Siriously Delicious: Tie-Dye Cake Recipe

1 (2)

Cutting into a birthday cake isn’t what it used to be. Nowadays, sprinkles erupt from the inside, frosting is arranged in ombre patterns or in this case, a swirly rainbow of cake is revealed.

There’s somethings so precious about children standing on their tiptoes with gleeful expressions, trying to catch a glimpse of that colorful interior. The best part is, you don’t have to be a skilled baker to pull off this masterpiece. Following this simple tutorial will leave you with a magical cake that everyone will want a piece of.

Here’s what you do: Make my Perfect Yellow Cupcake recipe from Siriously Delicious, then divide the batter into four bowls. Using your desired colors, add food coloring to each bowl and stir.

Grease two round cake pans. Take two of the bowls, and alternatively pour them into one cake pan, layering them on top of each other. Then, using a toothpick or a fork, swirl the two colors together. Repeat this with the other two colors and cake pan.

Bake the cakes in a 350 degree preheated oven for 30 minutes or until cakes are baked through. Frost and enjoy!

Serves: 24
Hands-on time: 20 MINUTES
Total time: 1 hour 10 MINUTES

There is nothing more classic than a perfect yellow cupcake with vanilla buttercream and rainbow sprinkles. It is a timeless dessert, and therefore one you should have a go-to recipe for. The ingredients are simple, readily available and it only takes about 20 minutes to whip them together. Say goodbye to those boxed mixes FOREVER (okay that’s slightly dramatic, at least save them for a lazy day).

These cupcakes are perfectly moist with a beautiful golden hue (thanks, butter and eggs) and the sweet, creamy buttercream is the icing on the cake. Literally. And if you’re like my kids, you will eat all the frosting first and then attack the rest.

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 1/2 cups whole milk
1 teaspoon vanilla extract

1 cup unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon table salt
1 (2-pound) package powdered sugar
3⁄4 cup heavy cream
Rainbow candy sprinkles (optional)

Preheat the oven to 350°F. Beat the butter in a stand mixer on medium speed until creamy, about 1 minute. Gradually add the sugar, and beat until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition.

Stir together the flour, baking powder, and salt. Add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat until blended after each addition. Stir in the vanilla.

Line 2 (12-cup) standard-sized muffin pans with paper baking cups, and lightly coat with cooking spray. Spoon the batter into the prepared pans, filling two-thirds full.

Bake until a wooden pick inserted in the center comes out clean, 15 to 20 minutes. Cool the pans on wire racks for 5 minutes. Remove the cupcakes from the pans to wire racks, and cool completely, about 30 minutes.

Meanwhile, make the vanilla buttercream: Beat the butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add the vanilla, salt, and 1 cup of the powdered sugar, and beat on low speed until combined. Gradually add the remaining powdered sugar alternately with the cream, beating on low speed until blended after each addition.

Beat on high speed until light and fluffy, 1 to 2 minutes. Pipe or spread the vanilla buttercream over the cupcakes. If desired, top with candy sprinkles.

Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.