Food coloringred, orange, yellow, green, blue and purple
Instructions
Cake:
Preheat oven to 350 F, grease two 8” cake pans and set aside
In a medium mixing bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt; set aside
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high until light and fluffy, add the eggs one at a time and mix well after each addition
Stir in the vanilla extract
Add half the flour mixture, followed by half the buttermilk and repeat until all the flour and buttermilk has been used
Evenly divide the batter into 6 bowls, and dye each a different color (red, orange, yellow, green, blue, purple)
Add half of each of the colors to each pan, then swirl gently with a toothpick
Bake in preheated oven 30 minutes, or until a toothpick inserted into the center comes out clean
Allow to cool in pan for 5 minutes before removing from pan onto a wire rack and cooling completely
Frosting:
In a stand mixer fitted with the paddle attachment add the butter and beat on high until light and fluffy, add the powdered sugar 1.5-2 cups at a time, and beat well after each
Add the cream and vanilla and beat again until light and fluffy
Remove 2-3 cups of frosting and divide into 6 bowls, dye each bowl a different color (red, orange, yellow, green, blue, purple)
Level the cakes, crumble the domed part to use later
Frost the cooled and leveled cake with white, then add rainbow swirls
Drag a toothpick through it to create the tie dye effect
Create a white border along the top and add rainbow sprinkles, then press some reserved crumbs onto the bottom edge of the cake
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