Rainbow Cake with Cream Cheese Frosting

Rainbow Cake-6The votes are casted and the decision has been made. The twins are having a rainbow cake for their birthday this year. A trail run for such cake was an absolute necessity and this was it and it was worth sharing. Plus, I liked the way the pictures turned out :). This was a smaller version of the cake that is yet to be made in a couple of weeks, but it turned out grand non the less. A mental note to self though “don’t skimp on food coloring next time around. Use and extra drop for orange and green…”.

It might look very challenging and intimidating to make, but it’s not that difficult in the end. I had four 6-inch cake pans, so it took me two rounds of baking. But, as an overall experience, I gotta admit it was a lot of fun and quite satisfying to make and assemble. It tastes good too! ‘Cause any cake tastes good with cream cheese frosting! Am I right, or am I right?!

Fingeres crossed I can repeat this with an eight-inch cake in early December…

Rainbow CakeRainbow Cake-4Rainbow Cake-5

Rainbow Cake with Cream Cheese Frosting
Recipe type: Dessert
Serves: 6-inch cake
For cake layers:
  • 16 oz flour (450 g)
  • 2½ tbsp baking powder
  • ½ tsp salt
  • 12 tsp milk
  • food coloring (red, orange, yellow, green, blue, purple)
  • 16 oz butter, at room temperature (450 g)
  • 15 oz caster sugar (425 g)
  • 6 large eggs, at room temperature
  • 2 tsp vanilla extract
For frosting
  • 16 oz cream cheese, at room temperature (450 g)
  • 7 oz butter, at room temperature (200 g)
  • 2 tsp vanilla
  • 8 oz powdered sugar (225 g)
  1. Heat oven to 350°F (175°C).
  2. Butter and flour at least two (3-4 optimal) 6-inch (15 cm) cake pans.
  3. Sift together flour, baking powder and salt into a large bowl. Set aside.
  4. Using a standing electric mixer with a paddle attachment, beat together butter and sugars on medium-high speed for at least 5 minutes, until fluffy and lighter in color.
  5. While the butter and sugar are beating, prepare food coloring. Divide milk between 6 ramekins (2 tsp in each), and add a few drops of food coloring in each. Stir well to dissolve, using separate spoons for each color. Set aside.
  6. Crack eggs into a separate bowl, add vanilla and whisk lightly until homogeneous. With the mixer speed on medium, add eggs to butter mixture in a few batches, beating for a minute of two after each addition.
  7. Stop the mixer completely, add all of the flour mixture to butter mixture and mix on a lowest mixer speed just until the flour is incorporated. Turn the mixer off and stir by hand, using a spatula making sure there is no loose flour left on the bottom of the bowl. Make sure to stir very gently, trying not to knock out the air out of batter.
  8. Now, divide the batter evenly by six, adding each colored milk mixture into each ⅙th, and mixing it by gently filing it into batter (*see the note).
  9. Transfer the batter into prepared cake pans and bake in the preheated oven for about 30 minutes, or until the wooden skewer inserted into the center comes out clean.
  10. Leave to cool in the pans for a few minutes, then turn out onto a wire rack to cool completely.
  11. While the layers are cooling, make frosting. Using an electric mixer with a paddle attachment, beat the butter until pale and fluffy, then, add cream cheese, powdered sugar and vanilla and beat until smooth.
  12. When the layers are completely cooled, lay each flat on an even surface and using a long seated knife, carefully trim rounded tops off cakes leveling them into an even layers, about an inch high.
  13. Assemble the cake by putting a trimmed purple layer on a serving plate or a cake board, drop a couple of dollops of frosting on top spreading it evenly using a thin spatula, cover with blue layer and repeat with all remains layers. Cover the cake with a thin layer of frosting all around and refrigerate the cake for about two hours so the frosting sets and cake gets more stable. Then, take out of the fridge and finish frosting the cake. Decorate as desired**, then refrigerate for at least another 2 hours.
* I weigh an empty mixer bowl, before hand and note the weight down. Then, I weigh the mixer bowl with a prepared cake batter, subtract the weight of the empty bowl and divide the result by six to get an exact amount of batter going into each layer.

** I crumbled the brightly colored part of the trimmed excess from each layer and used them as sprinkles on top of the cake.


Rainbow Cake-3 Rainbow Cake-2

Share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on StumbleUponEmail this to someonePrint this page

Leave a Reply