Easy Rainbow Cake 7 Layers Recipes

RAINBOW LAYER CAKE

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.

EASY RAINBOW CAKE - 7 LAYERS

Steps:

• Preheat oven to 325°F / 165°C / Gas Mark 3
• Grease and line your baking pans or baking foils with parchment paper. I used 7 x 6-inch baking foils because I did not have so many baking pansPro tip - this batter is able to stay out, while you bake a few at a time. But, perhaps in three batches no more.
• In the bowl of a stand mixer, cream butter and sugar until light and fluffy.Pro tip - room temperature butter will cream better and we want to add some air into our batter so make sure you cream until light and fluffy
• Next, add eggs one at a time making sure each is properly incorporated. Followed by the vanilla extract. Pro tip - if the eggs are cold the batter can split. Adding a tablespoon of flour will help bring it back together.
• Next, add the flour mixture and buttermilk in three additions. Make sure you have no lumps. Scrape the bottom of the bowl well. Pro tip - Do not overmix once you add the flour as we do not want to activate the gluten in the flour.
• Divide batter between six or seven bowls. I use similar bowls and a measuring cup.Pro tip - you can use a kitchen scale to ensure equal portions, that way you will get similar height in your layers.
• Add the six or seven edible food colors straight out of the bottle - red, orange, yellow, green, blue, indigo, and violet to each bowl and combine well.Pro tip - For the color indigo, you will need to play with blue and red until you find the shade you are looking for. I find a ratio of 1 drop blue and two drops of red is a good ratio.
• Pour the batter into the prepared baking pans. Use an offset spatula to spread the batter evenly. Tap to remove any air pockets. Pro tip - this cake bakes flat so make sure to spread evenly in the pan.
• Bake for 12 to 15 minutes each or until a skewer inserted into the center comes out clean. Pro tip - depending on how many layers you make and how airy the batter is it will take between 12 to 15 minutes. I suggest you start checking at 12 minutes
• Once baked remove from the pan immediately, then cool them completely on a cooling rack. Always decorate cakes when they are completely cold. Pro tip - warm cakes will melt the frosting. I prefer to bake my cakes at least 6 to 8 hours prior to decorating. Chilling the cake for an hour will make it easier to handle.
• See the video - how I make Swiss meringue buttercream
• In the bowl of a stand mixer, place the egg whites and sugar and place it over a pot of simmering water - this is called a double boiler.Pro tip - the top bowl must not touch the simmering water in the bottom pot or the eggs will cook.
• Using the whisk whip until all the sugar has dissolved and the egg whites are barely warm (about 160 F)
• Take the bowl off the heat and place it on the stand mixer. Whip the egg whites until you have a thick meringue with stiff peaks.
• Let the mixer continue to whip on low until the mixer bowl feels cool to touch.Pro tip - it is VERY important that the meringue is cool if not the butter will melt.
• Gradually add the butter one cube at a time with the mixer on medium speed. Once all the butter has been added turn the mixer up to medium-high and whip for 2 minutes.Pro tip - chilled butter will cause the meringue to curdle so make sure the butter is room temperature.
• Finally, add the vanilla extract. Make sure everything is well combined and you have a smooth buttercream. Set aside until ready to use.
• If you want to decorate this cake as I have, watch my tutorial above - rainbow drip cake.
• Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
• Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
• Place a cake layer on the cake board or cake stand.
• Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.
• Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Spread the remaining buttercream around and on top of the cake.Pro tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
• Melt the chocolate in a microwave-safe bowl or double boiler. Add the oil if necessary and bring to pouring consistencyPro tip - depending on the chocolate you may or may not need all the oil. For example, chocolate chips are thicker than chocolate bars
• Color the melted chocolate into your choice of colors and pour it over the cake as shown in the video. Pro tip - I start with the edges using a spoon or piping bag directing the drip the way I want it. Then I pour the remaining on top and spread it towards the edges
• Let the chocolate rest until it's dry but hard. Top with your choice of candy and wafer.
• Enjoy!

RAINBOW LAYER CAKE

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.

EASY SIX-LAYER RAINBOW CAKE

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.