Rainbow Butterfly Cake
This is a show stopper! I haven't met anyone yet, who wasn't amazed at how gorgeous this cake is. It is a very simple white cake recipe, that works very well as a special occasion cake, or for something simple. It tastes like a sugar cookie. My son calls it the "sugar cookie cake." Once cake is turned out onto the platter, you can frost it with your favorite topping, or use melted chocolate and sprinkles.
- Serves: 1 person
- 1½ cups all-purpose flour
- 1¾ teaspoons baking powder
- 1cup white sugar
- ½cup butter, at room temperature
- 2teaspoons vanilla extract
- ½cup milk
- assorted food coloring
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2x11-inch butterfly-shaped cake pan.
Step 2Mix flour and baking powder together in a small bowl.
Step 3Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and mix until well blended. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
Step 4Divide batter equally into 4 or 5 small cups and add several drops of food coloring to each cup, mixing well to color batter evenly. Layer small amounts of colored batter randomly in the prepared cake pan, using a toothpick to swirl colors gently. Continue until all batter has been added to the pan and colors have been swirled.
Step 5Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.