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Cake with Waves Design

Cake with Waves Design
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Oh, the simple joys of a homemade cake! I remember the day this "Cake with Waves Design" first came to life in my kitchen. We had just returned from a wonderful family trip to the coast, the sound of the ocean waves still ringing in our ears, and my littlest one, Leo, was absolutely enchanted by the water. He kept talking about the "whooshing waves." I wanted to capture that magic, that serene blue beauty, in a way we could all enjoy. So, on a quiet afternoon, with the kids napping, I got to work. I envisioned a cake that wasn't overly complicated but looked utterly enchanting, like a slice of the ocean itself. This "Cake with Waves Design" became that special treat, a sweet reminder of sandy toes and salty air, a piece of edible art that even a busy mom like me could achieve with love and a few simple steps. It truly brought the beach right into our home, and it quickly became a family favorite, especially for birthday parties or just a "because it's Tuesday" kind of celebration. Every time I make this Cake with Waves Design, it fills our home with warmth and happy memories.

Ingredients

Scale

2 ¾ cups All-purpose flour
2 cups Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
1 cup Unsalted butter, softened
4 Large eggs
1 cup Whole milk
2 teaspoons Vanilla extract
3 cups Unsalted butter, softened
9 cups Powdered sugar, sifted
¼ cup Heavy cream
2 teaspoons Vanilla extract
As desired Gel food coloring (blue, green, white)

Instructions

  1. Prepare Your Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt
  3. Cream Butter and Eggs: In a large mixing bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy. Gradually beat in the large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to incorporate everything fully
  4. Alternate Dry and Wet: With the mixer on low speed, slowly add about one-third of the dry ingredient mixture to the butter mixture, mixing until just combined. Next, pour in half of the whole milk and vanilla extract, mixing until just incorporated. Repeat this process: add another third of the dry ingredients, then the remaining milk, and finally the last third of the dry ingredients. Mix until just combined, being careful not to overmix
  5. Divide and Bake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clea
  6. Cool: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely
  7. Cream Butter: In a very large mixing bowl, beat the softened unsalted butter with an electric mixer on medium-high speed for 3-5 minutes until it becomes very pale and fluffy
  8. Add Powdered Sugar: Gradually add the sifted powdered sugar, about 2 cups at a time, beating on low speed until combined, then increasing to medium speed. Continue until all sugar is incorporated
  9. Add Liquid and Flavor: Pour in the heavy cream (or milk) and vanilla extract. Beat on high speed for another 2-3 minutes, until the frosting is light, fluffy, and smooth. If it’s too thick, add more cream a teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time
  10. Divide and Color: Divide the buttercream into several bowls, depending on how many shades of blue/green you want for your Cake with Waves Design. Leave one portion white. Use gel food coloring to tint the remaining portions varying shades of blue and green. Start with a tiny drop and add more for deeper colors. Mix each color thoroughly
  11. Level Your Cakes: Once completely cool, use a serrated knife to level the tops of your cake layers if they domed during baking. This creates a flat surface for stable stacking
  12. Crumb Coat: Place one cake layer on your serving plate or cake stand. Spread about ¾ cup of white buttercream evenly over the top. Place the second cake layer on top. Apply a thin, even layer of white buttercream all over the entire cake (top and sides). This is the "crumb coat," which traps any loose crumbs and provides a smooth base. Chill the cake in the refrigerator for 20-30 minutes until the crumb coat is firm
  13. Apply Colored Frosting: Once the crumb coat is firm, apply thick dollops or stripes of your colored buttercreams (blue, green, white) randomly around the sides and top of the cake. Don't worry about neatness here; a random placement works best for a natural "ocean wave cake."
  14. Create the Waves: Using a long offset spatula or a bench scraper, gently drag it across the surface of the cake, starting from the bottom and working your way up, or from one side to the other. Apply light pressure and create small, undulating motions, mimicking the movement of waves. Continue going around the cake, slightly overlapping your strokes, until you achieve your desired "waves design." For the top, you can use the same technique or simply swirl the colors with your spatula
  15. Final Chill: Chill the finished Cake with Waves Design in the refrigerator for at least 30 minutes to allow the frosting to set. This also ensures the waves hold their shape beautifully

Notes

Room Temperature Ingredients are Key: For both the cake and the buttercream, ensure your butter, eggs, and milk are at room temperature. This allows them to emulsify properly.

Don't Overmix: When making the cake batter, mix until just combined. Overmixing develops gluten, leading to a dense, chewy cake.

Sift Your Powdered Sugar: For the smoothest, lump-free buttercream, always sift your powdered sugar.

Use Gel Food Coloring: For vibrant colors without adding too much liquid to your frosting, opt for gel food coloring instead of liquid dyes.

Achieve the Right Frosting Consistency: Your buttercream needs to be the right consistency for creating the waves. Adjust with a teaspoon of heavy cream or powdered sugar as needed.

Chill, Chill, Chill: Chilling your cake at various stages is a game-changer. Chill the layers before crumb coating, chill after the crumb coat, and chill the final Cake with Waves Design.

Storage at Room Temperature: If your kitchen is cool (below 70°F/21°C), the frosted Cake with Waves Design can sit at room temperature for up to 2 days, loosely covered.

Storage in the Refrigerator: For longer storage, cover the entire Cake with Waves Design loosely and store in the refrigerator for up to 5-7 days.

Freezing Frosted Cake: Freeze the cake (uncovered) for about an hour until the frosting is firm. Then, wrap it tightly in several layers of plastic wrap and aluminum foil. Keeps for up to 2-3 months.

Thawing Tips: If serving a refrigerated Cake with Waves Design, always let it come to room temperature for at least 30 minutes to an hour before serving. For frozen cake, thaw it overnight in the refrigerator (still wrapped), then let it sit at room temperature for an hour or two before serving.

Nutrition

Find it online: https://fabiloustaste.com/cake-with-waves-design/