Four-Layer Birthday Cake

Name: Four-Layer Birthday Cake
Ingredients: Unsalted butter, for the pans; 2 1/4 cups granulated sugar; 1 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 3 3/4 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups buttermilk; Gel food coloring; 8 sticks unsalted butter, cut into pieces, at room temperature; Pinch of salt; 10 cups confectioners' sugar, sifted; 2 tablespoons vanilla extract; 6 to 8 tablespoons milk; Assorted toppings (see below instructions)

16 ingredients

32 steps

Ingredients

Unsalted butter, for the pans
2 1/4 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
Gel food coloring
8 sticks unsalted butter, cut into pieces, at room temperature
Pinch of salt
10 cups confectioners' sugar, sifted
2 tablespoons vanilla extract
6 to 8 tablespoons milk
Assorted toppings (see below instructions)

Directions

1

Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter four 9-inch-round pans and line the bottoms with parchment paper.
2

Combine the granulated sugar and vegetable oil in a large bowl and beat with a mixer on medium-high speed until thick and creamy, about 3 minutes.
3

Beat in the eggs, one at a time, then add the vanilla and beat on high speed until the batter is light and fluffy, about 2 minutes.
4

Sift the flour, baking soda and salt into a medium bowl.
5

With the mixer on low speed, beat the flour mixture into the sugar mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, until the batter is smooth, about 2 minutes.
6

Tint with gel food coloring (see below).
7

Divide the batter among the prepared pans and bake, 2 pans at a time, until a toothpick inserted into the centers comes out clean, about 15 minutes.
8

Let cool 15 minutes in the pans, then invert onto racks to cool completely.
9

Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes.
10

Gradually beat in the confectioners' sugar until smooth.
11

Add the vanilla, increase the mixer speed to medium high and beat until thick, 2 more minutes.
12

Beat in the milk, a little at a time, until the frosting is spreadable.
13

Assemble the cake: Spread about 1 1/2 cups frosting between the cake layers, then cover the outside of the cake with the remaining frosting and coat with toppings (see below).
14

How to Color the Batter:
15

Use gel food coloring for cakes: You don't need to add as much, and the colors are brighter.
16

Solid: Tint the batter 1 color; divide among 4 pans.
17

Striped: Divide the batter between 2 bowls; tint each one a different color.
18

Divide each color between 2 pans.
19

Ombre: Divide the batter among 4 bowls; tint in varying shades of the same color.
20

Pour into 4 pans.
21

Rainbow: Divide the batter among 4 bowls; tint each one a different color.
22

Pour into 4 pans.
23

The Toppings:
24

Mini Marshmallows: You'll need about one 10 1/2-ounce bag.
25

For a multicolored look, use fruit-flavored mini marshmallows.
26

Chocolate Rocks: You'll need about 3 cups.
27

Find them at specialty candy stores, or order online.
28

Ombre Coconut: Divide one 7-ounce bag coconut among 3 resealable plastic bags.
29

Add an increasing number of drops of the same food coloring to each bag and shake.
30

Nonpareils: Use rainbow or single-color nonpareils; you'll need about 3/4 cup.
31

Set your cake on a cake plate in the sink or on a large rimmed baking sheet to catch loose nonpareils.
32

Photograph by Justin Walker