Name: Bubble Gum Layer Cake – Fluffy Reverse‑Creamed Cake with Bubblegum Flavor
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 16
Ingredients: Whole milk; 6 large egg whites; 1 tbsp vanilla extract; 2 tsp bubble gum flavoring; 2/3 cup sour cream; 4 1/3 cups cake flour; 2 1/2 cups granulated sugar; 1¼ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1¼ cups unsalted butter, room temperature; Pink gel food coloring; Pastry cream (vanilla bean or classic); 2 cups unsalted butter; ½ cup vegetable shortening; 1 tsp bubble gum flavoring; 1 cup heavy cream; 6½ cups powdered sugar; White chocolate drip; Bubblegum balls; Striped frosting (pink/white)

Bubble Gum Layer Cake – Fluffy Reverse‑Creamed Cake with Bubblegum Flavor

Dolce Flav

Rated 5.0 stars by 1 users

Author:

Dolce Flav

Servings

16

Prep Time

40 minutes

Cook Time

30 minutes

This Bubble Gum Layer Cake features delicate, reverse-creamed sponge layers infused with nostalgic bubblegum flavoring, interspersed with pastel-hued striped frosting and finished with a white chocolate drip and bubblegum ball decorations. Light, moist, and visually captivating, it’s optimized for search terms like bubble gum layer cake, bubblegum flavored cake, and fun bubblegum dessert.

Ingredients

Cake Batter:

Whole milk
6 large egg whites
1 tbsp vanilla extract
2 tsp bubble gum flavoring
2/3 cup sour cream
4 1/3 cups cake flour
2 1/2 cups granulated sugar
1¼ tsp baking powder
½ tsp baking soda
½ tsp salt
1¼ cups unsalted butter, room temperature
Pink gel food coloring

Filling & Frosting:

Pastry cream (vanilla bean or classic)
2 cups unsalted butter
½ cup vegetable shortening
1 tsp bubble gum flavoring
1 cup heavy cream
6½ cups powdered sugar

Decoration:

White chocolate drip
Bubblegum balls
Striped frosting (pink/white)

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Directions

Prepare Batter via Reverse Creaming: Preheat oven to 325 °F. Spray three 8‑inch cake pans. In a mixer, combine dry ingredients, then mix in butter until pea-sized.
Add Wet Mix: Whisk milk, egg whites, bubblegum flavoring, sour cream, and vanilla. Add slowly to dry blend until just combined—don’t overmix.
Color & Bake: Divide batter; tint portions with pink gel coloring as desired. Bake layers until set, then cool completely.
Bake Filling & Frosting: Prepare pastry cream. Beat butter and shortening, blend in bubblegum flavor and cream, then add powdered sugar until smooth.
Assemble Cake: Layer cake with pastry cream between tiers. Crumb coat, chill, then apply striped frosting. Add white chocolate drip along edges.
Decorate: Top with bubblegum balls and sprinkles for a magical finish.

Recipe Note

10 Frequently Asked Questions

Can I skip the reverse creaming method?
Yes, but reverse creaming yields a finer, tender crumb—ideal for delicate cakes.

Is bubble gum flavoring strong?
Very—start with 2 tsp and adjust to taste to avoid overpowering.

Can I use whole eggs instead of egg whites?
The recipe specifically uses whites to reduce large air pockets and ensure even texture.

Can I substitute pastry cream with buttercream?
Absolutely! Buttercream works well and is easier to make.

How long does the cake stay fresh?
Store in airtight container at room temperature for 1 day, or refrigerate up to 3 days.

Can I make it gluten-free or vegan?
Yes—with GF flour blends or vegan substitutes for dairy and egg whites.

Can I skip the white chocolate drip?
Yes—it’s decorative, so feel free to omit or replace with a simple buttercream finish.

How do I make stripes in the frosting?
Pipe alternating bands of tinted and white frosting, then smooth with a scraper.

Can I double the recipe?
Yes—just scale ingredients and bake extra layers or use larger pans.

How do I achieve clean slices with bubblegum balls on top?
Chill cake before slicing and gently remove any gum ball roadblocks with a warm knife.