Rainbow Cake
16
servings
1 hr
PREP TIME
2 hrs
TOTAL TIME

Ingredients

Cake

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups sugar

1 cup Land O Lakes® Butter, softened

4 large Land O Lakes® Eggs

1 tablespoon vanilla extract

1 cup milk

Red, orange, yellow, green, blue, and purple gel food color

Buttercream Frosting

6 1/2 cups powdered sugar

2 cups Land O Lakes® Butter, softened

1/4 teaspoon salt

1/3 cup Land O Lakes® Heavy Whipping Cream

1 tablespoon vanilla extract

Red, orange, yellow, green, blue, and purple gel food color

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 2 (8-inch) round cake pans; set aside.

  2. STEP 2

    Combine flour, baking powder, and 1/4 teaspoon salt in bowl; set aside.

  3. STEP 3

    Beat sugar and 1 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.

  4. STEP 4

    Divide batter evenly between 6 bowls. Tint cake batters red, orange, yellow, green, blue and purple. Spread red and orange batter into prepared pans. Bake 8-10 minutes or until toothpick inserted into center comes out clean. Cool 3 minutes; remove from pans to cooling rack. Cool completely. Meanwhile, wash pans; grease and lightly flour pans. Repeat with remaining colors until all cake layers are baked.

  5. STEP 5

    Combine powdered sugar, 1 1/2 cups butter and 1/8 teaspoon salt in bowl; beat at medium speed until creamy. Add whipping cream and 1 tablespoon vanilla; continue beating until smooth. Remove 2 cups frosting; set aside. Divide remaining frosting evenly between 6 bowls with approximately 1/3 cup each. Tint frostings pink, orange, yellow, green, blue, and purple. Set aside.

  6. STEP 6

    Place purple cake layer onto serving plate, bottom-side up. Frost top with 1/4 cup white frosting. Place blue cake layer over frosting; frost with 1/4 cup white frosting. Continuing adding green, yellow, orange, and red layers in that order, and frosting with 1/4 cup white frosting between each layer. Frost outside of cake with remaining white frosting.

  7. STEP 7

    Place each tinted frosting into an individual resealable plastic food bag; pushing frosting to one corner. Cut off 1/2 inch from tip of corner. Place 18-inch long piece of plastic food wrap onto counter surface. Pipe each color onto plastic wrap to form wide 12-inch horizontal lines (using all of the frosting) that are touching. Gently roll frosting lines into one large log, using plastic wrap. Snip tip off 1 end of plastic wrap. Place cut-side down into piping bag fitted with star tip. Pipe rainbow rosettes onto cake as desired.

Tip #1

Use open star tip, commonly referred as a size 1M.

Nutrition

690Calories
37Fat (mg)
145Cholesterol (mg)
430Sodium (mg)
85Carbohydrates (g)
0Dietary Fiber
5Protein (g)

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