Malibu Sunset Layer Cake Recipe

Introduction

The Malibu Sunset Layer Cake is a tropical-inspired dessert bursting with coconut rum flavor and vibrant, colorful buttercreams. This eye-catching cake combines fluffy layers with smooth, fruity frostings that come together in a beautiful sunset-inspired design perfect for any celebration.

Ingredients

• 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 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
• 3-4 cups powdered sugar

Pineapple Buttercream:

• 1/2 cup butter
• 1/2 cup shortening
• 1/4 cup pineapple juice
• Orange food coloring
• 3-4 cups powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray and line two 8-inch round cake pans with cooking spray and parchment paper.
2. Step 2: In a bowl, whisk together the milk, Malibu coconut rum, egg whites, coconut extract, and vanilla extract until well blended. Set aside.
3. Step 3: In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Use a hand mixer to blend.
4. Step 4: Add softened butter to the dry ingredients and beat until well combined and smooth.
5. Step 5: Pour the milk and rum mixture into the batter and beat until fully incorporated.
6. Step 6: Divide the batter evenly between the two prepared pans. Bake for about 30 minutes or until the center springs back when touched.
7. Step 7: Remove cakes from oven and allow to cool completely before frosting.
8. Step 8: To make the vanilla buttercream: beat butter and shortening until light and fluffy. Add vanilla and continue mixing. Gradually add powdered sugar, followed by milk, until desired consistency is reached.
9. Step 9: To make the cherry buttercream: beat butter and shortening until fluffy. Add grenadine and mix well. Gradually add powdered sugar, then more grenadine and red food coloring to reach desired color and consistency.
10. Step 10: To make the pineapple buttercream: beat butter and shortening until light. Add pineapple juice and mix. Gradually add powdered sugar and orange food coloring till the desired consistency and color are achieved.
11. Step 11: To assemble the cake: Place one cake layer on a turntable or cake stand. Spread half of the vanilla buttercream on top, leaving about a 1/2-inch border from the edge.
12. Step 12: Using a flat large ribbon piping tip, pipe about 1 cup or more of cherry buttercream around the bottom edge of the cake. Reserve the rest for decoration.
13. Step 13: Similarly, pipe the pineapple buttercream around the top edge of the cake using the same piping tip and reserve the remainder.
14. Step 14: Use a bench scraper pressed against the cake edges while spinning to blend the cherry and pineapple frostings together smoothly.
15. Step 15: Spread the remaining vanilla buttercream over the top, blending it gently into the pineapple buttercream edge.
16. Step 16: Fill another piping bag with both leftover cherry and pineapple buttercream side by side, fitted with a large open star tip. Pipe swirls on the top of the cake to create a blended sunset swirl effect.
17. Step 17: Garnish with cherries and coconut flakes if desired. Your Malibu Sunset Layer Cake is ready to serve!

Tips & Variations

• For best results, bring all ingredients to room temperature before mixing to ensure a smooth batter and fluffy frosting.
• If you prefer a non-alcoholic version, substitute Malibu rum with coconut-flavored milk or coconut water.
• Use gel food coloring for more vibrant frosting colors without affecting the texture.
• Garnish with toasted coconut flakes to add a crunchy contrast and enhance the coconut flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover buttercream can be refrigerated and brought back to spreading consistency by mixing well before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and keep them wrapped tightly in plastic wrap at room temperature. Frost the cake the next day for fresh, moist results.

Can I substitute the Malibu rum?

Absolutely. If you want a non-alcoholic option, use coconut milk or coconut water to maintain the tropical flavor without the alcohol.

Malibu Sunset Layer Cake Recipe

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The Malibu Sunset Layer Cake is a vibrant and flavorful celebration cake featuring moist layers infused with Malibu coconut rum, layered and frosted with three distinct buttercreams: vanilla, cherry, and pineapple. This cake combines tropical flavors with a beautiful sunset-inspired presentation, perfect for special occasions or a tropical-themed dessert.

• Author: Jeannette
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 1/4 cups cake flour
• 1/2 cup room temperature milk
• 1/2 cup Malibu coconut rum
• 6 large egg whites, room temperature
• 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 (1 stick) butter
• 1/2 cup shortening
• 1 tsp vanilla extract
• 3–4 cups powdered sugar
• 3–4 tbsp milk

Cherry Buttercream

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

Pineapple Buttercream

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

Instructions

1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper to ensure easy release.
2. Mix Wet Ingredients: In a medium bowl, whisk together the milk, Malibu coconut rum, egg whites, coconut extract, and vanilla extract until well blended. Set aside.
3. Combine Dry Ingredients: In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. Using a hand mixer, blend the dry ingredients until evenly mixed.
4. Add Butter: Add the softened butter to the dry ingredients and beat with the hand mixer until the mixture is fully combined and has a crumbly texture.
5. Incorporate Wet Mixture: Pour the wet milk mixture into the flour and butter mixture. Beat on medium speed until the batter is smooth and well blended.
6. Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake in the preheated oven for approximately 30 minutes, or until the cakes have risen, the centers are set, and a toothpick inserted into the middle comes out clean. The cake should spring back when lightly touched.
7. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10-15 minutes. Then transfer the cakes to a wire rack to cool completely before frosting.
8. Make Vanilla Buttercream: In a bowl, beat together the butter and shortening with a hand mixer until light and fluffy. Add vanilla extract and continue mixing. Gradually add powdered sugar, one cup at a time, and then add milk tablespoon by tablespoon until the desired consistency is reached. Set aside.
9. Make Cherry Buttercream: Beat together butter and shortening until fluffy. Add grenadine and mix well. Slowly add powdered sugar one cup at a time until thickened, adding additional grenadine to reach desired consistency. Add red food coloring to achieve a rich cherry red. Set aside.
10. Make Pineapple Buttercream: Beat butter and shortening until light and fluffy. Add pineapple juice and mix in. Add powdered sugar gradually, one cup at a time, mixing until thickened. Add milk as needed to achieve smooth consistency. Add orange food coloring until the desired shade is reached. Set aside.
11. Assemble the Cake: Place one cake layer on a turntable or cake stand. Spread half of the vanilla buttercream evenly on top, leaving about 1/2 inch from the edges.
12. Pipe Cherry Buttercream: Using a piping bag fitted with a flat large ribbon tip, pipe thick ribbons of cherry buttercream around the bottom edge of the cake layer. Reserve remaining cherry buttercream.
13. Pipe Pineapple Buttercream: With another piping bag fitted with the same tip, pipe pineapple buttercream around the top edge of the same cake layer, creating a band along the top side. Reserve remaining pineapple buttercream.
14. Blend Edges: Using a cake or bench scraper pressed gently against the cake edge, slowly spin the cake to blend the cherry and pineapple buttercreams together seamlessly until smooth.
15. Add Remaining Vanilla Buttercream: Spread the rest of the vanilla buttercream over the top of the cake and smooth it out, blending the edges with the pineapple buttercream for a gradient effect.
16. Decorate Top: Fill a piping bag fitted with a large open star tip, dividing orange buttercream on one side and red buttercream on the other side. Pipe swirls around the top of the cake where the two colors merge, creating a sunset blend. There may be leftover frosting.
17. Garnish: Decorate the top of the cake with fresh cherries and coconut flakes if desired for additional tropical flair.

Notes

• Ensure egg whites and milk are at room temperature for better batter incorporation and rise.
• Be careful not to overbeat the batter once liquid ingredients are added to avoid a dense cake.
• Adjust powdered sugar and liquid in buttercreams to achieve perfect piping consistency.
• Use gel food coloring for more vibrant buttercream colors without altering the texture.
• The cake layers can be baked a day ahead and wrapped tightly in plastic wrap for freshness.
• Store finished cake in a cool place or refrigerate, especially due to the buttercream and rum content.
• For a stronger coconut flavor, sprinkle shredded coconut between layers or on top garnish.

Keywords: Malibu cake, coconut rum cake, layered cake, tropical cake, buttercream frosting, cherry buttercream, pineapple buttercream, sunset cake