I love this recipe because the cake is moist and not too sweet. Its perfect to customize for any occasion. This Easter, Drew and I made out first ever rainbow explosion cake and it was a huge hit! Serves 8.


2 sticks of unsalted butter, at room temperature (sub ghee or vegan butter)
3 cup all-purpose flour (sub almond flour)
1 Tbsp baking powder
½ tsp salt
1¼ cups sugar (sub coconut sugar)
4 large eggs, at room temperature
1 Tbsp vanilla extract
1¼ cups whole milk (sub almond milk)


Preheat the oven to 350º.  If you are making a regular layer cake; grease two 9 inch round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. **If making a Rainbow Explosion Cake use four 6 inch round cake pans.

Whisk flour, the baking powder and salt in a bowl until combined.  Beat the butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium, beat in the eggs, one at a time, scraping down the bowl as needed.  Beat in the vanilla. The mixture may look separated at this point. Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with the flour, until just smooth. 


If making a rainbow explosion cake or dying the layers different colors now is the time to separate the batter based on layer size and colors. Using desired food coloring mix each layer separately to your desired hue. Pour into prepared cake pans as per below.

I recommend using four 6" cake pans lined with trimmed parchment circles sprayed on both sides. This allows for the layers to be easily removed after baking. If making a simple 2 layer cake use standard 8-9 inch rounds sprayed the same way. I like to shake the batter a bit form side to side to even out the top before putting into the oven (less trimming of the top later for frosting even layers)


Bake until the layers are slightly golden on top and a toothpick inserted into the middle comes out clean. Approximately 25-30 minutes depending on the oven. Transfer to racks and allow to cool 10 minutes.


Run a knife around the edge of the pans and turn the cakes out to cool completely before frosting.  Use any frosting of your choice with this, cream cheese, chocolate, buttercream all make great options!