 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. If the buttercream is too stiff, you can add some milk to it
  • 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

Nutrition

Calories: 1190kcal | Carbohydrates: 153g | Protein: 8g | Fat: 63g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 248mg | Sodium: 562mg | Potassium: 117mg | Fiber: 1g | Sugar: 124g | Vitamin A: 1932IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg