Tokyo Swag Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 8-inch
Ingredients
For the Tokyo Swag Cake:
  • 3 ¼ cups plus 1 tablespoon cake flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 2 ½ cups granulated sugar
  • 1 cups (2 sticks, 8 ounces) unsalted butter, room temperature
  • ½ cup vegetable oil
  • 1 ¼ cup buttermilk, room temperature
  • ½ cup sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 9 egg yolks, room temperature
  • yellow, green, and blue gel food coloring
  • 1 ¼ cups chestnuts, chopped
For the Creamy Frosting:
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 20 ounces cream cheese, room temperature
  • 1 ½ tablespoons vanilla extract
  • ¼ teaspoon fine salt
  • 1 ½ pounds powdered sugar, sifted
  • pink, orange, yellow, green, red, and blue gel food coloring
To assemble the Tokyo Swag Cake:
  • Sprinkles
Instructions
  1. Preheat the oven to 350 degrees. Grease three 8-inch cake pans with baking spray, set aside.
  2. In the bowl of a stand mixer sift the 3 ¼ cups cake flour,, baking powder, salt, sugar, and turmeric. Mix on a low speed for 10 seconds to just stir all of it together.
  3. With the mixer's speed on low, add the butter a few tablespoons at a time. The mixer should look like lumpy sand.
  4. Add the oil and buttermilk and beat the mixture on a medium speed for 2 minutes.
  5. Meanwhile whisk the sour cream, vanilla, and egg yolks together.
  6. Scrape the sides and bottom of the bowl.
  7. With the mixer on low, add the egg yolk mixture in two batches, mixing until just incorporated. Raise the speed to medium and beat for a final 1 ½ minutes.
  8. Toss the chopped chestnuts with 1 tablespoon flour.
  9. Stir the batter by hand to ensure everything is incorporated. Divide the batter into three bowls, tint one blue, one green, and one yellow. Fold in chestnuts into each color to ensure each layer has equal amounts of chestnuts.
  10. Divide the cake among the prepared pans and bake for 25 to 27 minutes, rotating halfway. A tooth pick inserted should come out with moist crumbs. DO NOT OVER BAKE. Invert immediately onto a wire rack to cool completely.
To make the Creamy Frosting:
  1. In a mixer fitted with a paddle attachment, beat the butter and cream cheese on a medium speed until smooth and lump free, about 2 to 3 minutes. Scrape the sides and bottom of the bowl down as needed.
  2. Add in vanilla and salt.
  3. With the mixer on low, slowly add the powdered sugar. Refrigerate until needed.
  4. Tint ½ of the frosting pink and the remaining orange, yellow, red, green, and blue.
To assemble the Tokyo Swag Cake:
  1. If cake layers have domes, use a serrated knife to gently level them off. Fill the layers with orange frosting. Crumb coat the cake with pink. Chill for 15 minutes. Finish with a thicker final layer. Chill 15 more minutes. Use the back of a spoon to swoosh the colors on the bottom of the cake. Top with sprinkles.
Notes
Cake and frosting recipe by Layer Cake Parade
Recipe by Layer Cake Parade at http://layercakeparade.com/tokyo-swag-cake/