Description
Discover a stunning labubu cake design with fluffy layers, creamy frosting, and easy steps—perfect for birthdays and special occasions.
Ingredients
Scale
- 2 ½ cups (315 g) all‑purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) whole milk
- 8 oz (225 g) cream cheese, softened
- ¼ cup (60 ml) heavy cream
- 2 tbsp powdered sugar
- ¼ tsp lemon zest
- ¼ cup (60 ml) raspberry jam
- Fresh berries (raspberries, blueberries, sliced strawberries) for topping
- White fondant (store‑bought or homemade) for the ribbon
- Edible glitter (optional) for a sparkle finish
Instructions
- Prep the pans. Preheat your oven to 350°F (175°C). Grease two 8‑inch round cake pans, line the bottoms with parchment, and lightly dust with flour. This helps the cake release cleanly for the shape.
- Combine dry ingredients. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar. Using a stand mixer on medium speed, beat the softened butter and granulated sugar until pale and fluffy, about 3‑4 minutes. This aerates the batter, giving the cake its signature lightness.
- Add eggs and vanilla. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Incorporate dry mix. With the mixer on low, add the flour mixture in three additions, alternating with the milk. Begin and end with the flour. Mix just until combined—over‑mixing will make the cake tough.
- Bake. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25‑30 minutes, or until a toothpick inserted in the center comes out clean. The cakes will rise slightly and develop a golden crust.
- Cool. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This step is crucial; warm cake can melt the frosting.
- Make the cream cheese frosting. In a clean bowl, beat the softened cream cheese until smooth. Add heavy cream, powdered sugar, and lemon zest, then whip on high speed until light and spreadable, about 2‑3 minutes.
- Assemble the layers. Place one cake round on a serving plate. Spread a thin layer of raspberry jam over the surface, then dollop half of the cream cheese frosting and spread evenly. Top with the second cake layer.
- Crumb coat. Apply a thin “crumb coat” of frosting over the entire cake to trap loose crumbs. Refrigerate for 20 minutes to set.
- Final frosting. Using a spatula, spread the remaining frosting smoothly over the top and sides. The surface should be even, ready for decoration.
- Decorate. Arrange fresh berries in a decorative pattern—think a ring of raspberries around the base and a few strawberries on top. Roll out the white fondant, cut a thin strip, and gently wrap it around the cake like a ribbon, sealing the ends with a dab of frosting. If you like a little sparkle, dust the fondant ribbon with edible glitter.
- Serve. Slice with a warm knife for clean cuts. The cake stays moist for up to four days when stored properly.
Notes
- Room‑temperature butter and eggs blend more evenly, preventing lumps.
- Do not over‑beat once the flour is added; this keeps the crumb tender.
- If you prefer a richer flavor, substitute half of the milk with buttermilk; the acidity will also help the cake rise.
- For a smoother fondant ribbon, roll the fondant between two sheets of parchment and dust lightly with powdered sugar to prevent sticking.
- Chill the cake between frosting steps; a firm base makes decorating easier.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Desserts
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: labubu cake design