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Ultimate Candy Overload Birthday Cake

An epic, showstopping, multi-layered vanilla cake covered in vibrant teal American buttercream, a neon pink ganache drip, and piled high with donuts, lollipops, and chocolates.
Print Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 20 slices
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cake Base
  • 3 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup whole milk room temperature
American Buttercream
  • 2 cups unsalted butter softened
  • 8 cups powdered sugar sifted
  • 0.25 cup heavy whipping cream
  • 1 tbsp clear vanilla extract
  • 1 pinch salt
  • 1 set gel food coloring teal, pink, purple
Pink Ganache Drip & Decor
  • 0.5 cup white chocolate chips high quality
  • 3 tbsp heavy whipping cream
  • 1 dash neon pink oil-based coloring
  • 1 assortment candies donuts, lollipops, chocolates, gumballs, sprinkles

Equipment

  • Cake Turntable
  • Bench Scraper
  • Stand Mixer
  • Piping Bags and Tips
  • Squeeze Bottle

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. Whisk dry ingredients in a bowl.
  2. Cream butter and sugar until pale and fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk until just combined. Bake for 30-35 minutes and cool completely.
  3. Whip softened butter for the frosting until pale. Gradually add powdered sugar, clear vanilla, heavy cream, and salt. Whip until fluffy.
  4. Color half the frosting teal. Color remaining frosting in separate bowls hot pink and purple. Keep covered to prevent drying.
  5. Assemble the cake layers with teal frosting in between. Apply a thin crumb coat of teal frosting around the whole cake. Chill for 30 minutes.
  6. Apply a final, thick, smooth layer of teal buttercream. Use a bench scraper to get sharp edges. Chill for another 30 minutes until cold.
  7. Melt white chocolate and cream in the microwave. Stir in pink oil-based coloring. Cool slightly, put into a squeeze bottle, and apply drips around the top edge of the cold cake.
  8. Pipe large rosettes using the pink, purple, and extra teal frosting around the base and top of the cake.
  9. Decorate the top wildly with donuts, lollipops, chocolates, gumballs, and a 'Happy Birthday' topper.

Notes

Ensure your cake is completely chilled and firm before attempting to add the ganache drip, or the warm chocolate will melt your buttercream.