We’ve been so good at healthy eating this week that I thought we could keep up the momentum.
Eat the rainbow, you say?!
Done and done.
Wait, you think that phrase has nothing to do with eating every shade of cake in the visible spectrum?
Say it ain’t so.
Weeeelllll I think we can make an exception.
Just this once.
In the name of sprinkles.
And eating our YAY IT’S THE WEEKEND feelings.
Are you with me?
So here’s the deal with this cake.
Yes there are a lot of layers, yes it will take you the better part of an afternoon, yes you will want to pull your hair out at some point during the cake making process (like, when you accidentally flip all the red batter onto your coffee table and then have to scrape it off into the cake pan <– don’t be like me).
But yes IT. IS. WORTH. IT.
I paired it with a honey swiss meringue buttercream that will make you drop to your knees in worship, but you can use your favorite white frosting. Or chocolate frosting. Or you can go the naked cake route, though I really do think there is something to the element of surprise when you cut into it.
My point being, you do you. I’ll love you either way.
- 2¼ cups cake flour
- 1 cup whole milk
- 6 large egg whites, at room temperature
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1¾ cups sugar
- 4 tsp baking powder
- 1 tsp kosher salt
- 12 tbsp unsalted butter , softened but still cool
- Red, orange, yellow, green, blue, and purple gel food coloring
- 1¼ cup sugar, divided
- ¼ cup water
- 5 egg whites
- 2 cups unsalted butter, room temperature
- 4 tbsp honey
- For the cake, heat oven to 350F. Grease 3 8-inch cake pans with baking spray. Line with parchment paper and grease again. Set aside.
- Pour the milk, egg whites, almond extract, and vanilla extract into a 2-cup measuring cup. Whisk until blended. In the bowl of a stand mixer fitted with the paddle attachment, mix together the cake flour, sugar, baking powder, and salt. Add in the butter and beat at a low speed until the mixture forms moist crumbs. Add all but ½ cup of the milk mixture to the mixer bowl and beat at medium speed for 1½ minutes. Add the remaining ½ cup of milk and beat for 30 seconds more. Scrape the sides of the bowl and mix again on medium speed for 20 seconds.
- Divide the batter evenly between 6 bowls. Add enough of each food gel to each bowl to get the desired colors. Transfer each to a cake pan, depending on how many cake pans you have. Bake for 15-25 minutes, or until a cake pan inserted in the center comes out clean.
- Let cool in the pan for 3 minutes. Invert onto a parchment-lined wire rack. Clean out the cake pans and repeat until all of the colors have been baked. Allow cake layers to cool completely.
- To make the frosting, combine 1 cup of the sugar and the water in a medium saucepan. Boil until they reach a temperature of 245F. Meanwhile, start the meringue.
- In a clean stand mixer bowl fitted with the whisk attachment, whip the egg whites with the remaining ¼ cup of sugar until they form soft peaks. Slowly pour in the hot sugar/water mixture while the mixer is running on high. Beat the frosting for 10 minutes or until the outside of the bowl has cooled to room temperature.
- Beat in the butter by the tablespoon. Pour in the honey. Mix for about a minute, or until the frosting comes together.
- To assemble, using a serrated knife, trim the tops of the cakes so they are level. Place the purple layer on an 8-inch cardboard round. Scoop ½ cup of buttercream over the first layer and spread so that it goes just beyond the edges of the cake. Repeat with the blue, green, yellow and orange layers.
- Place the red layer on the top, bottom-side up. Using an offset spatula, cover the tops and sides with a very thin layer of frosting (the crumb coat). Place cake in the freezer for 5 minutes so the frosting can set. Cover the cake with the remaining frosting.
More fun cakes!
From Around the Web:
Rainbow Mousse Cake from Sugarhero
Extra Rich Vanilla Cake with Rainbow Frosting from In Katrina’s Kitchen
Rainbow Squares from Hungry Rabbit
Rainbow Birthday Cake from I Am Baker
Rainbow Cupcakes For Two from Chocolate & Carrots