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
RAINBOW LAYER CAKE WITH RAINBOW CHIP FROSTING
Celebrate your next party with this colorful layered cake frosted with Betty Crocker™ Rich & Creamy™ rainbow chip frosting!
Provided by Angie McGowan
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mixes, 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, about 1 hour.
- Wash cake pans. Bake and cool remaining 3 cake layers as directed.
- 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 side and top of cake to seal in crumbs, then frost again with remaining frosting.
Nutrition Facts : Calories 690, Carbohydrate 103 g, Cholesterol 70 mg, Fat 6, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 4 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
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 WITH BUTTERCREAM FROSTING
Blogger Angie McGowan of Eclectic Recipes shared a beautiful rainbow layer cake that's perfect for kids birthday parties-especially half birthdays!-or to add a fun and fabulous touch to any celebration.
Provided by K_Michele86
Categories Dessert
Time 2h
Yield 1 6- layer cake, 10 serving(s)
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 1376, Fat 74.9, SaturatedFat 22.3, Cholesterol 161.1, Sodium 893.2, Carbohydrate 171.3, Fiber 0.9, Sugar 145, Protein 8.7
STEAMED RAINBOW LAYER CAKE
Steamed colorful layers of rice batter....the colours are what makes this unique...use pandan essence if screwpine leaves arent available
Provided by tunasushi
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine (A) together and sieve mixture into a large bowl.
- Combine (B) into a pot and bring to a boil. Slowly add to sieved (A) mixture and stir well.
- Divide into 12 equal portions and colour each portion to your liking.
- Get ready a steamer and fill it to the maximum with water. Bring to a rapid boil over high heat.
- Line a 9inch square tin with cling film.
- Pour 1 portion of batter into the tin. Cover and steam over high heat for 5-6 minutes or till no longer sticky. Repeat the method, layering it layer by layer as you go on.
- After the last layer is steamed, steam the entire thing for 20 minutes Remove, let cool and pop out of the tin.
- Cut with a knife wrapped in clingfilm.
- PS: always check there is water in the steamer, especially when you are going to let it steam for the 20 minutes.
- This should be consumed the day it is made as refrigeration ruins its texture.
Nutrition Facts : Calories 201.4, Fat 6.5, SaturatedFat 5.7, Sodium 102.1, Carbohydrate 35.4, Fiber 0.4, Sugar 20.8, Protein 1.6
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- Preheat oven to 350°F. Line four 7 inch pans pans with parchment rounds, and grease with a light spray of non-stick cooking spray.
- Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle with a few gentle pulses.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.
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