
Rainbow Layer Cake
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This bright, multihued cake is a festive addition to any party. For a full-color effect, dye the layers to match a rainbow, or let your imagination take flight. Create your own palette by tinting the cake layers to coordinate with the sprinkles, nonpareils, or dragées of your choice.
From: Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts © 2013 by Jackie Alpers Buy the book
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Ingredients
For the cake:
- 6 egg whites
- 1 cup sugar
- 1 cup unsalted butter
- 3 Tbsp. applesauce
- 2 tsp. pure vanilla extract
- 2 whole eggs
- 2 1/4 cups cake flour
- 2 tsp. baking powder
- pinch of salt
- 6 different hues of food coloring
- 2 cups Buttercream Frosting (see Note)
- 2 cups rainbow sprinkles, nonpareils, and/or pearl dragées
For the Buttercream Frosting
- 1 cup unsalted butter
- 3 cups confectioners' sugar
- 1 to 2 tablespoons heavy cream
- 1 Tbsp. pure vanilla extract
- About 1/3 cup sprinkles
Directions
- Step 1Make the Cake: Preheat oven to 350 degrees F. Line six 6-inch cake pans with parchment paper.
- Step 2Beat egg whites with an electric mixer on medium-high speed until foamy, about 2 minutes. Increase mixer speed to high and continue beating until soft peaks form, about 3 minutes. Gradually add 1/2 cup of the sugar, continuing to beat until stiff peaks form, about 3 minutes more.
- Step 3In another large mixing bowl, cream butter and the remaining 1/2 cup of sugar on medium speed until light and fluffy and increased in volume, about 5 minutes. Add applesauce, vanilla, and eggs and mix on medium speed for 1 minute more.
- Step 4Sift together flour, baking powder, and salt. Add to butter mixture and mix on medium speed for 1 minute. Pour in 3/4 cup water and mix to combine. Fold in egg whites with a large spatula.
- Step 5Divide batter evenly among 6 small bowls. Starting with the lightest color, tint batter with food coloring, whisking in a few drops at a time until the desired intensity is reached. Pour each of the colored batters into a different parchment-lined cake pan (each should be half full) and bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes.
- Step 6Make the Buttercream Frosting: With an electric mixer on medium-high speed, beat butter for 1 minute, or until creamy and soft. Add confectioners' sugar, 1/2 cup at a time, beating to incorporate after each addition. Gradually beat in heavy cream until smooth.
- Step 7Scrape down the sides of the bowl with a rubber spatula. Add vanilla—and sprinkles, if using—and beat for 1 minute more, or until soft and fluffy. Use immediately or refrigerate, covered, for up to 5 days.
- Step 8Assembling the Cake: Stack layers according to the colors of the rainbow, spreading a thin layer buttercream between each. Using an offset spatula, frost the whole cake with a thin layer of buttercream.
- Step 9Place cake on a freezer-safe plate. Freeze for 15 minutes, or until buttercream is firm. Remove from freezer and cover cake in sprinkles.
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