Rainbow Cake Recipe
Photo source: Grandmother's Kitchen
This rainbow cake recipe makes this 6 layer multi colored cake. This huge, impressive cake is a lot of fun to present, and to eat!
1 1/2 cups milk
3 cups all purpose flour
4 teaspoon baking powder
1/2 teaspoon salt
5 egg whites, room temperature
2 1/3 cups granulated sugar
1 cup butter, room temperature
2 teaspoons pure vanilla extract
Cake layer food coloring gels (Purple, Blue, Green, Yellow, Orange and Red)
4 cups confectioners’ sugar
1 1/2 cup butter, room temperature
1 1/2 teaspoons vanilla extract
2 - 3 Tablespoons whipping cream
Optional; cake confetti candy
Preheat the oven to 350 degrees F.
Grease and cut enough parchment paper to line six 9 inch cake pans.
If you do not have 6 baking pans, you will have to work in batches with whatever number of pans you have.
In a small saucepan, bring milk to a boil and then turn off and let cool to room temperature.
Sift together the flour, baking powder and salt. Set aside.
In a separate bowl, beat together your egg whites.
Cream the sugar and butter, then add the egg whites a little at a time. Add the milk and vanilla and mix well.
In sections, mix wet and dry ingredients together.
Evenly divide the batter into 6 bowls and whisk food coloring into each one to create your rainbow.
Pour into the pans and bake for 15 minutes each or until a cake tester inserted in the center comes out clean.
Remove from oven, let cool for 5 minutes in the pan, then remove the cakes onto the wire racks, remove the parchment paper and let the cakes cool to room temperature.
Continue the process until you have a six cakes baked, and cooled.
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then
Increase speed to medium and beat for another 3 minutes.
Add vanilla and the cream in increments, and continue to beat on medium speed for 1 minute more. Add more cream if needed for good spreading consistency.
Put some of the icing into a piping bag is you plan to pipe the trim around the outside of the top of the cake.
Arrange cake on your cake serving plate in following order:
Purple layer, frosting;
Blue layer, frosting;
Green layer, frosting;
Yellow layer, frosting;
Orange layer, frosting;
Red layer, frost the top and sides.
If the frosting is too soft, you may want to just put a thin layer of icing on the top and sides, then refrigerate the cake and frosting for a few minutes, then spread a 2nd layer around the outside of the cake once the frosting has firmed up a little.
You may also want to put thepiping bag into the refrigerator for a few minutes to chill if the frosting is to runny before you pipe the garnish around the top outside edge of the cake.
Garnish with colorful confetti candy.
You will need to refrigerate the cake for several hours before cutting.
Use a long sharp knife when you do slice the cake.