# What You’ll Need:
→ Cake Layers
01 - 3 cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1 ¼ cups whole milk, room temperature
10 - Gel food coloring: neon pink, green, blue, yellow, and purple
→ Buttercream Frosting
11 - 1 ½ cups unsalted butter, room temperature
12 - 6 cups powdered sugar, sifted
13 - ¼ cup heavy cream
14 - 2 teaspoons vanilla extract
15 - Pinch of salt
16 - Gel food coloring: neon pink, green, blue, yellow, and purple
→ Chocolate Drip
17 - 1 cup semi-sweet chocolate chips
18 - ½ cup heavy cream
19 - Gel food coloring (optional, oil-based)
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
04 - Alternately add flour mixture and whole milk to the butter mixture, beginning and ending with flour. Mix just until blended.
05 - Divide batter evenly into five bowls. Tint each with a different neon gel food color, blending until vibrant.
06 - Spoon dollops of each colored batter into prepared pans, gently swirl with skewer or spoon for a marbled look.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat unsalted butter until creamy. Gradually beat in powdered sugar, then add heavy cream, vanilla, and salt. Divide into five bowls and color each with neon gel food coloring.
09 - Level cake layers if required. Stack and fill alternate layers with neon buttercream, smoothing between each layer.
10 - Apply a thin crumb coat layer of buttercream around the cake and chill for 30 minutes.
11 - Frost the cake with additional neon buttercream, creating swirls or striped patterns.
12 - Heat heavy cream until steaming, then pour over chocolate chips. Allow to sit for 2 minutes, then stir until silky and smooth. Tint with oil-based neon food coloring if desired.
13 - Let chocolate drip cool slightly. Using a squeeze bottle or spoon, drip chocolate around the edge of the chilled cake.
14 - Pipe swirls of remaining buttercream on top and embellish with sprinkles or candy eyes for a monster theme.
