Guess what? We got news that the Hubster will be home a whole day earlier than we anticipated!! Woo to the hoo!! I mean……he still won’t be home for almost two months, but still, I’ll take every day I can get. AND. He bought his ticket home! Yay!! Not long now, and this will really be home.
I’d like to take a second and wish my big sister a very super wonderful happiest birthday ever today! I love you, my seestar!
It’s a day of celebration for me all around, so I’m thrilled to introduce you to my beautiful and talented friend Caroline from Chocolate & Carrots. Caroline is one of the nicest, sweetest people I know, and she’s so talented. Not only does she make delicious and gorgeous sweets (usually with a healthy flair), but she also makes some seriously irresistible savories. Today, she made a beautiful, happy cake that is perfect for my celebratory mood!
Go check her out! Meet Leland and drool over her delicious food.
Thank you, Caroline, for guest posting today! I’m so lucky to have you here!
Hey ya’ll! I’m so excited and honored to be sharing a recipe with Darla’s readers! I’m always ohh-ing and ahh-ing over all of her spectacular treats and now I get to share one with you! Eeee!
Like me, I’m betting that many of you have pinned a rainbow cake….or two, on pinterest. They are fantastically beautiful and so fun to eat!
The only problem with most of the directions, is that you have to have 6 cake pans to make it work! I don’t have that sort of kitchen storage OR oven capacity to handle that many cake layers.
I’m envious of those who do have that space…so jealous!
So, my solution is that you make each colored cake pan batter individually!
It may get old, but you get in a groove of making each layer.
Once one pan goes in the oven, you start combining the ingredients for the next layer. Repeat!
I really wanted to make this tall and beautiful cake, but in turn, it turned out to be a sky scrapper! So, if you don’t want to have to buy extra long cake plates for when you serve your cakes, you will be better off baking these cake layers in a standard 9″ cake pan. I used a 6″, making it ‘mini’…but quite TALL.
It’ll still turn out beautifully…promise!
Either way, this cake is delicious and eye popping!
I hope you enjoy it! Stop by Chocolate & Carrots any time to visit!
P.S. Darla, I am very envious of your new kitchen. Can I come bake with you!?! Can we all?!?
Mini Rainbow Cake
Ingredients (times 6-one for each cake layer)
2 tablespoons canola oil
2 tablespoons milk
2 egg whites
1 teaspoon vanilla extract
4 tablespoons sugar
8 tablespoons unbleached all purpose flour
1 teaspoon baking powder
food coloring (red, orange, yellow, green, blue, purple)
1. Preheat the oven to 350°F.
2. Spray a cake pan with cooking spray with flour. *I used a 6″ cake pan, but preferably a 9″ cake pan…see notes above.*
3. Mix the ingredients together, plus the food coloring for that layer.
4. Bake for 15 minutes, or until a cake tester comes out clean.
5. Allow to cool for 3-5 minutes.
6. Remove cake from pan and let it cool completely on a cooling rack.
7. Repeat with the next cake layer.
Cream Cheese Frosting
***from Tasty Kitchen a.k.a. i am baker<http://tastykitchen.com/recipes/desserts/rainbow-cake/>
4 (8 ounce) packages 1/3 less fat cream cheese, room temperature
2 sticks (1 cup) unsalted butter, room temperature
1 tablespoon clear vanilla extract
5-6 cups powdered sugar, sifted
1. Beat the cream cheese, butter, and vanilla extract together until light and fluffy.
2. Slowly add the powdered sugar until it reaches the right consistency.
3. Spread between the cake layers and around the cake.