Description
This vibrant Rainbow Drip Cake is a showstopper that’s perfect for any celebration! Layers of colorful cake are filled with creamy buttercream and topped with a stunning white chocolate drip, making it a delightful treat for both kids and adults.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- Gel food coloring (pink, blue, yellow)
- Buttercream frosting
- Sprinkles for decoration
- White chocolate drip, tinted with gel food coloring
Instructions
- Preheat the oven to 350°F (180°C). Grease and line three 8-inch round cake pans.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition.
- In a separate bowl, mix flour and baking powder. Add to the wet mixture alternately with milk, starting and ending with dry ingredients. Stir in the vanilla extract.
- Divide the batter into separate bowls and add food coloring to each portion.
- Pour each colored batter into the prepared pans and bake for 25-30 minutes. Let cool.
- Stack the cakes with buttercream between layers and apply a crumb coat. Chill for 30 minutes.
- Add another layer of buttercream and pour the tinted chocolate drip. Top with swirls of buttercream and colorful sprinkles!
Notes
- Make sure to use gel food coloring for vibrant colors.
- The cake can be made a day ahead; just assemble and refrigerate.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg