This lovely cake has colorful layers of frosting inside that will delight anyone who sees it!

I just LOVE this cake from Amanda's book "Surprise-Inside Cakes" -- buy the bookHERE


From Amanda: "I love maypoles. Something about the idea of laughing children dancing around holding ribbons just makes me smile. That and the fact that for some reason they remind me of my favorite movie ever, Pride and Prejudice. There are no maypoles in Pride and Prejudice, by the way. But there’s hunky Mr. Darcy. And long, meaningful glances. And breathless declarations of undying love. All before the first kiss. *Sigh* What was I talking about again? Oh, yes. Cake."


You will need:

2 recipes White Cake, (use Amanda's recipe HERE or even boxed mixes!)
2 recipes Basic Buttercream, (Click HERE fro Amanda's recipe)

Purple, blue, green, yellow, orange, and pink gel food coloring


Special equipment:
4 8-inch round cake pans

long serrated knife or cake leveler

offset spatula


For topper:

thin ribbons in pastel colors

1/8-inch wooden dowel (found at craft or home improvement stores), cut to a
24-inch length

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  1. Bake 4 white cake layers in 8-inch round cake pans. Cool the cakes to room temperature, then freeze them for at least 2 hours.
  2. Using a long serrated knife, carefully cut each layer in half horizontally, to create 8 layers. You need only 7 layers to make this cake, so you can use the remainder to create mini cake pops, or just to snack on! (Or—just for fun—create a doll version of the maypole cake by cutting the extra cake into tiny layers with a 2-inch cookie cutter. Use a different color buttercream between each layer!)
  3. Prepare 1 recipe buttercream and divide it among 6 bowls (about 3/4 cup per bowl).
  4. Add 1 or 2 drops of gel food coloring to each bowl and mix.
  5. Place 1 cake layer onto a cake stand. Using the offset spatula, smooth all of the purple buttercream on top of the layer. Since there will be so much weight on this cake and you want each layer to be the same height, spread the buttercream just to within 1/2 inch of the edge. Gravity will take care of the rest; this method will keep the frosting from spilling too much over the edge. Clean the spatula.
  6. Place another cake layer on top of the purple buttercream and frost it with the blue buttercream. Repeat, frosting in reverse rainbow order (green, yellow, orange, pink) cleaning the spatula between layers until you’ve used up all the buttercream and topped with the final layer of cake. (If you like, you can freeze the cake for1 hour after you’ve added the green buttercream. This helps set the buttercream and works as another level of protection against the force of gravity.)
  7. Refrigerate the cake while you prepare the second batch of buttercream.
  8. Cover the cake in a crumb coat. Refrigerate the cake for at least one hour.
  9. To create a textured effect with the buttercream, simply place it onto the cake in dollops to create a thick layer of frosting. Using the back of a small offset spatula, make half-circle motions, gently creating a wave effect.
  10. Wrap a colorful ribbon around the entire length of the dowel. You can secure it with double-sided tape or superglue. Choose a variety of colors of ribbon and secure them to the top of the dowel. Cover the top with a big bow, sticker, or fluff y pom-pom.
  11. Insert the dowel into the center of the cake, deep enough that it’s stable and secure. Drape the ribbons over the cake.


Try standing up slices of cake when you serve them for that extra wow factor. Make sure to cut a thick-enough slice so that the cake has some stability, then transfer the slice to a plate with a cake server. This will help keep the slice upright and also avoid fingerprints in the frosting.

Photography by Amanda Rettke

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