The first time I made this cake when I was in my sophomore year of high school… I have made it so many times since then and every time I make it, it reminds me of my baking days in high school…This delicious cake is my mom’s recipe that she gave me back then, I wrote it in my first cooking notebook that I still have to this day…
I baked this cake in so many variations, deferent flavors, different filling and different frosting but with the same recipe base my mom gave me, with a slight adjustment to some of the ingredients to accommodate the new flavor or ingredient that I added…The cake turns out amazingly delicious every time.
I love adding variety of delicious flavors and this time I added unsweetened coconut flakes and multi colors sprinkles for our early birthday celebration for our little princess Bella, she will turn three next Sunday and she adores sprinkles…
I decorated the cake with a store bought readymade sugar sheet topper from one of her favorite movie characters and she just absolutely loved it and the look on her face with her larger than life smile was priceless, she loved it so much that she passed her slice to her mom and just dove into the cake… Forget the slice I want the entire cake….
Preheat oven to 375F (190 C)
1 cup fresh orang juice
1/2 cup vegetable oil
2 1/2 cups all purpose flour
3 eggs at room temperature
3 tbsp. multi colors sprinkles
1 tbsp. + 1/2 tsp. baking powder
1/4 cup unsweetened coconut flakes
1 tbsp. pure vanilla extract
1 cup of sugar
1/4 tsp. salt
1/4 tsp. baking soda
4 cups of cream cheese frosting
4-6 drops blue food coloring gel or any color to fit your theme.
Spray two 9 inch round cake pans with cooking spray, line with parchment paper spray again and set aside.
In a bowl of a stand mixture fitted with the flat beater attachment mix oil and sugar, mix well until sugar is completely dissolved.
Add vanilla extract.
Add eggs one at a time mixing well after each addition.
Sift flour, baking powder, salt and baking soda into separate bowl.
Add coconut flakes to the dry ingredients and mix well.
On low speed add flour mixture in third alternating with the orange juice, starting and ending with the dry ingredients.
Scrape down the bowl after each addition.
Mix well with a rubber spatula to insure all the dry ingredient mixed well into the batter.
Add colored sprinkles and mix gently with a rubber spatula into the batter, some of the colors will bleed into the batter.
Divide the batter into the two prepared pans, I used a one cup measure to ensure they are they both have the same amount of batter. You could use a food scale to ensure they are the same weight but a cup measure works every time for me.
Bake the cake for 25 minutes or until toothpick inserted in the center comes out clean.
Let both cakes cool in the pan for about 10 minutes.
Remove the cakes from the pans, remove the parchment papers and place onto cooling racks to cool completely.
Prepare your favorite cream cheese frosting recipe, need about 4 cups of frosting.
Reserve a cup and half of the frosting in a separate bowl and set aside.
Place one of the cake layers with the flat surface up onto round cake cardboard first and then place it onto a cake turn table or serving platter or cake stand (your choice), add 1/2 cup of frosting and smooth with an offset spatula.
Add the second layer of the cake flat side down on top of the frosting and level the top of the cake by removing some of the top if needed to make it flat.
Add as much frosting as you desire and smooth it with an offset spatula all over the cake to completely cover it.
Add blue or any other food coloring gel to the reserved frosting until you reach the desired color.
Fill a pastry bag fitted with the star tip with the colored frosting, pipe to decorate the bottom of the cake and the top rim of the cake…That will depend on the theme your having.
Add the sugar sheet to the top of the cake making sure not to disturb the frosting around the rim of the cake, add the rest of the decorations if you have them… I added the snowflakes that came with the topper around the outside of the cake.
Remove the cake and place onto cake stand or onto the final serving platter you choose.
Chill the cake in the fridge for about an hour or until serving.
Tip: if the frosting becomes too soft while frosting place it and the cake in the fridge for about 20 minutes to chill and continue decorating the cake after.