Servings: 12 people
Calories: 350kcal
Cost: $25
Equipment
- Mixing bowls
- Electric mixer
- Offset spatula for smoothing frosting
- 3 8-inch round cake pans
- Parchment paper
Ingredients
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk
- to taste gel food coloring (red, yellow, blue)
- as needed buttercream frosting for icing
Instructions
- Preheat your oven to 350°F, grease three round cake pans, and line them with parchment paper.
- Divide your batter evenly among three bowls before adding food coloring.
- Add different gel food colors to each bowl and mix gently until vibrant.
- Use a ring mold or trace circles on parchment to guide your layering; pour colored batters into the pans in concentric rings.
- Bake the cakes for 25-30 minutes or until a toothpick inserted comes out clean.
- Let them cool completely on wire racks; refrigerate for 15 minutes to speed up cooling if needed.
- Stack the layers with a generous spread of buttercream between each and smooth the top and sides with more frosting.
Notes
To prevent crumbling, freeze the layers for 10-15 minutes before frosting. Store your finished cake in an airtight container at room temperature for up to two days, then refrigerate.
If freezing, wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag. Thaw overnight in the fridge before serving.
Use gel food coloring for more vibrant shades and chill the cake layers before assembling to reduce crumbs in the frosting.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!