Why make a Hawaiian Sunrise cake?
- A white cake base is split into 3 layers and flavored (respectively) with pineapple, orange extract and orange liqueur, and tequila and blue curacao - layered just like the cocktail, and just like the sunrise! 😉
- Triple sec, tequila, and blue curacao-infused cake layers
- An optional - but super fun - bright colored cake drip and some pineapple fronds and citrus swirls top off the cake!
Don't forget to pin this recipe for later!
Hawaiian Sunrise Cake
Triple sec, Blue Curacao, tequila, and pineapple combine to make a colorfully delicious Hawaiian Sunrise Cake!
Servings: 16 servings
Calories: 778kcal
Equipment
- Baker's floured cooking spray (optional, but I prefer this spray to parchment rounds)
- Basting brush (or squeeze bottle; to add cake drizzle)
- 3 Squeeze bottles (or piping bags or spoons; to add cake drip)
- Small cocktail glass (I used a plastic one in the photos, but these cake layers are dense enough to hold a real glass)
- 2-3 small white flowers (to decorate; I used artificial flowers)
- Drink umbrella (to decorate)
- Few pineapple leaves (to decorate, if desired)
Ingredients
Hawaiian Sunrise Cake layers
- 3 ¼ cup all-purpose flour
- 3 cup granulated sugar
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter or 2 sticks room temperature
- 5 eggs
- ½ cup buttermilk room temperature
- ¼ cup triple sec
- 2 Tablespoons vegetable oil
Save & add to cake batter once divided -
- ¼ cup chopped pineapple + ¼ c pineapple juice (+ yellow gel food coloring if desired)
- 1 tsp orange extract, 1/4 cup triple sec, 2 Tbsp orange zest (+ orange gel food coloring if desired)
- 2 Tbsp blue curacao + 2 Tbsp tequila (+ blue gel food coloring if desired)
Hawaiian Sunrise Frosting
- 8 ounces cream cheese (one package; softened)
- 1 cup butter (two sticks, softened)
- 6 cups powdered sugar
- 2-4 Tablespoons Triple Sec
- 1-2 Tablespoons tequila
- ¼ teaspoon salt (if using unsalted butter)
Cake Drizzle (optional)
- ¼ cup each Triple sec, tequila, and blue curacao
- squeeze bottle (squeeze bottle or basting brush)
Drip & Decorations
- 1 cup white chocolate chips
- ¼ cup heavy whipping cream
- 2-3 drops each yellow, orange, and blue gel food coloring (I used Americolor gel colors)
- 1 small lemon and small-to-medium orange
Instructions
Hawaiian Sunrise Cake layers
- Preheat oven to 350°F. Prepare three 8-inch round pans with baker's floured spray (or grease and line with parchment rounds).
- Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined. Mix bits of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter are visible, and the mixture looks crumbly.
- Pour in eggs and mix on low until just incorporated. Mix in the buttermilk, triple sec, and oil and mix at a low speed until fully incorporated.
- Divide batter evenly between three bowls (I find a kitchen scale helpful for this part – this guarantees that your layers will bake to the same height). Mix the remaining ingredients into each bowl of batter. Transfer each bowl of batter into a prepared cake pan.
- Bake for 34-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
- Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled so they don't crumble or break. (While you’re waiting, make your frosting!)
Hawaiian Sunrise Frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with Triple sec and tequila until frosting reaches desired consistency. Add salt if needed and beat until well combined.
Cake drizzle (optional)
- For a stronger orange and tequila flavor, use a squeeze bottle or basting brush to infuse about ¼ of blue curacao into the bottom layer, and a mix of Triple sec and tequila into the top two layers. Optional but recommended!
Assembly
- Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle.
- Spread the layer with frosting, and if desired, add a sprinkle of orange zest over the frosting. I also wanted just a bit more color between the layers, so I added a light sprinkle of dark blue sprinkles. Repeat the process with your remaining cake layers, adding the last layer on top.
- Now you're ready to crumb-coat. If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
- Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the freezer to set the frosting and to ensure that your ganache drip will set when it’s poured on.
Cake drip + decorations!
- Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between. Divide into three parts and stir in gel food coloring.
- Allow to cool to a moderate temperature - mixtures should still be liquid but feel only slightly warm so they don't melt the frosting. Transfer to squeeze bottles or piping bags.
- Slowly drizzle blue ganache into the base of your glass, and press the glass upside down into the cake. I let some ganache run away from the glass and then piped more across the top of the cake and over the edge to create drips. Add orange and yellow drips from the cup toward the edge of the cake. Return cake to the fridge or freezer to set the drips.
- Cut your lemon and orange into slices, and cut a slit down the middle of a few slices to twist the slices open so they'll stand up on top of the cake. Add flowers and pineapple stem sections at the back if you’d like – and you’re done! High five yourself on your awesome cake!! Enjoy!
Video
Notes
(Please note nutrition information is an estimate, and may not be exactly accurate.)
Nutrition
Serving: 1serving | Calories: 778kcal | Carbohydrates: 100g | Protein: 9g | Fat: 38g
Did you make this Hawaiian Sunrise Cake?
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