Ingredients:

  • 175g unsalted butter, room temperature
  • 175g granulated sugar
  • 3 large eggs
  • 175g all-purpose flour
  • 5g baking powder
  • 20ml whole milk
  • 10g gel food coloring
  • 225g unsalted butter, softened
  • 225g superfine sugar
  • 4 large eggs
  • 225g cake flour, sifted
  • 7g baking powder
  • 10ml vanilla bean paste
  • 30ml sour cream
  • 150g unsalted butter, whipped
  • 300g confectioners' sugar, sifted
  • 5ml heavy cream

Instructions:

  1. Cream 175g butter and 175g sugar for the internal cake until pale and aerated. Incorporate 3 eggs one at a time, followed by 175g all-purpose flour, 5g baking powder, milk, and food coloring.
  2. Bake the internal batter in a lined loaf pan at 350°F (175°C) for 25–30 minutes until a skewer comes out clean. Allow to cool completely in the freezer for 30 minutes for clean cutting.
  3. Slice the chilled colored cake into 1-inch thick slabs. Use a shape cutter to punch out identical forms. Align these shapes in a tight, seamless row to form a continuous log.
  4. Prepare the outer batter by creaming 225g butter and superfine sugar. Add 4 eggs, cake flour, baking powder, vanilla, and sour cream. Mix until smooth.
  5. Spread a thin layer of the outer batter into the bottom of a fresh loaf pan. Place the log of shapes into the batter. Anchor by flash-baking for 5 minutes, then pour the remaining batter over the shapes and bake for the remaining 40-45 minutes.
  6. Once cooled, whip 150g butter with 300g confectioners' sugar and heavy cream to create the frosting. Apply to the exterior of the cake using an offset spatula.