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Malibu Sunset Layer Cake Recipe

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★★★★★

4.7 from 213 reviews

The Malibu Sunset Layer Cake is a beautifully vibrant and flavorful layered cake infused with Malibu coconut rum and layered with three distinct buttercream frostings – vanilla, cherry, and pineapple. This tropical-inspired cake combines moist cake layers with smooth, colorful frostings that blend to create a stunning sunset effect, perfect for special occasions or a festive summer dessert.

Ingredients

Scale

Cake

  • 2 1/4 cups cake flour
  • 1/2 cup room temperature milk
  • 1/2 cup Malibu coconut rum
  • 6 large room temperature egg whites
  • 2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 3/4 cups sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 sticks (12 tbsp) butter, softened

Vanilla Buttercream

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 tsp vanilla extract
  • 3–4 cups powdered sugar
  • 3–4 tbsp milk

Cherry Buttercream

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/4 cup grenadine
  • Red food coloring (as needed)
  • 3–4 cups powdered sugar

Pineapple Buttercream

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/4 cup pineapple juice
  • Orange food coloring (as needed)
  • 3–4 cups powdered sugar

Garnish (optional)

  • Cherries
  • Coconut flakes

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper to prevent sticking.
  2. Mix wet ingredients for cake batter: In a bowl, combine the room temperature milk, Malibu coconut rum, egg whites, coconut extract, and vanilla extract. Mix until well blended and set aside.
  3. Combine dry ingredients: In a large bowl, sift together the cake flour, sugar, baking powder, and salt. Use a hand mixer to mix these dry ingredients thoroughly.
  4. Add butter to dry mixture: Add the softened butter (1 1/2 sticks) to the dry ingredients and beat with the hand mixer until fully combined and the mixture looks smooth.
  5. Incorporate wet mixture: Pour in the previously mixed wet liquid ingredients and continue beating until the batter is smooth and well blended.
  6. Fill cake pans: Evenly divide the cake batter between the two prepared 8-inch cake pans, smoothing the tops to ensure even baking.
  7. Bake cakes: Bake in the preheated oven for about 30 minutes, or until the centers of the cakes are set and spring back when lightly pressed.
  8. Cool cakes: Remove the pans from the oven and allow the cakes to cool completely before removing from pans and frosting.
  9. Prepare vanilla buttercream: In a mixing bowl, beat 1/2 cup butter and 1/2 cup shortening together with a hand mixer until light and fluffy. Add 1 tsp vanilla extract and continue mixing. Gradually add 3-4 cups powdered sugar, 1 cup at a time, then add 3-4 tablespoons milk to reach desired spreading consistency. Set aside.
  10. Prepare cherry buttercream: Beat 1/2 cup butter and 1/2 cup shortening until light and fluffy. Add 1/4 cup grenadine and mix well. Slowly add 3-4 cups powdered sugar, 1 cup at a time, adding additional grenadine to reach the right consistency. Stir in red food coloring until the frosting reaches your preferred cherry-red color. Set aside.
  11. Prepare pineapple buttercream: Beat 1/2 cup butter and 1/2 cup shortening until light and fluffy. Add 1/4 cup pineapple juice and mix thoroughly. Gradually add 3-4 cups powdered sugar, 1 cup at a time, adding a splash of milk as needed for consistency. Add orange food coloring until desired color is achieved. Set aside.
  12. Assemble cake base layer: Place one of the cooled 8-inch cake layers on a cake turntable or stand. Spread half of the vanilla buttercream evenly over the top of this layer, leaving about a 1/2 inch gap from the edge.
  13. Pipe cherry buttercream border: Using a large flat ribbon piping tip, pipe about 1 cup or more of cherry buttercream around the bottom edge of the cake. Reserve the remaining cherry buttercream for later use.
  14. Pipe pineapple buttercream border: Similarly, pipe about 1 cup or more of pineapple buttercream around the top edge of the cake, reserving the rest for piping decorations.
  15. Smooth frosting edges: Use a cake or bench scraper pressed gently against the cake edges while spinning the cake to blend the cherry and pineapple buttercream borders smoothly together for a gradient effect.
  16. Add and blend remaining vanilla buttercream: Spread the remaining vanilla buttercream over the top of the cake and blend it carefully with the edge of the pineapple buttercream to create a smooth transition.
  17. Pipe colorful swirls: Fit two piping bags with large open star tips. Place the remaining cherry buttercream (red) in one side, and the pineapple buttercream (orange) in the other side. Pipe swirls around the top of the cake to enhance the sunset look. You may have leftover frosting.
  18. Garnish cake: Decorate the cake with fresh cherries and coconut flakes as desired to complement the tropical theme and add texture.

Notes

  • Be sure all ingredients, especially butter and egg whites, are at room temperature for best results.
  • Use a hand mixer or stand mixer for easier blending and smooth batter and frosting.
  • The cake layers must be completely cooled before frosting to avoid melting the buttercream.
  • Adjust food coloring to achieve your preferred intensity of red and orange for the cherry and pineapple buttercreams.
  • For a non-alcoholic version, substitute Malibu coconut rum with coconut-flavored milk or coconut extract plus milk.
  • Leftover frosting can be stored in airtight containers in the fridge for up to 3 days; bring to room temperature before using.

Keywords: Malibu Cake, Layer Cake, Coconut Rum Cake, Tropical Cake, Buttercream Frosting, Sunset Cake, Festive Cake

Find it online: https://victoriablair.com/malibu-sunset-layer-cake-recipe/