This moist Ghana layered cake is a simple delicious yellow cake that can be used for any occasion. The cake is a butter cake filled with slight nutmeg and vanilla flavors.
Ghana is my motherland, where I was born and raised. I love everything about it and the experiences that life offer when growing up. A typical Ghana cake is made with more eggs and sometimes no milk or just a little. This recipe is no exception since I wanted the same flavor and texture and I made it for Ghana’s Independence Day celebration which falls on March 6, of every year.
Ingredients for the Cake
Cake flour for structure and tender and soft crumbs due to the gluten in the it.
Baking powder adds volume to the cake and lighten the texture of the cake.
Salt enhances the flavor of all the ingredients used in the recipe and balances out the sweetness of the cake
Nutmeg is used to flavor the cake and add some warm spicy aroma to the it.
Butter add flavor and helps to create a light and tender texture in baked cakes.
Sugar add sweetness and contribute to the final structure of the cake when baked.
Eggs used in this cake help provide structure for the cake, add flavor, and color as well.
Vanilla extract improves all the flavors used in the recipe and add vanilla flavor to the cake.
Preparation Before Baking the Cake
If you have read any of my posts, you know by now that prep work is an important part of my baking routine. Since my blog is for beginners, I try to state all the prep work that needs to be done to help my reader become a better baker. The first prep work is to read the recipe thoroughly before starting any baking to know the tools and processes used in the recipe. For more information check out this post. Below are some other prep works that need to be done:
- Measure all ingredients needed for the recipe and sift the flour.
- Remove eggs, milk, and butter from the fridge to come to room temperature before using.
- Prepare three 6 inches round cake pans or two 8 inches round cake pans with baking spray or homemade pan release.
- Preheat oven to 350 F.
How to Make the Moist Ghana Layered Cake
This is just an overview so for a detailed process on how to make the cake scroll down to the recipe card. Before you start mixing the cake batter, make sure all the ingredients are at room temperature for easy mixing. The first step is to stir together all the dry ingredients (flour, baking powder, salt, and nutmeg) in a bowl and set aside. Cream the butter and sugar in a separate bowl with a hand mixer or stand mixer with the paddle attachment until light and fluffy. You add the eggs one at a time until all is mixed in and beat well after each addition. Add the vanilla extract and gradually add the flour mixture and milk by alternating them.
Baking the Cake
Divide the cake batter among the prepared baking pan and bake at 350F in the preheated oven for about 28-30 minutes. When done, allow the cake to cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely.
Decorating the Cake
I used buttercream colored in the colors of the national flag of Ghana which are red, yellow, green, and black star in the middle. The recipe for the buttercream is in the recipe card below this post. The cake was crumb coated and chilled to firm up and then covered in the three colors using piping bags. The icing was smooth with an icing comb from Wilton icing comb set and finally topped with a birthday gold cake topper.
- Maple Pear Upside Down Cake (with Maple Cream Cheese Frosting)
- Citrus Curd Layered Cake & Cream Cheese Buttercream
- Delicious Blueberry Oatmeal Crumble Bars
- Almond Coconut Chocolate Bars
Thanks for reading. As always, know that God loves you and stay blessed.
Moist Ghana Layered Cake & Buttercream
For the Cake
- 3 cups (1½ lbs) cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 cups (1 lb) sugar
- 4 sticks (1 lb) unsalted butter room temperature
- 10 large eggs room temperature
- 1 tablespoon vanilla extract
- 90 ml milk room temperature
For the Buttercream
- 2 cups unsalted butter softened
- 4½ cups powdered sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon black sprinkles
For the Cake
- Preheat the oven to 350 °F or 180 °C. Prepare three 6 – inches round cake pan with baking spray and set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream butter and sugar with a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy. Add the eggs one at a time and beating well after each addition. Add the vanilla and mix well.
- Add the flour mixture alternating with the milk, beating well after each addition. After adding all the ingredients, continue beating for 1 minute and pour them into the prepared pans.
- Bake for 28 -30 minutes or until a toothpick is inserted in the center and comes out dry and clean. Allow the cakes to cool in the pan for about 5 minutes before transferring them to the cooling rack to cool completely.
For the Buttercream
- In a bowl with a hand mixer or a stand mixer with a paddle attachment, cream the butter until light in color and fluffy. This should take only 30 seconds but it will take a longer time if the butter is cold.
- Add the powdered sugar one cup at a time and mix at the lowest speed until all the sugar is fully incorporated. Add the vanilla and salt, whip the buttercream for 5 minutes until creamy and smooth.
- Divide the buttercream into 2 parts, one part for filling and crumb coat and the other part to be colored for the final frosting. Now divide the half frosting into three equal parts and color them red, yellow, and green, then put them into individual icing bags.
- To assemble the cake, place a nonslip mat on a turntable and then tape a 6 inches cake cardboard circle to an 8 inches cardboard circle (the 8 inches cardboard helps to transport the cake to the fridge and back easily) and place the cake board on the turntable.
- Apply a small amount of buttercream to the center of the 6 inches cake board. Place the first cake on the board and add buttercream and level it evenly on the cake and place the second cake layer on top of the frosting and repeat the process until all the cakes are stacked.
- The last cake layer should be placed flat side up that is the bottom should face up. Press down on the stacked cakes lightly to help the cakes stick to the icing. Crumb coat the cake with a thin layer of buttercream and smooth it with a cake scraper. Refrigerate the cake for about 30 minutes or 10 minutes in the freezer. Add the final thick layer of colored buttercream frosting by piping the frosting on the cake, then use the frosting comb to smooth it out.
- I used a star cutter to make an indent in the cake, then arranged the black sprinkles within the indentation for the black star.
- Place the cake on a decorated board, add a ribbon to the board and add a cake topper to the cake and serve. Enjoy.