Ribbon Cake
Colorful, festive, and full of simple charm, this Ribbon Cake is a classic treat that feels special without being complicated. With soft vanilla flavor and cheerful stripes inside, it’s the perfect dessert for gatherings, birthdays, or just a cozy afternoon bake.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Cake Pan
- Spatula
Ingredients
- 1 cup unsalted butter softened; can substitute ¾ cup vegetable oil or margarine
- 1 1/2 cups granulated sugar swap with coconut sugar or brown sugar for variation
- 4 large eggs room temperature; can substitute flax eggs
- 2 1/2 cups all-purpose flour sifted; swap with half whole wheat or gluten-free blend
- 2 1/2 tsp baking powder for lift
- 1/2 tsp salt balances sweetness
- 1 cup whole milk swap with almond, oat, or coconut milk
- 2 tsp vanilla extract swap with almond extract or rose essence
- food coloring a few drops (pink, yellow, or choice); swap with natural powders like beetroot, turmeric, or matcha
Instructions
- Cream butter and sugar together until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift in flour, baking powder, and salt. Fold gently, alternating with milk to keep the batter silky.
- Divide the batter into three bowls. Tint two bowls with food coloring, leaving one plain.
- Layer the batters into a greased cake pan, smoothing gently without overmixing.
- Bake at 350°F (175°C) for 30–35 minutes, or until a skewer comes out clean.
- Cool completely before slicing to reveal the colorful ribbons.
- Serve plain or frost with vanilla buttercream or cream cheese frosting.
Notes
Ribbon Cake adapts easily for holidays or parties with different color choices. Store at room temperature for 2 days, or refrigerate for up to a week. Freezes well when tightly wrapped.