Rainbow Cake
Doesn't the word rainbow just bring a smile to your face? This cake features stunning colors and it taste as good as it looks. It’s colorful, it’s light, it’s fluffy, it’s cake, and it’s pretty darn great.
Ingredients
- 2 cups Cake Flour sifted
- 1 cup All purpose Flour sifted
- ½ cup Light brown sugar
- 2 cups Granulated sugar
- 5 Large Eggs room temperature
- 1 tsp Kosher salt
- 1 tsp Baking soda
- 1 tbsp. Baking powder
- 1 cup Unsalted butter softened
- 1 tbsp. Vanilla extract
- ¼ cup Vegetable oil
- 1¼ cup Sour cream
- 1 cup Whole milk
- Food Gel (purple, blue, green, orange, yellow, and red)
Swiss Meringue Buttercream
- 6 Large Egg Whites
- 1¾ cup Granulated sugar
- 2 cups Unsalted butter softened
- 2 tsp Vanilla extract
- ¼ tsp Kosher salt
Instructions
- Preheat the oven to 350 degrees F. Coat six 6-inch round cake pans with nonstick cooking spray and line with parchment paper.
- Combine the oil, whole milk, and sour cream together. Set aside.
- In a bowl, combine the cake flour, all purpose flour, salt, baking powder, and baking soda. Whisk well and set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 5 minutes or until light and fluffy. Add in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl if necessary. Beat in the vanilla extract.
- Alternate between adding the dry ingredients and wet ingredients at low speed until just combined.
- Divide the batter evenly into 6 bowls (15 ounces of cake batter per bowl).
- Color each bowl with a few drops of food gel (red, orange, yellow, green, blue, and violet). Scrape the cake batter into the prepared cake pans and smooth the tops with a spatula.
- Bake for 20-25 minutes or until inserted toothpick comes out clean.
- Transfer the cake pans to a wire rack and allow to cool for 15 minutes. Invert each layer onto the wire rack and remove the parchment paper.
- Swiss Meringue Buttercream: Add water into a saucepan and heat over medium-low heat. Add the egg whites and granulated sugar to a bowl of an electric mixer. Place this mixer bowl over the saucepan filled with water. Whisk constantly until the sugar is dissolved and the mixture meets the temperature of 160°F. Once the sugar dissolves and the mixture appears to be opaque white remove from the heat. Transfer the bowl to the stand of your electric mixer. Using the balloon attachment, whisk the eggs whites and sugar at medium-high speed until stiff peaks form. Reduce the speed and add in the unsalted butter, one tablespoon at a time. Allow to fully incorporate before the next addition. Turn up the mixer to medium-high speed and fluff-up the buttercream for 3 minutes. Lastly add in the vanilla extract and salt.
- Assemble, frost, and decorate the cake. Enjoy!