Tri Colour Butter Cream cake

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Tri Colour Butter Cream cake

Bake the most deliciously fluffy and moist cake for any occasion with these yummy and simple cake recipes!

Cooking Time

Preparation Time :3 Hr 0 Min

Cook Time : 30 Min

Total Time : 3 Hr 30 Min


Serves : 10
  • 2 1/4 cup Maida

  • 2 teaspoon baking powder

  • 3/4 cup melted Butter

  • 1 cup castor sugar

  • 1/2 cup milk

  • 6 tablespoons curd

  • 1 tablespoons of vinegar

  • 3/4 teaspoon baking soda

  • 1 teaspoon of orange essence, divided

  • 1 teaspoon of orange food colour, divided

  • 1 teaspoon mint essence, divided

  • 1 teaspoon of green food colour, divided

  • 1 teaspoon of vanilla Essence, divided

  • 1/2 teaspoon white food colour

  • 200 grams unsalted butter

  • 500 grams icing sugar

  • 2 tablespoons cream


  • Preheat oven @180C for 15 minutes.
  • Grease 3 round 6 inch cake tins.
  • Keep all ingredients ready at room temperature.
  • Sift together flour, baking powder and soda
  • In a mixing bowl beat together milk, curd, butter sugar and vinegar. Mix dry and wet mixture.
  • Divide batter in three equal parts. Mix 1/2 tsp green food colour and 1/2 tsp mint essence in one part. Pour in one cake pan.
  • Mix 1/2 tsp vanilla essence in one part. Pour in one cake pan.
  • In the third part add 1/2 tsp orange food colour and 1/2 tsp orange essence. Pour in one cake pan.
  • Bake cakes in the oven for 20 minutes.
  • Check if cakes are cooked by inserting a skewer in the middle. It should come out clean.
  • Cool the cakes on wire rack for some time. Cling wrap and refridegrate to cool for 1 or 2 hours.
  • For butter-cream frosting keep butter on kitchen counter for atleast 3 hours to soften naturally. Do not heat or melt the butter.
  • Sift icing sugar for lumpfree and smooth butter cream.
  • Take butter in bowl and beat till light and fluffy for atleast 8-10 minutes.
  • Now add icing sugar spoon by spoon and let it incorporate and keep beating on slow speed. Till you add all the icing sugar.
  • Divide the butter-cream in three portions. Keeping more for orange colour if you are following my design.
  • Add 1/2 tsp orange essence and 1/2 tsp Orange food colour to the larger portion and mix
  • Add 1/2 tsp green food colour and 1/2 mint essence to one bowl and mix.
  • For white I added some white food colour as the buttercream looks pale in colour. You may avoid using if you want.
  • Assembling the cake. Slice the uneven top part of cake using a serrated knife or leave it as it is, if you like.
  • Apply buttercream on cake board so the cake sticks properly and does not slide while decorating.
  • Place the green mint sponge. Apply mint butter cream and spread evenly making a thin layer of frosting.
  • Place white vanilla sponge and apply vanilla buttercream and spread.
  • Over this place orange sponge and spread white buttercream all over cake. To crumb coat the cake with thin later of frosting.
  • Keep the cake to chill for 10-15 minutes in refridgerator.
  • Fill the buttercream in different disposable piping bags and keep them ready.
  • To make rossets like I have done you will need nozzle N2.
  • Prepare a piping bag with the nozzle fitting. Place green frosting bag first to pipe green rossets. Try one on a plate and then start working on cake.
  • Go antilock direction with steady hands.
  • Now take white butter cream and repeat the same design. Try to make rossets in the centre of the earlier 2 green ones, so no gaps can be seen.
  • Repeat with the orange buttercream and cover the whole cake. Try to do it as even as possible.
  • Tri Colour Butter Cream cake is ready to serve