Rainbow Cake Recipe From The Easy Bake Unicorn Cookbook
We are so excited to share with you an excerpt from our new Easy Bake Unicorn Cookbook! These amazing, simple, kids treats are one’s we made with our mom and grandmother – so we know your kids will enjoy making these new unicorn food classics with you.
Named Best Kids Book of 2018 by Red Tricycle!
True enlightenment may be hard to come by, but this seven-layer piece of heaven will help at least your tastebuds get there. The first time I ever made a rainbow cake was with my mother for my birthday. It was a behemoth, and it toppled over when we cut into it. Devouring the beautiful mess was the best way to celebrate the end of such an elegant creation.
Often in baking—as in life, actually—we find that the point is not so much the end product as it is the journey you took to get there. My journey through the years in my mother’s kitchen with my brothers and sisters has been a loving endeavor I will carry with me forever, toppled cakes and all.
Sometimes done is better than perfect, and sometimes perfect is a matter of how you look at it. From my kitchen to yours, may all your rainbow-colored kitchen adventures be an absolute smash!
Easy Bake Option:
You can substitute for the following recipe 2 white cake box mixes instead. For the best colors, follow the box directions but substitute whole eggs for egg whites only, adding 1 extra egg white per mix.
Use #UnicornCookbook on Instagram!
What You Need:
3/4 cup Butter softened (or Crisco)
1 1/2 cups Sugar
2 cups All-purpose flour
2 teaspoons Baking powder
1/4 teaspoon Salt
6 large Egg whites
3/4 cup Milk
2 teaspoons Vanilla extract
Step By Step:
Preheat oven to 350°F. Grease and flour seven 6-inch cake pans. (We like these smaller cake pans for taller cakes.)
In a medium bowl, cream together 6 eggs whites, 2 teaspoons vanilla, 1 1/2 cup sugar, and 3/4 cup butter with a hand mixer on medium high.
Add 2 cups flour and 2 teaspoons baking powder into the creamed mixture, and stir in the milk until batter is smooth.
Split batter evenly into seven bowls and add a different color dye to each bowl. Then pour colored batter into greased cake pans.
Bake for 30 to 40 mins, until the tops become golden brown or until a toothpick inserted in the center comes out clean.
Chill cakes for at least one hour before handeling.
How to apply Crumb Coat:
Take the chilled cakes from the freezer and begin to level your cake. You can use a long serrated knife to carefully cut the tops off your cake. (Save the cake tops for our cake pop recipe on page 67.)
Using a traditional buttercream (recipe on page 11), stack each layer of your cake and apply piped frosting in between each layer. Flatten with an offset spatula, making sure to add more frosting than you think you need. It’s much easier to remove icing at a later point than it is to add it. It’s okay if the frosting overflows; you can use it to coat the outside of the cake.
Start adding icing to the sides of the cake, and use your free hand to turn the cake to apply the frosting evenly. When you are done with frosting the cake on all sides, go back a second time and make sure the top and sides are smooth.
Place the entire cake in the freezer and allow to harden for at least twenty minutes. I like to let it sit in the freezer overnight before I start to decorate.