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Malibu Sunset Layer Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

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