Fault Line Cake

This trendy fault line sprinkle cake is so easy yet still extremely impressive! Learn how to make your own!

For this cake I baked three 8″ round cakes in 2″ deep pans. For the buttercream frosting, I made 1.5 batches of the recipe below.

Vanilla Buttercream

An easy to make yet delicious American buttercream recipe


  • 4 sticks unsalted butter softened
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup heavy cream
  • 6 cups powdered sugar


  1. In a stand mixer fitted with the paddle attachment, whip the butter until it is light and fluffy. Scrape down the sides of the bowl.

  2. Add vanilla, salt and heavy cream

  3. Slowly add the powdered sugar. Add more cream for a thinner consistency, or more powdered sugar for a thicker consistency.

  4. Turn mixer on high speed for 2 minutes to whip the buttercream until it's lighter in color. Hand stir to remove any air bubbles.

Recipe Notes

  • For Mint Chocolate Chip, add 1/2 tsp of Mint extract (not peppermint) at the same time as the vanilla. After adding the powdered sugar, add a tiny bit of green food color gel.  At the very end, hand stir in 1 1/3 cup of mini chocolate chips


Super Easy Vanilla Cake Mix Recipe

This cake recipe is simple and delicious. It's my kids' favorite. It stays moist, easy to work with and is stable enough to cover in fondant.


  • 2 Boxes White Cake Mix
  • 2 cups All Purpose Flour
  • 2 cups Granulated Sugar
  • 1 ½ tsp Salt
  • 2 2/3 cups Water
  • ¼ cup Vegetable Oil
  • 4 tsp Vanilla Extract
  • 2 cups Sour Cream room temp
  • 6 Large Eggs room temp


  1. Preheat oven to 325 degrees.
  2. Prepare pans by lining with parchment paper and spraying sides with Pam baking spray.
  3. Combine all dry ingredients in mixing bowl. I like to run the cake mixes through a sieve to get out all the lumps. Whisk together all the dry ingredients with a wire whisk.
  4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
  5. Bake at 325 degrees for 40 – 60 minutes depending on the size of your pans. Start checking with a toothpick around 40 minutes.
  6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.

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1 Comment

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