Lover Cake
This is one of the most beautiful cakes I've ever made! Taylor Swift-inspired cakes are a hit now, so this recipe is my take on it. I love pastels, and happy spring colors, so I used blue, pink, and yellow, just like on the cover of Lover album. The cake is super moist, rich, and delicate, with a touch of tartness due to cherries in the middle. I made white chocolate buttercream frosting to coat this Lover Cake. Let's make it together!
Ingredients
For the Cake
- 3 eggs
- 2 cups all-purpose flour
- 9 oz Greek yogurt
- 4 oz vegetable oil
- 1 tbsp baking powder
- 1 tbsp vanilla sugar
For the Frosting
- 1 cup butter (at room temperature)
- 6 oz white chocolate
- 2 cups powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
- food dye
Additional
- 1 cup sour cherries
For the Topper
- 1 oz white chocolate
- 1 tbsp dehydrated berries (grounded)
Instructions
Prepare the Cake Batter
- Mix together whole eggs, granulated, and vanilla sugar for about 5 minutes until pale and double in size.
- Pour in Greek yogurt and oil and mix again to combine.
- Add baking powder and flour in 4 portions. Mix on low speed. It should be smooth and thick.
Bake the Cake
- Cover a cake tin with parchment paper (and the sides, as well). Pour in the batter and smack it on the countertop a few times to level it.
- Bake at 360 °F (180 °C) or 320 °F (160 °C) in an oven with a fan for about 40 minutes.
- Check the doneness with a toothpick and leave to cool in a tin for about 15 minutes. Remove from the tin. Wait for it to cool completely before assembling.
Whip White Chocolate Frosting
- Whip room-temperature butter on medium speed for about a minute.
- Set the mixer on low and start adding powdered sugar while mixing, tablespoon by tablespoon until it’s all gone.
- Turn the speed up (to medium), add melted white chocolate, and mix until silky. At the end, add vanilla extract, heavy cream, and salt. Combine.
Assemble the Cake
- First, even the cake on top with a bread knife. Cut the sponge in half. Centre it on the stand/plate and coat the first layer with buttercream (use about 3 tablespoons of frosting).
- Using a piping bag, border the edges of a cake, to create something like a little pool. Fill it with sour cherries.
- Place the other half on the top. Coat the whole cake with frosting thinly. Let it rest to stiffen.
Decorate the Cake
- Divide the rest of the white chocolate buttercream frosting into three glasses. Add different colors in each and combine well.
- Coat the cake with blue frosting very thinly and smear pink and yellow all over. Use about a teaspoon of pink and yellow frosting to smooth out at the moment.
Make the Topper
- Write anything you want on parchment paper and drizzle melted white chocolate over it. Dust with glitter or dehydrated berries powder. Toss into the freezer for 5 to 10 minutes. Carefully peel the baking paper and center the topper.
Nutrition
Serving: 1servingCalories: 615.4kcalCarbohydrates: 57.6gProtein: 8.4gFat: 39.9gSaturated Fat: 19.1gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 10.2gTrans Fat: 0.8gCholesterol: 110.1mgSodium: 379.7mgPotassium: 150.1mgFiber: 0.7gSugar: 37.6gVitamin A: 733IUVitamin C: 0.1mgCalcium: 159.2mgIron: 1.6mg