How to Make Rainbow Birthday Cake - A Step-by-Step Guide

Have you ever wanted to make a show-stopping, vibrant cake that will wow your guests at a birthday party? Look no further than the Rainbow Birthday Cake! A colorful and eye-catching dessert that is not only fun to look at but also delicious to eat. This cake is perfect for any special occasion, whether it's a child's birthday, a baby shower, or just a fun get-together with friends.

The Rainbow Birthday Cake is a true spectacle, featuring layers of brightly colored cake stacked on top ...

Read more

Ingredients

  • 1 cup butter, softened
  • 1 ¾ cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 ¼ cups buttermilk
  • red, yellow, and blue food coloring
  • 1 cup unsalted butter, softened
  • 1 pinch salt
  • 4 cups confectioners' sugar
  • ¼ cup heavy cream
  • ½ teaspoon vanilla extract
  • orange, green, and purple food coloring
  • 1 cup white corn syrup
  • 2 egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 5 mins
  • Servings: 16
  • Yield: 1 3-layer cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of three 9-inch round cake pans; line bottoms with parchment paper.
  • Beat butter with sugar in a large bowl using an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each. Mix in vanilla extract. Combine flour, baking powder, and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
  • Divide batter among 3 bowls. Tint one bowl red, one yellow, and one blue. Scrape each into one of the prepared pans and smooth the tops.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool cakes on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Turn out onto a cooling rack. Peel off parchment paper and let cool for 30 minutes before frosting.
  • Beat unsalted butter and salt together in a large bowl until smooth. Beat in confectioners' sugar alternately with cream, making 3 additions of sugar and 2 of cream. Mix in vanilla extract. Divide butter icing among 3 bowls. Tint one orange, one green, and the other purple.
  • Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread green icing on top. Add the blue layer and cover it with purple icing. Refrigerate for 30 minutes or until icing is firm.
  • Place corn syrup in a saucepan and bring to a boil. Meanwhile, beat egg whites and cream of tartar together until frothy in a heat-proof bowl set over a pan of simmering water. Beat in the corn syrup in a thin, steady stream until stiff peaks form. Remove from heat and beat in vanilla. Top cake with fluffy icing.
  • Nutrition

    590 cal.

    • Total Fat: 26g
    • Saturated Fat: 16g
    • Cholesterol: 113mg
    • Sodium: 272mg
    • Total Carbohydrate: 87g
    • Dietary Fiber: 1g
    • Total Sugars: 59g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 79mg
    • Iron: 1mg
    • Potassium: 96mg