Multicolored Vienna Cake - cooking recipe

Ingredients

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
food coloring, red,yellow,and green
apricot jam or strawberry jam
Frosting
2 (8 ounce) packages cream cheese, slightly softened and cut into small pieces
1/2 cup unsalted butter, softened and cut into small pieces
1 1/2 teaspoons vanilla extract
5 cups sifted confectioners' sugar

Preparation

Preheat oven to 350.
Grease and lightly flour 3 round cake pans,lining bottoms with wax paper.
In large bowl,cream butter until smooth.
Gradually add sugar,beat until fluffy (about 3 minutes) Add eggs one at a time,beating well after each addition.
Combine flours,baking powder in separate bowl,add to batter slowly,alternating with milk and vanilla,beating well after each addition.
Divide batter into 3 small bowls,add food coloring (2-3 drops at most) green in one bowl,yellow,in another,red in third.
Pour batters into separate prepared pans.
Bake 20-25 minutes,until cakes test done with toothpick.
Cool in pans 10 minutes.
Remove and cool completely on wire racks.
Spread a thin layer of jam on top of first and second layer,followed by thin layer of frosting.
Stack layers,frost top and sides of cake with cream cheese frosting.
Frosting: In medium bowl,with mixer on medium speed,beat cream cheese and butter until smooth,about 3 minutes.
Add vanilla.
Gradually add sugar and beat well until mixed and of spreading consistency.