Recipe: Tri Color Cake

Yum! This cake was so moist and delicious! It’s just like the Tri Color Cookies I love to make but it’s so much easier to make. The cake looks extremely impressive but it’s really very simple and no harder than a standard chocolate or yellow cake.

Tri Color Cake
Serves 12
  1. 3 sticks unsalted butter, at room temperature
  2. 1 1/2 cups sugar
  3. 8 ounces almond paste
  4. 6 large eggs
  5. 1 tablespoon almond extract
  6. 1 cup milk
  7. 3 cups flour
  8. 3 teaspoons baking powder
  9. 1/4 teaspoon salt
  10. red, yellow and green food coloring
  11. 1/3 cup seedless raspberry jam
  12. 1/3 cup apricot preserves
  1. Preheat the oven to 350°F. Grease and flour three 8-inch round pans and set aside.
  2. In a stand mixer, combine the butter and sugar until light and fluffy.
  3. Add in the almond paste and continue to beat on medium speed until incorporated. Beat in the eggs one at a time, then beat in the almond extract, scraping down the bowl as needed.
  4. Add the flour, baking powder, salt, and milk beating low speed just until incorporated.
  5. Divide the batter evenly between 3 bowls, then color each bowl a different color and then pour the batter into the prepared cake pans.
  6. Bake for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn the cakes out of the pans and allow to cool completely.
  7. Assemble the cake with the pink cake layer as your base, and spread the raspberry jam over the pink layer. Top with the yellow cake layer, followed by the apricot jam, and finally the green cake layer. If you'd like you can make and spoon the ganache over the top of the cake to finish.
Adapted from Solano's Kitchen
Adapted from Solano's Kitchen
Mab Made Food

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