Rainbow Drip Cake (Print Version)
# Ingredients:
01 -
3 cups all-purpose flour.
02 -
2 1/2 tsp baking powder.
03 -
1 cup unsalted butter, softened.
04 -
2 cups sugar.
05 -
4 large eggs.
06 -
1 cup whole milk.
07 -
1 tsp vanilla extract.
08 -
Gel food coloring (pink, blue, yellow).
09 -
Buttercream frosting (for filling and decoration).
10 -
Sprinkles for decoration.
11 -
White chocolate drip, tinted with gel food coloring.
# Instructions:
01 -
Preheat the oven to 350°F (180°C). Grease and line three 8-inch round cake pans.
02 -
In a large bowl, cream the butter and sugar together until light and fluffy.
03 -
Add the eggs one at a time, beating well after each addition.
04 -
In a separate bowl, whisk together the flour and baking powder.
05 -
Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
06 -
Divide the batter equally into three bowls and add different gel food coloring to each bowl (pink, blue, yellow).
07 -
Pour each colored batter into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
08 -
To assemble the cake, stack the cooled cake layers with buttercream frosting between each layer.
09 -
Apply a thin crumb coat of buttercream frosting to the outside of the cake and refrigerate for 30 minutes to set.
10 -
Once chilled, apply another smooth layer of buttercream frosting to the cake.
11 -
Pour the tinted white chocolate drip over the top edges of the cake, letting it drip down the sides.
12 -
Decorate the top of the cake with buttercream swirls and finish with colorful sprinkles.
# Notes:
01 -
Use gel food coloring for the most vibrant colors without altering the cake's texture.
02 -
For best results, chill the cake after applying the crumb coat to ensure a smooth finish.
03 -
White chocolate should be melted carefully to avoid seizing when adding gel food coloring.