Description
A festive and colorful 4th of July Tie-Dye Cake that can also be made into cupcakes, perfect for celebrating Independence Day.
Ingredients
Scale
- 1-layer sprinkle cake (leave out the sprinkles in the batter)
- Food coloring
- Homemade vanilla buttercream
- Sprinkles for decoration
Instructions
- Preheat oven to 350°F (177°C). Grease one 9-inch round cake pan (or 9-inch springform pan), line with a parchment paper round, then grease the parchment paper.
- Make the cake batter according to my directions. Divide the white batter into three separate bowls. Dye your batters with food coloring (e.g., 10 drops of red, 10 drops of blue, and leave one bowl plain).
- Scoop large spoonfuls of each batter and layer them into the prepared baking pan to create a tie-dye effect.
- Bake for 20 minutes. Cover loosely with aluminum foil and bake for an additional 13-17 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
- Make the frosting according to my directions. Frost the cooled cake and decorate as desired.
- Store the cake covered at room temperature or in the refrigerator for up to 5 days.
Notes
- For a more vibrant tie-dye effect, use different colors of food coloring.
- This cake can also be made into cupcakes by using a cupcake pan instead of a cake pan.
- Ensure the cake is completely cool before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 33-37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg