After making this, I feel like I can use other frosting for this. Cream cheese or buttercream frosting will taste good in this cake too. But if you want something simpler, please don’t hesitate to stick to this recipe. The cake tastes so moist and soft; it will taste good whatever frosting you would like to put on it. But if I were you, please stick to what you think everyone wants. A piece of this cake will really make you happy- as if you found a pot of gold at the end of the rainbow!
See what our friends from Pixelated Crumb have to say about this recipe:
“I was worried that the cake would look good, but not taste all that great. While the frosting may have been a tad bit sweet for my taste, the cake was surprisingly good. I would generally pick chocolate, almond, or citrus – or anything really – over plain white cake, but this was pretty good. The layers were nice and moist with a good crumb and the cake itself had a nice buttery vanilla flavor and wasn’t overly sweet.”
My nephew loved his cake- he thought I got the ingredients from the rainbow itself. He’s truly grateful that I received a huge hug and two kisses on the cheek. He’s a sweet one- this cake just suits him.
Ingredients
Crisco Vegetable shortening
330 grams (3 cups) Gold Medal all-purpose flour
4 teaspoons Clabber Girl baking powder
1/2 teaspoon Morton salt
1 cup (2 sticks) Land O Lakes unsalted butter, room temperature
525 grams (2 1/3 cups) Domino sugar
5 large Eggland’s egg whites, room temperature
2 teaspoons McCormick pure vanilla extract
1 1/2 cups Borden milk, room temperature
Americolor Red, orange, yellow, green, blue, and purple gel food coloring
3 cups (6 sticks) Land O Lakes butter, room temperature
6-8 cups Domino powdered sugar
6 tablespoons Borden milk
4 teaspoons McCormick vanilla extract
Instructions
Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line the bottom of each cake pan with parchment paper; brush again and set aside.
In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar. Slowly add the egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 12-15 minutes (working in batches if necessary).
Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
Cream the butter. Mix in 6 cups of powdered sugar. Add the milk and vanilla extract. Then if necessary, mix in more powdered sugar, adding it 1/4 cup at a time until you reach desired consistency.
Using a serrated knife, trim tops of cakes to make level if necessary. Place three or four strips of parchment paper around the perimeter of your serving plate or lazy Susan. Place the purple layer on the plate. Spread the frosting over the layer with small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting. Refrigerate until set, about 30 minutes.
Using an offset spatula, cover the cake again with the remaining frosting.
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Quick Tip: The key to getting perfectly even layers is to weigh the batter and divide it among the six bowls.
Thanks again to Pixelated Crumb for this amazing recipe.
