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sun and moon cake

sun and moon cake

  • Author: Olivia
  • Total Time: 5 hours 30 minutes
  • Yield: 16-20 servings 1x
  • Diet: Vegetarian

Description

A stunning and creative dessert, the Sun and Moon Cake features two distinct halves in one harmonious creation. One side is a bright and zesty lemon-vanilla ‘Sun’ cake, while the other is a rich, dark chocolate ‘Moon’ cake. It’s a celestial-themed masterpiece perfect for special occasions, combining two beloved flavors in a single, visually impressive layer cake.

Ingredients

Scale
  • For the “Sun” Cake (Lemon Vanilla):
    • 1 ½ cups (180g) cake flour
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • ½ cup (113g) unsalted butter, at room temperature
    • 1 cup (200g) granulated sugar
    • 2 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • Zest of 2 large lemons
    • ½ cup (120ml) whole milk, at room temperature
    • Optional: A few drops of yellow gel food colouring
  • For the “Moon” Cake (Dark Chocolate):
    • 1 ½ cups (180g) all-purpose flour
    • 1 ½ cups (300g) granulated sugar
    • ¾ cup (65g) high-quality dark or black cocoa powder
    • 1 ½ teaspoons baking soda
    • ¾ teaspoon baking powder
    • ¾ teaspoon salt
    • 2 large eggs, at room temperature
    • ¾ cup (180ml) whole milk, at room temperature
    • ½ cup (120ml) vegetable oil
    • 1 teaspoon vanilla extract
    • ¾ cup (180ml) freshly brewed hot coffee (or hot water)
  • For the Celestial Buttercream & Decoration:
    • 2 cups (452g) unsalted butter, at room temperature
    • 6–7 cups (720-840g) powdered sugar, sifted
    • ¼ cup (60ml) heavy cream or milk
    • 2 teaspoons vanilla extract
    • Pinch of salt
    • Gel Food Colouring: Yellow, Orange, and Royal Blue/Black
    • White nonpareils or star-shaped sprinkles
    • Optional: Edible gold leaf or gold lustre dust

Instructions

  1. Bake the “Sun” Cake Layers:
    1. Preheat oven to 350°F (175°C). Grease, flour, and line two 8-inch round cake pans.
    2. In a medium bowl, whisk together cake flour, baking powder, and salt.
    3. In a large bowl, beat butter, sugar, and lemon zest until light and fluffy.
    4. Add eggs one at a time, followed by vanilla.
    5. On low speed, alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
    6. Divide batter between the two pans and bake for 25-30 minutes. Let cool completely.
  2. Bake the “Moon” Cake Layers:
    1. Clean, re-prep the pans and keep oven at 350°F (175°C).
    2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
    3. In a separate bowl, whisk together eggs, milk, oil, and vanilla.
    4. Pour wet ingredients into the dry and mix until just combined.
    5. Carefully mix in the hot coffee until batter is smooth.
    6. Divide batter between the two pans and bake for 30-35 minutes. Let cool completely.
  3. Make the Buttercream:
    1. Beat softened butter until creamy. Gradually add powdered sugar, then add heavy cream, vanilla, and salt. Beat on medium-high for 5 minutes until light and fluffy.
  4. Assemble the Cake:
    1. Once cool, slice all four cake layers in half vertically.
    2. To assemble, place one ‘Sun’ half and one ‘Moon’ half together to form a full circle. Spread a layer of buttercream on top. Repeat for all layers, alternating the position of the halves for a checkerboard effect.
    3. Apply a thin ‘crumb coat’ of buttercream over the entire cake and chill for 30 minutes.
  5. Decorate the Cake:
    1. Divide the remaining buttercream. Tint one part yellow/orange for the ‘Sun’ side and the other part dark blue/black for the ‘Moon’ side.
    2. Frost each half of the cake with its respective color.
    3. Sprinkle the ‘Moon’ side with white nonpareils for stars.
    4. Use a clean bench scraper to smooth each side and create a sharp dividing line.
    5. Add final flourishes like gold leaf. Chill for at least 30 minutes before serving.

Notes

  • Using room temperature ingredients (butter, eggs, milk) is crucial for a smooth batter and a tender cake.
  • Do not skip the crumb coat step. It traps loose crumbs and ensures a clean, professional finish on your final layer of frosting.
  • For the most vibrant frosting colors without thinning the consistency, use gel food colouring instead of liquid.
  • To create the sharp line between the sun and moon sides, wipe your spatula or bench scraper clean after every pass.
  • The cake layers must be completely cool before you begin slicing and assembling to prevent them from breaking.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/16th)
  • Calories: 680
  • Sugar: 75g
  • Sodium: 410mg
  • Fat: 38g
  • Saturated Fat: 19g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 82g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: Sun and moon cake, celestial cake, lemon and chocolate cake, two-flavor cake, layer cake, birthday cake ideas, creative cakes, galaxy cake

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Find it online: https://ketoeasyrecipes.com/sun-and-moon-cake/