Malibu Sunset Layer Cake Recipe

Introduction

The Malibu Sunset Layer Cake is a tropical delight that brings the flavors of coconut rum, pineapple, and cherry together in a moist, flavorful cake. With vibrant layers of buttercream in sunset hues, this cake is perfect for summer celebrations or any festive occasion.

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
• 1/2 cup butter (for frosting)
• 1/2 cup shortening (for frosting)
• 1 tsp vanilla extract (for frosting)
• 3–4 cups powdered sugar (divided for frostings)
• 3–4 Tbs milk (for vanilla buttercream)
• 1/4 cup grenadine (for cherry buttercream)
• Red food coloring
• 1/4 cup pineapple juice (for pineapple buttercream)
• Orange food coloring
• Cherries and coconut flakes for garnish (optional)

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 room temperature milk, Malibu coconut rum, egg whites, coconut extract, and vanilla extract until well blended. Set aside.
3. Step 3: In a large bowl, mix the cake flour, sugar, baking powder, and salt with a hand mixer until combined.
4. Step 4: Add the softened butter to the dry ingredients and continue beating until fully incorporated.
5. Step 5: Pour the milk and rum mixture into the batter and beat until smooth and blended.
6. Step 6: Evenly divide the batter between the two prepared pans.
7. Step 7: Bake for about 30 minutes or until the centers are set and spring back when lightly touched.
8. Step 8: Remove cakes from oven and allow them to cool completely.
9. Step 9: Prepare the vanilla buttercream: In a bowl, beat 1/2 cup butter and 1/2 cup shortening until light and fluffy. Add 1 tsp vanilla extract and mix well. Gradually add 3–4 cups powdered sugar, adding milk 1 tablespoon at a time until desired consistency is reached. Set aside.
10. Step 10: Prepare the cherry buttercream: Beat 1/2 cup butter and 1/2 cup shortening until fluffy. Add 1/4 cup grenadine and mix. Slowly incorporate powdered sugar 1 cup at a time, adding more grenadine until smooth. Add red food coloring to reach your preferred shade. Set aside.
11. Step 11: Prepare the pineapple buttercream: Beat 1/2 cup butter and 1/2 cup shortening until light. Add 1/4 cup pineapple juice and mix. Gradually add powdered sugar 1 cup at a time, adding a little milk as needed. Add orange food coloring to achieve the desired color. Set aside.
12. Step 12: To assemble, place one cooled cake layer on a turntable or cake stand.
13. Step 13: Spread half of the vanilla buttercream over the top, stopping about 1/2 inch from the edge.
14. Step 14: Using a flat large ribbon piping tip, pipe about 1 cup of cherry buttercream around the bottom edge of the cake. Reserve the remaining cherry buttercream.
15. Step 15: Using the same tip, pipe about 1 cup of pineapple buttercream around the top edge of the cake. Reserve the remaining pineapple buttercream.
16. Step 16: Press a cake or bench scraper gently against the sides of the cake and spin it to blend the cherry and pineapple buttercreams smoothly together.
17. Step 17: Spread the remaining vanilla buttercream over the top of the cake, blending the edges with the pineapple buttercream.
18. Step 18: Fit a piping bag with a large open star tip and fill one side with the remaining orange buttercream and the other side with the remaining red buttercream. Pipe swirls around the top of the cake until the colors blend beautifully. You may have leftover frosting.
19. Step 19: Garnish with cherries and coconut flakes if desired. Serve and enjoy your tropical Malibu Sunset Layer Cake!

Tips & Variations

• For extra coconut flavor, toast some coconut flakes and fold them gently into the batter before baking.
• If you prefer a non-alcoholic version, substitute the Malibu coconut rum with coconut milk or additional milk.
• Use gel food coloring for more vibrant frosting colors without thinning the buttercream.
• Chill the cake layers before frosting to make spreading easier and prevent crumbs from mixing into the buttercream.

Storage

Store the finished cake covered in the refrigerator for up to 4 days to keep the buttercream fresh. Before serving, allow the cake to come to room temperature for about 30 minutes for the best texture and flavor. Leftover buttercream can be stored in an airtight container in the fridge for up to one week; re-whip it before using.

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 or two ahead and wrap them tightly in plastic wrap. Store in the refrigerator or freezer. Prepare the buttercream fresh for the best texture, or store it separately.

What if I don’t have a piping bag or special tips?

You can use a zip-top plastic bag with a small corner snipped off for piping, or simply spread the buttercream with a spatula for a more rustic look.

Malibu Sunset Layer Cake Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

A vibrant and tropical Malibu Sunset Layer Cake featuring moist coconut rum-infused layers paired with three colorful buttercream frostings—vanilla, cherry, and pineapple. This visually stunning cake combines a tender crumb and luscious frostings to create a showstopping dessert perfect for celebrations and summer gatherings.

• Author: Naya
• 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 milk, room temperature
• 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 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

Garnish (optional)

• Cherries
• Coconut flakes

Instructions

1. Prepare Pans and Oven: Preheat oven to 350°F (175°C). Spray and line two 8-inch round cake pans with cooking spray and parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a bowl, combine room temperature milk, Malibu coconut rum, egg whites, coconut extract, and vanilla extract. Mix well until fully blended, then set aside.
3. Combine Dry Ingredients: In a large bowl, whisk together cake flour, sugar, baking powder, and salt using a hand mixer to ensure even distribution.
4. Add Butter: Add softened butter to the dry ingredients and continue beating until fully incorporated and smooth.
5. Incorporate Wet Mixture: Gradually add the milk and Malibu rum mixture to the batter. Beat until the batter is smooth and well combined.
6. Divide Batter and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for about 30 minutes or until the center is set and springs back when lightly touched.
7. Cool Cakes: Remove cakes from the oven and allow to cool completely in the pans before removing to avoid breakage.
8. Prepare Vanilla Buttercream: In a bowl, beat butter and shortening with a hand mixer until light and fluffy. Add vanilla extract and continue mixing. Gradually add powdered sugar, about 1 cup at a time, mixing well. Add milk as needed to reach desired creamy consistency. Set aside.
9. Prepare Cherry Buttercream: In a separate bowl, beat butter and shortening until light and fluffy. Mix in grenadine and continue beating. Add powdered sugar, 1 cup at a time, mixing between additions. Add more grenadine to adjust consistency and red food coloring for desired hue. Set aside.
10. Prepare Pineapple Buttercream: In another bowl, beat butter and shortening until fluffy. Stir in pineapple juice and continue mixing. Add powdered sugar gradually until desired thickness is reached. Add milk if necessary and orange food coloring to achieve the correct shade. Set aside.
11. Assemble Cake – Layer: On a turntable or cake stand, place one 8-inch cake layer. Spread half of the vanilla buttercream evenly over the top, leaving about 1/2 inch from the edges to prevent overflowing.
12. Pipe Cherry Buttercream Border: Using a piping bag fitted with a large flat ribbon tip, pipe at least 1 cup of cherry buttercream around the bottom edge of the cake. Reserve remaining cherry buttercream for decorating.
13. Pipe Pineapple Buttercream Border: Similarly, pipe about 1 cup of pineapple buttercream around the top side of the cake. Reserve the remaining pineapple buttercream for decoration.
14. Smooth Cake Edges: Use a cake or bench scraper pressed against the cake edge and slowly spin the cake to blend the cherry and pineapple buttercream borders together smoothly.
15. Finish Layer: Add the remaining vanilla buttercream to the top of the cake and spread evenly, blending the edges with the pineapple buttercream for a seamless transition.
16. Decorate Top Swirls: Fill a piping bag fitted with a large open star tip with the remaining cherry and pineapple buttercream placed side by side (red on one side, orange on the other). Pipe swirls around the top of the cake until the desired look is achieved. You may have leftover frosting.
17. Garnish: Optionally, garnish the cake with fresh cherries and coconut flakes for added texture and tropical flair.

Notes

• Ensure all dairy and eggs are at room temperature to achieve a smooth batter and better cake rise.
• Adjust the powdered sugar and liquid quantities in frostings to reach your preferred spreadable consistency.
• Use gel food coloring for more vibrant colors without affecting frosting consistency.
• This cake recipe can be made a day ahead; store covered at room temperature or refrigerated.
• Bring refrigerated cakes to room temperature before frosting for easier spreading.

Keywords: Malibu Sunset cake, coconut rum cake, layered cake, tropical cake recipe, layered buttercream cake, cherry buttercream, pineapple buttercream, vanilla buttercream, celebration cake