It was my eldest son’s birthday on the 24th. We had a busy week before that and I couldn’t plan well in advance, like I usually do for his birthday cake. I didn’t have any fancy cake baking/decorating supplies too stocked up at home. Had to pull it off with what was readily available. Had some food coloring, sprinkles and colored sugar. All I could come up with was a rainbow cake. I was also not having a party per se. It was just us, a family of 4 and 3 friends of his. So I didn’t want a big cake either. Decided to use my easy eggless cupcakes recipe as a base for this cake and proceeded.
The layers were pretty thin. I was wondering how it will look at the end. But with the frosting between each layer, it did stack up like a normal size cake. It tasted all rich and buttery. Just missed to coat the layers with sugar syrup which resulted in a not so great texture. So please do not omit this step.
Eggless Rainbow Cake Recipe
|Prep Time||Cook Time||Makes|
|30 Mins||12 Mins||9 Cake Slices|
- 2 and 1/2 cups all purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups milk
- 1 and 1/2 tablespoons apple-cider vinegar
- 2 tablespoons vanilla extract
- 1/2 cup butter, melted
- as needed Food coloring
- Preheat the oven at 350F/180C for 15 minutes. Line two 8-inch round cake pan with parchment paper and set aside. If you have more pans, the better.
- In a large bowl stir together the dry ingredients and make a well.
- Add the wet ingredients into it, one after the other and mix well.
- Divide the batter into 6 equal parts. Approximately 1/2-3/4ths of a cup per bowl. Add one food color to each bowl and mix it well. Add as much as you want depending upon the color you desire. I used violet, blue, green, pink, orange and red.
- Since I had only 2 pans I had to bake 2 colors at a time, wait for it to cool down, remove it from the pan and repeat it for the next 2 colors. So 3 batches altogether. Bake for about 10-12 minutes each time or until a toothpick inserted in the middle of the cake comes out clean.
- Remove the pans from the oven and let it cool on a wire rack. Because I used parchment paper and because it was a very thin cake I was able to take it out the pan pretty quickly. Let the cake cool on the wire rack and repeat the same process for the rest of the batter too.
- Once all the cakes are baked and completely cooled start frosting the cake as usual; filling it with icing in between each layer and all over. I used the Vegan Buttercream Icing recipe, but used butter instead of shortening. I also used some colored sugar, sprinkles and edible silver beads to decorate the cake. M&Ms would be a good option too.
- The one thing which I missed to do was coating each layer with sugar syrup before frosting the cake. I was on a time crunch couldn’t do it. I wish I had done it because the cake was not as moist and soft as the Eggless Strawberry Cake. So don’t omit this step if you want a “store-bought” type of cake. The kids loved it nevertheless.
- This is quite a small recipe, ingredients measurement wise. So the layers came out pretty thin. But it’s enough if you are not making it for a crowd.