Rainbow Cake
User Reviews
5.0
3 reviews
Excellent
Rainbow Cake
Report
This gorgeous rainbow cake is the best way to add a splash of color to any special occasion! Not only is this cake beautiful to look at, but it’s extra moist and topped with luscious homemade buttercream. It’s the perfect dessert for birthdays, Saint Patrick’s Day, and more!
Share:
Ingredients
Cake
- 3 ⅓ cup cake flour
- 2 ¼ cup granulated sugar
- 2 ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ cup buttermilk
- ⅓ cup milk
- 3 teaspoons vanilla extract
- ¾ cup vegetable oil
- 6 egg whites room temperature
- Food Coloring
Buttercream
- 2 pounds unsalted butter room temperature
- 16 cups powdered sugar
- 2 tablespoons vanilla extract
- 1 pinch salt
- 1/3 cup heavy cream more if needed
- Food Coloring
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees fahrenheit. Spray 6 8-inch cake pans with cooking spray and line with parchment rounds. If you don’t have 6 cake pans, use what you have and bake in batches. I baked two cakes at a time.
- In a large bowl whisk together the flour, sugar, baking powder, and baking soda. Add in the buttermilk, milk, vanilla and oil and mix until just combined.
- In another large bowl whip the egg whites until you reach medium stiff peaks.
- Fold the egg whites into the batter until no streaks of whites remain. Separate the batter equally into 6 different bowls. I had about 275 grams of batter per bowl. Color the batter red, orange, yellow, green, blue, and purple.
- Bake in prepared pans for 15-18 minutes, until the center of the cake springs back when lightly pressed on.
- Let the cakes cool completely before wrapping with plastic wrap and stored flat in the freezer overnight. This will make them easier to stack and frost.
Buttercream
- Beat the butter and powdered sugar together in a stand mixer until combined. Add the vanilla, salt and 4-5 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.
- Reserve 2 cups of white frosting, and tint the rest of it light blue.
- Start with the purple cake round on the bottom and add a thin layer of frosting. Top with the blue round followed by a thin layer of frosting. Repeat with the rest of the rounds until you have them stacked purple, blue, green, yellow, orange, and finishing with red on top. Add a thin layer of frosting over the outside of the cake to form the crumb coat. Chill for 20 minutes.
- Once the crumb coat has chilled, use a frosting spatula to smooth the frosting around the cake. Avoid lifting the spatula straight off the cake and instead swipe it along the cake until it comes off. This will help avoid pulling off the sides of the cake and getting crumbs in your buttercream.
- Use a piping bag fitted with a very large round tip to pipe white clouds around the top and cascading over the top edge of the cake.
Nutrition Information
Show Details
Calories
1497kcal
(75%)
Carbohydrates
225g
(75%)
Protein
8g
(16%)
Fat
66g
(102%)
Saturated Fat
41g
(205%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
2g
Cholesterol
174mg
(58%)
Sodium
146mg
(6%)
Potassium
219mg
(6%)
Fiber
1g
(4%)
Sugar
197g
(394%)
Vitamin A
2048IU
(41%)
Vitamin C
0.04mg
(0%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12People
Amount Per Serving
Calories 1497 kcal
% Daily Value*
| Calories | 1497kcal | 75% |
| Carbohydrates | 225g | 75% |
| Protein | 8g | 16% |
| Fat | 66g | 102% |
| Saturated Fat | 41g | 205% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 174mg | 58% |
| Sodium | 146mg | 6% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 197g | 394% |
| Vitamin A | 2048IU | 41% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
