Name: Ribbon Cake
Ingredients: 1 pint white cake batter; Price's cake coloring (pink); Flavoring (lemon or vanilla)

Ribbon Cake

A layered cake made from white batter, pinkened with cake coloring, flavored lemon or vanilla, baked in a diamond-shaped mold.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 3 ingredients

Ribbon Cake

Ingredients

1 pint white cake batter
Price's cake coloring (pink)
Flavoring (lemon or vanilla)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

Color 1 pint of white cake batter pink using Price's cake coloring.
Flavor the batter with lemon or vanilla before baking.

Layer and bake

Pour a layer of white batter into the bottom of a diamond-shaped mold.
Add a layer of pink batter on top of the white layer.
Finish with a top layer of white batter.
Bake in a 350°F (175°C) oven until done.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

White cake batter: Forms the structure and crumb of the cake, with the layers giving the ribbon pattern.
Price's cake coloring: Tints the pink batter layer to create the contrasting ribbon.
Lemon or vanilla flavoring: Adds aroma and flavor to the batter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.