Easy Six-Layer Rainbow Cake
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup unsalted butter, softened
- 2 tablespoons unsalted butter, softened
- 1 ⅓ cups milk
- 1 cup white sugar
- 5 large egg whites
- 1 teaspoon vanilla extract
- food coloring in 6 rainbow colors (red, orange, yellow, green, blue, violet)
- 2 ½ cups heavy whipping cream
- ⅓ cup confectioners' sugar
- 2 (8 ounce) containers mascarpone cheese
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
- Sift together the flour, baking powder, and baking soda.
- Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
- Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
- Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
- Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.
Source
Original recipe: View Original