With the weather so chilly and all, I’ve been looking for a little warmth and brightness in my life. So imagine my delight when I remembered I had once seen the most happy-making cake ever: a rainbow cake. It is the first Broma recipe I have not wanted to eat due to its sheer beautiful-ness. Yeee! I can’t get over it. It’s so pretty.
3 cups all-purpose flour
2 1/4 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, softened
1 1/2 cups milk
1 tablespoons vanilla extract
red, yellow, green, and blue dye
For the frosting:
6 1/2 cups confectioner’s sugar
2 1/2 sticks unsalted butter, softened
1/3 cups milk
1 teaspoon vanilla extract
Preheat oven to 325°F. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, mix butter, milk, eggs, and vanilla extract. Pour wet ingredients into dry ingredients, and stir only until mixed (There will be lumps, but you’ll stir more later on). Using a 3/4 cup measuring cup, separate the mixture into 7 small bowls. To make each color, use the following table:
Red: 12 drops red
Pink: 2 drops red
Yellow: 5 drops yellow
Green: 3 drops green ,1 drops yellow
Light Blue: 2 drops blue
Dark Blue: 6 drops blue
Purple: 5 drops red, 2 drops blue
Grease 2 8 inch diameter cake pans, the line them with parchment paper. Pour the two colors into the pans, respectively. Place in oven for roughly 10 minutes, until knife comes out clean when inserted into pan. Let cake cool completely before removing from pan. Repeat 3 more times until all mixtures get baked.
In another large bowl, using a mixer, combine butter, sugar, milk, and vanilla until light and fluffy. Set aside.
Once everything is cooled, place purple cake right side up on a cake plate. Lightly frost the top, then add the dark blue layer. Frost, then add the light blue layer. Continue process until all layers are frosted. Finally, frost the outside of the cake with the remaining frosting. At last, cut a slice and see the wonder that is rainbow cake.
Basic vanilla cake recipe adapted from the Hummingbird Bakery Cookbook