Description
This vibrant Rainbow Drip Cake Magic recipe delivers a stunning multi-colored layer cake with smooth buttercream and a glossy, white chocolate drip. Perfect for celebrations, this cake combines classic vanilla flavors with playful visual appeal, featuring layers tinted in bright hues and finished with colorful sprinkles.
Ingredients
Scale
Cake Batter
- 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
- Buttercream frosting (quantity as needed for layering and decorating)
Decoration
- Sprinkles for decoration
- White chocolate drip, tinted with gel food coloring
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, ensuring a smooth texture for the cake.
- Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to fully incorporate and create a stable batter.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour and baking powder. Alternately add this dry mixture and whole milk to the wet mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract for flavor.
- Divide and Color Batter: Separate the batter evenly into three bowls. Add the gel food coloring to each portion—pink, blue, and yellow—and mix until the color is uniform.
- Bake the Layers: Pour each colored batter into the prepared cake pans and bake in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
- Assemble and Crumb Coat: Place one cake layer on your serving plate. Spread a layer of buttercream frosting on top, then add the next layer. Repeat for all layers. Apply a thin crumb coat over the assembled cake to seal in crumbs and chill it for 30 minutes to set.
- Final Frosting and Drip: Add a final smooth layer of buttercream frosting. Prepare the white chocolate drip by melting white chocolate and tinting it with gel food coloring. Carefully pour over the edges of the cake to create a drip effect.
- Decorate: Finish the cake by piping swirls of buttercream on top and generously sprinkling colorful sprinkles for a festive appearance.
Notes
- Ensure cakes are completely cooled before frosting to avoid melting the buttercream.
- Use gel food coloring for vibrant colors without altering batter consistency.
- The drip should be at a pourable but not too runny consistency to create perfect drips.
- Chill the crumb-coated cake for better layering and cleaner final frosting.
- This cake can be made a day in advance and stored in the refrigerator.
