Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour. Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the butter until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla and heavy cream. Beat on medium-high speed until light and fluffy.
- Divide the frosting into several small bowls. Tint each portion with a different gel food coloring to achieve bright, whimsical colors.
- Once the cakes are cool, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top.
- Frost the entire cake with your chosen colors, swirling them together for a marbled or layered whimsical look. Decorate the top and sides generously with edible glitter and assorted sprinkles before the frosting sets.
Notes
For extra height, you can bake three thinner layers instead of two thick ones. If you want sharper color separation in the frosting, use less heavy cream in the tinted batches.