Rainbow Cake

Name: Rainbow Cake
Prep time: 45 min
Cook time: 25 min
Total time: 130 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 3 cups all-purpose flour (spooned and levelled); 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter (softened); 2 cups granulated sugar; 4 large eggs (room temperature); 1 tablespoon vanilla extract; 1 1/2 cups whole milk (room temperature); gel food colouring (red, orange, yellow, green, blue, violet); 1 cup unsalted butter (softened); 4 cups icing sugar (sifted); 1/4 cup heavy cream; 2 teaspoons vanilla extract; 1/4 teaspoon salt

130 min 12 slices Medium

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Rainbow Cake

A vibrant and fun rainbow cake that is perfect for celebrations. This multi-layered cake is a showstopper with its colourful layers and creamy frosting.

Prep

45 min

Cook

25 min

Total

130 min

Servings

Difficulty

Medium

The Rainbow Cake is a delightful confection that brings a splash of colour to any celebration. With its vibrant layers, each slice is a visual treat that excites the eyes and the taste buds. Perfect for birthdays, celebrations, or any occasion that calls for a bit of fun, this cake never fails to impress. As you slice into the cake, you'll reveal a spectrum of colours, from red to violet, stacked in a delightful gradient. Topped with a creamy vanilla buttercream frosting, this cake isn't just about looks; it offers a deliciously moist and tender crumb that will have everyone reaching for seconds.

Ingredients

Servings

Cake Layers

Vanilla Buttercream Frosting

Instructions

Prepare cake pans

Preheat your oven to 350°F (175°C). Grease and line six 9-inch (23 cm) round cake pans with parchment paper.

Pro tip: If you don't have six pans, bake in batches.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream butter and sugar

In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.

Pro tip: Use a stand mixer for efficiency.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine milk and dry ingredients

Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.

Pro tip: Do not overmix to avoid a dense cake.

Colour the batter

Divide the batter evenly into six bowls. Add one colour of gel food colouring to each bowl and mix until the desired colour is achieved.

Pro tip: Use a scale for even division.

Bake the layers

Pour each coloured batter into the prepared cake pans. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the frosting

In a large bowl, beat the butter until creamy. Gradually add icing sugar, alternating with heavy cream, beating until smooth. Mix in vanilla extract and salt.

Pro tip: Adjust the consistency with more cream if needed.

Assemble the cake

Place the purple layer on a cake stand and spread with frosting. Repeat with blue, green, yellow, orange, and red layers, frosting between each. Cover the entire cake with the remaining frosting.

Pro tip: Use a crumb coat to trap any stray crumbs before the final frosting layer.

Chill and serve

Chill the assembled cake for at least 30 minutes before slicing to help the layers set. Serve at room temperature.

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Tips & Tricks

<ul><li>Use gel food colouring for vibrant hues without altering the batter consistency.</li><li>Ensure even layer thickness by weighing batter for each pan.</li><li>Chill the cake before slicing for cleaner cuts.</li><li>Use an offset spatula for smooth frosting application.</li></ul>

Serving Suggestions

Serve your Rainbow Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert. It pairs wonderfully with a glass of cold milk or a hot cup of tea. To make ahead, you can bake the layers a day in advance and store them wrapped in plastic in the refrigerator. Once assembled, the cake can be stored in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.

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