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Rainbow Cake with Natural Dyes

Rainbow Cake with Natural DyesRainbow Cake with Natural DyesRainbow Cake with Natural DyesRainbow Cake with Natural Dyes

A vibrant, pastel rainbow cake made with all-natural food dyes. Its as fun to make as it is to eat!

Recipe by Kelsey Hilts on February 28, 2012

Prep time: PT30M

Cook time: PT25M

Total time: PT55M

Rating

4.9 stars ( reviews)

Keywords

buttercream, layered cake, natural dyes, rainbow cake

Ingredients

Categories

Cuisine

Steps

  1. Prepare the Natural Dyes
  2. Juice beets in a juicer or use the liquid from canned beets.
  3. Juice carrots in a juicer or use store-bought carrot juice.
  4. Juice spinach in a juicer.
  5. Microwave 1/4 cup (25 g) frozen blueberries in 30-second intervals until they burst, then strain out 1+ tablespoon (15+ mL) blueberry juice.
  6. Microwave 1/4 cup (25 g) frozen blackberries in 30-second intervals until they burst, then strain out 1+ tablespoon (15+ mL) blackberry juice.
  7. Prepare the Cake Batter
  8. Preheat oven to 350°F (175°C).
  9. Cream the butter, oil, and sugar in a large mixing bowl until light and fluffy.
  10. Add the egg whites and beat well.
  11. Mix in vanilla, 1 cup (237 mL) milk, and yogurt.
  12. In a separate bowl, whisk together the flour, baking powder, and baking soda.
  13. Gradually add the dry ingredients to the wet ingredients, alternating with the remaining milk.
  14. Color the Cake Batter
  15. Divide the cake batter into six equal portions (about 1/2 cup per bowl).
  16. Mix in the natural dye for each bowl: Red: 2 tablespoons (30 mL) beet juice, Orange: 1 1/2 tablespoons (20 mL) carrot juice, Yellow: 1 egg yolk + 1 tablespoon (15 mL) milk, Green: 1 tablespoon (15 mL) spinach juice, Blue: 1 tablespoon (15 mL) blueberry juice, Purple: 1 tablespoon (15 mL) blackberry juice.
  17. If needed, adjust the color intensity by adding more juice.
  18. Bake the Cake Layers
  19. Grease and flour six 5.5-inch cake pans (or bake in batches).
  20. Pour each colored batter into a separate pan.
  21. Bake for 10-15 minutes, or until the cake springs back when touched and a toothpick inserted in the center comes out clean.
  22. Cool for 5 minutes in the pan, then invert onto wire racks to cool completely.
  23. Make the Buttercream Frosting
  24. In a large bowl, beat butter, powdered sugar, vanilla, and milk until smooth.
  25. Adjust the consistency by adding more powdered sugar (for thickness) or milk (for softness).
  26. Make the Whipped Cream Frosting
  27. Beat heavy cream, powdered sugar, and salt at medium speed until stiff peaks form.
  28. Fold in vanilla extract.
  29. Assemble the Cake
  30. Place the purple layer on a serving platter.
  31. Spread 2 spoonfuls of buttercream frosting evenly on top.
  32. Repeat with the blue, green, yellow, orange, and red layers.
  33. Lightly freeze the cake for 5 minutes to set the frosting.
  34. Coat the entire cake with buttercream frosting using a knife or spatula.
  35. Apply whipped cream frosting for a smooth, soft finish.
  36. Serve immediately.

Nutitrion

  1. Serving Size: 1 slice
  2. Calories: 400 calories
  3. Carbohydrates: 60
  4. Protein: 4
  5. Fat: 20
  6. Saturated Fat: 10
  7. Trans Fat: 0g
  8. Cholesterol: 50
  9. Sodium: 100
  10. Sugar: 50
  11. Unsaturated Fat: 8

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