rainbow cake


I like to think that this cake screams celebration. Doesn’t it make you happy just looking at it? I squealed like a teenage girl when I cut the first slice and that was without even tasting it. I did make sure no leftover batter went to waste though, don’t you worry. Tasty batter is how you know something is going to be good. Not that I condone eating raw eggs…but I’m still around, just sayin’. Perhaps take a couple Tums beforehand though if you know you’re going to be “taste testing.”

So back to my point. Celebration. A rainbow cake was in order after the Supreme Court’s decision this past Wednesday followed by the 9th Circuit’s decision this past Friday. NPR posted the decision on its website, just in case you’re interested in reading it. Hashtag: nerd alert. Don’t be put off by the 112 pages, Justice Kennedy wrote a 26 page opinion that’s worth reading. Then there’s 46 pages of dissent, 26 of which are written by Justice Scalia. Not a shocker. I’ll sum up what I have to say about that with…love is love, people!

Now just a note on the cake recipe below. If you have a favorite white or yellow cake recipe, just double it. And maybe add a little almond extract. You’ll need 6 layers out of whatever recipe you use, which is doable with a doubled normal cake recipe. The layers will look thin coming out of the oven, but with frosting in between each and 6 piled on top of each other you’ll have one colossal lookin’ cake, so don’t fret. Or in the alternative, run out to the store and buy two boxes of white cake mix. No judgment here, we all know those boxed cake mixes are like crack.

rainbow cake
serves an army
useful gadgets: stand mixer, 9-inch springform pan, frosting spatula

for the cake:
adapted from Martha Stewart’s Baking Handbook
6 cups cake flour
2 tbsp baking powder
2 tsp salt
4 cups sugar
3 cups butter, at room temperature
10 egg whites
2 cups Greek yogurt, plain or vanilla
2 tsp vanilla extract
1 tbsp almond extract

for the buttercream frosting:
1½ lbs confectioners’ sugar
2 cups (4 sticks) butter, at room temperature
2 tsp vanilla extract
2-6 tbsp milk

Preheat the oven to 350° and coat as many 9-inch springform pans as you have with non-stick spray. Now I own one 9-inch pan, period. If you’re in the same position, that means you’ll be baking 6 cakes, which let’s just say is not a quick process. Now depending on how large of a bowl you’re using to mix the ingredients with, you may want to make the recipe in 2 batches. When I made it in my standmixer it practically overflowed with batter. There are wore things.

Mix the dry ingredients together and add the softened butter until the mixture becomes crumbly. Add the egg whites, one at a time and mixing well in between each addition. Incorporate the Greek yogurt and extracts into the batter. Beat for a few minutes, or until the batter reaches a fluffy consistency.

Set out 6 bowls to divide the batter into. Divide the batter equally. I started off with putting one cup of batter into each bowl and continued until there was no batter left. It was about 2½ cups, give or take. Add enough food coloring to each bowl so that you have a bright mixed batter!


Now if you only have one 9-inch springform pan like me, get excited to make 6 cakes! Pour one color in the pan at a time and bake each for about 15 minutes, or until a toothpick comes out of the center clean. To make sure each layer is somewhat flat on both the top and bottom, you can either trim the tops of the cakes with a serrated knife or invert them, top side down, to cool on a wire rack right when they come out of the oven. That’s the route I took, since I tend not to trim tops evenly.


While you’re waiting for the layers to cool, make the frosting. Cream the butter and confectioners’ sugar together until fluffy. Add the vanilla and 2 tbsp of the milk. Beat well and add more milk as needed to reach the desired frosting consistency. Now, you may need a bit more frosting depending on how much to put in between the layers, so just keep that in mind and be stingy with the frosting, but not so stingy that you can see the cake beneath it!

To begin assembling the cake, place the purple layer on the bottom of the plate you intend to serve it on. As I learned the hard way, don’t try and transfer the cake to another surface once it’s put together. Talk about nerve-wracking! Coat the top of the purple layer with enough frosting so that you can’t see the purple surface anymore. Repeat the process with the blue, green, yellow and orange layers.

Below is what my cake looked like at this point. I was not too enthusiastic about it, but after baking 6 cakes and whipping up an ungodly amount of frosting, there was no going back. Serves me right for judging what the outside of the cake looked like…


Place the remaining red layer on top of the frosted orange. Using a frosting spatula, evenly cover the sides and top of the cake.

IMG_2427Refrigerate for a half an hour or so to let the cake set, especially if you’re baking during the summertime. Take it out and slice away! Insert teenage girl scream here.


And because I just can’t get enough of this cake, more pictures. Bare with me. I got way too excited. Jumped up and down a little bit. Luckily, my cat doesn’t judge.


Now below is the real slice I cut for myself. It’s maybe 1/20 of the cake. So…looks like I should have planned some sort of a party so people could eat the cake. My bad.


whisk away!

3 thoughts on “rainbow cake

  1. Well, as one of the “armies” served by this cake, I can vouch for the deliciousness of this cake — thanks, neighbor! P ate from purple to red, and L worked his way from red to purple. Beautiful cake, worthy cause for celebration…

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