This rainbow layer cake will be the star of your next celebration!
Simply Recipes / Cambrea Gordon
This rainbow cake will be the star of your next celebration!
The rainbow cake itself has a light and tender crumb with a mild vanilla flavor.
Simply Recipes / Cambrea Gordon
Real buttermilk has a certain taste and fat content that will be otherwise missed.
It seems like a lot of work, but I promise its not that labor intensive.
If you dont have exactly 6 cake pans, thats okay!
Simply Recipes / Cambrea Gordon
This just means you will need to bake in batches.
Use Gel Food Coloring!
My personal favorite food coloring brand isAmericolor Gel Food Coloring.
Simply Recipes / Cambrea Gordon
This trick will give you perfectly even layers every time!
I love to stick my cake in the freezer instead of the fridge as it sets up really quickly.
you’ve got the option to also make thebuttercream frostingahead of time!
Simply Recipes / Cambrea Gordon
it’s possible for you to also store the frosting in the fridge for up to 1 month.
Then I wrap each slice twice in plastic wrap.
My personal favorite food coloring brand isAmericolor Gel Food Coloring.
Simply Recipes / Cambrea Gordon
If you dont have 6 cake pans, youll have to bake the layers in multiple rounds.
In a mixing bowl with a spout, whisk together the eggs, egg whites, and vanilla.
Add the room temperature butter and sugar to another mixing bowl.
Simply Recipes / Cambrea Gordon
With the mixer running on low, stream in the whisked eggs and vanilla.
Turn off the mixer, scrape down the bowl with a rubber spatula.
Mix one more time on low to ensure everything is well combined.
Cambrea Gordon / Simply Recipes
Add a third of the dry ingredients to the mixing bowl and mix on low speed to combine.
Then slowly stream in half of the buttermilk.
Continue alternating dry and wet ingredients, ending on dry, until everything is combined.
Cambrea Gordon / Simply Recipes
Evenly distribute the batter, about 1 1/2 cups (280g), into 6 medium sized bowls.
Add one gel color to each bowl and use a spoon to mix the color into the batter.
You will have yellow, blue, green, purple, orange, and red batters.
Cambrea Gordon / Simply Recipes
Pour each bowl of colored batter into their own prepared cake pan.
Use a small offset spatula to spread the batter around to evenly fill each pan.
They should fall right out with no problem.
Cambrea Gordon / Simply Recipes
Let the layers cool completely on a wire rack.
Repeat until all 6 cake layers are baked and cooled.
Add the powdered sugar.
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Add the milk and vanilla.
Use an offset spatula or butter knife to spread about 1/2 cup of the frosting evenly over the layer.
Add the blue layer and spread another layer of frosting (about 1/2 cup).
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Continue this same pattern with the green, yellow, and orange layer.
Top the last red cake layer up-side-down, so the top of the cake is smooth and flat.
see to it that the cake layers are centered, and the top of the cake is level.
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Use the spatula to spread the frosting into a thin, even layer.
You should be able to see the cake through the frosting.
Simple Tip!
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Remove the cake from the fridge or freezer.
Use the offset spatula or the back of a butter knife to smooth the sides.
The freezer helps set the frosting quickly so that the sides and top are perfectly smooth!
Cambrea Gordon / Simply Recipes
Sprinkle the tops of the rosettes with the rainbow sprinkles.
Do you have extra slices that you want to store for later?
Then I wrap each slice twice in plastic wrap.
Cambrea Gordon / Simply Recipes
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