A special occasion calls for a special celebration. A special occasion also calls for a special cake, and a special post.
A year has gone by since I started The Invisibility Cloak. 🙂
So, 29 posts later, I’d like to believe that my writing skills have improved in comparison to how they were. I would also like to believe the same about my baking skills. That I’ve traveled miles along my journey to master baking.
And I’ve got the perfect thing to write about now! A Rainbow Cake!! Ahh.. the many hues of the rainbow.. this cake is as much fun to bake as it is to sketch rainbows as a kid!
For making a Rainbow Cake, you will need cake layers corresponding to the 7 colors of the rainbow. I used Wilton Icing Colors for coloring my batter. Though it says ‘icing’, it works well for cake batter as well. Now, of the 7 colors of the rainbow, it is difficult to find an indigo based food color. What I did in order to not compromise on the number of layers was to include a pink colored layer after the final red layer. So, the colors I used were- violet, blue, green, yellow, orange, red and pink. Since you’ll have to color the batter, I chose to go with a simple vanilla (white batter) cake.
A Rainbow Cake in itself is a beauty to behold. Frost it with a decadent cream cheese + mascarpone cheese + whipped cream, and you are sure to find the pot of gold hidden at the bottom of a rainbow (who needs those leprechauns anyways? 😉 ).
For the cake, you will need 5-inch springform pans. The more the number of pans, the merrier. You’ll have to juggle between the pans otherwise. Now me- I had to juggle between 2 pans for baking the 7 layers. Grease and line the bottom of the pans with parchment paper.
Rainbow Cake with Rich cream frosting
Simple Vanilla Cake:
- 3 cups all-purpose flour
- 1½ – 2 cups granulated white sugar
- 2½ tsp baking powder
- ½ tsp salt
- 4 eggs (at room temperature)
- 1½ tsp vanilla essence
- ⅔ cup flavourless vegetable oil
- ⅔ cup milk (at room temperature)
- Preheat your oven to 180ºC.
- In a bowl, using your electric mixer, beat the eggs, sugar, and vanilla essence until smooth and creamy.
- Meanwhile, in another bowl, sift together the flour, baking powder, and salt.
- With the mixer on low speed, add the flour in three additions to the beaten egg mixture, alternating with the milk and the oil, starting and ending with the flour mixture.
- Now, divide the batter equally between 7 small bowls.
- To each of the bowls, add the required amount of colours (light shades, or darker ones – entirely up to you).
- Transfer the batter to the prepared springform pans and bake them for about 20-22 minutes, till a toothpick inserted into the centre comes out clean.
- If your oven is not large enough to accommodate all the seven pans in one shot, refrigerate the batter and bake them in batches.
- Remove the cakes from the oven, run a knife along the edges of the pan and allow them to cool for 5-10 minutes before removing them from the pan.
- Your seven, vibrantly colored layers are now ready!
- ¼ cup granulated white sugar
- ½ cup water
- ½ tbsp vanilla essence
- In a saucepan, boil the water and sugar for 1 minute till the sugar has dissolved.
- Remove from the heat and add the vanilla essence.
- Bring to room temperature.
Rich cream frosting:
- 225 g cream cheese (at room temperature)
- 225 g mascarpone cheese (at room temperature)
- 1 cup powdered and sifted, white sugar
- 1 tsp vanilla essence
- 1¼ cups heavy whipping cream (cold)
- In a bowl, beat the cream cheese and the mascarpone cheese until smooth.
- Add the vanilla essence and the sugar and beat until light and airy.
- In another bowl, whip the heavy whipping cream till soft peaks are formed.
- Fold in the whipped cream to the beaten cheese frosting until smooth.
Assembling the cake:
- Place the pink layer (with the top of the cake facing down) on a cake board, and brush lightly with the soaking syrup.
- Spread a thin layer of the frosting.
- Next, lightly brush the bottom of the red layer with the syrup and place it on top of the frosting.
- Spread a thin layer of frosting on this layer as well, and repeat the process of the remaining layers, in the order of the colors of the rainbow, such that the violet layer is at the top.
- Now cover the entire cake with the frosting.
The frosted Rainbow cake
Refrigerate the cake for a few hours for all the flavours to blend in. Your Rainbow Cake is now ready!
P.S. This also happens to be my first multi-tiered cake. A perfect cake for a small celebration, in this case, a friend’s birthday! 🙂