Welcome to Words on Wednesday for March 30, 2016.
It’s officially 6 months til my birthday. Or, as my kids are fond of saying, my half-birthday. Woot! Do I get a cake?
Speaking of cakes, did you see my recent attempt at a Rainbow Cake on Instagram?
The caption says it all. My youngest requested a rainbow cake and my gut reaction was “no way!” but after thinking about it, I knew I could do it. I’m home by choice so that I can make things like this happen, right? Besides, she’s my baby, my last little one to turn 7. Special considerations need to be taken into account!
I went hunting online for a recipe, which turned out to be tougher than I’d anticipated as I really wanted to make the cake from scratch too – not a mix. Totally trying to embrace the “at home Mom” thing you know! In the end I found an amazing recipe – this cake needs to be made again – sans rainbow – as it was so delicious and moist!
Today I’m sharing it with you. Click here to go to the site where I found the recipe or simply read it below.
Easy Rainbow Cake…From Scratch!
- 2½ cups white granulated sugar
- 1 cup butter, softened
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- ¼ cup heavy whipping cream
- 3 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- Food coloring: red, yellow, blue, green
- 12 oz cream cheese, softened
- 1½ cups butter, softened (do not melt)
- 6 cups powdered sugar
- 1 tablespoon vanilla extract
- Preheat oven to 325 F.
- Generously grease and flour 6 (9-inch cake pans.) I only had 3 pans so I had to bake in two rounds.
- In a large bowl cream together sugar and butter.
- Mix in eggs until thoroughly incorporated.
- Mix in vanilla extract, buttermilk and heavy cream.
- Mix in half of the flour, baking powder, and salt.
- When mixture is combined, mix in the rest of the flour.
- Divide the batter into six bowls (about 1 cup of batter per bowl)
- Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet. (see note on how to make colors)
- Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin)
- Bake for 10-15 minutes or until center is set. Do not overbake. Keep a close eye on them as some ovens run hotter and these are thin layers.
- Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
- Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans.
- Place on a cooling rack and cool completely.
- Meanwhile make the cream cheese frosting by creaming together cream cheese and butter.
- Mix in powdered sugar and vanilla.
- Place the violet layer down first and frost. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. (frost between each layer)
- Place a thin coat of the icing on the cake to create a crumb coat. This will make the cake even all around and seal any loose crumbs.
- Once the crumb coat is set, finish frosting the cake.
- Slice & serve!
- (To create more defined layers of frosting between the colors, place the frosted cake in the fridge to allow the cream cheese frosting to firm up before slicing)