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Santa’s Belt Spongecake Recipe Tutorial 🎅

A fun sponge cake design, perfect for all your celebrations over the Holiday season!

See our Santa’s Belt Cake Decorating Tutorial, for a matching spongecake and fondant design!

Click here for our Red Velvet Cake recipe 🍰

Click here for our Chocolate Cake recipe 🍫🍰

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Baking Ingredients

1.5 c Unsalted Butter (room temperature)

5.5 c Confectioners’ Sugar (sifted)

2 tsp Vanilla Extract

0.5 tsp Red Rainbow Dust Progel

Decorating Ingredients

3 x 8” layers Red Velvet Cake 1-1½” deep, chilled

1 x 8” layer Chocolate Cake 1-1½” deep, chilled

5½ cups red buttercream

1½ cups vanilla buttercream (uncolored)

Before assembling you Santa's Belt Spongecake, ensure you have: 8” cake card, 3”round cookie cutter, 3½” round cookie cutter, paring knife, spatula and piping bag.
To make the buttercream, beat the butter for a couple of minutes until softened.
Add the confectioners’ sugar a cup at a time, scraping down the sides and bottom of the bowl between each addition. Add the vanilla extract and beat until buttercream is light and fluffy (4-5 minutes).
Take 1½ cups of buttercream and set aside for later.
Add Rainbow Dust Red ProGel to the remaining buttercream and beat until the colour has incorporated fully. Please note, color will continue to deepen gradually so don’t worry if desired depth of color is not reached immediately.
Cut out the center of the chocolate cake using the 3” cookie cutter. Press all the way through and remove the center piece. Set aside for later.
Secure a layer of red velvet cake onto the 8” cake card with a small amount of red buttercream. Place the chocolate cake layer on top of the red velvet cake on the board. Using the 3 ½” cookie cutter, press all the way through the chocolate cake and just enough to leave a mark on the surface of the red velvet cake layer to create a guide. Remove the excess cake.
Transfer the chocolate cake to another layer of red velvet cake to create another guideline. This is to ensure that the center pieces of the cakes are aligned. Leave the last, top layer of red velvet cake as it is.
Use a paring knife to remove a ½” layer of cake from the center of both the trimmed red velvet cakes using the guideline made by the cookie cutter. Remove excess cake.
Fill a piping bag with vanilla buttercream and cut a small hole in the end. Fill the center dip of the red velvet cake base.
Using the spatula, spread the red buttercream around to the edge of the cake. Place the chocolate cake layer on top of the red velvet cake layer base. Then place the 3” circle of chocolate cake set aside back into the center. There should be a gap between the center piece and the rest of the chocolate cake. Fill in the gap by piping the vanilla buttercream all the way around and on top, put extra in the centre. Again, spread with red buttercream around the rest of the cake layer to the edge of the cake.
Now place the second layer of red velvet cake on top, with the bit of cake removed facing downwards. Layer with red buttercream. Place the top red velvet layer to the cake.
8. Cover the whole cake in a crumb coat of red buttercream. Chill cake for at least a couple of hours.