Easy Rainbow Cakefrom Scratch Recipes

RAINBOW CAKE

Steps:

• Heat oven to 350°F. Grease and flour 2 (8-inch) round cake pans or spray with baking spray. Set aside.
• Combine flour, baking powder and 1/4 teaspoon salt in bowl; set aside.
• Beat sugar and 1 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
• Divide batter evenly among 6 bowls with about 3/4 cup each. Tint cake batters red, orange, yellow, green, blue and purple. Spread red and orange batter into prepared pans. Bake 8-10 minutes or until toothpick inserted into center comes out clean. Cool 3 minutes; remove from pans to cooling rack. Cool completely. Meanwhile, wash pans; grease and flour pans. Repeat with remaining colors until all cake layers are baked.
• Beat 2 cups butter in medium bowl at medium speed until creamy. Gradually add powdered sugar and 1/4 teaspoon salt alternatley with whipping cream and 1 tablespoon vanilla, beating at low speed until well incorporated. Beat at medium speed until smooth and creamy. Remove 2 cups frosting; set aside. Divide remaining frosting evenly among 6 bowls with about 1/3 cup each. Tint frostings red, orange, yellow, green, blue and purple. Set aside.
• Place purple cake layer onto serving plate, bottom-side up. Frost top with 1/4 cup white frosting. Place blue cake layer over frosting; frost with 1/4 cup white frosting. Continuing adding green, yellow, orange and red layers in that order, frosting with 1/4 cup white frosting between each layer. Frost outside of cake with remaining white frosting. This layer of frosting will be thin and cake will be visible through frosting. Once frosted, refrigerate cake 30 minutes. (This is called a crumb coat and will prevent crumbs from interfering when piping rosettes.)
• Place each tinted frosting into individual resealable plastic food bag; push frosting to one corner. Cut off 1/2 inch from tip of corner. Place 18-inch-long piece of plastic food wrap onto counter surface. Pipe each color onto plastic wrap to form wide 12-inch horizontal lines (using all of frosting) that are touching.
• Gently roll frosting lines into one large log using plastic wrap. Snip tip off one end of plastic wrap. Place cut-side down into piping bag fitted with size 1M open-star tip. Pipe rainbow rosettes onto cake beginning with middle of top of cake and working out and down sides so the most vibrant colors are on top of cake.

RAINBOW CAKE

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.

EASY RAINBOW CAKE...FROM SCRATCH!

Steps:

• Preheat oven to 325 F.
• Generously grease and flour 6 (9-inch cake pans.) I only had 3 pans so I had to bake in two rounds.
• In a large bowl cream together sugar and butter.
• Mix in eggs until thoroughly incorporated.
• Mix in vanilla extract, buttermilk and heavy cream.
• Mix in half of the flour, baking powder, and salt.
• When mixture is combined, mix in the rest of the flour.
• Divide the batter into six bowls (about 1 cup of batter per bowl)
• Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet. (see note on how to make colors)
• Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin)
• Bake for 10-15 minutes or until center is set. Do not overbake. Keep a close eye on them as some ovens run hotter and these are thin layers.
• Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
• Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans.
• Place on a cooling rack and cool completely.
• Meanwhile make the cream cheese frosting by creaming together cream cheese and butter.
• Mix in powdered sugar and vanilla.
• Place the violet layer down first and frost. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. (frost between each layer)
• Place a thin coat of the icing on the cake to create a crumb coat. This will make the cake even all around and seal any loose crumbs.
• Once the crumb coat is set, finish frosting the cake.
• Slice & serve!
• (To create more defined layers of frosting between the colors, place the frosted cake in the fridge to allow the cream cheese frosting to firm up before slicing)

BASIC VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

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.