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Rainbow Birthday Cake
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
125 minutes
Colorful rainbow birthday cake with layers of vanilla cake and buttercream topped with fluffy Italian meringue - kid-approved!
Ingredients:
  • 1 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2.75 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.75 teaspoon baking soda
  • 1.25 cups buttermilk
  • red, yellow, and blue food coloring
  • 1 cup unsalted butter, softened
  • 4 cups confectioners' sugar
  • 0.25 cup heavy cream
  • 0.5 teaspoon vanilla extract
  • orange, green, and purple food coloring
  • 1 cup white corn syrup
  • 2 egg whites
  • 0.25 teaspoon cream of tartar
Instructions:
  • Preheat your oven to 350°F (175°C) and grease the sides of three 9-inch round cake pans, then line the bottoms with parchment paper.
  • In a large bowl, use an electric mixer to cream together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, combine the flour, baking powder, and baking soda. Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk in three additions of flour and two of buttermilk.
  • Divide the batter equally into 3 bowls. Color one bowl red, another yellow, and the last one blue. pour each colored batter into its designated pan and gently even out the surfaces.
  • Bake until a toothpick comes out clean, about 30 minutes. Cool on a wire rack for 15 minutes, then gently release the edges with a knife. Invert onto a cooling rack, remove parchment paper, and cool for 30 minutes before frosting.
  • In a large bowl, cream unsalted butter and salt until smooth. Add confectioners' sugar and cream alternately, with 3 additions of sugar and 2 of cream. Stir in vanilla extract. Separate the butter icing into three bowls and color one orange, one green, and the other purple.
  • On a flat serving plate, layer the red cake and generously spread orange icing on top. Continue with the yellow layer and cover it with green icing. Finally, place the blue layer and generously coat it with purple icing. Chill in the refrigerator for 30 minutes until the icing sets.
  • In a saucepan, bring corn syrup to a boil. While it heats, whip egg whites and cream of tartar until frothy over a double boiler. Slowly pour in the hot corn syrup while beating until stiff peaks form. Remove from heat, mix in vanilla, and spread the fluffy icing over the cake.

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