Ribbon Cake

This colourful ribbon cake with a delicious layer of buttercream icing is easy to make and perfect for any occasion. 

4 oz unsalted butter at room temperature

1/2 cup oil

1/2 tsp salt

10.5 oz white sugar (this is about 1 1/2 cups)

4 large eggs room temperature

3/4 cup milk + 2 tsp apple cider vinegar

2 tsp vanilla

11.1 oz all purpose flour (this is about 2 1/2 cups)

2 1/2 tsp baking powder

Whisk the butter, oil, salt and sugar until the mix is creamy and fluffy. Add the eggs, one at a time, mixing well between each addition. Mix in the milk and vinegar mixture and vanilla.

In a separate bowl, sieve the flour and baking powder together and whisk to combine. Fold the flour into the wet ingredients in 2 to 3 additions and mix until just combined.

For Ribbon Cake Separate the batter into three portions, and add 2 drops of food colour and mix. Put dollops of batter to the pan and swirl it. Knock the pan on the work surface 2 to 3 times to remove any air, and to even out the cake batter in the pan before baking. 

Preheat the oven to 325°F. Line the bottom of the baking pan with parchment paper, and butter and flour the sides. Set aside.

Bake time for 9 x 13 inch pan is about 25 to 30 minutes. 

2 cake pans that are 9 inch for about 20 to 25 minutes. 

For 12 cupcakes fill the cupcake liner with the batter about 2/3 of the way. Bake for 15 to 20 minutes. 

Rotate the pans half way through baking.

The cake should be springy to the touch. When the middle of the cake is gently touched, it should spring back up. Remove the cake from the oven and let it cool slightly in the pan. While still warm, turn the cake out onto a wire rack and let it cool completely.

Vanilla buttercream

8 oz unsalted butter cool, but not cold - about 70°F 

½ tsp salt 

¼ cup cold whipping cream or milk 

10 oz or 2 - 2 ½ cups confectioner's sugar 

Whip the butter until it is creamy and white, then add salt and the sugar and the milk a little at a time to the consistency you want to ice the cake. 

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