Rainbow Birthday Cake

So, I made this cake for my dad on his birthday. I did a couple things differently than the picture. I used chocolate frosting that I bought in the store because that’s his favorite! Also make sure you trim the tops of each of the layers because unless you have a great method to making sure they stay flat they will be rounded at the top and your cake will fall over!

White Cake (but not really) 

2 sticks (226 g) butter, room temp

2 1/3 c (466 g) sugar

5 egg whites, room temp

2 teaspoons vanilla

3 c (375 g) all-purpose flour

4 tsp baking powder

½ tsp salt

1 1/2 c (355 g) milk, warmed for 30 sec in microwave to bring to room temp

Red, orange, yellow, green, blue and purple GEL food coloring. Liquid will not be vibrant enough!

Preheat the oven to 350F degrees. Oil and line how ever many 9” cake pans you have (I have three and I just reused them).
Sift together the flour, baking powder and salt. Set aside.
Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time. Add the vanilla and mix until fully incorporated.

Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls (I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the bowl from the final measurement after the batter is completed.

Divide that number by six and add that weight of batter to each bowl), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans and bake for 15 minutes each.
When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.

Then stack the layers while frosting in between and cover the whole cake with frosting, decorate as you want!
Original Frosting

Munch Safely,