Mardi Gras Tricolor Cake

Last February, my kitchen counter looked like a confetti explosion testing this recipe. The purple icing stained my favorite wooden spoon for weeks, but when that first slice revealed the vibrant colors against the golden cake, I didnt care. My roommate walked in, took one look at the rainbow mess, and asked if we were opening a bakery in the French Quarter.

I made this for a Fat Tuesday party and watched adults argue over who got the slice with the most purple frosting. Someone actually cheered when they found colored sugar sprinkled on their piece. By midnight, the only thing left was a single purple streak on the serving plate and a request to bring it again next year.

Ingredients

• All purpose flour: The foundation of a tender crumb that holds up under generous layers of frosting without becoming dense
• Baking powder: Essential for the lift that makes each layer light and airy
• Unsalted butter: Room temperature butter is non negotiable here it creates the proper structure and carries that rich flavor
• Granulated sugar: Creamed with butter until pale and fluffy this is what gives the cake its delicate sweetness
• Large eggs: Must be at room temperature or they will not incorporate properly leaving you with a curdled looking batter
• Vanilla extract: The warm aromatic backbone that makes everything taste like home
• Whole milk: Alternating with flour creates the most tender texture possible
• Powdered sugar: Sifted twice to prevent any lumpy surprises in your silky smooth frosting
• Gel food coloring: Gel coloring gives you those deep Mardi Gras shades without thinning the frosting like liquid dyes do

Instructions

Get your oven ready:

Preheat to 350F and butter two round pans then dust them with flour for guaranteed easy release later

Whisk the dry team:

Combine flour baking powder and salt in a medium bowl and set it aside

Build the butter base:

Beat butter and sugar for a full three minutes until it looks pale and feels like whipped cream

Add the eggs one by one:

Each egg needs about 30 seconds of beating to emulsify properly before adding the next

Bring it all together:

Alternate adding flour mixture and milk starting and ending with the dry ingredients then stop mixing as soon as you see the last streak of flour disappear

Bake to golden perfection:

Divide batter evenly between pans smooth the tops and bake until a toothpick comes out clean

Make the frosting base:

Beat butter until creamy then gradually work in powdered sugar milk vanilla and salt until it tastes like pure comfort

Create the tricolor magic:

Divide frosting into three bowls and tint each with purple green and gold gel coloring

Assemble and decorate:

Layer cakes with frosting between then frost the top and sides in stripes or sections with all three colors before chilling for the cleanest slices

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The year I made this cake my aunt leaned over the serving platter and told me it reminded her of the bakery window cakes she saw as a girl in New Orleans. She took a slice with all three colors visible and ate it standing up in the kitchen. Later she asked for the recipe writing it down on the back of a grocery receipt.

Making The Colors Pop

Start with a tiny amount of gel coloring because a little goes an incredibly long way. Deep purple and forest green can look almost black if you get too enthusiastic. The gold should read as sunny yellow not school bus yellow so trust your eyes over the bottle label.

Frosting Freedom

You do not need to be a professional decorator to make this look festive. I have done imperfect stripes random patches and even a marbled swirl effect and people still gasp when they see it. The color combination does most of the work for you.

Make It Your Own

Lemon zest in the batter cuts through all that sweetness and tastes like sunshine. You can also swap the vanilla cake for chocolate but be warned the colors will look more muted against the dark layers.

• Hide a dried bean or plastic baby inside for authentic King Cake tradition
• Extra colored sugar makes the frosted surface sparkle under party lights
• The cake actually tastes better on day two when flavors have had time to settle

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There is something joyful about cutting into this cake and seeing those celebration colors come to life. It is not just dessert it is a party on a plate.

Recipe FAQ

→ What makes this cake moist?

The cake combines softened butter, whole milk, and eggs, which together create a tender and moist crumb.

→ How is the tricolor icing made?

The icing uses butter, powdered sugar, milk, and vanilla, divided into three portions and tinted with purple, green, and gold gel food coloring.

→ Can I prepare the cake in advance?

Yes, the layers can be baked ahead and chilled. Assemble and frost shortly before serving for the best texture and appearance.

→ What are some decorating tips for the icing?

Use an offset spatula to spread alternating stripes or sections of each colored icing on top and sides for vibrant presentation.

→ Are there any traditional additions for flavor or surprise?

Adding lemon zest enhances flavor, and hiding a small plastic baby inside is a customary Mardi Gras tradition.