Save to Pinterest This moist vanilla cake brings vibrant purple, green, and gold icing together in a festive layered dessert inspired by New Orleans traditions. The batter is blended with smooth butter and vanilla, baked to a perfect golden finish, then cooled before being covered with creamy, brightly colored icing stripes. Optional decorations add a classic Mardi Gras touch, while hints of lemon zest can brighten the flavors. Ideal for sharing at celebrations, this cake pairs wonderfully with sweet wines or coffee.
The first time I attempted a Mardi Gras cake, my kitchen looked like a confetti explosion. Purple frosting streaked across my forearm, green dusted my apron pockets, and gold sparkled dangerously close to the cat. My roommate walked in, took one look at me, and said 'I see you started celebrating early.' She grabbed a spatula and helped me finish, turning what could have been a disaster into one of our favorite annual traditions.
Last year I made this for a Fat Tuesday potluck, and my friend's seven-year-old spent ten minutes just staring at the colorful stripes before finally whispering 'It looks like magic.' The adults weren't much better. Someone actually asked if I'd ordered it from a bakery in the French Quarter, which I took as the highest compliment.
Ingredients
- All-purpose flour: This creates the tender crumb structure we want
- Baking powder: Essential for that nice rise in the oven
- Salt: Balances sweetness and brings out vanilla flavor
- Unsalted butter: Room temperature butter incorporates properly for fluffy results
- Granulated sugar: Sweetens and helps create a tender texture
- Large eggs: Must be room temperature or they won't emulsify well
- Vanilla extract: The flavor backbone of the whole cake
- Whole milk: Adds moisture and richness
- Butter for icing: Again, room temperature is nonnegotiable for smooth frosting
- Powdered sugar: Sift it first or you'll never get the lumps out
- Gel food coloring: Gel gives vibrant color without thinning the frosting
Instructions
- Get your oven ready:
- Preheat to 350°F and grease two 9-inch cake pans with butter and flour, knocking out any excess
- Whisk the dry ingredients:
- Combine flour, baking powder, and salt in a medium bowl
- Cream the butter and sugar:
- Beat them together for a full 3 minutes until they're light and fluffy
- Add eggs one at a time:
- Mix well after each egg, then stir in the vanilla
- Combine everything:
- Alternate adding flour mixture and milk, starting and ending with flour
- Bake the layers:
- Divide batter evenly, smooth tops, and bake 30 to 35 minutes until a toothpick comes out clean
- Cool completely:
- Let cakes rest in pans 10 minutes before turning onto wire racks
- Make the frosting:
- Beat butter until creamy, then gradually add powdered sugar, milk, vanilla, and salt
- Divide and color:
- Split frosting into three bowls and tint each with purple, green, and gold gel coloring
- Assemble the cake:
- Place one layer on your plate, spread with any colored frosting, add the second layer
- Frost creatively:
- Apply the three colors in stripes or sections across top and sides
- Add final touches:
- Sprinkle colored sugars and any decorations you like
- Chill briefly:
- Thirty minutes in the fridge gives cleaner slices when you serve
Save to Pinterest My niece decided she wanted only the purple frosting slices last year, which led to a very diplomatic cutting operation. The green became her second choice, gold was last. Next time I'm making three mini cakes so everyone can have their favorite color.
Making Your Colors Pop
I learned that starting with a small amount of gel coloring and building up gradually prevents accidentally ending up with neon frosting. The colors look more sophisticated when they're slightly muted rather than electric.
Frosting Technique Matters
An offset spatula changed my frosting game completely. The flat, angled blade lets you smooth buttercream without dragging air bubbles through your work. I keep one just for cakes now.
The King Cake Tradition
If you want to go fully traditional, hide a small plastic baby inside before frosting. Just be absolutely sure to warn your guests so nobody breaks a tooth. The person who finds it supposedly hosts next year's party, which is either a blessing or burden depending on your perspective.
- Wrap the baby in foil first for extra safety
- Push it in from the bottom so you remember where it is
- Consider using a dried bean or pecan as an alternative
Save to Pinterest This cake has become my signal that carnival season has officially arrived. Something about those three colors together makes any Tuesday feel like a celebration.
Recipe FAQs
- → What ingredients create the tricolor icing?
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The tricolor icing combines butter, powdered sugar, milk, vanilla, salt, and three gel food coloring hues: purple, green, and gold.
- → How do I achieve moist cake layers?
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Beating butter and sugar until fluffy and alternating flour with milk helps maintain a tender, moist crumb in the cake layers.
- → Can I add extra flavors to the batter?
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Yes, adding lemon zest enhances brightness and adds a subtle citrus note to the vanilla cake.
- → What is the best way to decorate the cake layers?
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Apply alternating stripes or sections of the three colored icings on all sides for a festive appearance, with optional colored sugar or Mardi Gras beads for added flair.
- → How should I store the finished cake?
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Chill the completed cake for 30 minutes before serving to set the icing and keep it fresh, storing any leftovers in a cool place or refrigerator.
