Rainbow Cake Recipe
Making a Rainbow Cake at Home
Author: Cynthia Lee
Nutrition Information
- Serves: 10
- Calories: 124
- Fat: 3.5 g
- Saturated fat: 1.5 g
- Trans fat: 0 g
- Carbohydrates: 45 g
- Sugar: 0.1 g
- Sodium: 289 mg
- Fiber: 0.8 g
- Protein: 1.6 g
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Rainbow cake is a colourful treat to serve on various occasions like birthdays, anniversaries etc. The various layers of this delicious cake automatically grab the attention of your guests. Making a rainbow cake is no doubt a laborious process as compared to general cake but the taste and colour it provides you at the end deserves a little extra effort. Once you cut the cake, the colour full layers of this delicious cake gives you a real feeling of a colourful rainbow right in front of you. Once you make rainbow cake, you can frost it and decorate it, if you want. Otherwise the colourful layers of the cake do not required any specific decoration.
Ingredients
- 500g butter – softened
- 500g caster sugar
- 10 eggs, large
- 500g self-rising flour
- Gel colour pastes – easily available online and in your nearest bakeries
- Filling / Frosting
- 70g butter - softened
- 200g cream cheese
- 400g icing sugar - sifted
Instructions
- Pick four baking tins and line them with a fine quality baking paper. Set them aside and pre heat your oven at 160 degree centigrade (C°).
- Now, grab a large mixing bowl and place 500 grams of butter and 500 grams of sugar in it.
- Take a large whisk and mix together both of the ingredients until mix well and smooth.
- Crack in one egg at a time and a spoonful of self-rising flour along with it.
- Continue until you cracked in all of the 10 eggs.
- Once the egg and flour incorporated well add in the remaining flour and blend them for another few minutes with the help of a large whisk or spoon.
- Continue mixing until forms a batter.
- Take 5 medium mixing bowls of same size and equally divide the cake batter among them.
- Pour some red gel paste color into the first mixing bowl and set it aside for the time being.
- Add some yellow gel paste color into the second bowl, blue into the third mixing bowl, green into the fourth bowl and orange into the fifth mixing bowl.
- Set all bowls aside for some time and move on.
- Pick the first mixing bowl with red gel paste color and blend it again for few seconds. Place it in the lined cake tin and spread it all over the base.
- Repeat the above procedure with the yellow, blue, green, and orange gel paste color into the remaining four line baking tins.
- Place the baking tins in the pre-heat oven and bake kit for 15 to 20 seconds until soft and spinky to touch.
- Remove the baking tins from oven and set them aside at room temperature for 5 to 10 minutes until cool enough to handle.
- Now, lift out the cake layers carefully and place them on a wire coolingrack. Wait until they cool well.
- Meanwhile, prepare the rain bow cake frosting.
- Add 70 gram butter to medium or large mixing bowl and beat it until soft and smooth.
- Add in cream cheese and mix for another few seconds until both ingredients merge into one another and form a smooth mixture.
- Pour in 400 gram sifted icing sugar and mix it with the butter-cheese mixture until smooth and forms a batter.
- Now, if the batter is runny, then place it in refrigerator for few minutes until thick.
- Until then, remove the layers of cake from cooling rack, and place them on a revolving cake stand.
- Pick a serrated break knife and give a desired shape to the first layer of your rain bow cake. Use the same knife and smooth the surface of the layer of the cake as well.
- Place few spoon full of frosting at the top of the surface of the first layer and spread it with the help of a knife.
- Now, stack the second layer on the top of the first one.
- Place some frosting on the top of the second layer of cake and spread it and evenly all over the surface.
- Repeat this method until you stack together the remaining three layers of the cake.
- Place the staked rainbow cake in refrigerator for few hours until cool.
- Proper cooling will help at the time of cutting the rainbow cake into slices as the cuttings will not rip and you will get perfect cake slices.
- Pick a large sharp knife and trim the uneven sides of the rain bow cake to give it a perfect shape.
- Place some frosting at the top of the staked cake and spread it all over the surface with a palette knife.
- Apply the frosting to the sides of the cake as well.
- Apply the frosting until every inch of the cake is well covered, smoothing the edges as well.
- Place the frosted rainbow cake in your refrigerator for couple of hours to chill and firm to touch.
- Once your rainbow is chilled well, remove it from refrigerator and decorate it if you want or serve it as it is.
Notes
Utensils Needed:
Baking Tins,
Baking Sheet,
Baking Paper,
5 Medium Mixing Bowls,
Large Whisk,
Large Spoon,
Wire Cooling Rack,
Palette Knife,
Revolving Cake Plate,
Refrigerator,
Oven, Gloves
Baking Tins,
Baking Sheet,
Baking Paper,
5 Medium Mixing Bowls,
Large Whisk,
Large Spoon,
Wire Cooling Rack,
Palette Knife,
Revolving Cake Plate,
Refrigerator,
Oven, Gloves
. Now, grab a large mixing bowl and place 500 grams of butter and 500 grams of sugar in it. Take a large whisk and mix together both of the ingredients until mix well and smooth. Crack in one egg at a time and a spoonful of self-rising flour along with it. Continue until you cracked in all of the 10 eggs. Once the egg and flour incorporated well add in the remaining flour and blend them for another few minutes with the help of a large whisk or spoon. Continue mixing until forms a batter. Take 5 medium mixing bowls of same size and equally divide the cake batter among them. Pour some red gel paste color into the first mixing bowl and set it aside for the time being. Add some yellow gel paste color into the second bowl, blue into the third mixing bowl, green into the fourth bowl and orange into the fifth mixing bowl. Set all bowls aside for some time and move on. Pick the first mixing bowl with red gel paste color and blend it again for few seconds. Place it in the lined cake tin and spread it all over the base. Repeat the above procedure with the yellow, blue, green, and orange gel paste color into the remaining four line baking tins. Place the baking tins in the pre-heat oven and bake kit for 15 to 20 seconds until soft and spinky to touch. Remove the baking tins from oven and set them aside at room temperature for 5 to 10 minutes until cool enough to handle. Now, lift out the cake layers carefully and place them on a wire coolingrack. Wait until they cool well. Meanwhile, prepare the rain bow cake frosting. Add 70 gram butter to medium or large mixing bowl and beat it until soft and smooth. Add in cream cheese and mix for another few seconds until both ingredients merge into one another and form a smooth mixture. Pour in 400 gram sifted icing sugar and mix it with the butter-cheese mixture until smooth and forms a batter. Now, if the batter is runny, then place it in refrigerator for few minutes until thick. Until then, remove the layers of cake from cooling rack, and place them on a revolving cake stand. Pick a serrated break knife and give a desired shape to the first layer of your rain bow cake. Use the same knife and smooth the surface of the layer of the cake as well. Place few spoon full of frosting at the top of the surface of the first layer and spread it with the help of a knife. Now, stack the second layer on the top of the first one. Place some frosting on the top of the second layer of cake and spread it and evenly all over the surface. Repeat this method until you stack together the remaining three layers of the cake. Place the staked rainbow cake in refrigerator for few hours until cool. Proper cooling will help at the time of cutting the rainbow cake into slices as the cuttings will not rip and you will get perfect cake slices. Pick a large sharp knife and trim the uneven sides of the rain bow cake to give it a perfect shape. Place some frosting at the top of the staked cake and spread it all over the surface with a palette knife. Apply the frosting to the sides of the cake as well. Apply the frosting until every inch of the cake is well covered, smoothing the edges as well. Place the frosted rainbow cake in your refrigerator for couple of hours to chill and firm to touch. Once your rainbow is chilled well, remove it from refrigerator and decorate it if you want or serve it as it is. Notes Utensils Needed: Baking Tins, Baking Sheet, Baking Paper, 5 Medium Mixing Bowls, Large Whisk, Large Spoon, Wire Cooling Rack, Palette Knife, Revolving Cake Plate, Refrigerator, Oven, Gloves 3.2.1284 Next%20stop%3A%20Pinterest "Pin It")
