You guys! My baby turned TWO a few weeks ago and I can’t quite believe it. Like, where did my sweet, squishy babe go and where did this jumping, climbing, shouting (always with the shouting), little weirdo come from? I mean, yes, the sweet babe is still there, giving me sloppy kisses and asking ever-so-sweetly, “Otay, Mama?” every time I sneeze (srsly, I die). But man, all those cliches about growing up too fast are so true.
Our celebration was small but exactly how we like to do things–Casper’s aunt and uncle came over and we walked to this great pizza place in our neighborhood (FWIW, Pizzeria Otto in NE Portland), then walked home for cake. I figure we can keep the birthday fêtes simple until he’s older and has friends and actually cares about a party. Even though we went low-key, you know I had to make a fun cake! I love an opportunity to make a layer cake and while Sean always wants chocolate-covered-chocolate with extra chocolate, I can do whatever I want for Casper (until he tells me otherwise, which I’m guessing will be on the horizon sooner than I’d like). Thus, this rainbow marbled wonder was born and it just gives me all the same feelings I’d get flipping through my Lisa Frank sticker book circa 1993. While the rainbow marble effect is super fun and totally aesthetic, the actual cake is a solid vanilla bean and buttermilk batter that bakes up flat-topped layers with a fine, tender crumb. You could frost this with any frosting you want–it’s a basic vanilla cake so the pairings are really endless–but, I went with vanilla bean Swiss meringue buttercream. It’s from Tessa’s book, Layered, and makes just enough to fill and frost an 8-inch layer cake. In my opinion, it’s a dream to work with and always produces the silkiest frosting that isn’t too sweet, holds up well, and tastes great, too.
- 3 ¾ cups AP flour
- 1 teaspoon baking powder
- ½ teaspoon soda
- ¾ teaspoon Kosher salt
- 3 sticks unsalted butter, softened
- 2 ¼ cups sugar
- 2 vanilla beans (or 1 tablespoon extract)
- 1 cup buttermilk
- 3 eggs plus 1 yolk
- Gel food coloring plus 1 tablespoons of buttermilk or milk for each color
- Preheat the oven to 350°F. Line and spray 3, 8-inch, cake pans.
- Whisk flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
- In the bowl of a mixer, beat the butter until smooth and creamy. Beat in the sugar and the insides of the vanilla beans (or extract), mix for 2-3 minutes until pale and fluffy. Beat in the eggs, one at a time, mixing well after each addition and scraping the bowl as needed. Next, beat in ⅓ of the flour mixture, followed by half of the buttermilk, and repeat ending with the flour mixture until just incorporated. Separate the batter into bowls (the number depending on how many colors you are using). Mix each gel color with 1 tablespoon of buttermilk or milk, fold one color into each bowl of batter. Divide the batters between each cake pan, making sure there are scoops of each color of batter in each pan, using a skewer or butter knife, swirl the batter a few times in each pan. Smooth the tops as best as you can and tap each pan on the counter a few times to even out the surface of the batter and release any large bubbles. Bake for 25 minutes or until the cakes spring back to the touch and a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
- To frost the cake:
- Spread a tablespoon of frosting onto a cake board or cake plate and place the bottom cake layer on top–this will keep the cake in place and prevent sliding. Spread about ½ cup of frosting over the first layer, stacking the second layer on top and repeat. Once the cake is filled and stacked, spread a thin layer of frosting over the entire cake–this is the crumb coat, it’s a thin layer of frosting that catches the loose crumbs and prevents them from getting into the final coating of frosting. Smooth out the crumb coat as much as possible and refrigerate until firm–at least 1 hour. Use the remaining frosting to give the cake a final decorative layer of icing.
I used whole vanilla beans in this recipe, though you can use extract or paste (about 1 tablespoon in the cake and 2 teaspoons for the frosting). When I buy vanilla beans, I store them upright in a lidded jar with about ½ inch of clear, flavorless alcohol (like vodka). This keeps the beans from drying out and when it comes time to use one, instead of splitting & scraping, I just snip off one end squeeze all the way down from the other end and into my recipe. Then I pop the pod into a jar of sugar or alcohol (for extract).
I used 8-inch round cake pans with 3-inch sides for this recipe.
This amount of batter also makes a 3-layer, 6-inch, cake plus 12 cupcakes.
For the sprinkles, I used Sweetapolita Carousel Sprinkle Medley and clear sanding sugar.
love the colors on this! byron talbott (over on youtube) just did a berry galaxy ice cream that reminds me of this (: and you’re lucky you get to do anything you want for his birthday; my (16 year old) brother is veryyy opinionated + picky.
Ooooh! I love cake tutorials, definitely going to check Byron Talbott out!
OMG THIS IS AMAZING MAKE ONE FOR ME PLZ
Cake swap!
Omg girl! I’m so in love with this cake it’s not even funny! SO CUTE!
Thanks, Tori!!
This cake is lovely! You did a beautiful job on that Lisa Frank swirl. It’s magical! Happy birthday, too, Casper!
Thanks, Katie!! xo
THIS IS A TOTAL DREAM
Thanks, boo!!
THIS CAKE MAKES ME HAPPY! And those slices are legit AF.
This comment makes me happy!! Thanks, Adrianna!
Girl!!! Please make this cake in NOLA!! This is amazing!!
I’ll pack it in my carry-on!
Love this cake so much!!!! Hope he had a happy birthday!!!
Thanks, Julie!! He did 😉
Ooh this looks fantastic 🙂 it’s my nephew’s first birthday next week and his little party is rainbow themed… I have been tasked with birthday cake making so this might be the one!x
Thank you, Mel!! It’s definitely a fun cake for kids (and adults!), especially if no one is expecting the rainbow marble when you cut it.
OMG we’re totally on the same wavelength, Cindy! Fiona turns 2 in a couple weeks and we also plan on keeping it super low key. We figure it might be the last time we can get away with it 😛 As you mentioned, where did my little baby go??!!?
I’ve been eyeing this cake ever since I saw your storrrry. Might have to use it on another 2 year old!
Seriously! They go from baby to kid so quickly! I feel like one day there will be birthday demands, so I’m just going to enjoy low-key for as long as I can!
I hope Casper knows what an amazing mom you are. . dude, this CAKE!!!! I love watching him on your snapchat! 🙂 sooooo cute! Happy Birthday!!!!
I hope he does, too, lol!! Thank you, Alice!!
You are amazing girl, that cake is perfect!! Happy belated birthday to your little one. 🙂
Thank you, Kate!!
Aww I feel your anguish, Cindy!! Casper is 2!?? Wahhh. Teddy is turning 4 this Saturday! So many feelings of heart pain and sweetness! This cake is so so perfect!! Love the rainbow marble, and yes Tessa’s swiss meringue buttercream fucking RULES! I made it today for another cake … sooo silky delicious. Many happy returns lil Casper! Treasure these days! XOXO
ALL THE FEELINGS! I don’t know how they can possibly grow up so quickly. And THANK YOU!!
Happy birthday to the sweet little boy! I know what you mean about the cliche being true. My daughter starts kindergarten in under two weeks. I can’t believe it!!!
Ah! My niece just started 1st grade, it’s just so crazy! So many emotions
SO Fun! Love this!
Thanks, Eden!!
Really strange question…but where did you get the adorable pink forks??? I must know! Also, absolutely in love with this cake. Can’t wait to make it.
They’re just disposable forks from Target! I think I got them during Valentine’s Day in the holiday section.
Hi, This cake looks amazing! I would like to make this cake for my daughter. May I ask the 3 colors you used? I was hoping to get that same color. Thanks for your wonderful recipes!
I used a neon set of gel colors in teal, purple, and pink!
Thanks a lot ❤️