Grunge

Girl with the Most Cake

4, 6-inch cake rounds, chilled (recipe follows)

1 recipe frosting, room temperature (recipe follows)

1 recipe filling, room temperature (recipe follows)

white pearls or sprinkles and a tiara, for decoration

Use a 2 ½ -inch round cutter to cut the centers out of 2 of the cake rounds. Use a schmear of frosting to glue one of the whole, uncut cake rounds to a cake board or platter. Spread about ¼ -inch of frosting over the top, then place a hollow cake round on top. Spread frosting on top and along the sides of the hole. Place the second hollow cake round on top, aligning the holes. Spread with frosting, making sure the hole is completely covered with a thin layer. Pour the bloody filling into the hole, leaving a quarter inch of room at the top. Top with the final cake layer frost the top and sides of the cake with the rest of the icing. Chill for at least 4 hours to set.  Bring to room temperature and decorate with the pearls and tiara before serving. 

Cake

1 ½ sticks (12 tablespoons) unsalted butter, softened

1 ½ cups sugar

5 room temperature egg whites 

1 ¼ teaspoons clear vanilla extract

⅓ cup grapeseed oil

1 ¾ cups all-purpose flour

¾ teaspoon baking powder

¾ teaspoon kosher salt

¾ cup whole milk

Grease 4, 6-inch cake pans, line with parchment paper and set aside. Heat the oven to 350F

In the bowl of a stand mixer with the paddle, cream the butter and sugar on medium high until light, about 5 minutes. Add the egg whites one at a time, mixing in completely before adding the next one. Add the vanilla and oil and mix on medium high for 3 minutes. Reduce speed to low. Combine the flour, baking powder and salt and add them and the milk in 5 alternate batches, beginning and ending with flour (flour, milk, flour, milk, flour). Divide the batter between the cake pans and bake for about 30 minutes, rotating halfway through baking, until the tops bounce back when you tap them and they just start to pull away from the sides. Cool to room temp and chill in fridge for at least an hour before assembling. 

Hot tip: Scrape down the sides of the bowl with a spatula throughout, and if you don’t have 4, 6-inch cake pans, you can bake the cakes off in batches. 

Frosting

3 1/2 sticks (14 ounces) unsalted butter, softened

3 ½ cups powdered sugar

¼ teaspoon kosher salt

1 ½ teaspoons clear vanilla extract

In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar and salt on medium high until light and fluffy, about 5 minutes. Add the vanilla and mix to combine.

Filling

4 ounces white chocolate, roughly chopped

½ cup corn syrup

¼ cup heavy cream

1, 0.13 ounce powdered cherry Kool-Aid packet

¼ teaspoon red gel food coloring

Put the white chocolate in a bowl and set aside. Combine the corn syrup and heavy cream in a small saucepan and bring it just to a boil. Pour the hot mixture over the white chocolate and let it sit for 1 minute. Use a spatula to stir the mixture until smooth. Stir in the Kool-Aid and food coloring and cool to room temperature.