Name: Beach Ball Cake Recipe
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 1 cup whole milk; 1 tbsp vanilla extract; ½ cup strawberry or raspberry jam (warmed and strained); 2 ½ 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)

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Why You’ll Love This Recipe

This Beach Ball Cake is as fun to make as it is to eat! The moist vanilla cake pairs beautifully with the jam and vanilla buttercream filling. The colorful fondant panels create a playful beach ball design, while the edible decorations like seashells and flip-flops give it a unique, summer-inspired touch. With its buttery texture and sweet fruit filling, this cake is sure to be a crowd-pleaser at your next gathering.

Ingredients

For the Vanilla Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 cup whole milk
1 tbsp vanilla extract

For the Filling:

½ cup strawberry or raspberry jam (warmed and strained)
2 ½ cups vanilla buttercream (for layering and crumb coating)

For the Fondant Covering and Decorations:

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prep Pans:

Preheat your oven to 350°F (175°C). Grease and flour spherical or round cake pans suitable for stacking and carving into a ball shape.

2. Make the Cake Batter:

Cream the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

3. Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Mix until just combined.

4. Bake the Cakes:

Divide the batter evenly between the prepared pans. Bake for 40 to 45 minutes, or until a skewer inserted into the center of the cake comes out clean. Let the cakes cool completely in the pans before removing them.

5. Slice and Layer:

Once cooled, carefully slice each cake into three horizontal layers. Spread a thin layer of the warmed and strained jam on each layer, followed by a layer of vanilla buttercream. Stack the layers neatly.

6. Crumb Coat the Cake:

Apply a thin, even layer of buttercream over the entire cake to lock in crumbs. Chill the cake for at least one hour to firm it up before applying the fondant.

7. Roll Out the Fondant:

Roll each color of fondant into long triangular panels, measuring and trimming to fit your cake’s dimensions. Each panel should be wider at the base and taper slightly at the top.

8. Apply Fondant Strips:

Alternate the colors as you apply the panels to the cake, starting from the top and working your way down. Use a small brush and water or edible glue to attach and secure the fondant edges.

9. Finish with Button and Decorations:

Place a white fondant circle at the top of the cake where the panels meet to mimic a beach ball button. Decorate the base with fondant flip-flops and seashells, pressing them gently into place.

10. Add Edible Sand:

Sprinkle crushed graham crackers and cookie crumbs around the cake base or board to resemble sand. Press lightly to adhere.

11. Final Touches:

Smooth any fondant seams with a damp finger or fondant smoother. Store the cake in a cool area until ready to serve.

Servings and Timing

Servings: This recipe yields 12 servings.
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes

Variations

Flavor Variations: You can switch up the flavor by adding lemon zest to the batter or using a different jam, like peach or apricot.
Fondant Color: If you want to customize the fondant colors, you can use gel food coloring to tint white fondant.
Decorations: Use other summer-themed decorations like palm trees, mini umbrellas, or beach chairs to add to the beach theme.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: If you prefer to keep it fresh longer, refrigerate the cake for up to 1 week. Bring it back to room temperature before serving.
Freezing: You can freeze the cake for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw at room temperature before serving.

FAQs

Can I make this cake ahead of time?

Yes, you can make the cake a day or two in advance. Just store it in an airtight container and decorate it when ready to serve.

How can I prevent the fondant from sticking?

Make sure your buttercream layer is smooth and even. If your fondant is sticking to the surface, lightly dust it with cornstarch before rolling it out.

Can I use a different filling?

Absolutely! You can swap the jam with lemon curd, chocolate ganache, or any fruit-flavored filling to suit your taste.

Can I make this cake without fondant?

Yes, if you prefer not to use fondant, you can decorate the cake with buttercream instead. Use a piping bag to create the colorful panels and finish with the same beach-themed decorations.

Conclusion

This Beach Ball Cake is a fun and colorful dessert that will surely be the star of any summer celebration. With its vibrant fondant panels, playful beach decorations, and delicious vanilla flavor, it’s the perfect way to bring a summery vibe to your next event. Whether you’re celebrating a birthday, a pool party, or just the arrival of summer, this cake will delight guests of all ages!

Beach Ball Cake Recipe

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This vibrant Beach Ball Cake is a fun and festive dessert made with moist vanilla cake, jam, buttercream, and fondant to resemble a colorful beach ball. It’s decorated with playful edible elements like seashells and flip-flops, making it perfect for any summery celebration.

Author: Amy
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Yield: 1 cake (12 servings)
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour spherical or round cake pans.
Make the Cake Batter: Cream the butter and sugar together until pale and fluffy. Add eggs one at a time, beating well. Stir in vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry mixture to wet ingredients alternating with milk. Mix until combined.
Bake the Cakes: Divide batter evenly between prepared pans. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool completely.
Slice and Layer: Slice the cakes into three horizontal layers. Spread a layer of warm jam on each, followed by buttercream. Stack the layers.
Crumb Coat the Cake: Apply a thin layer of buttercream over the entire cake and chill for 1 hour.
Roll Out the Fondant: Roll each color of fondant into long triangular panels and trim to fit your cake.
Apply Fondant Strips: Start from the top and apply the panels to the cake. Secure the edges with edible glue or water.
Finish with Button and Decorations: Place a white fondant circle at the top and decorate with seashells and flip-flops. Add edible sand using crushed graham crackers and cookie crumbs.
Final Touches: Smooth the fondant seams and store the cake in a cool area until ready to serve.