I have long been wanting to make my own rainbow cake (minus the red layer) which I did finally! It’s such fun and joy to bake especially when it involves colours. This time, I have injected yellow, green and blue into this vanilla-flavoured butter cake below.
For this 3 layered Butter Cake, the three moist layers of cake are sandwiched together and frosted with a smooth and creamy vanilla frosting and kit kat in between the layers. This is one of my favourite party cakes and I foresee myself baking this again in time to come.
Ingredients for the cake
3 cups (300 grams) sifted cake flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
1 1/3 cups (265 grams) granulated white sugar
3 large eggs (110 grams)
1 cup (240 ml) milk (full fat or low fat)
2 teaspoons pure vanilla extract
1 teaspoons of yellow, green, blue colouring extracts each
Rainbow coloured chocolate bits (for decoration purposes)
3 individual packets of chunky kit kat bars (170 grams), coarsely chopped
1 cup (226 grams) unsalted butter, room temperature
1 1/2 cups (180 grams) confectioners (icing) sugar, sifted
1 teaspoon pure vanilla extract
How to make the coloured Butter Cake:
1. Preheat oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a non stick vegetable/flour spray) three (15 x 5 cm) heart shaped cake pans. You could use round or square ones of about the same size.
2. In a bowl sift or whisk the flour with the baking powder, and salt.
3. In your bowl of the electric mixer, beat the butter under soft and creamy. Gradually add the sugar and beat until it turns light and fluffy. Add the eggs in batches, beating well after each addition. Add in the vanilla extract and beat until combined.
4. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
5. Evenly divide the batter into 3 bowls, then add 1 teaspoon of yellow, green, blue colouring into the 3 bowls to create 3 different coloured batters. Fold in the colours to the batter with the spatula till it’s well mixed.
6. Bake for about 12-13 minutes. Insert a toothpick into the center of the cake and it should come out clean. The cake should also spring back when pressed lightly in the center.
7. Place the cakes on a wire rack to cool for about 10 minutes. Make sure the cake is cooled completely before frosting.
* Remember to put the butter, eggs and milk out to allow them to cool to room temperature.
How to make the Frosting:
1. In your bowl of electric mixer, beat the butter until smooth and creamy. Add in the sugar and beat until it is light and fluffy.
2. Add in the vanilla extract. Beat until frosting is smooth and glossy
3. Chop the Chunky kitkat bars into small pieces (1cm thickeness) and mix with the frosting with your spatula.
Assemble: Place one cake layer on your serving plate and spread the frosting till it’s about 0.3 – 0.5 cm thick. Place the next layer on top of the frosting and repeat the steps. On the top layer, cover the entire cake with the remaining frosting.
4. Use the spoon to drop the Hundreds and Thousands onto the side of your cake for decoration purposes.
To make you own cake flour:
3 cups of sifted cake flour = 2 1/4 cups (255 grams) sifted all purpose flour + 6 tablespoons (45 grams) cornstarch (corn flour)
Enjoy the baking process and cheers! Xoxo.