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Malibu Sunset Layer Cake Recipe

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★★★★★

4.6 from 99 reviews

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.

Ingredients

Scale

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

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