Rainbow Birthday Cake
Kids will go wild over this rainbow birthday cake with 3 different colors of vanilla cake layered between 3 more colors of buttercream, all topped with fluffy Italian meringue.
Instructions
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1
{'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of three 9-inch round cake pans; line bottoms with parchment paper.'}
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2
{'id': 'step_1', 'step': 2, 'text': 'Beat butter with sugar in a large bowl using an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each. Mix in vanilla extract. Combine flour, baking powder, and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.'}
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3
{'id': 'step_2', 'step': 3, 'text': 'Divide batter among 3 bowls. Tint one bowl red, one yellow, and one blue. Scrape each into one of the prepared pans and smooth the tops.'}
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4
{'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool cakes on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Turn out onto a cooling rack. Peel off parchment paper and let cool for 30 minutes before frosting.'}
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5
{'id': 'step_4', 'step': 5, 'text': 'Beat unsalted butter and salt together in a large bowl until smooth. Beat in confectioners' sugar alternately with cream, making 3 additions of sugar and 2 of cream. Mix in vanilla extract. Divide butter icing among 3 bowls. Tint one orange, one green, and the other purple.'}
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6
{'id': 'step_5', 'step': 6, 'text': 'Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread green icing on top. Add the blue layer and cover it with purple icing. Refrigerate for 30 minutes or until icing is firm.'}
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7
{'id': 'step_6', 'step': 7, 'text': 'Place corn syrup in a saucepan and bring to a boil. Meanwhile, beat egg whites and cream of tartar together until frothy in a heat-proof bowl set over a pan of simmering water. Beat in the corn syrup in a thin, steady stream until stiff peaks form. Remove from heat and beat in vanilla. Top cake with fluffy icing.'}
Nutrition Facts
Per serving (16 servings total)