rainbow cake

This Rainbow Swirl Cake is made with three layers of homemade cake with rainbow swirl frosting decorating the cake around the edges!

Rainbow Swirl Cake

(390 grams) all purpose flour

tsp baking powder

salt

(168 grams) unsalted Challenge butter, room temperature

(60 milliliters) vegetable oil

(414 grams) sugar

eggs

tbsp vanilla extract

(400 milliliters) buttermilk*

Violet gel icing color

Royal Blue gel icing color

Leaf Green gel icing color

Lemon Yellow gel icing color

Orange gel icing color

Red gel icing color

(448 grams) salted Challenge butter, room temperature

(189 grams) shortening

(1265 grams-1380 grams) powdered sugar

water

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

Combine the flour, baking powder and salt in a medium sized bowl and set aside.

Add the butter, vegetable oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. You should be able to see the change in the color and texture of the mixture.

Add the eggs two at a time, mixing until well combined after each. Add the vanilla extract with the second round of eggs. Scrape down the sides and bottom of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until combined.

Add the buttermilk and mix until well combined.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Divide the batter evenly between 6 bowls. It should be a little more than a cup per bowl.

Add gel icing color to the bowls (one color per bowl) and gently fold until the color is mixed throughout. You should have one bowl each of purple, blue, green, yellow, orange and red.

Add the colored cake batter to the cake pans. Starting with the purple batter, add spoonfuls of batter around the bottom of the pan. Divide each color evenly between the three pans. Give the pan a little side-to-side shake to distribute the batter around a bit between each color. After the purple, add the blue, then green, then yellow, then orange and finally red.

Bake for 28-33 minutes, or until a toothpick inserted comes out clean.

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

Make the Cake Layers

To make the frosting, add the butter and shortening to a large mixer bowl and beat until smooth.

Add about half of the powdered sugar and mix until well combined and smooth.

Add the vanilla extract and 2 tablespoons of water or milk and mix until well combined.

Add the remaining powdered sugar and mix until well combined and smooth.

Add additional water or milk as needed to get the right consistency.

Make the Frosting

To put the cake together, first remove the domes from the top of the cakes so they are level.

Place the first layer of cake on a cake plate or cardboard cake circle, then top it with about 1 cup of frosting and spread into an even layer.

Add the second layer of cake another layer of frosting.

Add the final layer of cake on top, the frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake, if you like.

Divide the remaining frosting between 6 bowls. I had about 1/3 cup of frosting per bowl, but you may have a little more or less, depending on how much you use to frost the cake.

Use the gel icing colors to color each bowl of frosting, using one color per bowl.

To make the rainbow swirl frosting border, add each color of frosting to a ziplock bag. Lay a piece of clear wrap out on the table. Trim the corner off of each ziplock bag. Pipe a thick row of each color of frosting in this order &#8211; purple, blue, green, yellow, orange, red &#8211; side-by-side onto the clear wrap.

Fold the clear wrap over into a long log (see photos above for guidance). Twist one end closed and trim the other end, if needed, so that the frosting is right at the end.

Put the log into a piping bag with the open end of the log going into the piping tip. I used piping tip Ateco 849.

Begin piping shells of frosting around the top edge of the cake. After each shell is piped, turn the piping bag just a little bit before piping the next shell. As you continue piping and turning the piping bag, you&#8217;ll get a rainbow that rotates around so you see all the colors.

To pipe shells around the bottom of the cake, create another log of rainbow frosting, add it to the piping bag and pipe shells around the bottom in the cake manner &#8211; turning the bag slightly after each shell.

Store cake in an airtight container until ready to serve. Cake is best for 2-3 days.

Assemble the Cake

Hi Lindsay, thanks for the lovely recipe ... I baked the cake and the taste was awesome.. however my cake was a bit crumbly .... would u have any idea why.
I followed d recipe as mentioned only that I used 2 pans instead of 3 and baked the cakes at 175 degress for 45 mins each... 
Thanks Blossom

Hi there, my cake didn't rise ??   Did I mix it to much when folding in the food coloring?   It looks so pretty, just wish each cake was taller.

We made this cake for my daughter's first birthday this weekend. It turned out amazing! Thank you so much for posting this. It was exactly what I wanted to do. Although we did it teared instead of one whole cake. I'd share a picture, but it won't let me. It was beautiful though and everyone talked about it. 😊

Hello, sorry to respond and someone else is comment, but I couldn’t seem to respond to the recipe in general, probably because I’m not a member of the site.

Anyway, this recipe looks absolutely amazing I found it by accident but I intend to use it anyway LOL. But I have a few questions, and I’m a fairly new at baking, so please bear with me. I prefer 9 inch pans to 8 inch, do I just need to increase the amount of batter I’m creating? Also another important question, is the height of the pans you use. The pans I have are a little on the shallow side compared to yours. Is that going to be a problem? I would honestly prefer not to go out and have to buy new pants that are higher if I can avoid that.

As for cake/batter height, height, should I only go one spoon each section  in terms of the height? At least it looked like you only did one layer of colorful spoonfuls in the batter. I assume you’re going for less height per cake because you’re using three cake layers instead of two? 

Finally, one more question. I have a really nice KitchenAid stand mixer. Is there a reason I shouldn’t use that, and should instead use one of those small portable mixer’s that you use in the video?

This really does absolutely look amazing and I intend to make it!

Hello Lindsay,

Your little boys are just too cute!  Enjoy every minute as they grow up too fast.

When my four year old granddaughter saw this cake, we had to make it for her birthday.  I opted for cupcakes (yes - more work).  It made exactly 24 which was the amount needed for her Preschool class.  When I picked her up from school, her teacher ran over to me and said the cupcakes were "the best we've ever had in class."  She said the children loved the colors and spent a great deal of time discussing the cake.  My granddaughter was so proud to tell her class that she was a helper.  

Thank you for sharing your multitude of yummy talents.  They were a hit!

My granddaughter also saw this cake and wanted it for her fourth birthday celebration at her Preschool.  I made the recipe in cupcake form (a little more work to say the least).

When I arrived to pick her from school in the afternoon, her teacher came over and excitedly told me that the children were thrilled with the colors.  She went on to say that the cupcakes were the best the class had ever eaten.

This is quite a testament to your talents, Lindsay.  Thank you for sharing!

Hi Lindsay, 
This cake is gorgeous! I decided to make cupcakes and a small 6in cake for my nieces 1st birthday. Everyone loved them, the taste as well as the colors. My niece also enjoyed smooshing it all over!???? 
Happy Birthday to your little guys. It's amazing how quick they grow. I'm expecting twin grandbabies in May. I'm so excited, we get a boy and a girl, Selena and Sampson. They can't get here quick enough!????
Thanks again for another amazing recipe!????

https://www.youtube.com/watch?v=fvkbRRy6gRA

This Rainbow Swirl Cake is made with three layers of homemade rainbow cake, then decorated with rainbow swirl frosting around the edges! It’s a moist, delicious cake that’s easy to make and perfect for a celebration, kids birthday party cake or even St. Patrick’s Day! Recipe: https://www.lifeloveandsugar.com/rainbow-swirl-cake/

Voici une tarte avec une crème à l'orange ... autant dire que c'est un vrai régal car marié à la ganache au chocolat noir bien tendre, le mélange des saveurs est absolument divin !

Tarte crémeuse à l'orange et au chocolat

pâte sablée ou brisée cuite à blanc et refroidie

g de sucre semoule

sachet de sucre vanillé

cuillères à soupe de fécule de maïs Maïzena

oeuf

verres de jus d'orange pur

Une bonne noix de beurre doux en cubes

150 g de crème liquide

g de chocolat noir " dessert "

cuillère à soupe de jus d'orange pur

Dans une casserole, verser les sucres avec la fécule, l'oeuf et le jus d'orange. Porter sur le feu doux sans cesser de remuer au fouet jusqu'à épaississement de la crème.

Quand la crème à l'orange a épaissi, retirer du feu puis ajouter la bonne noix de beurre doux en cubes et fouetter jusqu'à incorporation du beurre dans la crème.

Verser cette crème à l'orange sur le fond de tarte cuit puis enfourner pour une petite dizaine de minutes ( à 180°C ).

Retirer du four et laisser refroidir. Pendant ce temps, préparer la ganache au chocolat en faisant bouillir la crème. Une fois cette derniere bouillie, retirer du feu et ajouter le chocolat en petits morceaux. Laisser reposer une minute puis mélanger à l'aide d'une spatule.

Ajouter la cuillerée de jus d'orange et remuer. La ganache devra être parfaitement lisse et brillante.

Verser cette ganache sur la tarte. Lisser au besoin pour bien répartir la ganache uniformément sur la tarte.

A ce stade de la recette, on peut décorer la tarte de lamelles d'orange confite si on le souhaite ..Entreposer la tarte au réfrigérateur quelques heures avant dégustation. Déguster bien fraîche en prenant soin tout de même de la sortir du réfrigérateur 15/20 minutes avant dégustation afin que les saveurs soient parfaitement exaltées.

Recette Dessert Tarte à la patate douce, Recette Ptitchef

Tarte à la patate douce

une pâte

400 g de patate douce pelée et coupée en dés

ml de sirop d'érable

200 ml de lait concentré non sucré

oeufs entiers

cuillère à soupe de fécule de maïs

cuillère à café d'extrait de vanille

cuillère à café de cannelle en poudre

cuillère à café de noix de muscade râpée

cuillère à café de gingembre en poudre

cuillère à café de sel

Étaler la pâte sablée à la farine de maïs en formant un disque de 26 cm de diamètre sur du papier sulfurisé.

En garnir un moule de 18 cm. Piquer le fond de pâte.

Cuire la patate douce à la vapeur, ou tout simplement au four micro-ondes, 5 minutes à 750W.

Laisser refroidir puis réduire en purée et passer au tamis.

Y ajouter les autres ingrédients, mixer jusqu'à l'obtention d'une crème lisse puis verser sur le fond de pâte sablée.

Cuire environ 45 minutes à 1 heure. La lame d'un couteau doit ressortir sèche.

Démouler à l'aide du papier sulfurisé et servir tiède ou froid.

On peut aussi préparer cette tarte en remplaçant le sirop d'érable par 100 g de sucre de canne blond, et le lait concentré par du lait de coco à 17% de matière grasse.

Cette variante plus exotique conviendra à ceux qui n'aiment pas la saveur du sirop d'érable.

C'est une tarte très facile à faire. Franchement c'est top délicieuse.

Tarte aux pommes et brugnons

g de farine

sachet de levure lyophilisé (4 g)

g de beurre

oeufs

brugnons

pomme

cl de crème fraîche légère

de sucre

Diluer la levure dans un peu d'eau tiède (très peu vu la quantité de farine).

Dans un saladier, verser la farine. Creuser un puits, y mettre la levure. Ajouter un œuf et intégrer peu à peu la farine. Terminer par le beurre mou coupé en morceaux. Laisser reposer une heure.

Étaler la pâte et foncer moule à tarte beurré.

Laver les brugnons et la pomme. Couper les brugnons en deux, ôter le noyau et éplucher chaque morceau. Couper les brugnons en fines lamelles et les répartir tout autour du moule.

Éplucher la pomme. La couper en 4, l'épépiner puis la couper en fines lamelles. Les répartir au centre de la tarte.

Battre 2 œufs dans un bol avec le sucre jusqu'à ce que le mélange blanchisse. Ajouter la crème fraîche. Répartir sur les fruits.

This Rainbow Cake recipe is moist, tender, and beyond stunning with its six different colored cake layers! The brightly colored cake will be the star of the show!

Rainbow Cake

all-purpose flour ((600 grams))

sugar ((600 grams))

baking powder

baking soda

eggs (room temperature)

vegetable oil ((360 milliliters))

whole milk ((360 milliliters))

vanilla extract

Food coloring ((red, yellow, blue, green))

unsalted butter (softened (565 grams))

confectioners’ sugar ((1200 grams))

cream (room temperature (120 milliliters))

Preheat the oven to 350F. Grease two or three 8-inch round cake pans with baking spray or butter. Line the bottoms with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another large mixing bowl, combine the eggs, vegetable oil, milk, and vanilla. Whisk until well combined. Pour into the flour mixture and whisk until combined.

Divide the batter among 6 mixing bowls. Color each batter with food coloring to make red, orange, yellow, green, blue, and purple batters. Pour a single color batter into each cake pan. Place the remaining batter bowls in the fridge until ready to bake. (This helps to stop the baking powder from reacting while waiting to bake.)

Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pan, then remove and finish cooling on a wire rack. Wash the pans, grease and line with parchment paper again, and bake the remaining batters.

For the Rainbow Cake Layers:

In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and salt on medium speed until very fluffy and pale, about 5 minutes.

With the mixer on low speed, gradually add the confectioners’ sugar a cup at a time, adding a tablespoon of cream at a time throughout mixing. Stop and scrape down the bowl occasionally during mixing. Once all of the sugar is added, beat in the vanilla and add additional cream if the frosting feels grainy when rubbed between your fingers. Increase the speed to medium-low and beat until light and fluffy, about 1 minute.

For the Buttercream:

Remove the parchment paper from the cake layers. Place the purple layer on a cake plate and spread ½ cup of frosting over the top. Place the blue layer on top and spread another ½ cup of frosting on top. Repeat with the remaining cake layers in the order of green, yellow, orange, and red. Spread the remaining frosting all over the outside of the cake. Chill the cake for at least 1 hour before serving. Leftover cake should be covered and can be stored at room temperature for up to 3 days.

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