Easy Rainbow Cake - 7 layers
Coooking Temperature: 325°F / 165°C / Gas Mark 3
Diet : NF
Calories: 18
Adjust Servings Here: 15 servings
Description
Make a perfect rainbow cake with all the seven colors of the rainbow. A simple and easy butter-based vanilla cake that's moist, light, and airy. Frosted with my delicious Swiss meringue buttercream and chocolate drip. Then topped with kids' favorite candy.
Ingredients
Rainbow cake recipe
- 3 cups All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup Unsalted butter softened
- 2 cups Granulated sugar
- 4 large Eggs
- 1 cup Buttermilk
- 1 tbsp Vanilla extract
- Gel food coloring (red orange, yellow, green, blue, purple)
Swiss meringue buttercream
- 5 large Egg whites
- 1 ¼ cups Granulated sugar
- 1½ cups Unsalted butter softened
- 1 tsp Vanilla extract
White Chocolate Rainbow drip
- ½ cup White chocolate chips
- Gel food coloring (rainbow colors)
Instructions
Rainbow Cake Layers
- Preheat the oven to 350°F (175°C). Grease and flour seven 6-inch round cake pans.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.3 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.1 cup Unsalted butter, 2 cups Granulated sugar, 4 large Eggs
- Gradually mix in the dry ingredients, alternating with the buttermilk, until just combined.1 cup Buttermilk, 1 tbsp Vanilla extract
- Divide the batter evenly into seven bowls. Tint each bowl of batter with gel food coloring to create a rainbow of colors.
- Pour each colored batter into a prepared cake pan and spread it evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.Gel food coloring (red
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
Swiss meringue buttercream
- In a heatproof bowl, whisk together the egg whites and sugar. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water.5 large Egg whites, 1 ¼ cups Granulated sugar
- Heat the mixture, whisking constantly, until the sugar is completely dissolved and the mixture reaches 160°F (71°C).
- Remove the bowl from the heat and beat the mixture on high speed until stiff peaks form and the mixture is cool, about 10 minutes.
- Gradually add the softened butter, a few tablespoons at a time, beating well after each addition. Add the vanilla extract and beat until the buttercream is smooth and creamy.1½ cups Unsalted butter, 1 tsp Vanilla extract
White chocolate rainbow drip
- Melt the white chocolate chips in a heatproof bowl in the microwave or over a double boiler.½ cup White chocolate chips
- Divide the melted chocolate into separate bowls and tint each bowl with a different color of gel food coloring. Pour the colored chocolate into piping bags.Gel food coloring
Assemble
- Starting with the bottom layer of the cake, frost each layer with the Swiss meringue buttercream.
- Stack the layers on top of each other, using a different color for each layer. Frost the outside of the cake with a thin layer of buttercream to create a crumb coat.
- Chill the cake in the refrigerator for 30 minutes. Once chilled, frost the cake with the remaining buttercream and smooth the sides and top.
- Pipe the colored white chocolate drips around the edges of the cake, allowing them to drip down the sides. Decorate the top of the cake with any remaining colored chocolate drips.
- Rest in the fridge until ready to serve.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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