Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 2 ½ cups (500g) granulated sugar
  • 5 large eggs
  • 2 tsp vanilla extract
  • 1 ¼ cups (295ml) whole milk
  • Gel food coloring (blue, red, yellow)
  • 1 cup (226g) unsalted butter, softened for buttercream
  • 4 cups (480g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1 tsp vanilla extract for buttercream
  • Pinch of salt for buttercream

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a separate mixing bowl, cream together softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each.
  5. Stir in vanilla extract.
  6. Gradually add dry ingredients alternately with milk, starting and ending with flour mixture.
  7. Divide the batter into three bowls. Tint each with gel food coloring (blue, red, yellow).
  8. Pour each color into the prepared cake pans, smoothing the tops.
  9. Bake for 25 minutes or until golden brown and a toothpick comes out clean.
  10. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
  11. To prepare the buttercream, beat together butter, powdered sugar, cream, vanilla, and salt until smooth and fluffy.
  12. Level cakes if necessary. Stack the layers with buttercream between each layer.
  13. Frost the top and sides of the cake, smoothing it out uniformly.
  14. Decorate as desired, using extra buttercream or sprinkles.