Description
A vibrant, pastel rainbow cake made with all-natural food dyes.
Its as fun to make as it is to eat!
Ingredients
Units
Scale
- 1-2 tablespoons (15-30 mL) beet juice
- 1 tablespoon (15 mL) carrot juice
- 1 egg yolk
- 1 tablespoon (15 mL) spinach juice
- 1+ tablespoon (15+ mL) blueberry juice
- 1+ tablespoon (15+ mL) blackberry juice
- 3 1/2 cups (348 g) flour
- 2 teaspoons (7.5 g) baking powder
- 1/2 teaspoon (2 g) baking soda
- 1 3/4 cups (335 g) sugar
- 1/4 cup (57 g) butter
- 1 1/2 tablespoons (20 g) oil
- 2 egg whites
- 1 2/3 cups (394 mL) milk
- 1/2 cup (60 g) plain, fat-free yogurt
- 2 1/2 teaspoons (12 mL) vanilla
- 3 3/4 cups (488 g) powdered sugar
- 1/2 cup (115 g) butter
- 1 teaspoon (5 mL) vanilla
- 3 tablespoons (45 mL) milk
- 2 cups (473 mL) heavy cream
- 1/4 cup (33 g) powdered sugar
- 1/8 teaspoon (0.5 g) salt
- 1 teaspoon (5 mL) vanilla extract
Instructions
- Prepare the Natural Dyes
- Juice beets in a juicer or use the liquid from canned beets.
- Juice carrots in a juicer or use store-bought carrot juice.
- Juice spinach in a juicer.
- Microwave 1/4 cup (25 g) frozen blueberries in 30-second intervals until they burst, then strain out 1+ tablespoon (15+ mL) blueberry juice.
- Microwave 1/4 cup (25 g) frozen blackberries in 30-second intervals until they burst, then strain out 1+ tablespoon (15+ mL) blackberry juice.
- Prepare the Cake Batter
- Preheat oven to 350°F (175°C).
- Cream the butter, oil, and sugar in a large mixing bowl until light and fluffy.
- Add the egg whites and beat well.
- Mix in vanilla, 1 cup (237 mL) milk, and yogurt.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the remaining milk.
- Color the Cake Batter
- Divide the cake batter into six equal portions (about 1/2 cup per bowl).
- Mix in the natural dye for each bowl: Red: 2 tablespoons (30 mL) beet juice, Orange: 1 1/2 tablespoons (20 mL) carrot juice, Yellow: 1 egg yolk + 1 tablespoon (15 mL) milk, Green: 1 tablespoon (15 mL) spinach juice, Blue: 1 tablespoon (15 mL) blueberry juice, Purple: 1 tablespoon (15 mL) blackberry juice.
- If needed, adjust the color intensity by adding more juice.
- Bake the Cake Layers
- Grease and flour six 5.5-inch cake pans (or bake in batches).
- Pour each colored batter into a separate pan.
- Bake for 10-15 minutes, or until the cake springs back when touched and a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then invert onto wire racks to cool completely.
- Make the Buttercream Frosting
- In a large bowl, beat butter, powdered sugar, vanilla, and milk until smooth.
- Adjust the consistency by adding more powdered sugar (for thickness) or milk (for softness).
- Make the Whipped Cream Frosting
- Beat heavy cream, powdered sugar, and salt at medium speed until stiff peaks form.
- Fold in vanilla extract.
- Assemble the Cake
- Place the purple layer on a serving platter.
- Spread 2 spoonfuls of buttercream frosting evenly on top.
- Repeat with the blue, green, yellow, orange, and red layers.
- Lightly freeze the cake for 5 minutes to set the frosting.
- Coat the entire cake with buttercream frosting using a knife or spatula.
- Apply whipped cream frosting for a smooth, soft finish.
- Serve immediately.
Notes
- For even baking, use identical cake pans and rotate pans halfway through baking.
- To intensify colors, use more concentrated juices or add a small amount of gel food coloring.
- Store the assembled cake in the refrigerator for up to 3 days; the whipped cream frosting may soften.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 3
- Protein: 4
- Cholesterol: 50