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A Sri Lankan ribbon cake is a classic that almost never fails to make an appearance at birthdays and special occasions! It’s a vanilla cake that’s been colored with pastel colors (usually a combination of pink, yellow and/or green), and the batter is either swirled together OR layered on top of each other for a layer cake.
Tip 2: When pouring the cream cheese mixture on top of the batter, just poor it as evenly as possible on top of the cake batter without touching the edges. My cream cheese ribbon looked mostly great, but you could see it come through on the edges after it bake through.
Preheat oven to 375°F. Butter and line a 9 x 13 inch pan with parchment paper. (If you prefer making a round cake, you can butter and line 2 x 8 inch pans OR 2 x 9 inch pans). Make the cake batter according to this recipe. Divide the cake batter into 3 bowls. This is roughly about 400 g (14.1 oz) of batter per portion.
The chocolate chips from the cream cheese ribbon all sank to the bottom and since the glaze was right on top, you couldn’t tell they were there. I will make this again, adding the cocoa to the cake mix and perhaps using a vanilla glaze. Lori Saslow
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