This cake will give you 3 equal layers of cake. I used 2 x 6” round cake tins to bake each layer in. If you have 3 spare cake tins you can cook all three layers at once. If you only have one, you will have to cook one layer at a time, leaving uncooked batter in separate bowls aside until ready for baking.
I had chocolate frosting on hand so i decided to use that between each layer of cake. I didn’t have enough for the outside crumb coat so i decided to make a vanilla buttercream for that. If you wish, you can make extra vanilla or chocolate to use just one flavour of frosting for your cake.
I have provided you with video tutorials in the instructions and below on how i achieved the assembly of this cake. Please watch and follow along with each video to achieve the same outcome.
This cake will keep in the refrigerator, covered in plastic wrap, for 1 week - 10 days.
Crumb Coat TutorialMarble Fondant TutorialLining cake tin with parchment paper tutorial