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Rainbow cake

birthday party Eggless cake
5 from 2 votes
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Ingredients

Cake dry ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup milk powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt

Cake wet ingredients:

  • 1 cup milk
  • 1/2 cup flavorless oil
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoon Sugar

Sugar syrup:

  • 1/4 cup sugar
  • 1/4 cup hot water
  • 1 teaspoon vanilla extract

Frosting

  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tablespoon vanilla pudding mix
  • 1/4 teaspoon vanilla extract

Topping

  • sprinkles

Instructions

Rainbow cake

  • Firstly preheat the oven to 350 degrees Fahrenheit
  • Place parchment paper in a 7-inch pan and grease with butter spray
  • Add all-purpose flour, milk powder, baking powder, baking soda, and salt in a wide vessel and mix well
  • Pour milk in a microwave-safe bowl and microwave for 2 minutes, keep it aside
  • Take sugar and oil in a separate bowl and mix well
  • Add vanilla extract and mix well
  • Furthermore, pour the hot milk into the oil-sugar bowl and mix well
  • Transfer the wet ingredients into the dry ingredients bowl and mix gently. Avoid overmixing
  • Equally Split the cake batter into 5 portions, each portion about 1/2 cup
  • Add food color of your choice to each portion and mix well
  • Gradually pour one portion at the center. let the batter spread on its own. Avoid tilting
  • Pour the second portion on top of the first portion at the center; let it spread on its own and form concentric circles
  • Repeat the concentric circles with the remaining colors
  • Avoid tilting the cake pan
  • Bake for 30-35 minutes until a toothpick inserted comes out clean
  • Cool the cake for 10 minutes then invert and unmold the cake. cool the cake completely

Prepare vanilla syrup

  • Add sugar, and hot water; microwave for 2 minutes
  • Furthermore, add vanilla extract and mix well. cool at room temperature then refrigerate till you use
  • After cake and syrup are cool
  • Prick holes all in around the cake
  • Add sugar syrup in batches. use a spoon to gently press
  • Finish the entire syrup and set aside the cake for 30 minutes

Vanilla whipping cream frosting

  • Whisk the cream till you see white peaks
  • Add vanilla pudding mix, powdered sugar, and vanilla extract; mix well

Finish the cake

  • Frost the cake
  • Top with sprinkles

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Notes

Cake batter

  1. For a light and soft cake, all-purpose flour is preferred
  2. oil makes the moist cake. I would recommend flavorless oil
  3. Add sugar according to your taste
  4. You can use the same proportion and split it into two 6 inch pans. Double the recipe for a 9-inch Rainbow cake
  5. hot milk helps to raise the cake and make it spongy so I would recommend it. Avoid using milk directly from the fridge
  6. You can split the batter into  5-7 partitions. I haven't tried more partitions than that.

Vanilla sugar syrup

  1. the syrup is optional you can skip it if you are not a fan of that cake texture. In this case, increase the sugar in the cake batter
  2. If you are preparing syrup, cool then add to the cake
  3. Avoid pouring the cake. Add little and let it spread

Frosting

  1. Vanilla pudding mix is optional but helps for perfect frosting texture
  2. Add powdered sugar according to your taste
  3. You can add food color and do colorful frosting

Sprinkles

  1. it is optional
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