Max and Ruby Cake

Ingredients

• 240 g all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp kosher salt (For the cake)
• 300 g granulated sugar (For the funfetti cake)
• 225 g unsalted butter (Softened; for the cake)
• 3 eggs (For the cake)
• 1 tbsp vanilla extract (For the cake)
• 240 g buttermilk (For the cake)
• 50 g rainbow sprinkles (For the cake batter)
• 28 g Dutch-process cocoa powder (For the chocolate pudding)
• 35 g cornstarch (For the chocolate pudding)
• 300 g heavy cream (For the chocolate pudding)
• 4 egg yolks (Large, beaten; for the chocolate pudding)
• 300 g whole milk (For the chocolate pudding)
• 142 g turbinado or light brown sugar (Packed; for the chocolate pudding)
• 1.5 g kosher salt (For the chocolate pudding)
• 113 g milk chocolate (Chopped; for the chocolate pudding)
• 5 g vanilla extract (For the chocolate pudding)
• 5 egg whites (At room temperature; for the Swiss meringue buttercream)
• 452 g unsalted butter (At room temperature; for the Swiss meringue buttercream)
• 300 g granulated sugar (For the Swiss meringue buttercream)
• 1 tbsp vanilla extract (For the Swiss meringue buttercream)
• pink food coloring (Add as needed to tint the Swiss meringue buttercream pink)
• 170 g semisweet chocolate (Chopped into small pieces of roughly the same size; for the chocolate buttercream)
• 226 g unsalted butter (Softened to room temperature; for the chocolate buttercream)
• 250 g powdered sugar (For the chocolate buttercream)
• 0.5 tsp vanilla extract (For the chocolate buttercream)
• 0.25 tsp salt (For the chocolate buttercream)
• 120 g Oreo cookie crumbs (For filling and decoration; amount estimated because the source does not specify a quantity)
• 250 g fresh raspberries (For filling and decoration; amount estimated)
• 100 g gummy worms (For decoration; amount estimated)
• 30 g rainbow sprinkles (For final decoration; amount estimated)
• candles (For decoration; quantity as desired)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease and flour four 8-inch round cake pans, or line them with parchment paper.

2. 2

   For the funfetti cake, whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set the dry mixture aside.

3. 3

   In a large bowl, beat the softened butter, sugar, and vanilla extract with an electric mixer for about 3–4 minutes, until light and fluffy.

4. 4

   Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.

5. 5

   With the mixer on low speed, add half of the dry ingredients and mix just until combined.

6. 6

   Add the buttermilk and mix just until combined.

7. 7

   Add the remaining dry ingredients and stir just until no dry streaks remain. Do not overmix.

8. 8

   Gently fold in the rainbow sprinkles, mixing only enough to distribute them evenly without causing the colors to bleed.

9. 9

   Divide the batter evenly among the four prepared pans and smooth the tops with a spatula.

10. 10

    Bake for 15–20 minutes, until a toothpick inserted in the center comes out clean.

11. 11

    Let the cakes cool in their pans for about 10 minutes. Carefully turn them out onto a wire rack and cool completely before assembling.

12. 12

    For the chocolate pudding, whisk the cocoa powder and cornstarch together in a large saucepan.

13. 13

    Gradually whisk in the heavy cream until the mixture is smooth and free of lumps.

14. 14

    Add the beaten egg yolks, whole milk, turbinado or light brown sugar, and salt. Whisk to combine.

15. 15

    Place the saucepan over medium-high heat and bring the mixture to a boil, whisking occasionally.

16. 16

    Reduce the heat to low and cook, whisking constantly, for about 1–2 minutes, until the pudding thickens and becomes smooth.

17. 17

    Remove the pan from the heat. Add the chopped milk chocolate and vanilla extract, then whisk until the chocolate has melted and the pudding is fully incorporated.

18. 18

    Pour the pudding into serving dishes or a shallow container. Press plastic wrap directly onto its surface to prevent a skin from forming, then chill until set.

19. 19

    For the Swiss meringue buttercream, combine the egg whites and granulated sugar in a heatproof bowl. Set the bowl over a pot of simmering water and whisk until the sugar dissolves and the mixture reaches 160°F (70°C).

20. 20

    Transfer the heated egg-white mixture to a stand mixer. Whip on high speed until stiff peaks form and the mixing bowl feels cool to the touch.

21. 21

    Add the room-temperature butter 1–2 tablespoons at a time, mixing after each addition until the buttercream is smooth and creamy.

22. 22

    Add pink food coloring as needed and mix until the Swiss meringue buttercream reaches an even pink color.

23. 23

    For the chocolate buttercream, place the chopped semisweet chocolate in a heatproof bowl. Melt it gently over a double boiler, or in short microwave bursts while stirring between bursts. Set it aside to cool until slightly warm but still fluid.

24. 24

    Beat the softened butter in a large mixing bowl with an electric mixer for about 2–3 minutes, until light and fluffy.

25. 25

    Gradually sift in the powdered sugar while mixing on low speed. Increase to medium speed and beat until smooth and creamy.

26. 26

    Add the vanilla extract and salt, mixing until combined.

27. 27

    Pour the cooled melted chocolate into the butter mixture. Beat on medium speed until the frosting is smooth, glossy, and evenly combined.

28. 28

    For assembly, place the bottom cake layer on a cake board or serving plate. Spread an even, thick-enough layer of chilled chocolate pudding over it so the filling will not spill over the edges.

29. 29

    Scatter fresh raspberries evenly over the pudding and press them gently into the surface.

30. 30

    Scatter Oreo cookie crumbs over the raspberries for crunch.

31. 31

    Place the second cake layer on top and press lightly to set the filling. Repeat the pudding, raspberry, and Oreo crumb filling process for the remaining cake layers.

32. 32

    Spread a thin crumb coat of either frosting around the entire cake. Chill for 20 minutes to set the crumb coat.

33. 33

    Using an offset spatula and piping bag, cover one side of the cake with pink buttercream and the other side with chocolate buttercream. Bring the two frostings together in the middle for a clean two-tone split.

34. 34

    Decorate the cake with additional raspberries, Oreo crumbs, gummy worms, rainbow sprinkles, and candles.

35. 35

    Chill the finished cake for at least 30 minutes before slicing so the pudding filling can firm up.

Notes

The source calls for four 8-inch cake pans and repeats the filling process between the cake layers. Keep the pudding chilled until assembly, and chill the assembled cake before slicing so the filling firms up. The quantities for raspberries, Oreo crumbs, gummy worms, final sprinkles, and food coloring were not specified; those amounts are practical estimates.

Nutrition per serving

• dessert
• cake
• layer cake
• birthday
• baked
• funfetti
• chocolate
• kid-friendly