Sri Lankan Ribbon Cake

Sri Lankan ribbon cake, also known as "ribbon cake" or "layer cake," is a traditional Sri Lankan cake that features multiple colorful layers of butter cake. This cake is a celebratory treat, often made during special occasions such as weddings, festivals, and other cultural events. The cake is called "ribbon" because of its distinctive appearance, where the layers are stacked to create a striped or ribbon-like effect when sliced. 

In Sri Lanka, ribbon cake is a symbol of celebration and is often associated with joyous occasions. Its vibrant colors and festive appearance make it a popular choice for weddings, birthdays, and other significant cultural and religious celebrations. The cake’s beauty lies not just in its taste but in the time and effort put into creating the colorful layers, making it a cake that requires a bit of artistry in its preparation. This is how I make the Sri Lankan ribbon cake for special occasions. 

Ingredients

For the Cake 

250g salted butter (softened) 

225g sugar

5 eggs 

225g flour

2 tsp baking powder

3 tsp vanilla

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

500g Icing sugar

1 tsp vanilla 

2-3 tbsp of milk/ heavy cream

Directions

1. Begin by preheating your oven to 150°C (300°F). Allow it to heat for about 10 minutes to ensure an even baking temperature. Line 3 baking pans in equal size. I used 15cm (diameter) x 5cm (height) round cake pans.
2. Sift the all-purpose flour and baking powder together twice. This step helps to aerate the flour and ensure that the baking powder is evenly distributed, which will result in a lighter, fluffier cake.
3. In a large mixing bowl, beat the butter and sugar together until the mixture becomes smooth and creamy. This process should take a few minutes, and it’s important that the butter is at room temperature to achieve the right consistency. Do not hurry in this step. Make sure the butter and sugar mixture becomes light in texture. 
4. Add one egg at a time to the butter and sugar mixture. Beat well after each addition until the eggs are fully incorporated into the batter. The mixture should remain smooth and creamy.
5. Gradually add the sifted flour and baking powder mixture to the batter. Use a spatula to fold the flour in gently. Be careful not to overwork the batter, as this can result in a dense cake. Just fold until the flour is fully incorporated.
6. In a separate small bowl, mix the vanilla extract into the milk. Then, pour this mixture into the cake batter. Stir well with a spatula until everything is well combined, ensuring there are no lumps. Again, avoid beating the batter at this stage to maintain the cake’s light texture.
7. Divide the cake batter evenly into separate bowls. Add food coloring to each bowl, stirring gently until you achieve the desired color. You can use any colors you like, but common choices are vibrant shades such as pink, yellow and green. I usually weigh the batter in a scale. Usuallly it comes between 350g-400g each. For the colors, I used pink and green for the layers, while leaving the remaining layer with the natural butter cake color, allowing the cake’s light golden hue to shine through.
   
   
   
8. Place the pan in the preheated oven and bake for about 45 minutes at 150°C. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is ready.
9. Once baked, remove the cakes from the oven and cake pans and allow them to cool completely before assembling.
   
   
   
10. While the cake layers cool, prepare the filling by beating the softened butter with powdered sugar until smooth and creamy. Add the vanilla extract, then adjust the consistency with a tablespoon or two of milk. The filling should be thick yet spreadable.
11. Once the layers have cooled, begin assembling the cake. Cut the top thick layer of each cake using a bread knife. 
    
    
    
12.  Start by placing the first layer of cake on your serving plate. Spread a thin layer of buttercream filling evenly over the top of the first layer. Then, add the next layer of cake on top, gently pressing it down to ensure it sticks. Repeat this process with the remaining layers, adding buttercream in between each layer until all the cake layers are staked. As you assemble the cake, the different colored layers will create a beautiful striped pattern when sliced. 
    
    
    
13. After assembling the cake, you can decorate the top and sides with extra buttercream, fondant, or other edible decorations like sprinkles. 
    
    
    
14.  Allow the cake to set for about 2 hours before cutting. I kept it overnight. Once ready, slice and enjoy the light, fluffy texture and the sweet, creamy filling. The vibrant colors of the ribbon cake make it the perfect showstopper for any special event or celebration. Enjoy!