RAINBOW CAKE
Not only is this rainbow cake beautiful and colorful, but it also tastes really delicious. Made from my famous white velvet cake recipe and easy buttercream, this rainbow cake makes the perfect special occasion cake! *note* if you adjust the cake pan size using the calculator, keep in mind that the pans should only be filled halfway (1" tall) so the layers are not too big. The calculator is formulated for 2" tall layers.
Provided by Elizabeth Marek
Categories Dessert
Time 40m
Number Of Ingredients 21
Steps:
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C
- Prepare six ( 8"x2") cake pans with cake goop and place a round piece of parchment paper in the bottom of the pan for easy removal of the cake
- Combine 8 oz of the buttermilk and the oil together and set aside.
- Combine the remaining buttermilk, egg whites, and vanilla together, whisk to break up the eggs and set aside.
- Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine.
- Add your softened butter to the dry ingredients and mix on low until mixture resembles coarse sand (about 30 seconds).
- Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my KitchenAid) and let mix for 2 full minutes to develop the cake's structure. If you don't let your cake mix on this step your cake could collapse.
- Scrape your bowl and then reduce speed to low. Add in your egg white/milk mixture in three batches, letting the batter mix for 15 seconds between additions. Scrape down the sides again to make sure everything has incorporated.
- Divide your batter into 6 bowls. Weigh 15 ounces of batter for each bowl.
- Color each bowl with your Electric food colors. 1/2 tsp for pink for the pink layer, 1/4 tsp yellow plus 1/4 tsp orange for orange layer, 1/2 tsp yellow for yellow layer, 1/4 tsp yellow plus 1/2 tsp green for green layer, 1/2 tsp blue for blue layer, 1/4 tsp pink and 1/2 tsp purple for the purple layer.
- Bake your layers for 20-24 minutes or until the edges JUST start pulling away from the cake pan. Do not under-bake or the middle of the cake will collapse.
- IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
- Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Freeze your cake layers 30-60 minutes before trimming your cakes. Frost and fill with buttercream frosting.
- After your buttercream is smooth, place the cake back into the fridge for 15 minutes before you apply your drip.
- Wait for your drip to set before painting with gold paint. Finish the cake with buttercream rosettes and more sprinkles.
Nutrition Facts : ServingSize 1 serving, Calories 853 kcal, Carbohydrate 92 g, Protein 7 g, Fat 52 g, SaturatedFat 34 g, Cholesterol 115 mg, Sodium 365 mg, Fiber 1 g, Sugar 70 g
EASY SIX-LAYER RAINBOW CAKE
If you want to make a homemade rainbow cake from scratch, this is your recipe! Bake every color of the rainbow into this delightful cake, with one color for every cake layer. This cake recipe makes a six-layer, 9-inch round cake and comes with a light mascarpone cream frosting.
Provided by Magda
Categories Desserts Cakes Birthday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
- Sift together the flour, baking powder, and baking soda.
- Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
- Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
- Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
- Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 662.8 calories, Carbohydrate 47 g, Cholesterol 152.4 mg, Fat 50 g, Fiber 0.8 g, Protein 9.4 g, SaturatedFat 29.6 g, Sodium 315.4 mg, Sugar 21.5 g
RAINBOW LAYER CAKE
Fruity gelatin helps create the rainbow effect for this pretty cake. Lemon frosting is a nice and springy finishing touch. -Dawn Shackelford, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., Prepare cake mix batter according to package directions, substituting three whole eggs for egg whites. Divide evenly among three bowls. Stir one flavor of gelatin into each bowl until blended. Pour each into a prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. Spread frosting between layers and over top and sides of cake. , Freeze option: Wrap cooled cake layers in plastic wrap, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
Nutrition Facts : Calories 444 calories, Fat 16g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 377mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
RAINBOW LAYER CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease six 6-inch round cake pans with cooking spray and line the bottoms with parchment paper. Set aside (if you don't have six pans, you can bake in batches).
- Sift the flour and baking powder together into a large bowl, then lightly stir in the salt and set aside. Whisk together the heavy cream and sour cream in a large measuring cup and set aside.
- Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extract, if using. Reduce the mixer to medium-low and add the dry mixture and cream mixture in 3 alternating additions, stopping right after you add the last of the dry mixture and cream mixture; don't mix them in completely, because when you mix in the food coloring you'll continue to mix, and that's when everything will get fully combined. (Prevent overmixing at all costs!)
- Divide the batter among 6 medium bowls (using a scale is the most efficient way to do this) and stir in good big plops of food coloring until the batter is bright. Distribute the batter among the cake pans and spread it out evenly.
- Bake until the tops of the cakes are set and a toothpick inserted in the center comes out with a few crumbs on it; begin checking for doneness at 22 minutes and try your darnedest not to let it overbake.
- Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Level the tops of the layers with a serrated knife, then place a layer on a cardboard cake round. Stack layers up with a thin layer of Strawberry Buttercream in between each. Frost all over and decorate with sprinkles as desired. Enjoy!
- Beat together the butter and preserves in a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes. Gradually add the powdered sugar, then mix in the salt, vanilla, heavy cream and pink food coloring, if using. Mix until creamy.
RAINBOW LAYER CAKE
You'll be proud to make and serve a cake that's as much fun as this one. Rainbow layer cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ vanilla cake mix and Betty Crocker™ classic gel food colors.
Provided by By Angie McGowan
Categories Dessert
Time 2h
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
- Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
- Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
- Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
- Wash cake pans. Bake and cool remaining 3 cake layers as directed.
- In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
- Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Nutrition Facts : Calories 1280, Carbohydrate 163 g, Cholesterol 160 mg, Fat 13, Fiber 0 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 127 g, TransFat 1 g
RAINBOW LAYER CAKE
This bright, multihued cake is a festive addition to any party. For a full-color effect, dye the layers to match a rainbow or let your imagination take flight. Create your own palette by tinting the cake layers to coordinate with the jimmies, nonpareils, or dragees of your choice.
Provided by Jackie Alpers
Categories dessert
Yield 1 six-layer cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line six 6-inch cake pans with parchment paper.
- Beat egg whites with an electric mixer on medium-high speed until foamy, about 2 minutes. Increase mixer speed to high and continue beating until soft peaks form, about 3 minutes. Gradually add 1/2 cup of the sugar, continuing to beat until stiff peaks form, about 3 minutes more.
- In another large mixing bowl, cream butter and the remaining 1/2 cup of sugar on medium speed until light and fluffy and increased in volume, about 5 minutes. Add applesauce, vanilla, and eggs and mix on medium speed for 1 minute more.
- Sift together flour, baking powder, and salt. Add to butter mixture and mix on medium speed for 1 minute. Pour in 3/4 cup water and mix to combine. Fold in egg whites with a large spatula.
- Divide batter evenly among 6 small bowls. Starting with the lightest color, tint batter with food coloring, whisking in a few drops at a time until the desired intensity is reached. Pour each of the colored batters into a different parchment-lined cake pan (each should be half full) and bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes.
- Stack layers according to the colors of the rainbow, spreading a thin layer buttercream between each. Using an offset spatula, frost the whole cake with a thin layer of buttercream.
- Place cake on a freezer-safe plate. Freeze for 15 minutes, or until buttercream is firm. Remove from freezer and cover cake in sprinkles. See how to cover a cake in sprinkles.
RAINBOW CAKE
This colorful layer cake from "Whisk Kid" blogger Kaitlin Flannery is ideal for a child's birthday party, or any time you want to make a big impression.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch-round six-layer cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
- In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
- Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
- Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
- Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
- Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
- Using an offset spatula, cover cake again with remaining frosting.
RAINBOW LAYER CAKE
A stunning celebration cake of six or seven colourful layers with soft cheese frosting - an impressive showstopper
Provided by Sarah Cook
Categories Dessert
Time 3h
Yield Cuts into 18 slices
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.
- Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick two of your colours and stir a little into each mix. Keep going until you are happy with the colour - the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible - but try not to waste a drop of the batter - a rubber spatula will help you. Bake on the same oven shelf for 15-20 mins until a skewer poked into the middle comes out clean. Don't worry if that sponges are thin, there are many layers.
- Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 - this time using another two colours. Unless you're making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.
- To make the icing, very briefly beat the vanilla and soft cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful - the more you work it, the runnier it will get, increasing the chance of splitting.
- Smear a little icing on your cake stand or plate - just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more expert advice on how to create the perfect rainbow cake, check out our tips, below.
- Heat the oven to 180C/160C fan/gas 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.
- Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick two of your colours and stir a little into each mix. Keep going until you are happy with the colour - the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible - but try not to waste a drop of the batter - a rubber spatula will help you. Bake on the same oven shelf for 15-20 mins until a skewer poked into the middle comes out clean. Don't worry if that sponges are thin, there are many layers.
- Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 - this time using another two colours. Unless you're making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.
- To make the icing, very briefly beat the vanilla and soft cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful - the more you work it, the runnier it will get, increasing the chance of splitting.
- Smear a little icing on your cake stand or plate - just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more expert advice on how to create the perfect rainbow cake, check out our tips, below.
Nutrition Facts : Calories 601 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
More about "rainbow layer cake recipes"
RAINBOW LAYER CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (2)Total Time 1 hr 45 minsCategory Dessert, CakeCalories 812 per serving
RAINBOW CAKE RECIPE | LAND O’LAKES
From landolakes.com
RAINBOW LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE RAINBOW LAYER CAKE | THE PERFECT CAKE
From americastestkitchen.com
9 RAINBOW CAKE RECIPES WORTH A POT OF GOLD
From allrecipes.com
RAINBOW LAYER CAKE RECIPE - THE IDEA ROOM
From theidearoom.net
RAINBOW LAYER CAKE RECIPE: HOW TO MAKE IT
From tasteofspoons.net-freaks.com
CHOCOLATE MINT BUNDT CAKE RECIPE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
BULK BARN - RAINBOW LAYER CAKE
From bulkbarn.ca
RAINBOW LAYER CAKE RECIPE — BITE ME MORE
From bitememore.com
RAINBOW CAKE RECIPE - BBC FOOD
From bbc.co.uk
CONFETTI CAKE WITH CHOCOLATE FROSTING RECIPE | BON APPéTIT
From bonappetit.com
RAINBOW CAKE {NO EGGS OR MILK!} - THE BIG MAN'S WORLD
From thebigmansworld.com
RECIPE: MAKE THIS RAINBOW CAKE FOR A SPECIAL BIRTHDAY
From thecourier.co.uk
FUNFETTI CAKE - NUTMEG NANNY
From nutmegnanny.com
RAINBOW LAYER CAKE | RAINBOW CAKE RECIPE | EAT THE LOVE
From eatthelove.com
RAINBOW SPRINKLE CAKE RECIPE NYT COOKING RECIPES
From alhikmahfm.dixiesewing.com
RAINBOW LAYER CAKE RECIPE JACKIE ALPERS FOOD RECIPES
From hola.churchrez.org
RAINBOW LAYER CAKE RECIPE | BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #low-protein #desserts #holiday-event #spring #summer #cakes #dietary #seasonal #low-in-something #4-hours-or-less #mothers-day #birthday
You'll also love