Ingredients
2 ½ cups All-purpose flour
1 ¾ cups Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
¾ cup Unsalted butter, softened
3 Large eggs, room temperature
1 cup Whole milk, room temperature
2 teaspoons Vanilla extract
1 ½ cups Unsalted butter, softened
5 ½ cups Powdered sugar, sifted
3 ½ tablespoons Heavy cream or milk
1 teaspoon Vanilla extract
1 pinch Salt
As needed Gel food coloring (blue, teal, green)
Optional Edible glitter or shimmer dust
Optional Edible pearls or sprinkles (blue, white, silver)
Optional Graham cracker crumbs (for sand)
Optional White candy melts or white chocolate (for shells)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper
- In a large bowl, whisk together the flour, sugar, baking powder, and salt
- In a separate bowl, using an electric mixer, cream the softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract
- Divide the batter evenly between the 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
- Allow the cake layers to cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely
- While the cakes cool, prepare your frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with tablespoons of heavy cream or milk, until smooth and fluffy. Beat in the vanilla extract and salt
- Divide the buttercream into several bowls. Leave one portion white. Tint the remaining portions with blue, teal, and green gel food coloring
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of white or light blue frosting on top. Place the second cake layer on top
- Apply a thin layer of white frosting over the entire cake (crumb coat). Chill the cake in the refrigerator for 15-20 minutes
- Apply a thicker layer of white or light blue frosting to the top and sides of the cake. Smooth it with an offset spatula
- Using your various shades of blue, teal, and green frosting, pipe or spread dollops of color around the sides and top of the cake. Gently blend and swirl the colors together horizontally around the sides and in circular motions on top with an offset spatula or palette knife to create a wave effect
- If using, gently press graham cracker crumbs around the bottom edge of the cake for a sandy beach look. Arrange edible pearls, sprinkles, and homemade or store-bought edible seashells on top and around the base
- Lightly dust the finished cake with edible glitter or shimmer dust for an enchanting sparkle
- Chill your Elegant Ocean Inspired Cakes for at least 30 minutes to allow the frosting to set
Notes
Room temperature ingredients are key for a smoother batter and lighter cake.
Do not overmix the batter to avoid a dense, tough cake.
Always sift powdered sugar for a silky-smooth buttercream.
Use gel food coloring for vibrant colors without altering frosting consistency.
The crumb coat is essential for a clean, smooth final frosting layer; chill thoroughly after applying.
Chill cake layers before frosting for easier handling.
Embrace imperfection with the wave swirl for an organic, blended look.
Use a cake turntable for easier frosting and decorating.
For longer storage, refrigerate the cake in an airtight container for up to 5-7 days.
Bring refrigerated cake to room temperature (1-2 hours) before serving for ideal texture and flavor.
- Prep Time: 60 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 50 g
- Sodium: 225 mg
- Fat: 22.5 g
- Saturated Fat: 13.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 85 mg