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+ servings
decorated cake

Moist Ghana Layered Cake & Buttercream

Linda Appiah
This moist Ghana layered cake is a simple delicious yellow cake filled with vanilla buttercream that can be used for any occasion. The cake is a butter cake bursting with nutmeg and vanilla flavors.
Prep Time 20 mins
Cook Time 40 mins
Decorating Time 50 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine African
Servings 10
Calories 300 kcal


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
  • 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.

For Decoration

  • 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.


The buttercream can be used right away or stored in an airtight container for a week in the fridge. When ready to use, allow the buttercream to come to room temperature and then beat it in the mixer with the paddle attachment until creamy and smooth.


Calories: 300kcal
Keyword Cakes
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