DirectionsStep1Preheat your oven to 350°F (175°C) and lightly coat 2 8-inch round cake pans with butter or non-stick baking spray.Step2In a large mixing bowl or the bowl of you stand mixer, measure out your dry ingredients and add them (all-purpose flour, sugar, baking powder, and salt) then mix them together.Step3Add the milk, melted butter, eggs, and extracts (vanilla and almond extract combo, or use vanilla) then mix on medium speed for about 2 minutes or until smooth. Be sure to scrape the sides and bottom of your bowl.Step4Once the batter is combined, divide the batter into 6 equal portions. You can use more or less colors, and whatever colors you want. Color each portion a different color and mix until well combined.Step5Layer the colors in your prepared 8-inch cake pans by adding a spoonful of each different color in the center (the colors will spread and push out to form the rainbow layers). Repeat until all of the cake batter i…Step6Bake centered on your oven's middle rack for 30-35 minutes or until an inserted toothpick, knife, or cake tester comes out clean. Remove from the oven and allow the cakes to cool slightly, about 5 minutes.Step7Remove the baked rainbow cakes from the pans and transfer them to a wire cooling rack to cool completely before decorating.Step8Mix the buttercream frosting and make your fondant. Split your fondant batch to add colors. Wrap the fondant tightly and securely until (and between) ready to use.Step9Level both cake rounds then put a small spread of buttercream beneath the center of where your cake will sit (to hold it in place). Place the first cake layer on your serving plate or a turntable.Step10Pipe buttercream around the outside edge of the cake. From here you can continue to add buttercream to make an even layer of white buttercream in the center of your cake, or fill with a flavored filling of your choice.Step11Set the second cake round on top and even it out until it is securely in place. Frost the sides and tops, leaving a thin 1⁄4 inch layer. Place in the fridge before covering with fondant.Step12Roll out your fondant into a round big enough to cover the 8-inch cake (16-inches wide, and 1⁄4 inch thick). Drape over the top of the cake and smooth toward the base.Step13Use water to apply your cut out polka dots to the fondant covering. Allow to dry while you apply any other desired trim or decorations.Step14Store your fondant covered cake at room temperature (as long as it hasn't been filled with fruit or dairy fillings that could spoil)IngredientsIngredients2 ¼ cupsAll-Purpose Flour1 ⅓ cupsSugar3 teaspoonsBaking Powder½ teaspoonSalt1 cupMilk (at room temperature)½ cupButter (melted, cooled)2 Large Eggs (at room temperature)1 teaspoonVanilla Extract½ teaspoonAlmond Extract (or omit and use 2 teaspoons vanilla extract)add Gel Food Coloring (your desired colors)1 recipeVanilla Buttercream Frosting1 recipeMarshmallow FondantSee moreNutritionalNutritional228 Calories8 gTotal Fat43 mgCholesterol36 gCarbohydrate144 mgSodium3 gProteinFrom bakeitwithlove.comRecipeDirectionsIngredientsNutritionalExplore furtherHow to Make A Rainbow Cake (Easy, From-Scratch Recipe)youtube.comRainbow Cake Recipe ( One Pan Recipe ) - YouTubeyoutube.comEasy Six-Layer Rainbow Cake - Allrecipesallrecipes.comRainbow Layer Cake Recipe - BettyCrocker.combettycrocker.com9 Rainbow Cake Recipes Worth a Pot of Goldallrecipes.comRecommended to you based on what's popular • Feedback
Rainbow Layer Cake
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