diy food: rainbow striped cake with cream cheese frosting

when i show up at a party i’m usually toting cupcakes shamelessly decorated with tons of sprinkles, colored frosting and little tschotskes (baby plastic deer, tiny cans of beer, mushrooms and more). i’ve never been big into the baking part-hello! box cake mix-i love you. i just want to get them baked and cool so i can start decorating. recently i started seeing all these cool rainbow cakes popping up on pinterest and blogs. in line with one of my new years resolutions—i must bake or make something new every week—i added the rainbow cake to my future projects. this is the first time i’ve make a cake of any sort from scratch and the frosting too. i was very nervous about how it would come out but when i cut the first slice i literally did a dance of joy. want to make a rad striped layer cake from scratch with delicious cream cheese frosting too? here’s how…

frosting:

24 ounces of softened cream cheese

1 1/2 cups of butter

3 cups of powered sugar (sifted)

2 1/2 teaspoons of vanilla extract

3-5 tablespoons of milk

1. cream together the butter and cream cheese in a bowl with a mixer

2. slowly stir in the powered sugar (the more you sift the fluffier it is, i sifted mine 3x’s)

3. stir in vanilla

4. slowly stir in milk one tablespoon at a time until you reach the consistency you desire

cake:

1 cup of softened butter

4 eggs

2 cups of white fine bakers sugar

3 cups of sifted cake flour

4 teaspoons of vanilla extract

2 1/2 teaspoons of baking powder

1 cup of milk

lots of bowls

4 round cake tins

food coloring (your choice of colors)

1. preheat oven to 350

2. grease your cake tins with butter and then flour

3. in a large bowl cream together the sugar and butter

4. in another bowl mix and stir the four and baking soda

5. add dry mix (flour & baking soda) to wet mix (sugar and butter) one cup at time and stir well

6. stir in the milk until it’s nice and smooth

7. divide the batter evenly into four bowls

8. color each mixture with food coloring your desired colors

9. transfer batter from bowls to cake pans

10. bake for 20-25 minutes and then let cool (you can even freeze cakes to make it go faster)

11. remove each cake from pan by placing a plate on top and then flipping, if you did your job greasing and flouring

this will be easy!

12. put first cake down on a plate and smear frosting on top of it then add next cake and smear frosting on top. repeat until you have a stack of cakes with frosting between them

13. frost sides of cake and add any sprinkles or décor to top and sides

14. enjoy