Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CAKE
- Preheat oven to 350 degrees F. Grease three 8 inch cake pans generously with shortening or nonstick spray (the kind with flour).
- Using a handheld or stand mixer, beat butter and sugar until light and fluffy, about 2 minutes. Scrape down sides and bottom of bowl as necessary. Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and chocolate chips. Add half to butter mixture, beating gently on low until just incorporated. Then, add sour cream, vanilla, and the remaining half of flour mixture. Mix just until combined. Take care to not over-mix. Batter will be thick.
- BAKE: Pour batter into prepared pans and bake for 35-40 minutes or until toothpick inserted in center has a few moist crumbs. Remove from oven and let cool in the pan for 10 minutes before inverting onto wire rack or serving dish. Cool completely before frosting and decorating.
FROSTING
- Beat butter until creamy - approximately 2-3 minutes. Add confectioners' sugar, heavy cream, vanilla, and salt. Beat on low for 1 minute, then increase speed and beat until all ingredients are fully incorporated. Scrape down the bowl and beat again.
- If your frosting is too thick, add a tiny bit of cream/milk until you reach desired consistency. If your frosting is too thin, add a tiny bit of confectioners' sugar until you reach desired consistency.
- Decide what colors you will be using and separate frosting into bowls. Color the frosting with a light hand - you can always add more food coloring if it's not dark enough. I used these colors for this cake.
ASSEMBLY
- Melt white chocolate wafers and create sea life molds (you can use food coloring to create different colors, if desired).
- Frost in between cake layers and then crumb coat the top and sides with white.
- To create the ombre sides, add three different colors of frosting and then smooth with scraper. The same can be done for the top or you can use one color.
- Next, choose several different piping tips and add varying sizes of sea plant life to the top. Add cake toppers (birthday age and bubbles) along with the chocolate sea life molds previously created. Then, add white dots on sides along with cake borders.
STORAGE
- Store covered cake at room temperature for up to 2 days or in the refrigerator for up to a week. (If storing in fridge, please note that the cold temperature will cause the butter in the cake to firm up, making the crumb feel hard. This is completely normal and does not mean the cake is stale! To restore its original soft, tender texture, simply let the cake (or each serving) rest at room temperature for 20-30 minutes before serving. This allows the butter to soften, bringing the cake back to its delicious, moist state.)
Notes
OTHER SIZES: I love baking this cake in other pans as well. Keep temperature the same at 350 degrees. Then, for three 9-inch pans, bake 23-25 minutes. For two 9-inch pans, bake 33-35 minutes. For two 6-inch pans, bake 31-33 minutes.
PARTY SUPPLIES: Sand & Surf Design Co., has an adorable 'Under the Sea' personalized party collection that includes items such plates, cups, napkins, confetti, party bags, balloons, stickers, labels, cookies, and much more! These items match the cake perfectly and are completely customizable.
FREEZE: Cake may be frozen, preferably undecorated, in plastic wrap and aluminum foil for up to 3 months. I actually prefer to bake the cake layers ahead of time and freeze them prior to decorating. I find it increases the flavor of the pound cake and helps when frosting/decorating because the cake layers are firmer. When ready to use, thaw (still wrapped) on the counter. It is important to keep the cake wrapped while thawing so the condensation forms on the outside wrapping and not the cake.
TOTAL TIME: Total time includes assembly and decorating.
