Print

Sri Lankan Ribbon Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

Sri Lankan Ribbon Cake is a traditional multi-layered butter cake celebrated for its vibrant, striped appearance resembling ribbons. Perfect for special occasions like weddings and festivals, this cake combines soft, colorful layers with a creamy buttercream frosting to create a stunning and delicious treat.

Ingredients

For the Cake

  • 250g salted butter, softened
  • 225g sugar
  • 5 eggs
  • 225g all-purpose flour
  • 2 tsp baking powder
  • 3 tsp vanilla extract
  • 1/4 cup milk (or 2 tbsp milk powder + 3 tbsp cold water)
  • Green and pink food colouring

For the Icing/Frosting

  • 200g salted butter, softened
  • 500g icing sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp milk or heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 150°C (300°F) and allow it to heat for about 10 minutes for an even baking temperature. Line three equal-sized baking pans (approximately 15cm diameter x 5cm height each) with parchment paper.
  2. Sift Dry Ingredients: Sift together the all-purpose flour and baking powder twice to aerate and distribute the leavening evenly, which will ensure a lighter cake texture.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until the mixture is smooth, creamy, and lightened in color. Take your time to achieve the right consistency.
  4. Add Eggs: Add eggs one at a time, beating thoroughly after each addition until fully incorporated, maintaining a smooth and creamy batter.
  5. Fold in Dry Ingredients: Gradually fold the sifted flour and baking powder mixture into the wet ingredients using a spatula. Be gentle to avoid overmixing, which can make the cake dense.
  6. Add Milk and Vanilla: Stir vanilla extract into milk and then gently mix this into the batter until combined, avoiding overbeating.
  7. Divide and Color Batter: Evenly divide the batter into separate bowls. Add green and pink food coloring to two bowls respectively, leaving one bowl with natural butter cake color for a light golden layer. Stir gently to achieve vibrant colors.
  8. Bake Layers: Pour each colored batter into the prepared pans and bake in the preheated oven at 150°C for approximately 45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
  9. Cool the Cake Layers: Remove cakes from oven and pans. Allow them to cool completely on a wire rack before assembly.
  10. Prepare Buttercream Frosting: Beat softened butter with icing sugar until smooth and creamy. Add vanilla extract and adjust consistency with milk or heavy cream until thick but spreadable.
  11. Assemble the Cake: Using a bread knife, trim the domed tops off the cooled cake layers to create flat surfaces. Place the first layer on a serving plate, then spread a thin layer of buttercream evenly over it. Repeat layering with the remaining cake layers, spreading buttercream in between to stack all layers evenly, showcasing the colorful ribbon effect.

Notes

  • Use softened butter for both the cake and frosting for best texture and ease of mixing.
  • Do not overmix the batter after adding flour to keep the cake light and fluffy.
  • Ensure cake layers cool completely before assembling to prevent melting the frosting.
  • Baking at a low temperature (150°C) helps cook the cake evenly without drying it out.
  • The thickness and consistency of the buttercream can be adjusted with milk or cream for easier spreading or firmer layers.
  • This cake keeps well refrigerated for up to 4 days when covered.

Find it online: https://bitezly.com/sri-lankan-ribbon-cake-recipe/