This cake is an eye-catcher, a conversation starter and a joy to share. It’s not just about the layers of colour or the surprise inside; it’s about the experience of creating something truly unique and sharing it with others.
Ingredients:
Cake:
- 3 ¾ cups sifted all purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ cups unsalted butter, room temperature
- 2 cups white sugar
- 5 eggs, room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups buttermilk, room temperature
- 2 drops each of green, blue, purple and pink gel food colouring (pink is optional)
Icing:
- 1 ½ cups unsalted butter, softened, at room temperature
- 1 (4 oz) package cream cheese, softened
- 7 cups powdered sugar
- ¼ cup heavy whipping cream
- 1 tablespoon vanilla extract
- 1 drop pink gel food colouring (optional)
- ⅛ teaspoon salt
Assembly:
- 1 cup assorted candies
- 1 cup coloured sprinkles
Method:
Preheat the oven to 175°C (350°F). Grease and flour six 8-inch round cake pans.
Whisk together the flour, salt, baking powder and baking soda in a bowl.
Cream butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then the vanilla extract.
Gradually fold in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
Divide the mixture evenly between six bowls. Colour each with a different colour of food colouring.
Pour into the prepared tins and bake for 15-20 minutes or until a toothpick comes out clean.
Cool the cakes completely on a wire rack.
Cream the butter and cream cheese until smooth. Gradually add the icing sugar, heavy cream, vanilla extract, pink food colouring (if using) and salt. Whisk until fluffy.
Smoothen the tops of the cakes if necessary. Select one layer to be the bottom and cut a circle from the centre of the four middle layers.
Place the bottom cake on a serving platter and spread with a layer of icing.
Stack the four centre layers with the cut-outs on top, spreading the icing between each layer.
Fill the centre with assorted candies and sprinkles.
Cover with the last layer and frost the outside of the cake.
Decorate with more sprinkles or as desired.
