• 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
1. Preheat the oven to 350°F (180°C). Grease and line three 8-inch round cake pans.
2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition.
3. 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.
4. Divide batter into separate bowls and add food coloring to each portion.
5. Pour each colored batter into the prepared pans and bake for 25-30 minutes. Let cool.
6. Stack the cakes with buttercream between layers and apply a crumb coat. Chill for 30 minutes.
7. Add another layer of buttercream and pour the tinted chocolate drip. Top with swirls of buttercream and colorful sprinkles!
Total Time: 2 hours | Servings: 12-16 slices