Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
Pour two-thirds batter into 3 greased and floured 8-inch round cake pans.
Add food coloring and oil of peppermint to the remaining batter. Spoon pink batter equally into batter in 3 pans. Swirl pink batter into white batter to obtain a marbled effect.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.
Spread Easter Dawn Frosting between layers and on top and sides of cooled cake.
Oxmoor House Homestyle Recipes
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