Chocolate Layer Cake with Jam Filling and Strawberry Swiss Meringue Buttercream


 
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Hi! Happy Happy Sunday! I am just popping on here to share a super fun new recipe from a very talented friend of mine, Amanda, who just wrote a book!! I’ve never actually met Amanda IRL but we’ve chatted loads on the internet and I’ve been a guest on her podcast, so I’m pretty sure that counts as being real friends.

Amanda’s book is called Cake Portfolio, and the concept is simple and very genius - there are basically a whole bunch of base recipes, and then loads of different combinations and decorating suggestions where you can combine the techniques, recipes, and finishing methods to your heart’s content. It’s such a good idea - so often I make a ‘new’ recipe by combining a couple of my base recipes, and this is exactly the purpose of the book. There are 26 cake designs with flavour suggestions and combinations, but Amanda encourages you to combine things and go a little rogue and see what happens - which is exactly what I did with this cake!

I took the concept of her ‘Surprise Party’ cake, which is 6 layers of Vanilla Cake, sandwiched with Strawberry Swiss Meringue Buttercream and Strawberry Jam, and riffed on it slightly, swapping out the vanilla cake for Amanda’s Chocolate cake (which is amazing, super easy to make and bakes up like a dream with the most perfect texture), then filled it with a mixed berry jam (we didn’t have any strawberry and I didn’t want to leave the house so here we are), and then finished it with Amanda’s STRAWBERRY SWISS MERINGUE BUTTERCREAM which is so good that it’s absolutely worth yelling about. It’s basically a vanilla SMBC, but transformed into the most dreamy strawberry frosting using Freeze-dried strawberries. I ate some of it with a spoon, and kept sneaking into the fridge to get little bites of it once the cake was finished, because it’s so good. It’s like the stuff of your childhood dreams, but if your childhood dreams knew that SMBC existed (mine did not).

I couldn’t decide on all the amazing finishing techniques in the book, so I went for a pretty simple but very pretty pattern on the side, which you basically make by holding an offset spatula to the side of the cake and then spinning the turn table, making all these amazing spiral swirly patterns on the side. It’s super simple to make, and a lot of fun, and takes some of the stress of getting a very smooth side out of the decorating process. I then finished off the top with a quick line of ‘shell’ piping, and that was all it needed!

Amanda’s book is so inspiring and full of endless combinations of cakes to make. I will absolutely be turning to it again and again when I need a little bit of inspo, or just a really good base recipe. Congrats lady - I can’t wait to make everything! x

A few wee tips:

  • Make the cakes ahead of time if you can - I levelled mine off and wrapped them tightly in plastic wrap, then froze them overnight and frosted them frozen.

  • I cheated just a little here and used my Swiss meringue buttercream recipe, because it’s what i’m used to (very very similar to Amanda’s), and then followed her instructions to make it strawberry flavoured. I also increased the amount slightly because I like to have more buttercream between the layers, and I like having a little as back up in case I end up doing a fancy design or the outside coat ends up a bit thicker.

  • I used Fresh As freeze dried strawberry powder, but you can also use ground up freeze dried strawberries!

  • Make sure you get your wee butt over to Amanda’s site to buy a copy of this book!!

 

 

Chocolate Layer Cake with Jam Filling and Strawberry Swiss Meringue Buttercream

- Makes one 8”, three layer cake. -

Recipe Reprinted with Permission from Cake Portfolio

Chocolate Layer Cake
420g all-purpose flour
615g sugar
112g cocoa powder
2 tsp baking powder
2 1/4 tsp baking soda
2 1/4 tsp salt
2 1/4 tsp espresso powder
345g whole milk, room temperature
157g vegetable or neutral oil
3 eggs, at room temperature
1 Tbsp vanilla extract
345g boiling water

Strawberry Swiss Meringue Buttercream
190g egg whites
300g sugar
1/2 tsp salt
1 tsp Vanilla Bean Paste
700g unsalted butter, cool, cut into cubes
60g freeze-dried strawberries, ground and sifted, or freeze-dried strawberry powder

Jam Filling
240g jam (I used mixed berry, Amanda uses Strawberry in her book - whatever you have on hand is great!)

 

- PROCESS -

CHOCOLATE LAYER CAKE

Preheat the oven to 350°f / 180°c. Prepare three 8 inch round, 3 inch deep pans with butter and cocoa powder, or baking spray and parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, combine all of the dry ingredients.

Add in the milk, oil, eggs, and vanilla extract. Whisk to combine, first at a low speed, and then increase to medium for 30 seconds.

Add in the boiling water, cover the mixer with a tea towel to prevent splashing, then mix on medium high for 30 more seconds.

Divide the batter between the three prepared pans, about 675g per pan. Bake until the cake springs back when gently poked and the cakes are starting to pull away from the sides, about 35 minutes.

Cool in pans on wire rack for 5 minutes before turning out. Cool completely before leveling and frosting. Wrap tightly in plastic wrap and store in the freezer until ready.

 

STRAWBERRY SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. 

Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing!

Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

Once the buttercream has finished mixing, and is smooth and silky, add the strawberry powder and switch to the paddle attachment. Mix in medium until incorporated, and then mix on low for one minute to remove any air. Use immediately - store any leftovers in the fridge.

ASSEMBLY

Level off the cake layers. Transfer some of the buttercream to a piping bag fitted with a wilton 1M tip - this will be used to make a buttercream dam to hold in the jam between layers and to pipe the top design of the cake.

Secure one of the layers of cake to a cake turntable using a little buttercream. Add about a cup of buttercream onto the first layer of cake, and smooth using an offset spatula. Create a buttercream dam using the buttercream in the piping bag by piping a ring of frosting around the outside edge of the first layer. Fill in the ring with approximately 6 Tbsp Jam.

Place the second layer of cake onto the first, pressing very lightly to secure, and sealing the joins with a thin layer of buttercream. Repeat the layering process - add a cup of buttercream, make a dam, fill with 6 Tbsp Jam, then top with the third layer of cake - I like to put this one upside down to ensure that the top of the cake is flat. Return the rest of the buttercream in the piping bag to the bowl with the buttercream.

Crumb coat the cake - to do this, apply a thin layer of buttercream over the surface of the cake, and smooth with a bench scraper or icing smoother. Refrigerate the cake for 20-30 minutes, until the crumb coat has set.

Cover the side and top of the cake with a smooth layer of buttercream. Using an offset spatula, create a pattern on the side of the cake by holding the spatula against the cake and rotating the turntable, slowly moving the spatula up the side of the cake. Smooth off the top edge.

Using the remaining buttercream in the piping bag, pipe a ‘shell’ design on top of the cake - this video explains it better than I can!

Chill the cake until ready to serve. Remove from the fridge about an hour before serving to bring to room temperature.

Store leftovers in an airtight container in the fridge

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Spiced Brown Sugar Cake with Cinnamon Apple Filling and Maple Caramel German Buttercream


 

Thank you so much to ALDI for sponsoring this post! All opinions are my own - thank you for supporting the businesses that keep Cloudy Kitchen going!

Spiced Brown Sugar cake with Cinnamon Apple Filling and Maple Caramel German Buttercream. This layer cake screams fall - a cozy brown sugar spice cake is layered with a cinnamon apple filling and a maple caramel german buttercream, then finished with a maple salted caramel drizzle and a dusting of cinnamon. This is the perfect fall inspired layer cake #autumncake #applecake #layercake
Spiced Brown Sugar cake with Cinnamon Apple Filling and Maple Caramel German Buttercream. This layer cake screams fall - a cozy brown sugar spice cake is layered with a cinnamon apple filling and a maple caramel german buttercream, then finished with a maple salted caramel drizzle and a dusting of cinnamon. This is the perfect fall inspired layer cake #autumncake #applecake #layercake
Spiced Brown Sugar cake with Cinnamon Apple Filling and Maple Caramel German Buttercream. This layer cake screams fall - a cozy brown sugar spice cake is layered with a cinnamon apple filling and a maple caramel german buttercream, then finished with a maple salted caramel drizzle and a dusting of cinnamon. This is the perfect fall inspired layer cake #autumncake #applecake #layercake
Spiced Brown Sugar cake with Cinnamon Apple Filling and Maple Caramel German Buttercream. This layer cake screams fall - a cozy brown sugar spice cake is layered with a cinnamon apple filling and a maple caramel german buttercream, then finished with a maple salted caramel drizzle and a dusting of cinnamon. This is the perfect fall inspired layer cake #autumncake #applecake #layercake
Spiced Brown Sugar cake with Cinnamon Apple Filling and Maple Caramel German Buttercream. This layer cake screams fall - a cozy brown sugar spice cake is layered with a cinnamon apple filling and a maple caramel german buttercream, then finished with a maple salted caramel drizzle and a dusting of cinnamon. This is the perfect fall inspired layer cake #autumncake #applecake #layercake
Spiced Brown Sugar cake with Cinnamon Apple Filling and Maple Caramel German Buttercream. This layer cake screams fall - a cozy brown sugar spice cake is layered with a cinnamon apple filling and a maple caramel german buttercream, then finished with a maple salted caramel drizzle and a dusting of cinnamon. This is the perfect fall inspired layer cake #autumncake #applecake #layercake
Spiced Brown Sugar cake with Cinnamon Apple Filling and Maple Caramel German Buttercream. This layer cake screams fall - a cozy brown sugar spice cake is layered with a cinnamon apple filling and a maple caramel german buttercream, then finished with a maple salted caramel drizzle and a dusting of cinnamon. This is the perfect fall inspired layer cake #autumncake #applecake #layercake
Spiced Brown Sugar cake with Cinnamon Apple Filling and Maple Caramel German Buttercream. This layer cake screams fall - a cozy brown sugar spice cake is layered with a cinnamon apple filling and a maple caramel german buttercream, then finished with a maple salted caramel drizzle and a dusting of cinnamon. This is the perfect fall inspired layer cake #autumncake #applecake #layercake
Spiced Brown Sugar cake with Cinnamon Apple Filling and Maple Caramel German Buttercream. This layer cake screams fall - a cozy brown sugar spice cake is layered with a cinnamon apple filling and a maple caramel german buttercream, then finished with a maple salted caramel drizzle and a dusting of cinnamon. This is the perfect fall inspired layer cake #autumncake #applecake #layercake

Hi hi! Today is the first day that it finally, finally feels like autumn here in NYC. It’s been gross and hot for the longest time. I finally spied some fallen leaves yesterday, and our CSA pickups have been full of apples, so I think it’s just around the corner.

That of course means that it’s time to kick off autumn inspired baking! I’ve teamed up with my friends at ALDI to bring you this epic autumn inspired cake. ALDI is my go-to for baking staples - they are not only great quality, but extremely well priced, and they always have everything that I need. I got all the ingredients I needed for this cake - ALDI delivers on Instacart (if it’s your first time you can use the code ALDICK to get $10 off your first three orders of $35 or more), so it all showed up at my house just when I needed it! Not having to leave the house for groceries is the best thing ever.

I wanted to inject as much autumn as possible into this cake. There’s a few layers of a spiced brown sugar cake, with all the usual suspects - cinnamon, ginger, cloves, allspice, nutmeg, all the cozy warming spices. The cake is made using the reverse creaming method, which is not only super easy, but also makes a cake that is the perfect texture for stacking. I snuck a little sour cream in there too, just to help up the moisture a teeny bit - this cake is perfectly fluffy, and I love the spices in there so much.

I went all out autumn with the filling and buttercream too - using Gala apples, cooked down with a little brown sugar, cinnamon, and vanilla, until nice and tender, and paired with a maple caramel buttercream, which might be my new favourite thing ever. I made a caramel by cooking down some maple syrup, then cutting it with butter and cream, the way a traditional caramel is made. The caramel is a little looser than a sugar based caramel, but has the most amazing maple flavour. I doubled up on the maple in the buttercream by making a pastry cream base using the maple, which I turned into a German Buttercream, and then whipped in some of the cooled maple caramel to make a super silky, smooth, maple caramel buttercream, that complimented the warm spices in the cake and the spiced apple filling so perfectly.

A few wee tips:

  • I finished this two different ways, just to give some options and variations! The first I finished with a caramel drip using some of the leftover maple caramel before I put the blobs on the top of the cake. The caramel is a little more runny than a traditional caramel because it is made with maple rather than regular sugar, so it will be a little drippy. Make sure that your cake is super super cold before you do the drips so that they do not run too much - I was shooting a stop motion when I added my drips so had to do it all in one go and put the drips directly onto a warm cake - they still looked great, but they ran down the sides a little more than most drip cakes.

  • The second way I finished it was just with a quick dust of cinnamon. I left the drip off - there’s maple caramel in the buttercream so the drip is just for a little fancy finish if you like. I just wanted to show you a couple of options!

  • Ideally you can make your pastry cream and maple caramel (and maybe even the apple filling) the day before so that it all has time to cool down and allow the caramel and the pastry cream to thicken up. If I can, I like to make all my components ahead of time (including the cake), so that the day I assemble is easy and there isn’t too much waiting around for things to cool down.

  • I like to divide the batter between the pans by weight. To do this, you zero the scales with one of the empty cake pans on it, then once you have eyeballed your dividing of the batter, you can weigh each pan to ensure that they have the same weight of batter in them. Note that this only works if your cake pans are identical.

  • I developed this recipe in grams, so if you can, use a scale to make it! It increases the accuracy of the recipe, and saves so much time washing dishes!

 

 

Spiced Brown Sugar Cake with Cinnamon Apple Filling and Maple Caramel German Buttercream

- Makes one three-layer, six inch cake -

Prep time: 60 minutes, plus chill time
Bake time: 30 minutes

Spiced Brown Sugar Cake
2 eggs, at room temperature
1 egg yolk, at room temperature
1 teaspoon vanilla extract
165g (2/3 cup plus 1 tsp) whole milk, at room temperature
70g (1/3 cup) sour cream, at room temperature
300g (2 cups) Baker’s Corner All Purpose flour
100g (1/2 cup) Baker’s Corner Granulated Sugar
125g (1/2 cup plus 2 Tbsp) Baker’s Corner Light Brown Sugar
1 1/2 tsp Baker’s Corner Baking Powder
1/2 tsp kosher salt
2 tsp Stonemill Ground Cinnamon
3/4 tsp Stonemill Ground Nutmeg
3/4 tsp Stonemill Ground Ginger
1/2 tsp Stonemill Ground Allspice
1/2 tsp Stonemill Ground Cloves
175g (1/2 cup plus 4 Tbsp) unsalted butter, at room temperature

Maple Caramel
480g (1 1/2 cups) Specially Selected 100% Pure Maple Syrup
110g (1/4 cup plus 3 Tbsp) heavy cream
35g (1 Tbsp plus 2 tsp) corn syrup
1 tsp vanilla
1 tsp kosher salt
70g (4 1/2 Tbsp) unsalted butter, at room temperature

Spiced Apple Filling
900g Gala Apples, peeled, cored, and cut into small cubes
100g (1/2 cup) Baker’s Corner Light Brown Sugar
1 1/2 tsp Stonemill Ground Cinnamon
1/4 tsp kosher salt
1 tsp vanilla extract

Maple Caramel German Buttercream
100g (1/3 cup) Specially Selected 100% Pure Maple Syrup
1 large egg
2 egg yolks
1 1/2 Tbsp corn starch
1/2 tsp kosher salt
100g (1/4 cup plus 2 Tbsp plus 2 tsp) heavy cream
90g (1/4 cup plus 2 Tbsp) whole milk
1 tsp vanilla
340g (1 1/2 cups) unsalted butter, at room temperature
250g (1 cup) cooled maple caramel (weigh this if you can)

Leftover Caramel to drip on cake, optional
Cinnamon to sprinkle, optional

 

- PROCESS -

SPICED BROWN SUGAR CAKE

Preheat the oven to 350°f / 180°c. Grease three 6” cake pans, and line with parchment paper on the bottom.

In a medium bowl, whisk together the eggs, egg yolks, vanilla, milk, and sour cream.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Mix briefly to combine.

With the mixer on low, add the butter a cube at a time, until fully incorporated and the mixture looks like sand.

Add half of the wet ingredients into the mixer. Mix until just combined, then add the second half of the wet ingredients. Mix on medium speed until just combined. Remove the bowl from the mixer and give a few folds with a rubber spatula to ensure that no dry ingredients remain.

Divide the batter between your three cake tins (I prefer to do this by weight - see notes). Bake for 25 to 30 minutes, or until the cakes are springy to the touch, and a skewer inserted into the middle comes out clean.

Remove from the oven and cool for 15 minutes in their pans, then turn onto a wire rack and allow to cool completely.

MAPLE CARAMEL

Place the maple syrup in a medium heavy bottomed saucepan. Place the heavy cream, corn syrup, vanilla, and salt in a small saucepan and heat over low heat just to warm.

Over medium heat, cook the maple syrup, stirring frequently with a whisk, until it registers 250°f / 121°c on a candy thermometer. Remove from the heat, and add the butter, whisking to combine, then add the heavy cream mixture, and whisk until incorporated. Transfer to a container and allow to cool, then place in the fridge and allow to cool completely.

SPICED APPLE FILLING

Place the chopped apples, brown sugar, cinnamon, salt, and vanilla into a medium heavy bottomed saucepan. Cook over medium heat, stirring often, until the apples are tender, approximately 10-12 minutes. Do not worry if it looks dry to begin with - the apples will release some of their moisture as they start to cook down.

Transfer to a container and allow to cool completely. Store in the fridge.

MAPLE GERMAN BUTTERCREAM

In a bowl, whisk together the maple syrup, egg, egg yolk, corn starch, and salt. In a medium saucepan, heat heavy cream, milk, and vanilla to just shy of a simmer. Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Once all of the butter has been added and the mixture is homogenous, add in the caramel and whip on high speed until incorporated. Switch to the paddle attachment and mix on low for 2-3 minutes to help remove any air bubbles.

ASSEMBLY

Level off the cake layers. Transfer some of the buttercream to a piping bag fitted with a medium round tip - this will be used to make a buttercream dam to hold in the spiced apple filling.

Secure one of the layers of cake to a cake turntable or cake stand using a little buttercream. Add about 1/3 cup of buttercream onto the first layer of cake, and smooth using an offset spatula. Create a buttercream dam using the buttercream in the piping bag by piping a ring of frosting around the outside edge of the first layer. Fill in the ring with spiced apple filling - strain the filling with your spoon, leaving the liquid behind. Place the second layer of cake onto the first, pressing very lightly to secure, and sealing the joins with a thin layer of buttercream. Repeat the layering process - add a 1/3 cup of buttercream, make a dam, fill with apple filling, then top with the third layer of cake - I like to put this one upside down to ensure that the top of the cake is flat. Return the rest of the buttercream in the piping bag to the bowl with the buttercream.

Coat the outside of the cake with a layer of buttercream using an offset spatula, then, using a cake scraper, smooth off the sides, exposing some of the cake for a semi naked finish, or covering the whole cake for a more solid finish (if you do this, I recommend crumb coating the cake, chilling briefly, then adding on another layer of buttercream). Smooth off the top edge of the cake using an offset spatula, wiping between strokes.

Add a caramel drip to the top edge of the cake if desired (see notes about caramel consistency). Transfer some of the remaining buttercream into a piping bag fitted with a French star tip such as an ateco #865. Pipe blobs of buttercream on the top of the cake.

Chill the cake until ready to serve. Remove from the fridge about an hour before serving to bring to room temperature.

Store leftovers in an airtight container in the fridge

Spiced Brown Sugar cake with Cinnamon Apple Filling and Maple Caramel German Buttercream. This layer cake screams fall - a cozy brown sugar spice cake is layered with a cinnamon apple filling and a maple caramel german buttercream, then finished with a maple salted caramel drizzle and a dusting of cinnamon. This is the perfect fall inspired layer cake #autumncake #applecake #layercake

One Bowl Chocolate Sheet Cake with Mixed Berry Filling and Vanilla Bean Swiss Meringue Buttercream


 
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake
A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake

Hi hi! I am here with a recipe I’ve been excited to share with you for a while now - a one bowl chocolate sheet cake, with a mixed berry filling and vanilla bean swiss meringue buttercream. I am a huge fan of sheet cakes - I am sure that I’m not alone, but I find transporting and cutting layer cakes insanely stressful (mildy scarred from a mid summer cake disaster in the back of a cab a few years back), so sheet cakes are a dream. They are nice and easy to transport, are great for feeding a crowd, and in the case of this cake, can be assembled and served right in the pan that it is baked in!

I think that this chocolate sheet cake might be my new favourite - there is something so relaxing about making a cake without having to drag out your mixer, and this one comes together all in the one bowl. I wanted a cake that was the perfect texture, rich with chocolate flavour, and was super versatile but also easy to make, and this one checks all the boxes. Once it was cooled, I sliced it in half, and filled it with my favorite vanilla bean Swiss meringue buttercream (which you have to use your mixer for but it is always, always worth it), and a homemade mixed berry jam filling. You can absolutely use a store bought jam in this situation, but with berries coming into their peak right about now here in NYC, I wanted to capture as much early summer flavour as I could. I finished the filled cake off with my very favourite way to decorate a cake - piped blobs! This method is super easy, but by using a range of piping tips and a range of different coloured frostings, you are able to make it look super fancy for not too much more effort. I switched it up a little this time, taking inspiration from this photo from Wilton’s Instagram page which I have had bookmarked on my phone for the longest time, and added in some rosettes and wriggles, and finished it with just a few sprinkles!

I used some amazing new tools from Wilton to make this cake - their new Texturra Performance Non-Stick Bakeware line is an absolute dream to bake with. Not only is it super lightweight and the cutest colour, it is covered in a nonstick coating, which means that your cake releases perfectly every time. I was running late for a spin class last week and had Rich take the cake out of the oven for me - I had no worries whatsoever knowing that it would pop out of the pan so nicely! I used the Texturra Performance Square Pan, 9x9 inch, which was the perfect size!

I also got to have a wee play around with their new Versa-Tools, which are a line of baking tools which have multiple uses - something that is a must in a small NYC kitchen. I used the Versa-Tools Universal Spatula, which was perfect for this cake - I used the large end to to transfer the cake batter cleanly from the bowl into the cake pan, and then again to make the mixed berry filling for the cake, then used the small end to spread the buttercream onto the cake, and for transferring the coloured buttercream into the individual piping bags. It’s already become a well reached for tool in my kitchen - I love the versatility!

I also used a whole bunch of my favourites from Wilton - they have the most amazing range of piping tips. For this cake I made the blobs with the #199, #4B, and #6B tips, then added in the wriggle design with the #104 petal tip, and the rosettes with a #1M. I used couplers in my piping bags, which meant that I was able to switch up the tips between the bags, allowing me to pipe different designs in different colours super easily to give me a great range in texture and colour. I also tried out Wilton’s Icing bag ties which are great for keeping everything contained - I’m a shocker at concentrating too hard and not realising my buttercream is escaping out the back of my piping bag!

I hope that you give this one a go - it’s simple but delicious, and the new Wilton tools are a dream to use!

A few wee tips:

  • My favourite way to make an ombre buttercream is by using just one colour of food colouring and then tinting bowls of buttercream with different amounts of colour. I used Wilton’s Burgundy gel food colour for this and it made the most beautiful pink!

  • Mix it up a bit - I popped two colours of buttercream into one piping bag to give me a swirled look. I used it for both the piped wriggles and some of the blobs!

  • I finished the cake off with some White Nonpariels Sprinkles, and some White Sugar Pearl Sprinkles

  • I made the mixed berry filling for the cake, but you can absolutely use a store bought jam too. If you are making it, make sure you leave enough time for it to cool!

  • It seems like loads of buttercream, but you don’t want to run out, which is the worst thing. Store any leftover in the fridge or freezer for another project!

  • I used Wilton Bake even strips to help my cake bake up nice and flat!

 

 

One Bowl Chocolate Sheet Cake with Mixed Berry Filling and Vanilla Bean Swiss Meringue Buttercream

- Makes one 9” Sheet Cake -

One Bowl Chocolate Sheet Cake
250g all-purpose flour
250g granulated sugar
80g dutch process cocoa
2 tsp espresso powder
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
2 eggs
1 egg yolk
1 tsp vanilla bean paste
120g neutral oil
220g whole milk, at room temperature
200g boiling water

Mixed Berry Jam Filling
200g trimmed and diced strawberries
200g blackberries
200g raspberries
200g blueberries
1/2 tsp vanilla bean paste
pinch of salt
350g granulated sugar
Juice of half a lemon

Vanilla Bean Swiss Meringue Buttercream
250g egg whites
400g sugar
3/4 tsp salt
1 tsp vanilla bean paste
900g (8 sticks) unsalted butter, cold, cut into small cubes 

- PROCESS -

CHOCOLATE CAKE

Preheat the oven to 350°f / 180°c. Lightly spray a Texturra Performance Square Pan, 9x9 inch with baking spray and set aside.

In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, salt, baking soda, and baking powder. Add the eggs, yolk, vanilla bean paste, oil, and milk, and mix to combine well. Add the boiling water and whisk until incorporated.

Transfer the batter into the prepared pan, and tap a few times on a flat surface to remove any excess bubbles.

Bake the cake for 30 to 35 minutes, until the centre springs back, or a cake tester inserted in the middle of the cake comes out cleanly.

Cool in the pan for 15 minutes, then transfer to a wire rack and allow to cool completely.
 

MIXED BERRY JAM FILLING

Place a small plate in the freezer - this will be used to test your jam. Place the berries and sugar in a large saucepan, and mix to combine. Allow to sit for 30 minutes. Add the vanilla bean paste and salt

Place the saucepan over medium high heat, and mash the berries using a potato masher. Heat, stirring frequently, until the mixture comes to a boil, then cook for a further 10 to 15 minutes, until it has thickened slightly and passes the “wrinkle test” - when you put a little onto the plate in the freezer and freeze for a minute, if you nudge the jam, it should wrinkle if it is done. Add the lemon and mix to combine. Transfer to a clean jar, cool, and store in the fridge until needed.

VANILLA BEAN SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high for 8-10 minutes, until they hold a relatively stiff peak. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 5 minutes. Add the vanilla and mix until incorporated.

Once the buttercream has finished mixing, and is smooth and silky, mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.

ASSEMBLY

Transfer some of the buttercream to a piping bag fitted with a medium round tip - this will be used to make a buttercream dam to hold in the passionfruit filling between layers. Using a sharp knife, cut the cake horizontally into two pieces. Place the first layer of cake into the cake pan, then top with about a cup of the Swiss meringue buttercream. Pipe a ‘dam’ around the outside of the cake using the piping bag, then fill in using the mixed berry jam filling. You will likely not need all of it - store remainder in the fridge.

Top with the second layer of cake, and spread a smooth layer of buttercream over the top surface of the cake. Place in the fridge or freezer while you prep the buttercream topping.

Divide the remaining buttercream into 4-5 bowls, and tint into various shades of your desired colour using gel food colouring. Transfer to piping bags fitted with various piping tips of your choice - I used Wilton 104, 199, 1M, 4B and 6B.

Pipe a combination of rosettes, wriggles (using the 104 tip), and blobs onto the surface of the cake - I found that it was best to pipe the rosettes and wriggles first, then fill in with the blobs.

Chill well - allow to come to room temperature an hour before serving. Cut with a sharp knife, wiping the blade between cuts.

Store leftovers in an airtight container in the fridge.

A super easy but delicious rich one bowl chocolate sheet cake is filled with a simple mixed berry cake filling and finished with a piped top using vanilla bean swiss meringue buttercream. This cake is baked in the new Wilton Texturra performance non-stick bakeware, and is finished with simple but beautiful piping in different shades of pink using various piping tips. This cake is simple yet elegant and is a perfect easy alternative to a layer cake. #chocolatecake #wilton #onebowlchocolatecake

Thank you so much to Wilton for sponsoring this post! All opinions are my own.