Magical Blueberry and Raspberry Color-Changing Cake

Have you ever seen an optical illusion so impressive that could barely believe your eyes? Then this dessert is going to impress you beyond belief, because our recipe for a color-changing cake will bring the magic of an optical illusion right onto your table! We'll transform an ordinary sheet cake into a true masterpiece. Layers of blueberry and raspberry cake get stacked, covered in a homemade buttercream frosting, and decorated using a special technique to bring you the most delicious optical illusion you've ever seen. You won't believe your eyes – or your taste buds!

Yield: 1
Prep Time: 30 minutes
Cooking Time: 30 minutes
Difficulty Level: Easy

You'll Need:

For the blueberry & raspberry sheet cake:

• 12 egg yolks, room temperature
• 1 cup sugar
• 1 cup vegetable oil
• 1 cup milk, room temperature
• 2⅔ cups flour
• 1 lb raspberries + 1 tbsp corn starch
• 1 lb blueberries + 1 tbsp corn starch

For the buttercream frosting:

• 4¼ sticks butter, room temperature
• 2 cans sweetened condensed milk (approx. 28 oz)
• 2 tbsp vanilla extract

For the color-changing effect:

• 5 cups almond flour
• 1 tsp red powder food coloring
• 1 tsp blue powder food coloring

Here's How:

1. For the sheet cake, beat the egg yolks and the sugar until the mixture becomes smooth. Gradually add in the milk, vegetable oil, and flour, 1 ingredient at a time. Pour the cake batter onto the 14 x 14-inch baking tray and spread it around evenly. For the best results, mix the raspberries and blueberries with 1 tablespoon of corn starch each. Position the raspberries and blueberries in the cake batter so that they divide the baking tray into 4 equally sized squares. Transfer the baking tray to a preheated oven and cook at 350°F for 30 minutes. Let the cake cool and then cut it into 4 equal squares.

2. For the buttercream frosting, beat the butter with a hand mixer until it becomes light and fluffy. Add in the sweetened condensed milk and vanilla extract, beating continuously until the buttercream frosting becomes smooth and creamy. Spoon some buttercream frosting onto a serving plate or platter, then place 1 of the square slices of raspberry sheet cake on top. Cover the piece of cake with buttercream frosting, then place 1 slice of blueberry sheet cake on top. Alternate between layers of buttercream frosting and pieces of cake, then cover the sides and top of the layered cake with the remainder of the buttercream frosting.

3. Use a clean wide-tooth comb to make diagonal grooves in the surface of the frosting. Transfer the cake to the refrigerator and chill for about 45 minutes.

4. Mix 2½ cups of almond flour with red powder food coloring in a food processor or blender, then do the same with the blue powder food coloring. Be sure to avoid blending the mixture for too long, or the almond flour will become sticky and difficult to work with.

5. Hold the cake at an angle and sift the red almond flour over it.

6. Hold the cake at an angle from the opposite side and sift the blue almond flour over it.

7. Cover the sides of the cake with the red and blue almond flour so that the cake looks entirely blue from 1 vantage point and entirely red from the other. Place raspberries on the serving plate or platter around the sides of the cake decorated with red almond flour and blueberries around the sides decorated with blue almond flour.

What an impressive and delicious dessert! Kids and adults alike will be amazed by this magical cake's mind-bending decoration and amazing taste. This recipe is taking cake art to the next level!

Get the recipe for the Layered Fruit Flower Cake featured in the bonus video.