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Beach Ball Cake

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A delightful Beach Ball Cake that combines fluffy vanilla cake with vibrant fondant, perfect for summer celebrations.

Ingredients

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  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 1 tbsp vanilla extract
  • ½ cup strawberry or raspberry jam, warmed and strained
  • 2½ cups vanilla buttercream, for layering and crumb coating
  • Red, yellow, blue, green, white, and orange fondant
  • Edible glue or water, for assembling fondant strips
  • Small fondant seashells and mini flip-flops
  • Crushed graham crackers
  • Cookie crumbs or crushed vanilla wafers
  • White fondant circle, for the beach ball button

Instructions

  1. Preheat your oven to 350°F (175°C) and grease the pans.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Whisk together the flour, baking powder, and salt in a different bowl.
  5. Add the dry ingredients to the wet mixture alternately with the whole milk.
  6. Divide the batter between the prepared pans and bake for 40-45 minutes.
  7. Cool the cakes completely before removing from the pans.
  8. Slice each cake into three horizontal layers.
  9. Spread a thin layer of jam and buttercream on each layer, stacking them neatly.
  10. Apply a crumb coat of buttercream over the whole cake and chill for at least one hour.
  11. Roll out fondant into long triangular panels.
  12. Starting from the top, apply the fondant strips around the cake.
  13. Cut out a white fondant circle and place it on top of the cake.
  14. Sprinkle the base with crushed graham crackers to resemble sand.
  15. Smooth out any seams with a damp finger and store until serving.

Notes

Store leftover cake in an airtight container in the fridge for up to 3 days. For longer storage, wrap in plastic wrap and freeze.

Nutrition

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