Burger Cake

By: Lyndsay // Coco Cake Land

Makes: 20

Preheat the oven to 350℉/175℃. Grease and line two 8 by 2-inch round cake pans with parchment paper circles.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about two minutes, scraping down the sides of the bowl as needed.
With the mixer on low speed, add the eggs, on at a time, until combined. Add the pure vanilla extract.
In a large bowl, whisk together the flour, baking powder and salt.
With the mixer on low speed, add one-third of the flour mixture, then half of the milk mixture. Keep alternating as you add the mixtures, finishing with the dry ingredients, about one minute, until a cake batter is formed (do not overmix).
Divide the batter into the two prepared cake pans, filling about 2/3 full, smoothing the batter with an offset spatula. (Leftover batter can be used to make cupcakes.)
Bake in the oven on the middle rack for 20 to 25 minutes, until lightly golden brown and a toothpick inserted into the centers out out clean with moist crumbs.
Cool cakes completely on wire racks before frosting!

Preheat the oven to 350℉/175℃. Grease and line one 8 by 2-inch round cake pan with parchment paper circle.
In a liquid measuring cup, mix together the whole milk and vinegar, setting aside to make buttermilk, about ten minutes.
In the meantime, in the bowl of a stand mixer fitted with the paddle attachment, mix together on low speed the flour, sugar, cocoa powder, baking soda, baking powder and salt.
Once the milk is curdled, whisk it into a large bowl with the vegetable oil, egg and vanilla extract until combined.
With the mixer on low speed, slowly pour the wet mixture into the dry mixture. Add the hot coffee and mix until just combined, about 30 seconds.
Pour the batter into the prepared cake pan and smooth the top with an offset spatula. Bake for 20 to 25 minutes, checking for doneness around 20 minutes. The cakes will be done when a toothpick inserted in the center comes out clean with only moist crumbs.
Cool the cake completely on wire rack before frosting!

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar, vanilla and pinch of salt on high speed until light and fluffy, about two minutes.
Divide the buttercream in half, then divide one half into three bowls. Tint the bowls using gel colouring in red, green and yellow for the condiments.

Build the burger cake! Place a dab of buttercream on your cake board or plate. Place the first vanilla cake layer on top and use a serrated knife to level the layer, if needed. Add simple syrup to the layer, if using.
Fill the piping bag fitted with the large open star tip with uncoloured vanilla buttercream. Starting from the outside and working your way in, pipe thick coils of buttercream, ending in the center. Place the chocolate layer on top.
Pipe another concentric circle on top of the chocolate layer.
Fill the piping bag fitted with the leaf tip with the green buttercream. Pipe leaves all around the edge of the white buttercream.
Fill the piping bag fitted with the smaller round tip with yellow buttercream. Pipe squiggles of mustard on top of the leaves.
Fill the piping bag fitted with the larger round tip with red buttercream. Pipe squiggles of ketchup on top of the mustard.
Carefully place the second vanilla cake layer on top! Add simple syrup, if using, and push the white non-pareil sprinkles into the cake to look like sesame seeds (optional).
Add custom cake toppers such as french fries and soda!