Fault Line Cake Tutorial

Name: Fault Line Cake
Prep time: 90 min
Cook time: 40 min
Total time: 310 min
Ingredients: 500 grams All-purpose flour; 450 grams Sugar white ((2 1/14 cup) ); 400 grams Butter ((3 1/2 sticks)); 4 Eggs; 2 tsp Baking powder; 1 tsp Baking soda; 1/2 tsp Salt; 320 ml Buttermilk ((1 1/4 cup)); 2 tsp Vanilla extract; 2 tbsp Cocoa powder; 1/4 cup Hot water; 120 ml Simple syrup (recipe here ); 1 cup Vanilla pastry cream (recipe here); 1 kg American Buttercream (recipe here); 150 grams melted chocolate (for the chocolate buttercream)

Recipe Video Print

Table of Contents

How to Make A Fault Line Cake Tutorials

The recent trend is fault line cakes. It brings a whole new genre to buttercream cakes. Learn to make this new torn buttercream cake technique with vanilla and chocolate buttercream, no sprinkles. Cake recipe and tutorial included.

How to decorate a buttercream cake with torn buttercream called fault line — Create a Fault Line on Buttercream Cake Recipe and Tutorial

If you look on Instagram these days, it's all about fault line cakes and stripped buttercream cakes. Sounds like we are bringing buttercream cakes back to life with a whole new look. I'm loving this trend.

Although, I wish everybody didn't load cakes with sprinkles. I mean, I do love sprinkles but customers don't fancy their cakes with sprinkles everywhere - at least my customers.

I made this for a friend's birthday and I wanted to make something a little different than one loaded with sprinkles or crystal sugar. That's why I made this chocolate and vanilla cake.

About this fault line cake

This is a very simple and easy cake to make. Below I have given you the recipe as well as the full tutorial. I also used this recipe to make our Vanilla Birthday Cake.

For the cake, I have used two layers of vanilla cake and one layer of chocolate cake. You can, of course, use all three layers of vanilla or all three layers of chocolate cake. You can use any cake recipe you want for this - see my post over 30 plus layer cakes.

For the frosting, I have used my signature American buttercream frosting, and yet any butter-based frosting would work just as well. I say butter-based because an all-butter frosting will chill well between additions making it easier to work. See my 30 plus buttercream recipes.

The timeline for decorating this cake

Bake the cakes - vanilla and chocolate (recipe below) a day ahead works best.
Cool the cakes completely at least 3 hours (or 1 hour in the freezer).
Prepare the filling - I used vanilla pastry cream.
Prepare the frosting - I used American buttercream.
Fill and stack the layers - Chill for 15 minutes.
Crumb coat - chill for 15 minutes (prevents crumb into the rest of the buttercream coatings).
Second coat of buttercream - chill for 15 minutes (will prevent smudging).
Apply chocolate buttercream - chill for 10 minutes (this prevents smudging.
Apply top and bottom buttercream - chill for 15 minutes
Paint with edible gold color.

Useful Tips and Tools

If you bake often, it would be a good idea to invest in a cake mixer. Because, often, we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet. You don’t have to buy an expensive stand mixer, a simple hand mixer also works great.
I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
And the same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
Also, I think one set of baking pans is a must for anyone a home baker. I often use three 6-inch round cakes, which I often split into 4 layers for a tall display. Some times, I use three 8-inch round pans or three 7-inch cakes.
Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
Lastly, every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too fast or too slow compared to the time given, it might be a good idea to check if your oven needs calibration.
An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.

Ingredients and Substitutes (Save/Pin)

All-purpose flour - Yes, regular all-purpose flour works great. No need to look for anything else. And if you have only self-raising flour on hand use it but reduce the baking powder by half.
Unsalted butter - I always use unsalted so I can control the amount of salt. And yet, if salted butter is all you have, use it and omit salt in the recipe.
Sugar - I'm using white sugar so I can have a white cake. It's always best to use fine-grain white sugar so it dissolves easily in the butter.
Buttermilk - If you don't have buttermilk don't worry. It takes just 5 minutes to make homemade buttermilk for baking.
Vanilla - A good quality vanilla is very important especially in a vanilla cake. I'm using vanilla bean paste but you can use vanilla extract too.
Cocoa powder - I'm using Dutch-processed cocoa powder. It will give our cake a rich dark color.

How to Make a Fault Line Cake

You will need

2 layers - vanilla cake - recipe below
1 layer - chocolate cake - recipe below
120 ml simple syrup
1 cup vanilla pastry cream
1 kg American buttercream
100 grams melted chocolate (for chocolate)

Prepare Cake

Preheat the oven at 160 C / 320 F.
Grease and line three 7-inch baking pans with parchment paper (use three 6-inch round cake pan for a tall cake).
Combine the cocoa powder with hot water - set aside to cool.
Combine the flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time.
Followed by the vanilla extract.
Lastly, add the flour and buttermilk in three batches.
Scrape the sides and bottom to ensure you have a smooth batter.
Divide the batter into three approximately.
Pour two parts into two prepared baking pans - this is your two vanilla layers.
Add the cocoa powder mixture into the third part and add to the third prepared baking pan - this is your chocolate layer.
Bake in the preheated oven for 30 to 35 minutes.
When done, cool in the pan for 10 minutes.
Invert onto a cooling rack and cool completely before decorating.

Vanilla Bean Cake Step by Step Pictures1

Vanilla Bean Cake Step by Step Pictures3

Vanilla Bean Cake Step by Step Pictures5

Vanilla Bean Cake Step by Step Pictures2

Vanilla Bean Cake Step by Step Pictures4

Vanilla Bean Cake Step by Step Pictures6

Filling and frosting

Make and cool simple syrup.
Prepare vanilla pastry cream for the filling and cool in the fridge for at least 2 hours.
Prepare vanilla American buttercream.
Melt the chocolate and set aside to cool - for the chocolate buttercream.

Pastry Cream for blackberry mousse

Buttercream frosting for cherry cupcakes

Chocolate Cherry Cupcakes Recipe Easy

Assemble

Once cooled, cut the domes off the cake layers.
Brush each layer with the cooled simple syrup.
Place a cake layer on the cake board or cake stand.
Place buttercream in a piping bag with a small opening.
Pipe a border and a circle in the center of each layer (see video).
Fill the center with pastry cream (or other fillings).
Then, top the second cake layer on top followed by filling and frosting and the last cake.
Place the cake in the fridge to chill for 15 minutes.
Tip - This helps the buttercream chill and holds the layers together and the filling will stay in place too.

Fault Line Cakes Tutorial Step by Step11

Fault Line Cakes Tutorial Step by Step1

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Spread about 2 cups buttercream around and top of the cake.
Tip - This is your crumb coat and helps prevent crumbs from getting into the other layers of frosting.
Chill the cake for 15 minutes.
Add more buttercream - the second layer of frosting.
Chill for another 15 minutes.
Use a bench scraper to smooth the sides of the cake and an offset spatula to smooth the top.
Chill in the fridge for another 10 minutes.

Fault Line Cakes Tutorial Step by Step3

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Combine the melted cooled chocolate to 2 cups vanilla buttercream.
Spread the chocolate buttercream on the sides of the cake in the middle section - Chill for 10 minutes.
Tip - this will prevent the chocolate buttercream from smudging into the vanilla buttercream.
Then, spread vanilla buttercream over the top and bottom section on the cake. Making sure to keep the chocolate buttercream exposed (see video).

Fault Line Cakes Tutorial Step by Step7

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Smooth with a spatula and bench scraper as needed.
Chill the cake for 15 minutes or until firm.
Mix edible gold luster dust with lemon extract or alcohol.
Paint the vanilla buttercream edges around the exposed chocolate buttercream with gold.
Add the remaining frostings - chocolate, and vanilla in a piping bag with a star tip.
Pipe swirls on top of the cake.
Top each swirl with a chocolate ball or other decorations.

Frequently asked questions

What cake recipe is best for a fault line cake?

There is no special recipe for this cake. You can use any cake recipe you want. So, go ahead and choose your favorite cake recipe to bake. Here are some of my favorite layer cakes.

What frosting recipe is best for fault line cakes?

You can use any frosting you want. I personally prefer to use butter-based frosting so its easier to work. See my 30 plus buttercream frosting recipes.

Can I use other cake fillings for this cake?

Absolutely, you can use any other filling from fruits to Nutella or dulce de leche, etc. You can even omit the filling and use buttercream frosting. See all my filling recipes here.

How long with this buttercream cake keep?

This buttercream cake will keep in the fridge for 3 to 4 days. Once cut make sure to cover the cut side of the cake will with plastic wrap to prevent drying out.

Do I need to keep buttercream cakes in the fridge?

It really depends on the type of buttercream you use on the cake. This American buttercream can be kept at room temperature for 3 days. However, since we use vanilla pastry cream, which is made with eggs and milk as a filling, this needs to be kept in the fridge at all times.

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

Fault Line Cake

Author: Veena Azmanov

5 from 1 vote

Print Pin Rate

Prep Time: 1 hr 30 mins

Cook Time: 40 mins

Chilling Time: 3 hrs

Total Time: 5 hrs 10 mins

Calories: 512kcal

Adjust Servings Here: 24 Servings

Description

ADJUST SERVINGS HERE - 24 Servings

Ingredients

FOR THE CAKE BATTER

500 grams (4 cups) All-purpose flour
450 grams (2.25 cups) Sugar white (2 1/14 cup)
400 grams (1.75 cups) Butter (3 1/2 sticks)
4 Eggs
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
320 ml (1.25 cups) Buttermilk (1 1/4 cup)
2 tsp Vanilla extract

FOR THE CHOCOLATE LAYER

2 tbsp Cocoa powder
1/4 cup Hot water

FOR THE FILLING AND FROSTING

120 ml (0.50 cups) Simple syrup recipe here
1 cup Vanilla pastry cream recipe here
1 kg (2.0 lb) American Buttercream recipe here
150 grams (5.00 oz) melted chocolate for the chocolate buttercream

Instructions

PREPARE CAKE

Preheat the oven at 160 C / 320 F.
Grease and line three 7-inch baking pans with parchment paper (use three 6-inch round cake pan for a tall cake).
Combine the cocoa powder with hot water – set aside to cool.
Combine the flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time.
Followed by the vanilla extract.
Lastly, add the flour and buttermilk in three batches.
Scrape the sides and bottom to ensure you have a smooth batter.
Divide the batter into three approximately.
Pour two parts into two prepared baking pan – this is your two vanilla layers.
Add the cocoa powder mixture into the third part and add to the third prepared baking pans – this is your chocolate layer.
Bake in the preheated oven for 30 to 35 minutes.
When done, cool in the pan for 10 minutes.
Invert onto a cooling rack and cool completely before decorating.

FILLING AND FROSTING

Make and cool the simple syrup.
Prepare vanilla pastry cream for the filling and cool in the fridge for at least 2 hours.
Prepare the vanilla American buttercream.
Melt the chocolate and set aside to cool – for the chocolate buttercream.

ASSEMBLE

Once cooled, cut the domes off the cake layers.
Brush each layer with the cooled, simple syrup.
Place a cake layer on the cake board or cake stand.
Place buttercream in a piping bag with a small opening.
Pipe a border and a circle in the center of each layer (see video).
Fill the center with pastry cream (or other fillings).
Then, top the second cake layer on top followed by filling and frosting and the last cake.
Place the cake in the fridge to chill for 15 minutes.
Tip – This helps the buttercream chill and holds the layers together and the filling will stay in place too.
Spread about 2 cups buttercream around and top of the cake.
Tip – This is your crumb coat and helps prevent crumbs from getting into the other layers of frosting.
Chill the cake for 15 minutes.
Add more buttercream – the second layer of frosting.
Chill for another 15 minutes.
Use a bench scraper to smooth the sides of the cake and an offset spatula to smooth the top.
Chill in the fridge for another 10 minutes.
Combine the melted cooled chocolate to 2 cups vanilla buttercream.
Spread the chocolate buttercream on the sides of the cake in the middle section – Chill for 10 minutes
Tip – this will prevent the chocolate buttercream from smudging into the vanilla buttercream.
Then spread vanilla buttercream over the top and bottom section on the cake. Making sure to keep the chocolate buttercream exposed (see video).
Smooth with a spatula and bench scraper as needed.
Chill the cake for 15 minutes or until firm.
Mix edible gold luster dust with lemon extract or alcohol.
Paint the vanilla buttercream edges around the exposed chocolate buttercream with gold.
Add the remaining frostings – chocolate, and vanilla in a piping bag with a star tip.
Pipe swirls on top of the cake.
Top each swirl with a chocolate ball or other decorations.

Equipment

Stand Mixer

3 x 7-inch round cake pan

Bench Scraper

Nutrition Information

Nutrition Facts

Fault Line Cake

Amount Per Serving

Calories 512 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 11g55%

Cholesterol 71mg24%

Sodium 329mg14%

Potassium 157mg4%

Carbohydrates 72g24%

Fiber 1g4%

Sugar 52g58%

Protein 4g8%

Vitamin A 499IU10%

Calcium 64mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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Fault Line Cake Tutorial

How to Make A Fault Line Cake Tutorials