Rainbow Cake

 

Ingredients:

For the Cake:

2 ¼ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

Gel food colouring (red, orange, yellow, green, blue, purple)

• For the Buttercream Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• ¼ teaspoon salt
• 3-4 tablespoons heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
3. In another large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing until just combined.
5. Divide the batter evenly among six bowls. Tint each bowl of batter with a different gel food colouring (red, orange, yellow, green, blue, purple).
6. Pour each coloured batter into a separate prepared cake pan. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
8. While the cakes cool, prepare the buttercream frosting. Cream together the softened butter, powdered sugar, and salt until light and fluffy. Beat in the heavy cream and vanilla extract until smooth and spreadable.
9. Once the cakes are cool, frost them with the buttercream frosting. Place one cake layer on a cake plate or stand, spread with frosting, and then top with another layer. Repeat with the remaining cake layers, alternating the colours.
10. Frost the outside of the cake with the remaining frosting. Decorate with sprinkles or other desired toppings.

Nutritional Information:

(Please note that this is an approximate nutritional value per slice and can vary depending on the specific ingredients used.)

• Calories: 450
• Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 80mg
• Sodium: 250mg
• Carbohydrates: 50g
• Sugar: 40g
• Protein: 5g

Tips:

• For a more vibrant rainbow effect, use a thicker batter. This will create a more distinct separation between the colours.
• If you don't have gel food colouring, you can use a few drops of regular food colouring, but be aware that the colours may not be as bright.
• To prevent the cake layers from doming while baking, you can tent a piece of foil over the tops of the cakes for the last few minutes of baking.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
• This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.