Mardi Gras Tricolor Cake

The first time I attempted this cake, I accidentally made the purple frosting so dark it looked like a bruise. My husband walked into the kitchen, took one look at that aggressively violet bowl, and said "Well, that's certainly committed to the bit." We still laugh about it, and I've learned that a little food coloring gel goes a remarkably long way.

Last year I brought this to a Mardi Gras potluck and watched people's faces light up when I sliced into it. Something about those colors together makes people genuinely happy, like confetti in cake form. One guest asked if I'd sell them, which I took as the highest compliment.

Ingredients

• All-purpose flour: I've tried cake flour and honestly the structure just isn't the same, stick with regular all-purpose
• Room temperature butter: This cannot be overstated, cold butter will not cream properly and your cake will be dense
• Four large eggs: Room temperature eggs incorporate better and create a more uniform crumb structure
• Pure vanilla extract: Don't skimp here, the real stuff makes such a difference in a butter cake
• Whole milk: The fat content matters for tenderness, though I've used buttermilk in a pinch with good results
• Unsalted butter for frosting: Starting with unsalted lets you control exactly how salty your buttercream becomes
• Powdered sugar: Sifting is annoying but prevents those tiny lumps that ruin an otherwise smooth frosting experience
• Gel food coloring: Liquid coloring will throw off your frosting consistency, gel is concentrated and keeps everything stable

Instructions

Get everything ready:

Pan prep seems tedious until you've had a cake stick, then you understand why parchment paper is your best friend in the kitchen

Whisk your dry ingredients together:

Combining flour, baking powder, and salt beforehand prevents those pesky white spots of baking powder in your finished cake

Cream butter and sugar properly:

Three full minutes feels like forever when you're standing there with a mixer, but those air bubbles are what make the cake light instead of a sweet brick

Add eggs one by one:

Wait until each egg disappears completely before adding the next, otherwise you're asking for curdled batter and a sad face

Fold in flour and milk gently:

Starting and ending with flour keeps the structure from going wrong, and mixing just until combined prevents a tough cake

Bake until perfectly done:

I start checking at 30 minutes because every oven has opinions, and overbaked dry cake is a tragedy nobody deserves

Cool completely before frosting:

Rushing this step means melting frosting everywhere, and I've learned this the hard way more times than I care to admit

Make your buttercream base:

Beat the butter until it's seriously fluffy, like little clouds, before adding any powdered sugar

Divide and color your frosting:

Use separate bowls and start with a tiny amount of gel, you can always add more but you can't take it back

Frost with abandon:

Swirls and stripes look more festive than trying to make it perfect, and honestly imperfect looks more Mardi Gras anyway

Save

My daughter now requests this for her birthday every year despite it being in October, because some things transcend their intended season. That's when you know a recipe has become part of the family story.

Making It Ahead

I bake the layers the day before and wrap them in plastic while still slightly warm, which traps moisture and keeps everything tender. The next day I frost them, and they taste even better than fresh baked, I swear.

Serving Suggestions

This cake wants to be the center of attention, so give it a pretty cake stand and maybe some plastic beads around the base. A glass of champagne or sweet wine cuts through the buttercream richness beautifully.

Storage and Leftovers

Keep it covered at room temperature, not the refrigerator, unless your kitchen is unusually warm. Cold cake dries out faster and the frosting gets hard, while room temperature keeps everything perfectly soft.

• If you must refrigerate, bring slices to room temperature before serving
• The colors might fade slightly after a day or two, but the taste remains fantastic
• Frosting gets more stable after chilling, so leftovers are actually easier to handle the next day

Save

There's something joyful about cutting into a cake that looks like a celebration. May your Mardi Gras be sweet and your frosting always vibrant.

Recipe FAQs

→ How do you achieve the tricolor icing effect?

Divide the buttercream into three portions, then tint each with purple, green, and gold gel food coloring. Apply in layers or swirls for a colorful finish.

→ What is the best way to ensure moist cake layers?

Alternate adding flour and milk during mixing, and avoid overmixing. Baking at 350°F ensures even rise and moist texture.

→ Can I prepare the layers in advance?

Yes, bake the layers a day before and wrap them tightly to preserve freshness for easy assembly later.

→ What tools are recommended for decorating?

Use spatulas and offset knives for smooth frosting application and wire racks to cool the layers evenly.

→ How can I add extra flair to the decoration?

Sprinkle colored sugars or edible glitter in Mardi Gras colors over the frosting to enhance festive appeal.