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Tie Dye Cake with Vanilla Buttercream


  • For the cake -
  • 1 white cake mix prepared according to package instructions
  • Red food coloring
  • Blue food coloring
  • For the frosting -
  • 1 cup 2 sticks unsalted butter, softened at room temperature
  • 3-4 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 1/2 teaspoons vanilla extract use clear vanilla flavoring for whiter frosting
  • Red White and Blue sprinkles


  1. For the cake
  2. Preheat oven to 350°F. Grease and flour a 9-inch x 2-inch round cake pan. Divide batter equally into 3 bowls. Leave one bowl of batter plain, with no color. Color one bowl red. Add 10 drops of red food coloring. Stir. Add more color if desired. Repeat steps for the blue batter. Alternate adding spoonfuls of each color batter in cake pan. Then use a butter knife or small spatula to spread the colors around in a tie dye design. Bake the cake for 40-50 minutes or until a toothpick inserted into the middle comes out clean. Let cool for one hour. Level top of cake by using a large bread knife or cake leveler and cutting the rounded top of the cake off horizontally. (You just want to have a flat cake, not rounded on top.) You can save the top and let your friends or family taste the cake while they are waiting for you to decorate it. Then frost (recipe follows). Using a pastry bag and 1M pastry tip, pipe a border around the top of the cake. Decorate with sprinkles.
  3. For the frosting
  4. Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.
  5. Recipe inspired by SallysBakingAddiction.com