The trending classic rainbow cake is not just fun to eat and look at but also easy to make, and it will be done within 40 minutes. The cake looks beautiful and is perfect for every occasion with the below-mentioned recipe. The buttercream frosting on it makes it taste more heavenly.
Ingredients for the base cake
680g Cake flour
680g granulated sugar
2tbsp baking powder
1tsp baking soda
170g vegetable oil
510g buttermilk
340g butter
1tbsp vanilla extract
Buttercream Frosting Ingredients
480g unsalted butter
907g powdered sugar
45ml heavy cream
3 tsp vanilla extract
1tsp salt
Instructions:
First and foremost, preheat your oven at 180°C for 10 minutes. And you will need six tins of 8″, or you could just back everything in batches, which will be time-consuming but will save you from buying six separate tins.
Combine all the wet ingredients and dry ingredients separately. Don’t forget to sieve all the dry ingredients before mixing.
Slowly add wet ingredients to dry ingredients in batches of three and whisk for two whole minutes at fast speed.
Separate your batter into six different bowls and add colors of your choice. And pour the batter in each tin up to 1″ full.
Bake the cake at 180°C for 30-35 minutes until an inserted tooth peak comes out clean. After the cake is baked, let it cool for almost 3-4 hours until you start frosting.
For Buttercream Frosting:
Beat the butter until soft and light. Slowly at low-speed beat by adding powdered sugar until thoroughly mixed. Add heavy cream and beat at high speed for 5 minutes or until soft peaks start to form. And lastly, add vanilla essence and salt. After the frosting is ready, keep it in the refrigerator for 1 hour before using it to assemble the cake.
With a sweet rainbow sponge and soft buttercream, the cake will taste heavenly delight.
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