Dessertsbeyondfrosting5.0
Rainbow Cake
This easy rainbow cake recipe is a soft, moist yellow cake swirled with big, bright colors! I'll show you how to create a gorgeous tie-dye effect in the homemade cake and frosting. It's perfect for birthdays and special occasions.
👥 15 Servings⏱️ Prep & Cook: 1h 28m⏳ Prep: 1h🔥 Cook: 28 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
📝 Preparation Steps
1
For the Cake
2
Preheat the oven to 350°F. Spray a 9-inch by 13-inch pan with cooking spray.
3
In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about ⏱️ 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
(28g) unsalted butter, melted2 tablespoonslarge eggs2(15ml) vanilla extract1 tablespoon(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspoon(452 g) unsalted butter, cold.2 cups(911 g) powdered sugar7 cups(15 ml) pure vanilla extract1 tablespoonegg yolks2
4
In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the milk at a time and mix just until the flour starts to incorporate. Then add remaining dry ingredients and milk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5
To dye the cake batter, divide it into 6 bowls about 3/4 cups + 2 tablespoons per bowl. Dye each of the 6 colors. See the notes section on the recipe card for specific recommendations.
cups (285g) granulated sugar1 1/2(28g) unsalted butter, melted2 tablespoons(15ml) vanilla extract1 tablespooncup (118ml) sour cream1/2½ cups (350g) all-purpose flour2(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspooncup (315ml) milk1 1/3(452 g) unsalted butter, cold.2 cups(911 g) powdered sugar7 cups(15 ml) pure vanilla extract1 tablespoon
6
Spoon the batter in the pan, alternating between colors. Once finished, tap the pan on the counter a couple times to settle the batter. Bake at 350°F for ⏱️ 25-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.
7
For the Frosting
8
Cut butter into pieces. Using the paddle attachment, whip the butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
9
Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, then and whip for ⏱️ 1-2 minutes before adding more powdered sugar. Repeat until all ingredients are added.
cups (285g) granulated sugar1 1/2(28g) unsalted butter, melted2 tablespoons(15ml) vanilla extract1 tablespooncup (118ml) sour cream1/2½ cups (350g) all-purpose flour2(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspooncup (315ml) milk1 1/3(452 g) unsalted butter, cold.2 cups(911 g) powdered sugar7 cups(15 ml) pure vanilla extract1 tablespoon
10
Once all the powdered sugar has been added, increase speed to medium-high and beat for another ⏱️ 3-5 minutes to whip additional air into the frosting.
11
Set aside 1 cup of undyed frosting. Then divide the remaining frosting into 6 bowls, about ½ cup each. Dye each of the 6 colors and then place each color into its own piping bag. See the notes section on the recipe card for specific recommendations.
cups (285g) granulated sugar1 1/2½ cup (118 ml) vegetable oil(28g) unsalted butter, melted2 tablespoons(15ml) vanilla extract1 tablespooncup (118ml) sour cream1/2½ cups (350g) all-purpose flour2(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspooncup (315ml) milk1 1/3(452 g) unsalted butter, cold.2 cups(911 g) powdered sugar7 cups(15 ml) pure vanilla extract1 tablespoon
12
To Decorate
13
To fill a multicolored bag, place a piping bag in a pint glass, folding the bag over the top edge. Pipe a line of each color (except white) into the bag. Fill 2/3 full and shake the bag to allow the colors to settle. Make 2-3 bags until you run out of frosting. Cut off the end of the bag, and then drop it into a second piping bag fitted with the piping tip.
14
Start with the white, piping large rosettes with a 1M and/or Ateco 866 piping tip. Reserve some of the white to fill in later.
15
Next pipe rainbow rosettes with a 1M and/or Ateco 866 piping tip. Then start adding in smaller rosettes using Tip 21 and Tip 199. Fill in remaining large areas with a ribbon using petal tip 104, with the skinny end facing up.
16
Continue to fill in the holes with remaining white and rainbow frosting using any variety of these tips until the cake is frosted.
Nutrition Facts
calories
709 calories
fat Content
36g
serving Size
1 slice
fiber Content
.6g
sugar Content
76g
sodium Content
270mg
protein Content
4.9g
cholesterol Content
122mg
carbohydrate Content
94g
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