RAINBOW CAKE

July 21, 2012

There is no end to the possibilities my mind is churning out for this cake. A soft pastels version for Easter. Red, white, and blue for Fourth of July. Personalizing it with someone’s favorite colors for their birthday. If David and I ever have kids, we could do a boy-girl reveal by slicing into this cake and having shades of pink or blue inside. I better stop talking about kids now or my mom will faint from excitement.

RAINBOW CAKE
Serves 10

3 cups flour
4 teaspoons baking powder
A pinch of salt
2 sticks room temperature butter
2 and 1/3 cup sugar
5 egg whites
2 teaspoons vanilla extract
1 and 1/2 cups milk
Food coloring

Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, and salt. In another bowl, cream together butter, egg whites, vanilla, and sugar with an electric mixer. Slowly combine dry ingredients and milk. Divide batter evenly into four bowls.

Add coloring to each bowl to create desired hue. Transfer to cake pans and bake for about 15-18 minutes. Let cool on racks.

An optional step, but one I found very helpful, is freezing the cakes overnight. They were much easier to work with and prevented crumbs from gathering in the frosting. Stack the layers on top of one another, adding frosting in between.

Cover the entire cake with frosting. I used my Simple Cream Cheese Frosting recipe.


rainbow cake
 
Author:
Serves: 10
Ingredients
  • 3 cups flour
  • 4 teaspoons baking powder
  • A pinch of salt
  • 2 sticks room temperature butter
  • 2 and ⅓ cup sugar
  • 5 egg whites
  • 2 teaspoons vanilla extract
  • 1 and ½ cups milk
  • Food coloring
  • Cream cheese frosting (link above)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flour, baking powder, and salt. In another bowl, cream together butter, egg whites, vanilla, and sugar with an electric mixer.
  3. Slowly combine dry ingredients and milk. Divide batter evenly into four bowls.
  4. Add coloring to each bowl to create desired hue. Transfer to cake pans and bake for about 15-18 minutes. Let cool on racks.
  5. Stack the layers on top of one another, adding frosting in between.
  6. Cover the entire cake with frosting.

Adapted from Whisk Kid.

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