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Gender Reveal Watercolor Cake with Surprise Centre

Prep Time2 hrs
Cook Time45 mins
Rest Time2 hrs
Course: Dessert
Cuisine: American
Keyword: Cake, Striped Cake
Servings: 12 servings


Vanilla Cake

  • 360 grams all-purpose flour
  • 400 grams granulated sugar
  • 120 grams room temperature unsalted butter
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp baking powder
  • 1/2 cup canola oil
  • 4 large eggs
  • 180 grams sour cream
  • 2 tbsp pure vanilla extract
  • 1/2 cup water

Vanilla Swiss Meringue Buttercream

  • 360 grams about 12 large egg whites
  • 720 grams granulated sugar
  • 900 grams unsalted butter room temperature cubed
  • 2 tsp vanilla


  • 1/3 cup Blue or Pink Candies depending on the gender
  • Gel food coloring Blue and pink


  • Instructions

Vanilla cake

  • Preheat oven to 350F and grease and flour four 8” cake rounds.
  • Whisk together flour, sugar, baking soda, salt, and baking powder in a bowl.
  • Add butter, and beat well with a hand mixer or in a stand mixer with the whisk attachment, until the mixture resembles fine crumbs.
  • In a separate bowl, whisk together egg, sour cream, vanilla, and oil until combined.
  • Pour wet ingredients into the flour and butter mixture, and beat on medium for 3-4 minutes. The mixture will be dry at this point.
  • Add in water and mix until just combined. Fold in the crushed Oreos. Do not overmix.
  • Spread batter evenly into prepared pans. Smooth the tops with a spatula.
  • Bake for approx. 20-25 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on a wire rack to cool for 20 mins then turn out onto wire rack to cool completely before removing from pan.

Vanilla Swiss Meringue Buttercream

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. 
Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165 degrees F on a candy thermometer. 
Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to a paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.

Cake Assembly

  • Spread some buttercream on the cake board.
  • Place one layer of cake on a cake board and place it in the fridge for 5-10 minutes. This will help the cake stick to the cake board and not slip as you stack and frost.
  • In the meantime, carve out circles in the middle of 2 of the cake layers for the candy filling
  • Remove from the cake and cake board from the fridge.
  • Top with approximately 1/3 cup of frosting and spread evenly.
  • Add one of the cake layers with the holes on top. Top with buttercream and spread evenly.
  • Repeat with the next cake layer.
  • Spread a thin layer of buttercream on the inside of the cake, to crumb coat where you will be filling the candy.
  • Place the cake in the fridge for 5-10 minutes.
  • While the cake is chilling, prepare the candies as required.
  • Remove cake from the fridge and fill the cavity with the prepared candies, and sprinkles. Fill the cavity completely without overfilling it.
  • Finish stacking the cake - Top with approximately 1/3 cup of frosting and spread evenly, then stack the final layer to hide the candy surprise.
  • Apply a thin coat of frosting all over the cake for the crumb coat.
  • Place cake in the fridge for 30 minutes.
  • Apply final base layer of white buttercream. Smooth as needed. Chill again for 30 minutes again.
  • Prepare pink and blue frosting - about 1/4 cup each.
  • Remove chilled cake.
  • Using an offset spatula, spread alternating blobs of blue and pink frosting.
  • Smooth gently with the bench scraper, wiping the scraper after each swipe, until desired look is achieved.
  • Fill a piping bag fitted with a 1M tip, with white vanilla Swiss Meringue Buttercream.
  • Create swirls on the top of the cake to finish the look.
  • Enjoy!