Any time is a great time for cake, and one of the most fun cakes around is the ever-popular Rainbow Cake!
Baking this cake in a bundt pan actually gives it the shape of a rainbow, but the multi-colored layers can be beautiful in any cake pan or cupcake wrapper. My Fluffy as Clouds Frosting is the perfect topper for your rainbow of colors, no matter what shape or pan.
The most time consuming part of this easy cake is just deciding what colors to use and separating the batter. Otherwise, it’s easy-peasy when you use my Jules Cake Mix. If you’d rather bake from scratch, just follow these directions and use my White Cake Recipe, which works great as a Rainbow Cake, as well!
- 1 Jules Cake Mix
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 2 cups granulated sugar of choice (white sugar; unrefined sugar; coconut palm sugar; etc.)
- 4 large eggs (OR add 4 Tbs. arrowroot powder to dry ingredients + 4 Tbs. applesauce to beaten butter and sugar mixture)
- 1 cups milk, dairy or non-dairy
- 4-6 colors of food coloring (for natural food dye use India Tree brand)
Pre-heat oven to 350º F (static) or 325º F (convection). Spray bundt or tube pan with non-stick cooking spray and dust entire surface lightly with Jules Gluten Free™ All-Purpose Flour. To make cupcakes, oil or line cupcake pans with cupcake papers (Makes 28-30 cupcakes).
Combine the butter and your granulated sweetener of choice and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs (or see egg substitute instructions, above) next, one at a time, beating well after each addition. Slowly add the milk, alternating with the Jules Cake Mix, beating in between the additions. Beat just until smooth.
Divide batter into as many bowls as colors you are using. Return batter one at a time to mixer bowl and add food coloring, blending until desired color is achieved. Pour the batter into prepared pan, layering each color on top of the other. (Remember ROY G. BIV: Red, Orange, Yellow, Green, Blue, Indigo, Violet = the colors of the rainbow, in that order!).
Bake bundt cake for 45 minutes, or cupcakes for approximately 25 minutes; test for doneness by inserting a cake tester or toothpick in the middle of the cake to be sure it comes out clean, with very few crumbs attached. Add time if necessary to fully bake the cake.
When done, turn off the oven and leave the oven door open to let the cake cool slowly there for 5 minutes or so, then remove the cake to a cooling rack.
After 15-20 minutes of total cooling time, gently invert the cake to remove prom the pan, then flip gently back onto the cooling rack.
Frost the cake only when fully cooled, or in the alternative, wrap the cake with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use.
Fluffy as Clouds Frosting
- 1 cup granulated cane sugar
- 1/3 cup water
- 1/4 tsp. cream of tartar
- 2 egg whites
- 1 tsp. pure vanilla extract
Over medium heat, stir to combine sugar, water and cream of tartar in a small saucepan. Continue whisking together until the mixture bubbles and the sugar has dissolved. Remove from heat immediately (the mixture may start to brown, but do not allow it to cook to dark brown or to burn).
Combine egg whites and vanilla in a mixer bowl. Slowly stir in the cooked sugar mixture with beaters on low. Increase mixer speed to high for 6 minutes, or until the frosting has whipped to stiff peaks when tested with a rubber spatula.
Frost cakes with a thick layer of Fluffy as Clouds Frosting, swirling designs using an off-set spatula for added decoration.