Recipes for "rainbow cake"

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. Sift together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with baking spray and line with parchment paper; spray parchment with baking spray.

Prepare Cake: Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add white sugar; beat until light and fluffy, 2 to 3 minutes.

Add eggs, 1 at a time, and beat just until incorporated after each addition, about 1 minute total. Add vanilla and beat until combined, about 15 seconds. Scrape down sides and bottom of bowl using a flexible spatula.

Whisk together flour, baking powder, and salt in a medium bowl until combined.

Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until combined after each addition.

Divide batter equally between 6 small bowls. Add one to two drops of food coloring to each bowl, tinting one bowl red or pink, one orange, one yellow, one green, one blue and one purple. Mix gently to combine and add additional coloring as needed to reach desired shades.

Dollop the batter into the prepared pan, alternating colors, until the whole pan is filled. [If you have leftover batter, top up existing dollops of the same color – don't make a second layer of different colors]. Gently bang the pan on the counter to ensure that the batter is evenly distributed and that all gaps are filled.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in pan for 15 minutes. Remove cake from pan and cool on a wire rack until completely cool, at least 1 hour.

Prepare frosting: Beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Reduce mixer speed to low, and gradually add powdered sugar, beating until incorporated, about 2 minutes. Add vanilla and salt, then increase mixer speed to medium, and beat until fluffy, about 1 minute.

Spoon out 1/4 cup of frosting into each of 3 small bowls. Add one to two drops of food coloring to each bowl, tinting one bowl red or pink, one orange, and one green. Mix well to combine and add additional coloring as needed to reach desired shades. Transfer each of the colored frostings to piping bags fitted with small round writing tips. Leave the remaining frosting in the mixing bowl white.

Using a serrated knife, trim the edges of the cake.

Frost the top of the cake with the white frosting, leaving the sides uncovered.

Use the colored frosting to pipe small rainbows across top of cake.

Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Grease and flour a 10-cup fluted tube pan (such as Bundt).

Combine cake mix, sour cream, eggs, butter, water, pudding mix, and sugar in a large bowl. Beat with an electric mixer on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick.

Evenly divide batter among 6 small bowls; tint each batch a different color, using enough food coloring paste to reach desired tone, colors will deepen and brighten when baked.

Spoon red batter into bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of the pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap the pan on the counter 3 times to allow batter to settle.

Bake in the preheated oven until a toothpick inserted into center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.

Cool cake in the pan for 10 minutes. Turn cake out onto a serving plate; cool completely, about 1 hour.

Drizzle or spread frosting over cooled cake; decorate with rainbow sprinkles.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together flour, baking powder, and salt. Set aside.

In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time, mixing until each egg is incorporated; stir in vanilla. Beat in flour mixture alternately with milk. Divide batter into 3 bowls.

In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in lime zest and green food coloring; pour into third prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.

Assemble the cake: stack layers together with Lemon Filling in between layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour 4 (9-inch) cake pans.

Whisk flour, salt, baking powder, and baking soda together in a medium bowl and set aside.

Beat butter in a stand mixer fitted with the paddle attachment until creamy, about 1 minute. Beat in sugar on high speed, scraping the bowl with a spatula as needed, until fully incorporated, about 5 minutes. Reduce speed to medium-high; beat in eggs one at a time, mixing well after each addition. Mix in vanilla.

Mix flour mixture into creamed mixture in 3 additions, alternating with buttermilk, until batter is smooth and slightly thick.

Divide batter evenly among 4 bowls. Tint each portion of batter with green, blue, purple, or pink food coloring; stir until smooth. Pour batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, about 25 minutes. Place the pans onto wire racks to cool completely, about 25 minutes.

Make frosting: Beat butter and cream cheese in a stand mixer fitted with a clean paddle attachment until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and vanilla; beat on low speed for 30 to 60 seconds. Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Mix in salt.

Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter.

Place one of the intact cake layers on a cake stand or serving plate. Use an offset spatula or butter knife to spread frosting over cake layer. Position one of the cake rings on top. Spread frosting over the top and inside the circle. Repeat with second cake ring. Fill the hole with candies and sprinkles. Place remaining intact cake layer on top. Frost the top and sides of entire cake.

Tint any remaining frosting with pink food coloring and pipe decoratively over cake.

Cut cake into slices; spoon any candies that spill out over the slices.

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.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2x11-inch butterfly-shaped cake pan.

Mix flour and baking powder together in a small bowl.

Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and mix until well blended. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.

Divide batter equally into 4 or 5 small cups and add several drops of food coloring to each cup, mixing well to color batter evenly. Layer small amounts of colored batter randomly in the prepared cake pan, using a toothpick to swirl colors gently. Continue until all batter has been added to the pan and colors have been swirled.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.