Multicolored Vienna Cake Recipe

Name: Multicolored Vienna Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups sugar; 4 large eggs, room temperature; 1 1/2 cups self rising flour; 1 1/4 cups all-purpose flour; 3 teaspoons baking powder; 1 cup milk; 1 teaspoon vanilla extract; food coloring, red,yellow,and green; apricot jam or strawberry jam; Frosting; 2 (8 ounce) packages cream cheese, slightly softened and cut into small pieces; 1/2 cup unsalted butter, softened and cut into small pieces; 1 1/2 teaspoons vanilla extract; 5 cups sifted confectioners' sugar

Servings: persons

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
food coloring, red,yellow,and green
apricot jam or strawberry jam
Frosting
2 (8 ounce) packages cream cheese, slightly softened and cut into small pieces
1/2 cup unsalted butter, softened and cut into small pieces
1 1/2 teaspoons vanilla extract
5 cups sifted confectioners' sugar

1
Preheat oven to 350.
2
Grease and lightly flour 3 round cake pans,lining bottoms with wax paper.
3
In large bowl,cream butter until smooth.
4
Gradually add sugar,beat until fluffy (about 3 minutes) Add eggs one at a time,beating well after each addition.
5
Combine flours,baking powder in separate bowl,add to batter slowly,alternating with milk and vanilla,beating well after each addition.
6
Divide batter into 3 small bowls,add food coloring (2-3 drops at most) green in one bowl,yellow,in another,red in third.
7
Pour batters into separate prepared pans.
8
Bake 20-25 minutes,until cakes test done with toothpick.
9
Cool in pans 10 minutes.
10
Remove and cool completely on wire racks.
11
Spread a thin layer of jam on top of first and second layer,followed by thin layer of frosting.
12
Stack layers,frost top and sides of cake with cream cheese frosting.
13
Frosting: In medium bowl,with mixer on medium speed,beat cream cheese and butter until smooth,about 3 minutes.
14
Add vanilla.
15
Gradually add sugar and beat well until mixed and of spreading consistency.

2629

kcal

Calories

Fat

422

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup unsalted butter, softened, 2 cups sugar, 4 large eggs, room temperature, 1 1/2 cups self rising flour, and more.

Yes, Multicolored Vienna Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Multicolored Vienna Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions