How to Make a RAINBOW CAKE (5 Mistakes to Avoid) | TASTE BAKERY

Описание: Baking a buttercream rainbow cake at home from scratch is easy! A rainbow layer cake is a great choice for a colorful birthday cake! Put a unicorn on top and some sprinkles and you have an easy unicorn rainbow cake! You can make traditional rainbow colours or swap out red for pink for a pastel rainbow cake! Add colorful rainbow cake slices to your rainbow birthday theme. There is a surprise simple semi naked wedding rainbow cake design decorating idea within this video as well that is as beautiful on the outside as it is on the inside. Making a rainbow high cake? Bake a rainbow inside! You can use any white batter like vanilla but I used a white cake recipe in this video for extra vibrant colors.

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The BEST Fluffy & Moist White Velvet Cake Recipe (from Scratch):

*makes 2 - 8 inch round cake layers

3 & 1/3 cups (14 oz) cake flour *sprinkle over cup and level
1 & 1/2 & 1/3 cups (13 oz) granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon baking soda
egg whites from 5 large eggs (5 oz) ROOM TEMPERATURE
1/2 cup (4 oz) vegetable oil
1 & 1/4 cup (10 oz) buttermilk ROOM TEMPERATURE
2 sticks (8 oz) unsalted butter ROOM TEMPERATURE
2 teaspoon pure vanilla extract

1. Preheat oven to 335 degrees Fahrenheit. (Oven rack should be in the middle of the oven.) Take butter, eggs and buttermilk out of the refrigerator to warm to room temperature. Butter should be soft but not melted.

2. Combine flour, sugar, baking powder, baking soda and salt in the mixing bowl of a stand mixer with the paddle attachment. (You can also use an electric hand mixer.) Mix on lowest speed just until combined.

3. Slowly add softened butter small chunks at a time to the dry ingredients and mix on low until mixture looks like coarse sand.

4. Add 1/2 cup of buttermilk and the oil to the mixing bowl and mix on low until dry ingredients are just moistened. Increase the speed to medium (I use 4 on my stand mixer) and mix for 2 minutes. (This is a good time to separate your egg whites from yolks.)

5. Scrape your mixing bowl. Add the remaining buttermilk, egg whites and vanilla to a liquid measuring cup and whisk together. Add approximately 1/3 of you egg mixture and mix on low for about 15 seconds. Repeat this step 2 more times.

6. Scrape the bowl. (If needed mix on low for a few more seconds.) Grease your cake pans with cake goop (equal parts flour, vegetable oil & vegetable shortening). If coloring your batter add gel food coloring now FOLDING the color into your batter so you do not over mix the batter. Add parchment circles to the bottom of the cake pans if using colored batter. Fill pans 1/2 full and tap the batter to level it out and get out air bubbles.

7. Put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center clean.

8. When cakes are done if they are domed up at all place a towel over them and gently push down with an oven mitt until level or trim off. This is to help with building the cake layers.

9. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a toothpick around cakes before flipping them for reassurance if you would like.

10. Let cakes cool to room temperature before frosting. Do not store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. If trimming cakes It is okay to let cakes chill in the refrigerator for up to an hour if wrapped in plastic wrap. Can be frozen for up to 2 months in a FREEZER ziploc bag or aluminum foil.

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