Print
Ingredients
Scale
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (nonfat recommended)
- Gel colors: super red & royal blue
- 2 ½ cups (576g) unsalted butter, cold
- 8 cups (1041g) powdered sugar
- 1 tablespoon (15 ml) pure vanilla extract
- 2–3 tablespoons (30–44 ml) heavy whipping cream (or milk)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round pans.
- In a mixing bowl, combine sugar, oil, eggs, and vanilla; beat for 2 minutes, then mix in sour cream.
- In another bowl, mix flour, baking powder, and salt. Gradually add some dry mix and milk to the wet batter, repeating until combined.
- Divide the batter into three portions; leave one portion undyed and color the others with gel colors.
- Pour the batter into prepared pans and bake for 20-23 minutes; cool layers completely before frosting.
- Whip the cold butter until fluffy, gradually mixing in powdered sugar and the liquid ingredients until well combined.
- Level the cooled cake layers and assemble with layers of frosting, applying a crumb coat for a smooth finish.
- Decorate with the remaining colored frosting and top with sprinkles.
Notes
Ingredients at room temperature yield the best mixing results.
A cake leveler helps achieve uniform layers for a professional finish.
Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 1
- Protein: 4
- Cholesterol: 50