Yield: 16 SERVINGS
Prep time: 45 MIN
Cook time: 60 MIN
Total time: 1HR 45 MIN
You might think geode cake is intimidating but try this recipe, you will find out that it is WAY easier than you thought! All you need is a frosted cake, some white/clear rock candy and food coloring!
FOR THE CHOCOLATE CAKE:
3 cups (12 ounces or 340g) cake flour
3 cups (21 ounces or 595g) granulated sugar
1 cup + 2 tablespoons (3.35 ounces or 95g) unsweetened cocoa powder, sifted
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons kosher salt
1½ cups (12 ounces or 340g) buttermilk
¾ cup (6 ounces or 170g) canola oil
3 large eggs
2 teaspoons pure vanilla extract
1½ cups (12 ounces or 340g) boiling hot coffee
FOR THE VANILLA CREAM CHEESE FROSTING:
2 cups (16 ounces or 454g) unsalted butter, room temperature
2 cups (16 ounces or 454g) cream cheese, room temperature
1 tablespoon pure vanilla extract
¼ teaspoon kosher salt
8 cups (32 ounces or 907g) confectioner’s sugar, sifted
Food coloring of your choice
Edible gold/silver leaf
TO MAKE THE CAKE:
Position a rack in the center of the oven and preheat the oven to 350°F (180°C). Generously spray three 8-inch cake pans with cooking spray and line the bottom of each with a parchment paper circle. Spray the parchment, too.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla. Gradually whisk in the dry ingredients until just combined. Slowly pour in the coffee. The batter will be fairly runny; use a rubber spatula to scrape down the bottom and sides of the bowl. Use the rubber spatula to finish mixing until smooth and well combined, 2 to 3 minutes more.
Divide the batter evenly between the pans; if using a digital scale to measure out layers, pour 24 ounces (680g) of batter into each cake pan. Bake for 35 to 40 minutes. The cake is done when the top of the cake bounces back when gently pressed and a skewer inserted into the center of the cake comes out with a few crumbs attached. Cool completely in the pans on a wire rack before frosting.
TO MAKE THE VANILLA CREAM CHEESE FROSTING:
In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-low until soft and creamy, 2 to 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula.
With the mixer on low, add the cream cheese, half cup at a time, scraping down the bottom and sides of the bowl as necessary.
Add the vanilla and salt, then beat on medium-high until the frosting is creamy and smooth, 1 minute.
With the mixer on low, gradually add the confectioners’ sugar and beat until combined. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
After you make your frosting, be sure to set aside at least ¼ cup to ⅓ cup of the frosting to cover the cut-outs with frosting to make a geode cake
Use a small serrated knife to carve out cut-outs in the cake: Don’t worry too much about the shape and size of the cut-outs, just sliced out a chunk without thinking too much about it. You can do one giant cutout (which is traditional for geode wedding cakes), or do multiple ones.
Use a small offset spatula to cover the cut-outs with the remaining frosting. Unlike the rest of the cake, you don’t need to perfectly smooth the frosting on the cut-outs, because you’ll be covering it with rock candy!
Use tweezers or your fingers to cover the cut-outs with rock candy. You want to press firm enough so that the rock candy holds its place, but not so hard that you end up denting or destroying the cake inside. You’ll also want to cover any crumbs or exposed parts of the cake with rock candy to hide them.
Use a paintbrush to paint the centers of the rock candy-covered cut-outs with a darker color, then paint the cut-outs’ outer edges with a lighter color:
Tweeze gold or silver leaf onto the cake to finish the design