Plum Curd Layer Cake

Wow this Plum Curd Layer Cake is a a great crowd pleaser! I call it my Sunday Cake because it’s the only day of the week I don’t mind assembling a cake! This layer cake is great for celebrations, it looks impressively tall and tastes delicious.

The Plum Curd Layer Cake is a nice change from your standard layer cake with lemon curd (which I also love). It is super tangy so it works well with the american buttercream. The american buttercream has additional lemon zest in it to complement the plum curd and the most moist, dense but airy (is that possible) amazing vanilla buttermilk cake I have ever made!

This vanilla buttermilk cake is one of my absolute favorites, it’s super moist but has enough weight and integrity to be layered. It uses brown sugar as well as white sugar to give it a deeper flavor. This cake is worth making even if you don’t use it for the layer cake!

If you have left over plum curd (which you will), this is great with yoghurt, scones, muffins….everything! Or if you make a double batch you could make a plum tart.

I personally make the plum curd and american buttercream the day before so that I’m only baking cakes and assembling on the day. Enjoy x

Plum Curd Layer Cake

Vanilla Buttermilk Cake

4 cups flour

3 teaspoons baking soda

1/2 cup caster sugar

1 1/2 cups soft brown sugar

1 teaspoon salt

375 grams softened butter

5 eggs (room temperature)

1 3/4 cups buttermilk

1/4 cup water

1 tablespoon vanilla essence

Plum Curd

1 can black doris plums 850 grams

125 grams softened butter diced into cubes

2 eggs

2 egg yolks

3 tablespoons sugar

Pinch of salt

American Buttercream

5 cups confectioners/powdered sugar

350 grams softened butter (don’t microwave it, let it come up to room temperature)

1 1/2 tablespoons vanilla essence

Zest of one lemon

1/4 cup water

1/4 teaspoon salt

Directions

Plum Curd

1. Make the plum curd in advance as it needs several hours to chill. Drain the plums and remove the large pips. Place plums in a blender and whizz up till smooth.

2. Add butter, eggs, sugar, and salt to the blender. Blend for 30 secs - 1 min. The mixture will look split due to the butter not properly incorporating but that’s normal!

3. Using a medium or large size pot on a medium - high heat. Pour mixture into pot, whisk for 1 minute continuously. Reduce to a medium heat. Continue cooking and whisking for 5 - 7 minutes until thickened (don’t let it boil). Transfer curd into bowl, continue whisking while it’s cooling. Place in fridge for several hours or overnight.

4. Plum curd will keep 5 - 7 days.

American Buttercream

1. Place softened butter into a large mixing bowl. Using a hand mixer, mix butter until very soft and smooth. Slowly add sugar until completely combined. Continue mixing for several minutes.

2. Mix in vanilla essence, lemon zest, salt, and water into the butter & sugar mixture. Continue mixing until light and fluffy.

3. Use straight away, or will keep in fridge for up to 7 days or will freeze for up to 2 months. If using from fridge or freezer you will need to mix it up again once it’s softened/defrosted.

Vanilla Buttermilk Cake

1. Preheat oven to 180 degrees C / 350 degrees F fan bake. Grease and line with baking paper two 22x6 cm / 9x2 inch spring form cake tins. Lightly grease and flour the baking paper, tap out any excess flour.

2. In a large bowl mix together flour, baking soda, sugar, and salt. Using a hand mixer, mix in butter on a medium speed until combined. It will look sort of like sand.

3. In a separate bowl whisk the eggs. Then whisk in buttermilk, vanilla essence, and water.

4. Pour half the wet mixture into the flour butter mixture. Mix together on a low speed or slowly if mixing by hand. Once combined add the rest of the wet mixture. Keep mixing until completely combined.

5. Evenly split the cake mixture into cake tins and place in oven for 45 - 50 minutes. Times may vary per oven, take into account if your oven has hot spots etc. Cakes are cooked when a skewer comes out clean.

6. Cool in tins for 10 minutes. Flip cakes in tins upside down on cooling rack to remove spring form tins and baking paper. Flip cakes right way round, continue cooling on racks.

Plum Curd Layer Cake

1. Using a bread knife, shave the top off the cakes if they are curved to give them both a flat top and cut cakes in half. These cakes are quite heavy and moist so be careful to support the cake.

2. Place chilled plum curd into a piping bag.

3. Spread your american buttercream onto the base layer. Pipe plum curd over the top of the buttercream, using more in the center of the cake than the edges. Place next layer of cake on. Repeat until you reach the top layer.

4. Use only your buttercream on top of cake. Using either a flat edged long spatula or knife, scrape around the entire perimeter of cake to tidy it up.

Bon appétit!

Tag #stripesandwillows in your creations!