Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper.

In a mixing bowl, add all dry ingredients – all-purpose flour, baking powder, baking soda and salt. Mix it well. It could be sieved as well.

In another mixing bowl, add the rest of the ingredients – milk, curd, oil, vanilla essence, and sugar.

Mix the ingredients with a whisk until the sugar has dissolved.

Now make a well at the center of the dry ingredients and add the wet mixture.

Fold it in gently such that there are no lumps.

Now divide the batter into 6 equal portions, I used ⅓ cup for each color. Add the liquid colors in each of the portions and mix well. You will need 5-6 drops of food color per portion and make sure there are no white patches for even coloring of baked cake.

Pour the colored cake batter equally into the 2 greased, lined baking pans.

Bake at 180°C for 12-15 mins until a skewer inserted comes out clean. As lesser batter is used in the pans, it should bake faster than a normal cake. Repeat this with rest of the colored batters.

Invert the baked cakes onto a wire rack and remove the parchment paper. Let them cool down completely. If required, trim the edges and the top off the cake to make layers even.

Meanwhile whip the cream until soft peaks are formed. Set it in fridge until the cake is ready to be frosted.

Prepare a simple sugar syrup by dissolving sugar with water and mix until the sugar is dissolved.

Place the first layer of the cake and gently brush the sugar syrup all over the cake. Even spread a layer of whipped cream on top. Place the next layer of cake and repeat the frosting process. I alternated between a light & dark colored layer to show contrasts.

Spread the whipped cream along the edges and on top, covering the cake all over as evenly as possible. Decorate with rainbow sprinkles.

Chill it until ready to serve. Stores well in the fridge for 4-5 days.