FOR THE CAKE

• Preheat your oven to 325 degrees F.
• Spray one 8-inch round cake pan with nonstick spray. Line the bottom with parchment paper. Spray again and set aside.
• In a medium saucepan, add the water, sugar and salt. Bring the mixture to a boil, stirring occasionally to make sure the sugar dissolves completely.
• While the water mixture boils, combine the chocolate chips and butter in a medium sized mixing bowl.
• Pour the hot water mixture over the chocolate chips and butter. Stir until the chocolate and butter are melted and create a silky, smooth texture. Let cool for about 10 minutes before you add the eggs. We don't want to cook the eggs!
• In a small bowl, whisk the eggs and vanilla. Add the egg mixture to the chocolate mixture and mix well. No beating required, just mix with a wooden spoon or spatula.
• Pour the batter into the prepared pan.
• Place the 8-inch cake pan in a larger baking dish. Place the baking dish on the middle rack of the oven and then pour hot water into the larger baking disk to create a "bath" for the cake. You need enough water to go half way up the side of the 8-inch cake pan.
• Bake for 55 to 60 minutes.
• Don't be alarmed if the cake rises and then sinks slightly. Remember, there's no flour or leavening agents in this cake. A little sink is normal.
• Remove the cake pan from the baking dish, and allow the cake to cool for one hour at room temperature, then cover it with plastic wrap at refrigerate for at least 2 hours or overnight.

FOR THE WHIPPED CREAM

• In the bowl of an electric mixer, fitted with the whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form. Fold in the crème fraîche. Cover and refrigerate until you're ready to use.

FOR THE RASPBERRY SAUCE

• In a medium sauce pan, combine the raspberries, sugar and corn starch. Cook over medium heat until the raspberries soften and release juices.
• Reduce the heat to low and cook for about 5 minutes.
• Puree the mixture until smooth and then strain. Return the mixture to a low heat and cook for another 5 minutes to thicken a bit more.
• Refrigerate until ready to use.

ASSEMBLY

• There's actually not much to assemble, but I did want to mention that I dusted some cocoa powder over the top of the cake before serving.
• Also, as I mentioned earlier, this is a great cake to make ahead of time and is best served a little cold.

FOR THE CAKE

• Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23).
• Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE CRUMBLE

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium-sized bowl, combine all the ingredients and mix with a wooden spoon until the mixture resembles clumps of sand. 
• Pour the mixture over the parchment paper and spread it out evenly. Bake for 10 minutes, stirring the mixture about halfway through.
• Let it cool completely and then crumble the mixture into smaller pieces. The mixture will still be soft when you take it out of the oven. It will harden as it cools.

FOR THE BUTTERCREAM

• In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy.
• Gradually add in the sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, about 4-5 minutes.
• Add the vanilla and beat for another 1-2 minutes.
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.

FOR THE GANACHE

• Place the cream in a microwave safe bowl. Heat in the microwave for 30 seconds. Alternately, you can heat the cream over the stove.
• Pour the warm cream over the cinnamon chips and let sit for 5 minutes. Stir until smooth and silky. Allow to cool, but not set, before using on your cake.

ASSEMBLY

• After leveling each cake layer, place the first cake layer, top side up, on a cake board. Apply 1/2 cup of the frosting over the cake layer, followed by 1/4 of the crumble and a drizzle of the cinnamon chip drip.
• Repeat these steps for the next two cake layers. Finish by placing the final cake layer, top side down, on top of the last layer of filling. 
• Before frosting the entire cake, you will want to apply a thin coat of frosting around the cake and on top of the cake. This layer of frosting doesn’t need to look pretty, it’s simply functional. We want to lock in any crumbs. Freeze the cake for 10 minutes.
• After the crumb coat is set, apply the rest of the frosting and drip.

For the Cake

• Preheat oven to 325 degrees. Spray the bottom of the three 8-inch or four 6-inch round cake pans with cooking spray and line bottoms with parchment. Set aside.
• In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a medium bowl or measuring cup, combine the eggs, buttermilk, water, oil and vanilla.
• With the mixer on low speed, gradually add the wet ingredients to the dry ingredients and mix until smooth, about 30 seconds. Scrape down the sides of the bowl and mix again for another 10 to 20 seconds. Divide batter equally among the three cake pans (about 16 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan).
• Bake the layers for about 25 to 30 minutes (time may vary depending on your oven) or until a wooden pick inserted into the center of the cake comes out with only a few moist crumbs on it. Let the cakes cool in pans on a wire rack for 10 minutes, and then turn onto a rack to cool completely. When completely cooled, wrap the layers in plastic wrap and chill for at least an hour in the freezer. Cakes can be make a week ahead of time and wrapped in plastic wrap. If you'd like to store the cake layers longer than a week, wrap in tin foil, as well, and then place in a zip lock bag.

For the Filling

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos. 
• Best to make right before you assemble the cake so the cookies don’t get soggy. If you want to make this ahead of time, just leave out the Oreos until you’re ready to assemble.

For the Buttercream

• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color. 
• Stir in the cookie crumbs.
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 

For the Chocolate Drip:

• In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
• Add one drop black food gel (optional). This will make the drip as dark as the cookies.
• Let cool slightly before adding to the cake.
• Best to add the drip when the cake has been chilled.

Assembly

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of Oreo buttercream around the edge of the cake and then fill the center with about 1 cup of the cookies and cream filling. 
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the Oreo buttercream and freeze for about 10 to 15 minutes to set this layer of frosting. 
• Once the crumb coat is set, continue to frost the cake with the remaining frosting. Chill the cake again for another 10 minutes before adding the drip.

For the cake

• Preheat your oven to 350 degrees F. Prepare three 8-inch or four 6-inch round baking pans by spraying each pan with nonstick spray, lining the bottom with parchment paper and spraying again. Set aside.
• In a bowl of a stand mixer fitted with a paddle attachment, combine the flour, cocoa powder, baking powder, and salt. Stir to combine well. Set aside.
• In a medium-size sauce pan, combine the sugar, cola, and butter over medium heat. Stir until the mixture is smooth and the sugar has dissolved completely.
• While stirring the cola mixture vigorously (so your eggs don’t scramble), gradually add the eggs, one at a time.
• Once your eggs are full incorporated, add the buttermilk and vanilla to the wet ingredients and stir well.
• With your mixer on low speed, gradually add the wet ingredients to the dry ingredients. Combine until no streaks of the dry mixture remain, about 30 seconds. Scrape down the sides and bottom of the bowl and stir again for about 10 to 20 seconds. Do not over-mix your batter. Over-mixing your batter will cause it to be dense when it's baking.
• Using a kitchen scale, divide batter evenly among your pans (about 18 to 20 ounces of batter in each of the 8-inch pans, 15 ounces in each of the 6-inch pans), spreading evenly with a small offset palette knife.
• Bake for about 23 to 25 minutes. Check cake at 20 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You’re looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops slightly to allow the glaze to soak into the cake.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.
• Take the cake layers out of the fridge about an hour prior to assembly. You can wait to add the glaze to the layers until they’ve thawed a bit.

For the Glaze

• In a medium-size saucepan, over medium heat, combine the butter, cola and cocoa powder. Stir until well-combined.
• Take the mixture off the heat and combine with the powdered sugar and vanilla. Mix until no clumps remain.
• This will be a thinner consistency than buttercream. I think it’s best to make this ahead of time so it has a little time to thicken. Store in an air-tight container in the refrigerator.

For the Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

Assembly

• Place the first cake layer, top side up on a cake plate or cake board set on a turn table.
• Pipe a rim of the buttercream around the edge of the cake.
• Pour about 1/2 cup of the glaze on the cake, spreading evenly.
• Place the second cake layer on top of the filling and repeat steps 2 and 3.
• The final cake layer will go top-side down on the filling.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.
• Note: To make the ombre effect on the cake, take about 1 1/2 cups of the buttercream and combine with about 3 tablespoons of the glaze.

FOR THE CAKE

• Preheat your oven to 325 degrees. Spray three 8-inch round pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the vanilla. Set aside.
• In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
• With the mixer on low speed, add the butter one piece at a time, about every 10 seconds.
• Once all the butter is added, turn the mixer to medium-low speed and add the egg mixture in three additions, scraping the bowl down between each addition. Mix just until incorporated.
• Using a kitchen scale, divide the batter into three portions, in three separate bowls. 
• In the first bowl, fold in 1/3 cup buttermilk.
• In the second bowl, fold in 1/3 cup raspberry puree and 1 teaspoon raspberry emulsion.
• In the third bowl, fold in 1/3 cup blueberry puree and 1 teaspoon blueberry emulsion.
• Pour each of the different cake batters into their own cake pan, spreading evenly with a small offset palette knife.
• Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 25 to 30 minutes. Check cake at 23 to 25 minutes or a couple minutes before, and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You're looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops if needed.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets. 

ASSEMBLY

• Place the first cake layer, top side up. Add about 1 cup of frosting. Spread over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake. Add fresh berries, if using.
• Repeat this step until you get to the final cake layer, which you will lay top side down.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans (or four 6-inch pans) with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter, sugar and Jell-O on medium-high speed for about 3 to 5 minutes. You want the mixture to get lighter in color and texture. Make sure to scrape the sides and bottom of the bowl to ensure all of the mixture has combined well.
• With the mixer on medium speed, add the egg whites in three additions, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the egg whites are added, turn the mixer to medium-high and beat for about 2 to 3 minutes.
• Add the sour cream and the orange extract. Don't worry if the mixture looks a little curdled. It will come back together when you add the flour mixture and buttermilk.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix only until combined.
• Divide the batter between the three 8-inch pans, about 22 ounces of batter in each pan. Bake on the middle rack for about 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cakes cool on write racks, in the pans, for about 15 minutes and then invert onto wire racks to cool completely. TIP: spray your write racks with nonstick spray.

FOR THE WHIPPED FILLING

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar and extract. Whisk on medium-high speed. While the whipping cream is mixing, gradually sprinkle in the E-Z Gel.
• Once combined and stiff peaks have formed, store in the refrigerator until you're ready to use.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, and orange extract.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.
• If you want to do stripes, reserve two cups of buttercream and add a drop or two of orange food gel to the remaining bowl of buttercream.

ASSEMBLY

• Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.
• Place your first cake layer, top side up, on your cake board. Pipe a rim of buttercream around the edge of the cake.
• Spread about 1 cup of the whipped cream filling over the cake.
• Place the next cake layer on top of the filling and repeat steps 2 and 3.
• Set your final cake layer, top side down, on your second layer of filling. Apply a thin layer of buttercream over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.
• After the crumb coat is set, finish frosting your cake with the buttercream

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine. Set aside.
• In a small mixing bowl, combine the buttermilk and lemon juice. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the eggs and egg whites, one at a time, scraping down the sides and the bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix. Over mixing your cake batter will cause it to sink. ***As you add the last of the buttermilk mixture, this is a good time to start coloring your batter if you'd like it a brighter yellow.
• Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan or about 13 ounces in each 6-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it. Allow the cake layers to cool in the pans on wire racks for about 10 to 15 minutes. Invert cake layers onto a wire rack to cool completely. TIP: spray your wire rack with nonstick spray to prevent the cake layers from sticking.
• Allow to cool completely before wrapping in plastic wrap and storing in the freezer until ready to decorate.

FOR THE CURD

• This element is best done a day or two ahead of stacking and decorating your cake.
• Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Before applying the buttercream to your cake, use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread about a half cup of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling.
• Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped frosting and filling and repeat step 2 and 3. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting. Serve a spoonful of the remaining lemon curd with each slice of cake.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition. Once all of the egg whites are added, mix for about 1 to 2 minutes on medium speed.
• Add vanilla extract and beat until incorporated.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 cup flour mixture, 1/2 cup buttermilk and the final 1/3 cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.

  Fold in the sour cream.
• Pour about 18 ounces of cake batter into each of the three 8-inch cake pans or 13 ounces in each of the 6-inch pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE FILLING

• In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup heavy cream to a simmer and then stir in the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 5-7 minutes.
• In a chilled stainless steel bowl with a chilled whisk attachment, beat the remaining whipping cream, icing sugar, and vanilla until it thickens and soft peaks begin to form, about 1 to 2 minutes. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form.
• Keep covered and chilled until ready to use.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• Add the freeze dried strawberries and the strawberry jam.
• With mixer on medium speed, add whipping cream and vanilla.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.

ASSEMBLY

• Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.
• Place your first cake layer, top side up, on your cake board. Pipe a rim of strawberry buttercream around the edge of the cake.
• Spread about 1/2 cup of the whipped cream filling over the cake. Placed diced strawberries on the whipped cream and pat into place with your hand. Spread another 1/2 cup of the whipped cream filling over the strawberries.
• Place the next cake layer on top of the filling and repeat steps 2 and 3.
• Set your final cake layer, top side down, on your second layer of filling. Apply a thin crumb coat over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.
• After the crumb coat is set, finish frosting your cake with the strawberry buttercream

For the Cake

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
• In another bowl, combine the buttermilk, oil, eggs, water (or coffee) and vanilla. Whisk until combined.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Evenly divide the batter into each of the three pans (about 15 to 16 ounces of batter in each 8-inch pan). Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely. (I like to spray my cooling racks with nonstick spray to ensure non of the cake sticks to the racks).
• If needed, level your cake layers to ensure a completely even surface for frosting and stacking. After leveling you can wrap each cake layer in plastic wrap and freeze until ready to use.

For the Filling

• Heat the cream in a microwave safe bowl for about one to two minutes. Pour the heated cream over the chocolate chips in a medium sized bowl. Let sit for about five minutes.
• Stir the chocolate and cream until nice and smooth. Add the marshmallows, peanuts and toffee bits and stir until combined.
• Let the filling cool before using.

  If you make the filling ahead of time, you will want to heat it up slightly to make it spreadable again.

For the Buttercream

• In a microwave safe bowl, heat the chocolate chips and heavy cream for about 40 to 60 seconds. Stir until smooth. Let cool slightly.
• In a bowl fitted with a paddle attachment, beat the butter on medium speed for about two minutes.
• With the mixer on low speed, slowly add the chocolate ganache and stir until smooth. Gradually add the powdered sugar and mix until combined.
• Add the vanilla and salt. Turn the mixer to medium-high and beat the buttercream for another 3-4 minutes until light and fluffy. 
• Before frosting your cake, use a wooden spoon to hand mix the frosting to push out air bubbles.

Assembly

• Place the first cake layer on a cake board or cake plate, top side up.
• Pipe a rim of frosting around the edge of cake layer before adding the filling. This creates a nice barrier so the filling stays in place.
• Spread half of the filling within the frosting barrier. 
• Place the second cake layer on top and repeat steps 2 and 3.
• Place your final cake layer, top side down, on top of the filling. Spread a thin layer of buttercream around the entire cake. This is the crumb coat and will help lock crumbs into place. Freeze for about 10 minutes to set the crumb coat.
• Continue to frost the cake with the remainder of the chocolate buttercream, saving about a half cup of buttercream to do the design show above.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Continue to beat for about two minutes, until the mixture looks lighter in color and fluffier in texture.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely. 

FOR THE FILLING

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
• Gradually add the powdered sugar and beat for 2-3 minutes. 

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• Slowly add the white chocolate (which should still be warm) while mixing on medium-low speed. Using warm white chocolate will soften your butter but is important because it won't harden when it hits the cold butter like room temperature white chocolate will. If your buttercream feels soft after it's all mixed, just refrigerate the buttercream to harden it just a bit.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture. 

FOR THE DRIP

• Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
• Best to use the drip on a chilled cake. 

ASSEMBLY

• Level each cake layer with a knife or cake leveler.
• Place the first cake layer on a cake board and top with 1/2 or 1/3 (depending on if it’s 8-inch or 6-inch cake layers) Cookie Butter Filling. Crumble two cookies into small pieces and press into the Cookie Butter Filling.
• Repeat step two with the remaining cake layers. Place the final cake layer top-side down.
• Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
• Finish frosting the cake with the white chocolate frosting. Chill for another 10 minutes and apply the drip.

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, water, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Divide the batter between the three pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumsb on it.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and freeze until ready to use. 

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the chocolate chips and the cream for about one minute. Stir until mixture is smooth. Allow to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• With the mixer on low speed, add the ganache. Scrape down the sides and bottom of the bowl and then mix on medium-high speed for about a minute, until the mixture is smooth.
• Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt.
• Buttercream can be store in an airtight container in the refrigerator for a week.
• When you’re ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets. 

FOR THE WHITE CHOCOLATE MOUSSE

• In a microwave safe bowl, or in a saucepan over medium heat, heat 1/4 cup heavy whipping cream to the start of a simmer. Do not boil.
• In a medium size bowl, pour the warm heavy whipping cream over the white chocolate chips and stir to melt the white chocolate chips. The mixture should be smooth like a ganache. Set aside to cool to room temperature.
• In a stainless steel bowl, whip the remaining heavy whipping cream and vanilla until medium-stiff peaks form.
• Once the white chocolate has cooled to room temperature, gently fold in the heavy whipping cream.
• Mousse can be made ahead of time and stored in an airtight container in the refrigerator.

ASSEMBLY

• Place the first cake layer, top side up, in the center of a cake board or cake stand.
• Evenly spread 1 cup of the white chocolate mousse over the cake layer.
• Place second cake layer, on top of the mousse, and spread another cup of the mousse over the cake. Place the final cake layer, top side down, on the mousse filling.
• Cover the entire cake with a thin layer of buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, finish frosting the cake with the remaining buttercream.

For the Candied Cranberries

• Bring the 1 cup of water and 1 cup of sugar to a simmer in a saucepan. Simmer until sugar is completely dissolved.
• Pour the simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
• Add cranberries and stir to coat.
• Refrigerate cranberries during the day or overnight, stirring occasionally to coat with syrup.
• Remove cranberries from syrup and roll in remaining 1/2 cup sugar. You’ll need to roll them a few times to get a couple of layers of sugar on them.
• Set cranberries aside to dry for an hour or so.

For the Cranberry Compote

• In a saucepan, combine the cranberries, sugar and water over medium heat. Stir to dissolve the sugar and then cover to allow the cranberries to cook and soften.
• When the cranberries have softened and begin to pop, slowly add the sifted corn starch and stir until it is incorporated. (If you don’t sift the cornstarch, you’ll likely get white clumps in the compote that are hard to dissolve.)
• Allow the cranberries to simmer for another 5-10 minutes. The mixture will become thick and somewhat jelly-like. Transfer to a heatproof bowl and let cool to room temperature or store, covered, in the refrigerator until ready to use.

For the Cake

• Preheat the oven to 350 degrees F. Prepare three 8-inch or four 6-inch cake pans with spray, parchment paper and spray again. Set aside.
• Sift flour, baking powder and salt in a medium bowl and set aside.
• Cream the butter and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. 
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
• Add the greek yogurt and mix until incorporated.
• With the mixer on low, alternately add the flour mixture and the buttermilk, starting and finishing with the flour. Combine until incorporated.
• Stir in the vanilla extract and vanilla bean and mix for 30 seconds.
• Evenly distribute the batter among the three cake pans and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

For the Buttercream

• In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on medium speed, add the melted white chocolate and stir until well mixed and there are no clumps of butter or white chocolate left.
• With the mixer on low speed, gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the vanilla and increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.

Assembly

• Level cake layers if needed. Place the first cake layer, right-side up, on a cake board or plate.
• Spread about 3/4 cup frosting on the cake. Then, using a pastry bag, pipe a barrier around the edge of the cake. This is done to ensure the cranberry compote won’t ooze out the side of your cake as your stack.
• Spread about 1/2-3/4 cup cranberry compote around the open space.
• Place second cake layer on top of the compote and repeat step 2.
• Place third cake layer, bottom-side up, on top and give the cake an even crumb coat. Chill it in the freezer for 10 minutes and then continue frosting. (While cake is chilling, I like to cover my frosting with plastic wrap so it doesn’t have a chance to dry out).
• Top with sugared cranberries.

FOR THE CHOCOLATE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.
• Add the eggs, one at a time, being sure to mix and scrape down the sides of the bowl between each addition. Once all of the eggs are added, continue to beat on medium-high speed for about two mintues, until the mixture gets lighter in color and bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1 cup of the buttermilk. Continue with another 1/3 of the flour, the second half of the buttermilk and then the remaining flour mixture. Stir until combined.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Fold in the sour cream until no streaks remain.
• Divide the batter evenly between the prepared pans (21 ounces in each of the 8-inch pans). Bake for about 33-38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.

  Allow to cool in pans for 15 minutes before inverting onto wire racks to cool completely.

FOR THE SALTED CARAMEL

• Mix the sugar, water and corn syrup in a small saucepan over medium heat.
• Bring the mixture to boil, but DO NOT STIR! (Stirring encourages crystallization). Let the mixture cook until it turns to a golden brown/amber color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and very slowly stir in the cream, pouring it in little by little, to temper the cream and sugar syrup. If you pour it in all at once, your sugar will turn into hard candy. You can start adding more and more as you go along.
• Once the cream is mixed in, add the salt and vanilla. Stir to combine and then set aside to cool to room temperature before using.  

FOR THE WHIPPED CREAM

• Place a stainless steel bowl in the freezer for 15 minutes prior to making the whipped cream.
• When the bowl is chilled, combine the whipped, powdered sugar, and vanilla. Using whisk attachments on your hand mixer or your stand mixer, beat the ingredients on high. As you beat the whipped cream, gradually add the E-Z Gel.
• Beat mixture until stiff peaks form. Refrigerate until ready to use.

FOR THE CHOCOLATE CARAMEL BUTTERCREAM

• Heat the cream and chocolate chips together in the microwave for about 45 to 60 seconds. Stir the mixture until the chips are melted. If the chocolate isn't melting enough, heat the mixture again for another 30 seconds. Stir until smooth. Set aside to cool. We want the ganache to be close to room temperature before adding it to the butter.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until it's light and fluffy, about 2 minutes.
• With the mixer on medium speed, gradually add the ganache mixture, scraping down the sides and bottom of the bowl as needed. Beat until silky, smooth.
• With the mixer on low speed, gradually add the powdered sugar, followed by the caramel. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.

FOR ASSEMBLY

• Using a fork or the back of a wooden spoon, poke holes all over the three cake layers. Try to avoid poking the holes all the way through the cake, but make sure to poke enough holes that the caramel can really soak into the cake.
• Cover each cake layer with about 1/3 cup caramel. Use a spoon to spread the caramel and help push it into the holes you've created.
• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake. Gently spread 1/2 of the whipped cream over the cake layer. Sprinkle with crushed Heath bar candies and then a drizzle of caramel.
• Repeat for second cake layer.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin layer of buttercream around the cake. Freeze the cake for 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream. Decorate with remaining candy and caramel.

For the Chocolate Cookie Crust

• Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• Combine all of the ingredients in a food processor and pulse to combine. Mixture should resemble wet sand.
• Evenly divide the crumbs between the three pans and firmly pat into an even crust.
• Set aside while you make the chocolate cake batter.

For the Dark Chocolate Cake

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, stir together the flour, sugar, cocoa powder, baking soda, baking powder, and salt on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a spatula.
• Pour the batter into the prepared pans (about 16 ounces in each pan), over the chocolate cookie crusts, and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.

For the Cheesecake Filling

• Preheat your oven to 325 degrees F. Spray an 8”x8” baking pan with nonstick spray and set aside.
• In a medium sized mixing bowl, beat the sugar and cream cheese until smooth, about 2 minutes.
• In a small bowl, whisk together the milk, cornstarch, and salt.
• Add the milk mixture to the sugar mixture and stir until combined.
• Stir in the egg and egg yolk. Beat on medium speed or by hand for a couple minutes.
• Pour the mixture into your prepared baking pan.
• Bake for 20 to 25 minutes, or until the mixture is slightly set around the edges but still soft in the middle.
• Let the cheesecake filling cool completely before adding the chocolate chips.
• You can make this element ahead of time and store in the refrigerator in an airtight container for up to a week.

For the Fudge Buttercream

• In a microwave safe bowl, heat the chocolate chips in the microwave for about a minute. Stir until smooth and silky.
• In food processor, combine the butter, powdered sugar, cocoa, and salt. Mix until smooth, about 30 to 60 seconds, scraping down the sides and bottom of the bowl about half way through.
• Add corn syrup and vanilla and mix until just combined, about 20 to 30 seconds.
• Scrape down the sides and bottom of the bowl and then add the melted chocolate. Pulse until the mixture is smooth and creamy, about 30 seconds.
• This frosting will get darker as it sets.

Assembly

• Place the first cake layer, top side up, in the middle of your cake board or cake plate.
• Pipe a rim of the buttercream around the edge of the cake.
• Evenly spread about 1 cup of cheesecake filling over the cake layer, getting eye level with the cake to ensure the filling is level.
• Place the second cake layer on top, pipe a rim of buttercream around the edge and spread another cup of filling over the cake layer.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 to 15 minutes.
• After the crumb coat is set, continue frosting and decorating the cake with remaining buttercream

For the Cake

• Preheat your oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans by spraying each pan with non-stick spray, covering the bottom of the pan with parchment paper and spraying the parchment paper with the non-stick spray as well. Set aside.
• In a medium-sized mixing bowl, combine the whole egg, egg whites, vanilla extract and root beer flavor. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder and salt. Mix on low speed for about 30 seconds.
• With the mixer on low speed, add the butter and root beer. Continue to mix on low until just combined and then increase to medium speed and mix for 1 minute.
• Scrape down the sides of the bowl and add the egg mixture in two additions, beating on medium speed after each addition until just combined and all the ingredients are thoroughly incorporated.
• Divide the batter into the three prepared cake pans, using a kitchen scale to measure equal parts in each pan. Bake for 25-30 minutes (my cakes took 25 minutes), or until a toothpick inserted into the center of the cake comes out clean.
• Let the cakes cool in the pans for 10 minutes and then invert onto wire racks until completely cool.

For the Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, until light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla extract and root beer flavor.
• Continue to beat the frosting on medium speed for an additional 5-7 minutes, until the mixture has lightened in color and texture.
• Before frosting your cake, make sure to use a wooden spoon to beat the frosting by hand to push out any air pockets.

For the Drip

• If you use the root beer baking chips, heat your cream in the microwave for about 30-40 seconds. Pour the cream over the baking chips and let sit for about 5 minutes. Stir the mixture until smooth. If there are still chunks of baking chips, microwave the mixture for 10 seconds and stir again. Let cool slightly before pouring on your cake.
• If you use white chocolate chips, heat your cream in the microwave for about 30-40 seconds. Pour the cream over the baking chips and let sit for about 5 minutes. Stir the mixture until smooth. If there are still chunks of baking chips, microwave the mixture for 10 seconds and stir again. Add the root beer flavor and stir again. Let cool slightly before pouring on your cake.

For the Whipped Cream

• Combine all the ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whip on high until stiff peaks form.

Assembly

• Level each of your cake layers with a cake leveler or serrated knife. Slather a small amount of frosting on your cake board to hold your cake in place. 
• Place the first cake layer, top side up, on the cake board and spread about 1 cup of frosting on top. Drizzle about 1-2 tablespoons of the drip on top of the frosting and spread evenly.
• Repeat step 2 with the second cake layer.
• Place the final cake layer, top side down, on top of the frosting and drip. Cover the entire cake with a thin coat of frosting to lock in the crumbs. Freeze the cake for about 10 minutes to set the crumb coat.
• Apply the rest of the frosting and top with the root beer drip, whipped cream, and garnishes. 
• If you don’t plan to eat the cake right away, hold off on adding the whipped cream, and freeze the cake in an airtight container. Allow to thaw for about 6 hours before serving. Add the whipped cream and garnishes before serving.

FOR THE CAKE

• Preheat your oven to 350 degrees. Spray three 8-inch or four 6-inch round baking pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the clear vanilla. Set aside.
• In another small bowl or measuring cup, combine the peach yogurt and peach nectar. Stir to combine. Set aside.
• In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
• Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the peach yogurt and peach nectar mixture and mix on low for about 1 minute, until the ingredients are incorporated.
• Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about another minute. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
• Using a kitchen scale, divide batter evenly among your pans (about 14 to 15 ounces of batter in each of the 8-inch pans or 11 ounces in each 6-inch pan) spreading evenly with a small offset palette knife.
• Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 18 to 20 minutes (mine only took 18 minutes). Check cake at 18 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You’re looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake. Over baking your cake will dry it out.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops if needed.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

FOR THE COMPOTE

• In a medium saucepan, combine the peaches and sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and the juices start to boil.
• Remove from the heat and puree in a blender until smooth. 
• Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.
• I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets. 

FOR THE PEACHES AND CREAM FILLING

• Combine 2 cups of the vanilla buttercream with peach compote or peach preserves. Stir until combined.

ASSEMBLY

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread about a cup of the peaches and cream filling over the cake layer.
• Pipe a rim of the vanilla buttercream around the edge of the cake. This will help support the cake layers and prevent the peach filling from spilling out. 
• Spread about 1/4 cup of the peach filling on the cake layer. You don’t want to add too much or your cake will be unstable as you stack and decorate. Reserve any left over compote to serve with the cake later.
• Gently place the second cake layer on top of the filling and repeat steps 2 to 3.
• Place the final cake layer top side down on the second layer of filling. 
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of vanilla buttercream and apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake with the remaining vanilla buttercream.
• To achieve a peach color, I used “orange” and “soft pink” Americolor food gels.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for two minutes. The mixture should be light and fluffy.
• Gradually add the egg whites and whole eggs, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for 2 minutes after all the eggs are added.
• Add the coconut emulsion and vanilla extract.
• Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined.
• Evenly distribute the batter in your pans.
• Bake for about 23-25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Remember, the cake continues to bake in the pan for about 5 minutes while it's cooling.
• Let cool in pans for 15 minutes and then invert onto cooling racks to cool completely.

FOR THE CURD

• The curd is best made a day ahead of time.
• Whisk the sugar, the pineapple juice and corn starch in a medium saucepan.
• In a small bowl, whisk in the whole eggs and yolks in a small bowl and then whisk them into the pineapple mixture.
• Turn the heat to medium. Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, combine the butter and coconut cream. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the extracts and salt.
• Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
• Use a wooden spoon to stir out air bubbles.

ASSEMBLY

• Place your first cake layer, right-side up, on a cake plate or cake board. Cover the cake layer with about 1/2 cup frosting.
• Spread about 1/3 to 1/2 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Repeat step 2 for the second layer, and then place the final cake layer on top, bottom-side up.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting.
• You can add some curd on the top, as I did, or serve a spoonful of the remaining pineapple curd with each slice of cake.

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, sugar and salt. Beat on medium speed for about 2 minutes, until light and fluffy, and smooth in texture.
• Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition. Add the vanilla and turn mixer to medium-high and beat for an additional 2 to 3 minutes.
• With the mixer on low, alternately add the flour and baking powder with the buttermilk, starting and ending with the flour. Mix until combined.
• Mix on low until combined.
• Evenly distribute the cake batter in the three pans, about 16 to 17 ounces of batter in each 8-inchpan or 12 ounces in each 6-inch pan. The cake batter will be sticky. Smooth it out with an offset icing spatula or back of a spoon.
• Bake the cakes for about 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it.
• Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don’t plan to stack and decorate the cake right away, level the cakes if needed and then immediately wrap each layer in plastic wrap or tin foil and freeze. 
• About an hour before assembly, remove the cake layers from the freezer.

FOR THE COMPOTE

• Combine the berries and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil and occasionally breaking up the berries to release their juices.
• Let simmer for about 5 minutes. Add the cornstarch slurry and stir until combined. Bring to a boil and then simmer for another 5 minutes.
• Strain 1/3 cup of the mixture and reserve for frosting. Refrigerate the strained berry mixture and the remaining compote for at least 4 hours before using. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the mixed berry juice, heavy cream, vanilla extract and dash of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets. This will also help the frosting pull back together if it looks separated from adding the berry juices.

For the Crust

• Preheat your oven to 300 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• Combine the flour, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
• Add the butter and mix on low speed until the mixture starts to come together in small clusters.
• Spread 8 ounces of the chocolate crumbs on the parchment in each the three 8-inch cake pans. Using the back of a spoon, push the crumbs together to form a crust. Bake for 6 to 8 minutes.
• Let the crust cool a bit while you make the yellow cake. 

For the Cake

• While the chocolate cookie crust is cooling, turn your oven to 325 degrees F.
• In a medium mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, and sugar. Beat on medium-high speed for about 2 minutes, until light and fluffy.
• Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition. Add the extracts. Turn the mixer to medium-high speed and mix for an addition 2 to 3 minutes, until the texture is smooth and the color is light.
• With the mixer on low speed, alternately add the flour mixture and the sour cream, starting and ending with the flour mixture. Stir just until the flour is combined. Stop the mixer and scrape down the sides and bottom of the bowl.
• In a small bowl, combine the mini chocolate chips with 1 tablespoon of flour. This helps to coat the chocolate chips so they don’t sink to the bottom of the cake.
• Fold the chocolate chips into the cake batter.
• Evenly distribute the cake batter in the pans on top of cookie crust.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it.
• Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don’t plan to stack and decorate the cake right away, wrap each layer in plastic wrap or tin foil and freeze. 

For the Buttercream

• In a medium sauce pan, heat 2 to 3 inches of water over medium-high heat until simmering.
• Using a stand mixer, fitted with the whisk attachment, whip sugar and egg whites on medium-high until foamy.
• Remove the bowl from the stand mixer and place over the saucepan to create a double boiler. Do not let the bowl touch the water. Pour out some water, if necessary.
• Heat the mixture to 160-170 degrees F, stirring occasionally.
• Carefully transfer the bowl back to the stand mixer. Whip the mixture on high speed for 8 to 10 minutes, until stiff peaks form and the bottom of the bowl is no longer warm to the touch.
• Change the whisk attachment to the paddle attachment. With the mixer on low speed, gradually add the butter, a couple tablespoons at a time. Once incorporated, add the vanilla.
• With the mixer on medium-high speed, beat the btutercream for 3 to 5 minutes, scraping down the bowl at least twice during the process. The texture should be silky-smooth

Assembly

• Spread a small dollop of buttercream on your cake board. Place the first cake layer on the board, with the chocolate cookie crust on the bottom.
• Spread about 3/4 cup of the brown sugar buttercream on top of the cake layer. Make sure to get eye level with the cake to ensure it is level.
• Sprinkle three crushed chocolate chip cookies (big chunks of cookie are ok!) on the frosting and tap them with your fingers to gently set them into the frosting.
• Place the second cake layer, chocolate cookie crust on the bottom, on top of the buttercream and cookie crumbs. Repeat step 2 and 3.
• Place the final cake layer, chocolate cookie crust on the bottom, on top of the second layer of buttercream and cookie crumbs.
• Spread a thin layer of buttercream around the entire cake to lock in any crumbs. This is called the crumb coat. Freeze the cake for 10 minutes to ensure the crumbs get locked into this coat of buttercream. After the buttercream is set, continue to frost the cake. I used about 16 cookies to pulse in my blender to get find crumbs for the outside of my cake.

For the Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, and sugar. Beat on medium speed for about 3 to 5 minutes, until light and fluffy.
• Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition. Add the extracts and then turn the mixer to medium-high and beat for an additional 3 minutes. We want the texture to be smooth, the color to look lighter, and the volume to have nearly doubled in size.
• With the mixer on low, alternately add the flour mixture with the Chobani yogurt, starting and ending with the flour. Mix until just combined.
• Evenly distribute the cake batter in the three pans, about 16 to 17 ounces of batter in each 8-inch pan.
• Bake the cakes for about 30 to 35 minutes, until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it.
• Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don’t plan to stack and decorate the cake right away, level the cakes if needed and then immediately wrap each layer in plastic wrap or tin foil and freeze. 
• About an hour before assembly, remove the cake layers from the freezer.

For the Crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, combine the oats, brown sugar, flour, butter, cinnamon and salt. Mix by hand with a wooden spoon until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the Compote

• Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.
• Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake. 

For the Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

Assembly

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread a thin layer of frosting over the cake layer. This creates a barrier between the cake and peach filling so the cake doesn’t become soggy. 
• Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the peach filling from spilling out. (You may even need to pipe a second time over the first rim you made).
• Spread about half of the peach filling on the cake layer. 
• Sprinkle about half of the crumble over the peach filling.
• Gently place the second cake layer on top of the filling and crumble and repeat steps 2 to 4.
• Place the final cake layer top side down on the second layer of filling. 
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake.

FOR THE CAKE

• Preheat the oven to 325 degrees F. Prepare three 8-inch cake pans with spray, parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside
• Cream the olive oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon zest.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
• Evenly distribute the batter among the three cake pans (about 16 ounces of batter in each pan) and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE COMPOTE

• In a medium saucepan, combine the strawberries, lemon zest, lemon juice, basil and sugar. Cook over medium heat, stirring occasionally, until the strawberries are soft and the juices start to boil.
• Remove from the heat and puree in a blender until smooth.
• Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.
• I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.

FOR THE FROSTING

• In a stand mixer fitted with the paddle attachment, combine the butter and mascarpone cheese and beat on medium speed for about 1 minute.
• With the mixer on low, gradually add the powdered sugar, one cup at a time, until incorporated.
• Keeping the mixer on low, add the cream, lemon extract and salt.
• Turn the mixer to medium and beat the frosting for 3-5 minutes, or until it is light in color (almost white) and texture.
• To remove air bubbles from the frosting, use a wooden spoon to stir and push out the air bubbles.

ASSEMBLY

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread about 1/2 cup to 3/4 cup of the mascarpone frosting over the cake layer. Make sure to get eye level with the cake to make sure the frosting is level.
• Pipe a rim of the mascarpone frosting around the edge of the cake.
• Evenly spread about 1/4 cup to 1/2 cup of the strawberry compote inside the frosting barrier. Be careful not to overfill the compote. If you add too much, your cake will slide around as you frost the sides. You won’t use all of it between the two layers. Reserve leftovers to serve a little with each slice of cake.
• Repeat these last few steps with the second cake layer and filling. 
• Place the final cake layer, top side down and apply a thin layer of frosting around the entire cake. Even though this cake has a semi-naked look to it, we still do a thin crumb coat. Freeze the cake for 10 to 15 minutes.
• After the crumb coat is set, finish frosting the cake with the remaining frosting to make a slightly thicker semi-naked cake look.

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray the bottom and sides of three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again with the nonstick spray. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and red velvet flavor. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.
• Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next. Continue to beat on medium-high until smooth and nearly double in volume.
• In a separate bowl, whisk together the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.
• With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the sour cream.
• In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Stir until blended.
• Divide the batter evenly between the prepared pans (about 16 oz. of batter in each 8-inch or 12oz in each 6-inch).
• Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let pans cool on wire rack for about 10-15 minutes before inverting the cakes onto racks. Let cool completely.
• Level cakes if needed. Chill the cakes for at least an hour before using. Can be stored the freezer for up to one month wrapped well in plastic wrap and foil. 

FOR THE FILLING

• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
• Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
• With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• Turn the mixer to low speed and slowly add the melted, slightly cooled chocolate.
• Gradually add the powdered sugar, vanilla and pinch of salt. Add the sour cream.
• Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
• Before frosting the cake, use a wooden spoon to mix the frosting by hand to push out air bubbles and create a smooth and silky texture. 

ASSEMBLY

• On an 8-inch cake board or cake plate, smear a small amount of frosting on it. Place your first cake layer top-side up. Pipe a rim of chocolate frosting around the edge of the cake layer. Inside the chocolate circle, pipe or spread half of the marshmallow filling.
• Place the second cake layer top-side up and repeat with the frosting and filling. Place the final cake layer bottom-side up. Crumb coat the cake with a thin layer of chocolate frosting. Freeze the cake for about 10-15 minutes to set the crumb coat.
• Continue to frost and decorate the cake with the remaining chocolate frosting.
• You can refrigerate this cake, covered, for a day and it will stay moist, or freeze it, covered, for up to a week. Serve at room temperature.     

For the Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line with parchment paper and spray again.
• Whisk together the dry ingredients in a medium bowl and set aside.
• Place butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes, until light and fluffy,.
• Add in the brown sugar and beat on medium-high speed for another 2 minutes.
• On medium-low, gradually add in the eggs and molasses until incorporated. Scrape down the sides of the bowl. Beat again for another 2 to 3 minutes, until the mixture is smooth and nearly double in volume.
• Alternating between dry and wet, add in the flour mixture and the buttermilk in three additions on low speed.
• Once mixed, place the batter into the prepared pans, about 15-16 ounces of batter in each pan.
• Bake 25 to 30 minutes. 
• Cool cakes in pans for about 10 minutes and then invert onto wire cooling racks to cool completely.

For the Lemon Curd

• Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium heat, whisking constantly, until it’s thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

For the Mascarpone Frosting