This trendy sprinkle fault line cake is made with layers of homemade vanilla cake, Italian meringue buttercream and colorful sprinkles.
Fault Line Cake Trend
Fault line cakes are all the rage right now. I’ve seen fault line cakes with everything from sprinkles to buttercream flowers to real fruit. I just had to try out this new technique. Although my first fault line cake wasn’t perfect, I wanted to show you what I learned in the process. I love how this trend allows you to be creative and really add something to the middle of the cake to make it “pop.”
Step 1: Add a thin layer of frosting around the middle of the cake
After you have crumb coated the cake and chilled for at least 10 minutes, add a thin layer of frosting around the middle of the cake. This is where your sprinkles will go so make sure you have the width that you desire. I tried out a Italian meringue buttercream frosting for this cake but you can use an American buttercream frosting. I used a my from scratch vanilla cake. The recipe below is for a 6″ inch vanilla cake or you can use my 8″ vanilla cake.
Step 2: Add sprinkles to the layer of frosting
Put a cookie sheet underneath the cake to catch all the excess sprinkles. Then, using your hands, gently add sprinkles to the middle layer of frosting all around the cake. Be gentle when putting on the sprinkles so you don’t dent the cake.
Step 3: Add frosting to the top and bottom of the sprinkles
Using your offset spatula, add frosting to the top and bottom of the sprinkles. Don’t worry about it being perfect. This is the beauty of the fault line cakes. Allow the natural flow of frosting to go up and down. This will create a more natural “fault line” in your cake. Be sure to add a equal layer of frosting around the cake.
Step 4: Add frosting to the top of the cake
Don’t forget to add a layer of frosting to the top of the cake!
Step 5: Smooth out the frosting
Using a bench scraper, slowly scrape the frosting to remove the excess frosting. You can start by scraping down the sides of the cake. Then, scrape and smooth the top of the cake. Be sure to clean your bench scraper in between each scrape. Continue scraping and removing frosting until you have smooth layer of frosting all around the cake.
Step 6: Add decorations and more sprinkles
Finish the cake with any final decorations such as swirls on the top, a cake border around the bottom and of course, more sprinkles!
Fault Line Technique
I learned a lot trying out this new fault line technique. This versatile technique is really creative and can be used for so much more than just sprinkles. I can wait for you to try this new technique and see what variations you come up with!
6" Vanilla Cake
- 2 1/3 cups of cake flour 280 g
- 1 tsp of salt
- 2 1/2 tsp of baking powder
- 4 egg whites
- 1 stick of butter 120 g
- 1 1/4 cups of sugar 280 g
- 2 tsp of vanilla
- 1/2 cup of milk 125 ml
- 1/2 cup of sour cream 130 g
- Preheat oven to 325°F/160°C.
- Prepare three 6-inch cake pans by coating each pan with butter and adding a light dusting of flour. Add parchment paper to the bottom of the pan.
- Combine your dry ingredients (cake flour, salt and baking powder) in a bowl and set aside.
- Beat egg whites until a soft peak and set aside.
- In another bowl, beat the butter and sugar together until creamy.
- Add the vanilla.
- Add half of the dry ingredients to the butter mixture.
- Add half of the milk to the mix.
- Add the remaining dry ingredients.
- Add the remaining milk.
- Add the sour cream.
- Fold in the egg whites.
- Divide the batter evenly among the prepared pans. Bake for 25 minutes or until cake is cooked (when a toothpick is inserted in the middle and it comes out clean).
- Allow cakes to cool (15-20 minutes) and then gently remove from the pan and allow them to cool completely on a wire rack.