Rainbow Cake

This St Patrick’s Day, surprise your family, and friends with this rainbow cake. It looks like a simple cake until you cut a slice and reveal the stunning layers. The only thing missing here is a pot of gold (not included).

Rainbow Cake
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An easy cake recipe that is moist, rich, and buttery.  I use food colorings to create the individual rainbow layers.  You can make this cake recipe with or with-out food coloring
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Rainbow Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An easy cake recipe that is moist, rich, and buttery.  I use food colorings to create the individual rainbow layers.  You can make this cake recipe with or with-out food coloring
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Servings Prep Time
12 people 1 1/2 hours
Passive Time
20 minutes
Ingredients
Cake
Frosting
Servings: people
Units:
Instructions
  1. Preheat your oven to 350°F
  2. Grease and flour 7, 6” round cake pans
  3. In a large bowl, add butter and shortening. Beat until fluffy
  4. Add sugar and beat until it becomes creamy
  5. Add one egg at a time, beat for 1 min after each egg
  6. Add milk, yogurt, and vanilla extract to the batter. Beat for 2 minutes
  7. In a large bowl, sift flour and baking powder together
  8. Add the dry ingredients. Fold into the batter by hand, scrap the sides of your bowl making sure everything is well incorporated
  9. Divide the cake batter into 7 different containers, each weighing 8.5 oz
Coloring formulas
  1. Using Wilton’s Color Right, Performance Color System (see link below)
  2. Red: 8-R, 20-C, Orange: 20-O, Yellow: 20-Y, Green: 20-Y, 7-B, Blue: 15-B, 1-BK, Indigo: 8-B, 2-Y, Violet: 22-P, 6-B, 2-R
  3. Using a spatula mix each color to ensure the color is evenly distributed
Baking
  1. Add each color to a 6” pan
  2. Bake for approx. 20 minutes each, or until a toothpick is inserted and comes out clean
  3. Remove cake from oven and let cool for 5 minutes
  4. Flip the cake onto a cooling rack to cool for at least 1 hour
Frosting
  1. In a large mixing bowl, add butter and cream cheese and beat for 5 minutes
  2. Add powdered sugar 1 cup at a time. Beat well after each addition. Beat for 5 minutes
  3. Add vanilla, beat well to incorporate
Finishing
  1. Using a knife, evenly slice the top part of each cake off. To make 7 cakes that are all the same height
  2. Insert a #12 tip (see link below) into your piping bag
  3. Using a spatula fill your piping bag with the frosting
  4. Pipe a silver dollar sized amount of frosting on your cake plate
  5. Place the violet cake on to your cake plate. Using your piping bag, starting in the center of the cake, in a circular motion squeeze out the frosting. Working from the inside out. This will minimize the crumbs that would end up in our frosting, if we had spread it on with a spatula. Continue this until all of the layers are completed. Remember ROYGBIV, red, orange, yellow, green, blue, indigo, and violet.
  6. On the top (red) cake, pipe frosting starting from the center, spiraling out to the edge
  7. Then pipe frosting onto the sides, in a vertical up and down motion until the entire cake is covered in frosting
  8. Take a spatula and spread the frosting out evenly
  9. When slicing into the cake, wipe the knife off after every slice to make sure the colors don’t run together
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I mention in my recipe to use 7 cake pans. That is great if you have that many pans. If not, you can use just one pan. Be sure to let the pan cool off before greasing and flouring for the next color.

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Nothing is better than an excellent kitchen scale. I recommend this one:

 

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