Geode cake is designed to seem like natural rock formations, with the baker slicing out portions of cake and filling the cut-outs with “edible crystals” made of rock candy or isomalt shards. The crystals are then painted in various hues to resemble real geodes. Geodes are spherical rocks with crystal-lined hollow cavities. The name is from the Greek word Geoides, which means “earthlike,” and they can be created in various methods. Geodes begin as bubbles in volcanic rock.

Geode cake is fun and exciting to prepare since it is a one-of-a-kind and creative cake design. Learn how to make this cake design by following the steps below.

Ingredients That You’ll Need For Geode Cake

For the Chocolate Cake

  • 3 cups (12 ounces or 340 grams) of cake flour
  • 3 cups (21 ounces or 595 grams) of granulated sugar
  • 1 cup plus 2 tablespoons (3.35 ounces or 95 grams) of natural unsweetened cocoa powder, sifted if lumpy
  • 1 Tablespoon of baking soda
  • 1 ½ Teaspoon of baking powder
  • 1 ½ Teaspoon of kosher salt
  • 1 ½ cups (12 ounces or 340 grams) of buttermilk
  • ¾ cup (6 ounces or 170 grams) of canola oil
  • 3 large eggs
  • 2 teaspoons of pure vanilla extract
  • 1 ½ cups (12 ounces or 340 grams) of boiling hot coffee

For the Vanilla Cream Cheese Frosting

  • 2 cups (16 ounces or 454 grams) of unsalted butter at room temperature
  • 2 cups (16 ounces or 454 grams) of cream cheese at room temperature
  • 1 tablespoon of pure vanilla extract
  • ¼ teaspoon of kosher salt
  • 8 cups (32 ounces or 907 grams) of confectioner’s sugar, sifted

Instructions For Geode Cake

For the Chocolate Cake

  1. First, preheat the oven to 350°F and position a rack in the center. Coat three 8-inch cake pans with cooking spray and lines the bottoms with parchment paper circles. Spray the parchment as well. Next, whisk the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a medium mixing basin.
  2. Combine the buttermilk, oil, eggs, and vanilla extract in a large mixing basin. Then, whisk in the dry ingredients gradually until barely incorporated. Pour in the coffee slowly. The batter will be fairly runny; scrape along the bottom and edges of the basin with a rubber spatula. Moreover, finish mixing with the rubber spatula until smooth and well blended, 2 to 3 minutes longer.
  3. Furthermore, divide the batter evenly among the cake pans; if using a digital scale to measure out layers. Keep in mind that this recipe yields approximately 72 ounces (2041 grams) of batter. Fill each cake pan with 24 ounces (680 grams) of batter. 35 to 40 minutes in the oven when the cake is finished, the top should bounce back when lightly touched, and a skewer put into the center should come out with a few crumbs attached. Before icing, let the cakes cool completely in the pans on a wire rack.

For the Vanilla Cream Cheese Frosting

  1. Beat the unsalted butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low for 2 to 3 minutes or until soft and creamy. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer on low, add the cream cheese a half cup at a time, scraping down the bottom and sides of the bowl as needed. Once the cream cheese is incorporated, add the vanilla and salt and beat on medium-high for 1 minute or until the frosting is creamy and smooth. On low speed, gradually add the confectioners’ sugar and beat until mixed. Scrape down the sides and bottom of the bowl once more, then beat on medium-high for 2 to 3 minutes or until the frosting is creamy and smooth. 

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