A stunning celebration rainbow cake with soft buttercream frosting – an impressive showstopper!
Yield: 16 SERVINGS
Prep time: 45 MIN
Cook time: 60 MIN
Total time: 1HR 45 MIN
FOR THE VANILLA CAKE:
1½ cups (3 sticks) unsalted butter, softened
2½ cups granulated sugar
5 eggs, at room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk, temperature
FOR THE BUTTERCREAM FROSTING:
1½ cups shortening
1½ cups butter, softened
3 boxes (1 lb each) powdered sugar
3 teaspoons vanilla
¼ to ⅓ cup milk
Pink, purple, orange, green, blue and yellow paste food colors
TO MAKE THE CAKE:
1. Preheat the oven to 350°F(177°C). Grease and flour four 8-inch round cake pans and set aside.
2. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
4. Sift together the flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with the milk in three additions; begin and end with the flour. Mix on low speed until the batter is smooth and thoroughly combined.
5. Bake the cakes for 25 to 35 minutes or until an inserted toothpick in the center comes out clean. Cool for 10 minutes in the pan. Turn out onto cooling racks. Let cool completely.
TO MAKE THE FROSTING:
1. In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla.
2. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
3. Place 3 cups frosting in a separate bowl; stir in pink food color. Divide remaining frosting (about 1 cup for each color) among 5 bowls; tint with remaining food colors.
1. Trim rounded tops off cakes to level, if needed.
2. On a serving plate, place 1 cake layer. Spread with pink frosting to within ¼ inch of edge. Repeat with the remaining cake layers. Spread a thin layer of frosting on top and side of the cake to seal in crumbs.
3. Spoon 1 color frosting into decorating bag fitted with #12 tip. Pipe row of straight dots on the cake from top to bottom.
4. Gently spread each dot with an offset pastry knife, cleaning knife after each time. Repeat with the remaining colors of frosting. Create another row of dots where frosting ends and spread each dot with a knife. Repeat until the whole cake is finished.
5. When scallops end, add a final row of dots to “seal” the seam. Pipe top of the cake with one dot at a time; spread and then pipe again, creating a concentric circle.