Ingredients:

  • 15.25 oz white cake mix
  • 1 cup water
  • 0.5 cup unsalted butter, melted
  • 3 large egg whites
  • 1 tsp gel food coloring
  • 250 g all-purpose flour
  • 300 g granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 170 g unsalted butter, softened
  • 3 large eggs
  • 240 ml whole milk
  • 1 tbsp vanilla bean paste
  • 240 g powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch sheet pan with parchment.
  2. Mix the Color: Whisk the cake mix, water, 0.5 cup melted butter, and 3 egg whites until smooth. Stir in the gel coloring until it's vibrant.
  3. Pour the tinted batter into the pan and bake for 15-18 minutes until the center is set. Let it cool completely in the pan.
  4. Use your cookie cutter to stamp out as many shapes as possible from the cooled sheet cake.
  5. Line the cut outs on a plate and pop them in the freezer while you prep the next batter.
  6. In your stand mixer, beat 170 g softened butter and 300 g sugar for 5 minutes until pale and fluffy.
  7. Add the 3 eggs one at a time, followed by the vanilla bean paste.
  8. Alternately add the flour mixture (flour, baking powder, salt) and the 240 ml milk, starting and ending with the flour. Do not overmix or the cake will be tough.
  9. Spread about 1 inch of the vanilla batter into the bottom of a greased 9x5 loaf pan.
  10. Stand your frozen shapes upright in the center of the pan, packed tightly together like a long, colorful log.
  11. Carefully spoon the remaining batter around the sides and then over the top of the shapes. Smooth the top with a spatula.
  12. Bake at 350°F for 50-55 minutes until a skewer comes out clean from the vanilla portion.
  13. Let it cool for 20 minutes in the pan, then move to a rack. Whisk the 240 g powdered sugar, 3 tbsp cream, and vanilla extract, then pour over the top once the cake is fully cool.