Beach Cake

It’s beach vibes all the way over here! If I can’t pack up and run off to the ocean, then guess what — I’ll just bring the beach to my kitchen instead. This beach cake is the next best thing to salty air and sandy toes.

We’re talking about a tall, beautiful cake with soft vanilla layers, silky buttercream waves, cookie crumb “sand”, chocolate starfish, and pearly little seashells tucked all around.

It’s like a tiny vacation in cake form. I had way too much fun playing with the colors and decorations on this one, and honestly, it turned out even better than I pictured in my head.

You’re going to love making this cake — it’s a little magical, a little messy, and totally worth it.

Table of Contents

Beach Cake Recipe

Ingredients

For The Cake

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon fine salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup whole milk, room temperature

For The Buttercream

2 cups unsalted butter, softened
6 cups powdered sugar, sifted
4 tablespoons heavy cream
2 teaspoons pure vanilla extract
Gel food coloring in turquoise blue, sky blue, and white

For Decoration

White chocolate seashells and starfish (homemade or store-bought molds)
Edible pearls
Vanilla wafer cookies (crushed finely for “sand”)
Blue isomalt sheets or homemade isomalt shards (for wave toppers)
Piping gel or clear corn syrup (optional for extra “water” effect)

Instructions

Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until pale and fluffy, about 3-4 minutes using an electric mixer.
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix just until combined; do not overmix.
Divide the batter evenly between the prepared pans. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the buttercream, beat the softened butter until creamy. Gradually add sifted powdered sugar, one cup at a time, mixing well after each addition.
Add vanilla extract and heavy cream; beat on high for about 2-3 minutes until fluffy. Adjust the consistency with a little extra cream if needed.
Divide the buttercream into three portions. Leave one portion white, color one portion sky blue, and the last portion turquoise blue using gel food coloring.
Once the cakes are completely cool, level them with a serrated knife if necessary.
Stack the cakes with a thin layer of white buttercream between each layer.
Apply a very thin crumb coat over the entire cake using an offset spatula. Chill the cake for 20 minutes to set the crumb coat.
To decorate, use a small offset spatula to spread patches of white, sky blue, and turquoise blue buttercream around the sides of the cake, creating a textured ocean look. Blend them slightly where they meet for a natural wave effect.
Gently press edible pearls randomly into the buttercream around the cake to mimic bubbles.
Cover the top of the cake with a generous layer of finely crushed vanilla wafer cookies, leaving a few areas of blue buttercream visible to resemble ocean meeting sand.
Arrange white chocolate seashells and starfish on the top and around the bottom of the cake. Place the larger starfish upright on the top using a little extra buttercream or melted white chocolate as glue.
Insert blue isomalt shards vertically behind the starfish on top, giving the effect of sparkling ocean waves.
Add a few extra pearls around the base and on top for more dimension and visual interest.
Optionally, lightly brush piping gel or clear corn syrup on parts of the buttercream and isomalt to create a glistening wet effect.
Chill the decorated cake for at least 30 minutes before serving to help everything set beautifully.

How Do You Make Buttercream Look Like Ocean Waves?

Making buttercream look like ocean waves is easier than it looks, and it’s so fun once you get started!

Use three colors: Prepare white, sky blue, and turquoise buttercream to create the wave effect.
Spread with a small spatula: Apply patches of each color randomly around the cake using a small offset spatula.
Blend gently: Lightly drag the spatula over the colors where they meet so they mix a little, just like real waves.
Create texture: Press and lift the spatula to make soft peaks and ripples for a natural ocean look.
Chill and layer again if needed: If you want stronger texture, chill the cake for a few minutes and then add a second layer of buttercream.

Working with colors and texture gives the cake that breezy, beachy feeling without needing any special tools.

What Can I Use To Make Edible Sand For A Beach Cake?

Edible sand is a fun and simple way to make your cake look real and beachy!

Crushed vanilla wafers: They have the perfect sandy color and soft crunch.
Graham cracker crumbs: Another easy choice that looks a little more golden brown.
Golden Oreos: Remove the filling and crush the cookies to get a bright sand look.
Sugar cookies: If you like a sweeter sand, crush baked sugar cookies into fine crumbs.

Sprinkle the cookie crumbs on top of the cake and around the base for a full beach effect!

How Do You Make Chocolate Seashells And Starfish?

Chocolate seashells and starfish are super easy to make if you have the right molds!

Melt good-quality white chocolate: Use a microwave or double boiler to melt slowly without burning.
Use silicone molds: Pour the melted chocolate into clean seashell and starfish molds.
Tap the mold: Gently tap to remove air bubbles and help the chocolate fill every detail.
Chill until set: Place the molds in the fridge for 15-20 minutes until the chocolate hardens.
Pop out carefully: Once chilled, gently push the chocolate shapes out of the mold.

You can leave them white or dust them with a little edible shimmer powder for a soft sparkle.

How To Make Edible Ocean Wave Toppers?

These sugar wave toppers make the cake look so magical and ocean-like!

Use isomalt crystals: They melt into a clear, glossy sugar that hardens beautifully.
Melt safely: Heat isomalt in a microwave-safe bowl in short bursts until fully melted.
Color the isomalt: Add a tiny drop of blue gel food coloring and stir carefully.
Shape the waves: Pour the melted isomalt onto a silicone mat and move it gently with a spoon to form wavy shapes.
Cool completely: Let the pieces harden at room temperature before using.

Be careful when working with melted sugar because it gets very hot!

Can I Make This Beach Cake Ahead Of Time?

Yes, you can make parts of this beach cake early to save time and avoid stress!

Bake the cake layers: You can bake and freeze the cake layers for up to one month. Wrap them well in plastic wrap and foil.
Prepare the buttercream: Make buttercream up to one week ahead and store it in an airtight container in the fridge.
Make the decorations: Chocolate seashells, starfish, and isomalt waves can be made several days early and kept in a cool, dry place.

Assemble and decorate the cake a day before your party so it stays fresh and the decorations stay perfect!

How To Store A Decorated Beach Cake?

Storing the beach cake the right way keeps it looking and tasting great.

Keep it cool: Place the cake in a cake box and refrigerate if the weather is warm.
Avoid moisture: Make sure the fridge is not too humid because moisture can make the isomalt waves sticky.
Take it out before serving: Let the cake sit at room temperature for about 30-45 minutes before cutting so the buttercream softens and the flavor shines.
Store leftovers properly: Keep any leftover cake in an airtight container in the fridge for up to five days.

If you store it right, the cake will stay delicious and beautiful even after your event!