RAINBOW CAKE
Bright and colorful, this Rainbow Cake is moist and fluffy, and topped with an easy vanilla buttercream frosting. Easy and fun to make, this cake is perfect for birthdays, picnics and more.
Provided by Julianne Dell
Categories Cake
Time 1h28m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Spray a 9-inch by 13-inch pan with cooking spray.
- In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the milk at a time and mix just until the flour starts to incorporate. Then add remaining dry ingredients and milk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
- To dye the cake batter, divide it into 6 bowls about 3/4 cups + 2 tablespoons per bowl. Dye each of the 6 colors. See the notes section on the recipe card for specific recommendations.
- Spoon the batter in the pan, alternating between colors. Once finished, tap the pan on the counter a couple times to settle the batter. Bake at 350°F for 25-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.
- Cut butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
- Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, then and whip for 1-2 minutes before adding more powdered sugar. Repeat until all ingredients are added.
- Once all the powdered sugar has been added, increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
- Set aside 1 cup of undyed frosting. Then divide the remaining frosting into 6 bowls, about ½ cup each. Dye each of the 6 colors and then place each color into its own piping bag. See the notes section on the recipe card for specific recommendations.
- To fill a multicolored bag, place a piping bag in a pint glass, folding the bag over the top edge. Pipe a line of each color (except white) into the bag. Fill 2/3 full and shake the bag to allow the colors to settle. Make 2-3 bags until you run out of frosting. Cut off the end of the bag, and then drop it into a second piping bag fitted with the piping tip.
- Start with the white, piping large rosettes with a 1M and/or Ateco 866 piping tip. Reserve some of the white to fill in later.
- Next pipe rainbow rosettes with a 1M and/or Ateco 866 piping tip. Then start adding in smaller rosettes using Tip 21 and Tip 199. Fill in remaining large areas with a ribbon using petal tip 104, with the skinny end facing up.
- Continue to fill in the holes with remaining white and rainbow frosting using any variety of these tips until the cake is frosted.
Nutrition Facts : ServingSize 1 slice, Calories 709 calories, Sugar 76g, Sodium 270mg, Fat 36g, Carbohydrate 94g, Fiber .6g, Protein 4.9g, Cholesterol 122mg
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 SPRINKLE CONFETTI CAKE WITH VANILLA BUTTERCREAM
Provided by Chelsey White : Chelsweets : Food Network
Categories dessert
Time 3h
Yield 24 servings
Number Of Ingredients 18
Steps:
- For the confetti cake: Preheat the oven to 350 degrees F. Line three 8-inch round pans with parchment rounds, then grease with nonstick cooking spray.
- Mix together the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the paddle until fully combined. Mix chunks of butter slowly into the dry mixture with the mixer running on low speed until no large chunks of butter remain and the mixture becomes crumbly. Pour in the egg whites and mix on low until just incorporated. Mix in the buttermilk.
- Add the vanilla extract, almond extract and oil, and mix on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
- Fold the sprinkles into the cake batter using a rubber spatula, just until they're evenly distributed. Divide the batter evenly among the prepared cake pans.
- Bake, rotating and switching the positions of the baking pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 34 to 36 minutes. Allow the pans to cool on a rack for 10 minutes, then run an offset spatula around the perimeters of the pans to separate the cakes from the pans.
- Place the cake layers in their pans in the freezer until fully cooled, 45 minutes to 1 hour. Carefully flip the pans and remove the layers from the pans.
- Use a serrated knife to level the tops of the layers. Set aside.
- For the vanilla buttercream: Meanwhile, beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and slowly add the powdered sugar 1 cup at a time, alternating with small splashes of cream. Continue to beat until fully mixed, then add the vanilla and salt and beat until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add more cream 1 tablespoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.)
- Stack the first cake layer on a greaseproof cake board, using a dab of frosting to help it stick. Add an even layer of buttercream to the top of the layer, then continue to stack and frost the layers in the same manner.
- Apply a thin coat of frosting around the sides of the cake to fully cover the cake layers. Add as little frosting as possible to the top of the cake, to make it easier to handle during the sprinkle roll. Smooth the sides using a bench scraper, then chill the cake until the frosting is firm to the touch, 10 minutes in the fridge or 5 minutes in the freezer.
- Add a second, thicker layer of frosting to the sides of the cake, and smooth using a bench scraper. Place a second cake board on top of the cake.
- Fill a baking pan with an even layer of the rainbow sprinkles, then carefully pick up the cake and roll it in the sprinkles. Place the remaining frosting in a piping bag fit with an open-star cake decorating tip, such as a Wilton 1M tip, and pipe swirls around the top of the cake.
RAINBOW BUTTERCREAM CAKE
Make and share this Rainbow Buttercream Cake recipe from Food.com.
Provided by Lyndsay Sung
Categories Dessert
Time 1h20m
Yield 1 7 inch cake
Number Of Ingredients 13
Steps:
- Supplies:.
- Five 7 x 2 inch round cake pans.
- Gel color in red, pink, yellow, green, purple, blue.
- Piping bags each fitted with a variety of different piping tips such as an open star tip, a grass tip, etc. I used Wilton 1M, Wilton #234, Wilton #4B, and an open circle tip.
- 5 medium bowls (you can use large cereal bowls or a mixture of whatever you have!).
- To Make The Cake:.
- Spritz the cake pans with vegetable oil and line with parchment paper circles cut to size. Preheat oven to 350 degrees F.
- In a large bowl, sift together the cake flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about two minutes.
- With the mixer on low speed, add the eggs one at a time, gently incorporating. Add the vanilla extract.
- Whisk together the cream and milk.
- With the mixer on low speed, add the dry flour mixture in three additions, alternating with the milk and ending with the flour mix, about one minute in total, until batter is smooth and free of lumps and bumps. Do not overmix.
- Divide the batter evenly into the five medium bowls. Add a different color of gel food coloring to each bowl, mixing gently to combine. To get a bright shade of red, you will need more red gel color than the other colors. Start with less and add more as needed.
- Pour each colored batter into its own separate cake pan. Gently rap the cake pan a few times on the counter to discourage air bubbles. Bake for 15-20 minutes, until cake pulls away from the sides of the pan and a toothpick inserted in the center comes out with moist crumbs. Let cool completely on wire racks before frosting with buttercream.
- To Make The Buttercream and Frost The Cake:.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar, vanilla and tiny pinch of salt on high speed until light and fluffy and doubled in volume, about three minutes.
- With the cake layers completely cool, fill and frost the cake with the plain white vanilla buttercream, stacking the layers following the ROYGBIV colors. If you want the red layer to be on the top, start with the purple layer, top with frosting, then stack the blue, then green, yellow and finish with the red. Frost and coat the entire exterior of the cake, using a cake bench scraper to smooth as you go.
- To Decorate:.
- Divide the remaining buttercream into five or six bowls, depending on what shades you want for your rainbow piping.
- Add ¼ teaspoon of gel color to each bowl to start, mixing in the color to get the desired shade. Again, with the red gel color, you will need more gel color to get that vibrant red.
- Fill your piping bags fitted with the various piping tips each with a different buttercream color. Pipe rosettes, drop stars and furry bits of grassy buttercream all over the cake. I start on the top and pipe the top of the cake first, making sure my colors and patterns are evenly dispersed! I tend to work with one color, piping all over, then switching colors, then adding more colors and then filling in any naked spots at the end.
- Tip: for a sharp, clean cut - chill your cake for 10 minutes in the freezer first before slicing!
Nutrition Facts : Calories 13476.9, Fat 855, SaturatedFat 532.6, Cholesterol 3046.7, Sodium 3595.6, Carbohydrate 1415.3, Fiber 7, Sugar 1071.3, Protein 79.1
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
More about "rainbow buttercream cake recipes"
EASY RAINBOW BUTTERCREAM CAKE - HANIELA'S
From hanielas.com
5/5 (1)Category Cake, DessertCuisine American, FrenchCalories 350 per serving
- Preheat oven 350F. Butter and flour 2 - 6 inch baking pans, line the bottom with parchment. Or use nonstick spray and line the bottom with parchment.In a large bowl whisk together flour (1 and 1/2cup), salt (1/4tsp) and baking powder (1tsp), set asideTIP : You can also use a cake flour for a finer crumb, if desired.
- In a clean bowl, whip egg whites ( 4 egg whites) with a pinch of cream of tartar or 1/2tsp lemon juice/white distilled vinegar(optional). Beat until foamy. Then gradually add 1/2 of the granulated sugar (1/2cup). Beat until stiff, shiny and moist peaks are formed. Don't over beat of meringue will be dry.Gently scrape the meringue into another bowl. Set aside. Now we are going to prepare egg yolk mixture, no need to clean the mixer bowl.TIP : Wipe down the bowl with vinegar to remove any greasy residue.
- Place egg yolks (4 egg yolks) into the mixing bowl you just used for making the meringue. It is okay, it doesn't have to be spotless. Add remaining granulated sugar (1/2cup) to the egg yolks. Beat using wire whip attachment. Beat the egg yolks at medium-high speed. Scrapping the bowl once or twice to ensure all egg yolks are well blended in. Beat until ribbon stage is reached. About 5-6 ,minutes. Mixture will be thick, doubled in volume and pale in color.Gradually in one continuous pour add oil, mix well. The gradually add warm water. Scrape the bowl in between. Beat in vanilla extract and beat for 2 more minutes. Turn off the mixer.
- Using fine mesh strainer sift about 1/3 of flour mixture into the egg yolk mixture and carefully fold the flour in with a spatula, then add about 1/3 of meringue and fold in. Continue with the rest of the flour and meringue until no streaks are visible. Then make last 3 folds, making sure you go with the spatula all the way to the bottom of the bowl. Be gentle and don't over mix. You are looking for a light and airy batter.
HOW TO MAKE RAINBOW BUTTERCREAM - THE SUGAR COATED …
From thesugarcoatedcottage.com
Cuisine AmericanCategory Buttercream/FrostingServings 2Estimated Reading Time 3 mins
DELICIOUS RAINBOW CAKE WITH GOLD DRIP – SUGAR GEEK …
From sugargeekshow.com
GRADIENT RAINBOW BUTTERCREAM CAKE TUTORIAL - SUGAR
From sugarandsparrow.com
BUTTERCREAM RAINBOW CAKE - A SPOONFUL OF VANILLA
From aspoonfulofvanilla.co.uk
RAINBOW CAKE IN BUTTERCREAM~ VIDEO - MY CAKE SCHOOL
From mycakeschool.com
RAINBOW CUPCAKES WITH BUTTERCREAM FROSTING L BEYOND FROSTING
From beyondfrosting.com
RAINBOW BUTTERCREAM RUFFLE CAKE - HANIELA'S | RECIPES, COOKIE
From hanielas.com
9 RAINBOW CAKE RECIPES WORTH A POT OF GOLD | ALLRECIPES
From allrecipes.com
RAINBOW BUTTERCREAM CAKE RECIPE ~ MENUIVA.COM
From menuiva.com
MICKEY RAINBOW BUTTERCREAM CAKE - THE EPICUREAN MOUSE
From theepicureanmouse.com
RAINBOW MARBLE CAKE WITH HOMEMADE BUTTERCREAM FROSTING
From chelsweets.com
RAINBOW CAKE. ITALIAN BUTTERCREAM - FOODIE BADGE
From foodiebadge.com
HOW TO MAKE A BUTTERCREAM TIE DYE CAKE
From findyourcakeinspiration.com
RAINBOW BUTTERCREAM CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE BEST RAINBOW CAKE | SWISS MERINGUE BUTTERCREAM
From youtube.com
BUTTERCREAM RAINBOW TUTORIAL - CAKE BY COURTNEY
From cakebycourtney.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love