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Surprise your guests with this festive cake.
Preheat oven to 350 F. Make sure all your ingredients are room temperature.
In a medium sized bowl, combine flour, salt, baking powder and soda and mix. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
Add eggs and egg yolks one at a time, scraping the bowl after each addition.
Reduce speed to low and add a cup of flour mixture followed by 1/3 of the buttermilk. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
Separate batter equally into 3 bowls. Add red food coloring into the first bowl and mix (may take a few drops depending on what brand you use). Repeat with blue food coloring in the second bowl. Keep the third bowl white.
Grease two 8 inch cake pans. In the first cake pan, add 1/2 blue batter and spread it around the pan. In the middle of the blue batter add 1/2 of the white batter and spread out a bit, gently. Finally add 1/2 the red batter into the center of the white batter. Repeat with second pan using the rest of the 3 batters.
Bake at 350 F for 20 minutes or until a knife comes out clean. Remove pans from oven and set on a rack. Cool for 10 minutes then remove cakes from pan and allow to completely cool on a cooling rack.
For the buttercream frosting:
Beat butter and extract in the clean bowl of your stand mixer for 2 minutes. Add powdered sugar, salt and milk or cream. Beat with whisk attachment for 3 minutes on high. Frost cooled cake using your preferred method and decorate as desired.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!