This festive layered tie dye cake with vanilla buttercream frosting is tender, moist and incredibly festive!
- 2 cups Granulated sugar
- ½ cup Oil (vegetable oil)
- 3 Eggs
- ½ cup 118 ml light sour cream or regular sour cream
- 2 ½ cups All-purpose flour
- 3 teaspoons baking powder
- 1 ¼ cups milk(whole milk)
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- Red Food coloring I use Americolor food gel in super red
- Blue Food coloring I use Americolor food Gel in Royal Blue
- Preheat the oven to 350 degrees Fahrenheit. Line three 8-inch round baking pans with parchment paper. Grease with cooking spray or brush with oil.
- In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the ingredients are well incorporated, about 2 minutes, scraping down the bowl as needed. Add the sour cream and beat until well combined
- In a separate mixing bowl, combine the dry ingredients.
- Stir in half of the dry ingredients and half the milk into the wet mixture. Beat on low speed until just combined. Add the remaining dry ingredients and milk and mix on low speed until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl as needed.
- Divide the batter evenly between three bowls. Tint one of the batters with about 8 drops of red food gel. Stir well to combine until the color is fully incorporated.
- Tint another bowl of batter with about 8 drops of royal blue food gel color. Stir well to combine. Keep the third bowl of batter as is.
- Add small spoonfuls of each color to each prepared baking pan. Scatter colors around. When all batter has been added to the baking pans, using a knife, gently swirl the colors together. Make sure not to over mix them.
- Bake for 20 to 23 minutes or until a toothpick inserted in the middle of the cakes comes out clean. When done, remove from the oven and allow to cool completely before frosting.