FOOD

Mandala Cake

A colorful pink and blue vanilla cake decorated with dark buttercream frosting and a rainbow mandala pattern.

FOOD

Mandala Cake

A colorful pink and blue vanilla cake decorated with dark buttercream frosting and a rainbow mandala pattern.

Ingredients

Mandala Cake

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 6 eggs, room temperature
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ¼ cups buttermilk
  • blue and pink food coloring

Buttercream

  • 2 cups unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 5 cups confectioner’s sugar
  • black and rainbow food coloring

Steps

Mandala Cake

  1. Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one a time, mixing with each addition. In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the buttermilk.
  2. Divide the batter between 2 bowls and dye them pink and blue.
  3. Pour the batter into 2 greased and floured 8-inch round cake pans.
  4. Bake at 350F for 20 minutes, or until a skewer inserted into the cakes comes out clean.
  5. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
  6. Slice the tops, bottoms and edges off both cakes to remove any browning. Slice each cake into 2 layers.
  7. Stack all 4 layers, alternating the blue and pink layers. Spread some buttercream between each layer.
  8. Coat the entire cake in a generous layer of buttercream.
  9. Use a skewer or a sharp knife to draw a mandala pattern on the top of the cake. If you make a mistake, don’t worry! Simply smooth the surface with a knife and start again!
  10. Trace over the buttercream etchings with the rainbow buttercream. Enjoy!

Buttercream

  1. Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined.
  2. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy.
  3. Dye ¾ of the buttercream black. Divide the remaining buttercream into 6 bowls and dye them the colors of the rainbow.
  4. Transfer the rainbow buttercream into piping bags fitted with small, round piping tips.