Children's birthday cake

Ingredients:

Cake

• 2 and 1/4 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 3 and 3/4 cups premium flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1.5 tbsp. sour milk
• Gel food coloring *
• Butter, for greasing the pans

Cream

• 880 g butter, cut into pieces, room temperature
• A pinch of salt
• 10 cups sifted powdered sugar
• 2 tbsp vanilla extract
• 6-8 tablespoons of milk

Preparation:

1. Position a rack in the lower third of the oven and preheat to 350°F (177°C). Grease four 9-inch round cake tins and line the bottoms with parchment paper.
2. Make the cakesIn a large bowl, combine the granulated sugar and vegetable oil and beat with a mixer on medium-high speed until thick and creamy, about 3 minutes. Continue beating until the eggs are added, one at a time. Then pour in the vanilla extract. Then beat on high speed until the batter is light and fluffy, about 2 minutes.
3. In a medium bowl, sift the flour, baking soda, and salt. Add the resulting mixture to the sugar mixture in three additions, beating with a mixer on low speed, alternating with the addition of the sour milk. Begin and end with the flour mixture. The dough should be smooth (about 2 minutes). Tint the mixture with gel food coloring.
   
   

   How to color dough

   
   Use gel food coloring for cakes: you can get brighter colors with less*
   
   Single-color cake: color the dough in 1 color, place into 4 molds.
   
   Striped cakePlace the dough in two bowls, then add different colors of food coloring to each. Divide each color of dough into two molds.
   
   OmbrePlace the dough into 4 bowls, color them in different shades of the same color, and pour into 4 molds.
   
   RainbowPlace the dough into 4 bowls, color them differently, and pour into 4 molds.
4. Divide the batter among the prepared pans. Bake 2 cakes at a time until a toothpick inserted into the center comes out clean (about 15 minutes). Let the cakes cool in the pans for 15 minutes, then turn them out onto wire racks to cool completely.
   
   
   Note
   
   The chefs at Food Network magazine made the cake layers in four separate pans: this way, they bake quickly and turn out even, eliminating the need to trim the tops. If you only have two pans, bake them twice, allowing the pans to cool in between..
5. Make creamIn a large bowl, beat the butter and salt with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, continuing to beat until combined. Add the vanilla, increase the speed to medium-high, and beat until thick, about 2 more minutes. Gradually whisk in the milk, continuing to beat, until the mixture is spreadable.
6. Assemble the cake: spread the cake layers with cream (about 1.5 cups), then cover the outside with the remaining part.
7. Decorate the cake: choose any topping and decorate the top of the cake.
   
   

   How to decorate a cake

   
   Mini marshmallowsYou'll need about 300 grams (one package). For a colorful look, use mini marshmallows in different fruit flavors.
   
   Chocolate "stones"You'll need about 3 tbsp. You can find them in specialty bakery stores or order them online.
   
   Coconut ombre effectDivide one package of coconut flakes (200g) into three resealable bags. Add food coloring of one color, increasing the number of drops in each bag. Shake well. Or use as a cake decorator. coconut flakes of all the colors of the rainbow: go to recipe.
   
   Confectionery sprinklesUse multicolored or single-color sprinkles. You'll need about 3/4 cup. Place the cake on a platter in the sink or a large rimmed baking sheet to catch any excess sprinkles.