My second child asks for this cake every year on his birthday. I’m pretty sure he figures the taller the cake, the more loved he is. And he is pretty loved, because every year I dedicate hours of my life to this birthday cake.
My first rainbow cake was disgusting and the birthday boy was the only one who even ate a whole piece. It went into the garbage it was so bad. So each year I try a new recipe, and I’m happy to say that after a few not so good version that this one is an A+ cake. I made a few changes to this recipe by Who Needs a Cape and loved how it turned out.
Mix up your batter and divide it evenly into 6 bowls and add food coloring. There’s about 1.5 cups of batter in each bowl. Spray your pan, line with parchment, spray again and then flour to be sure the cakes come out cleanly. Because if there one thing you don’t want it’s a messed up color of the rainbow. It would totally ruin your whole cake. After the cakes cooled I wrapped them in saran wrap and froze for a few hours. This makes stacking the cake so much easier.
Once the cake is frozen and the frosting is whipped up, alternate layers of frosting and cake until they are all stacked. You can see the edges of the cake look a little brown, but once its frosted and cut into you’ll never even notice. Frost with a thin crumb coat and then go back over and make it pretty with more frosting.
- 5½ cups all-purpose flour
- 5 teaspoons baking powder
- 1 cup butter
- 3½ cups sugar
- 3 teaspoons vanilla
- 4 eggs
- 2½ cups milk
- Grease and lightly flour 2 two 9x1½-inch round baking pans.
- Combine flour, baking powder, and salt. Set aside
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minutes after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined.
- Separate batter evenly into 6 bowls and add food coloring.
- Pour batter into greased and floured pans and bake 2 at a time in 375º oven for 20-25 minutes or until a wooden toothpick comes out clean. Cool later cakes on wire racks and then freeze once cool.
- Frosting: I started with 3 pkgs (8 oz each) cream cheese, ¾ cup butter and added powdered sugar and vanilla and milk until it was the right consistency and wasn't too sweet. Probably around 2 lbs of powdered sugar.
Next year he says he wants every layer to taste different….