Name: Rainbow Layer Cake
Yield: 1
Ingredients: 6 egg whites -; 1 c. sugar -; 1 c. unsalted butter -; 3 tbsp. applesauce -; 2 tsp. pure vanilla extract -; 2 whole eggs -; 2 1/4 c. cake flour -; 2 tsp. baking powder -; Pinch of salt -; 6 different hues of food coloring -; 2 c. Buttercream Frosting (see Note) -; 2 c. rainbow sprinkles, nonpareils, and/or pearl dragées -; 1 c. unsalted butter -; 3 c. confectioners' sugar -; 1 to 2 tablespoons heavy cream -; 1 tbsp. pure vanilla extract -; About 1/3 cup sprinkles -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Rainbow Layer Cake

1. 6 egg whites -

2. 1 c. sugar -

3. 1 c. unsalted butter -

4. 3 tbsp. applesauce -

5. 2 tsp. pure vanilla extract -

6. 2 whole eggs -

7. 2 1/4 c. cake flour -

8. 2 tsp. baking powder -

9. Pinch of salt -

10. 6 different hues of food coloring -

11. 2 c. Buttercream Frosting (see Note) -

12. 2 c. rainbow sprinkles, nonpareils, and/or pearl dragées -

13. 1 c. unsalted butter -

14. 3 c. confectioners' sugar -

15. 1 to 2 tablespoons heavy cream -

16. 1 tbsp. pure vanilla extract -

17. About 1/3 cup sprinkles -

How to cook deliciously - Rainbow Layer Cake

1. Stage

Make the Cake: Preheat oven to 350 degrees F. Line six 6-inch cake pans with parchment paper.

2. Stage

Beat egg whites with an electric mixer on medium-high speed until foamy, about 2 minutes. Increase mixer speed to high and continue beating until soft peaks form, about 3 minutes. Gradually add 1/2 cup of the sugar, continuing to beat until stiff peaks form, about 3 minutes more.

3. Stage

In another large mixing bowl, cream butter and the remaining 1/2 cup of sugar on medium speed until light and fluffy and increased in volume, about 5 minutes. Add applesauce, vanilla, and eggs and mix on medium speed for 1 minute more.

4. Stage

Sift together flour, baking powder, and salt. Add to butter mixture and mix on medium speed for 1 minute. Pour in 3/4 cup water and mix to combine. Fold in egg whites with a large spatula.

5. Stage

Divide batter evenly among 6 small bowls. Starting with the lightest color, tint batter with food coloring, whisking in a few drops at a time until the desired intensity is reached. Pour each of the colored batters into a different parchment-lined cake pan (each should be half full) and bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes.

6. Stage

Make the Buttercream Frosting: With an electric mixer on medium-high speed, beat butter for 1 minute, or until creamy and soft. Add confectioners' sugar, 1/2 cup at a time, beating to incorporate after each addition. Gradually beat in heavy cream until smooth.

7. Stage

Scrape down the sides of the bowl with a rubber spatula. Add vanilla—and sprinkles, if using—and beat for 1 minute more, or until soft and fluffy. Use immediately or refrigerate, covered, for up to 5 days.

8. Stage

Assembling the Cake: Stack layers according to the colors of the rainbow, spreading a thin layer buttercream between each. Using an offset spatula, frost the whole cake with a thin layer of buttercream.

9. Stage

Place cake on a freezer-safe plate. Freeze for 15 minutes, or until buttercream is firm. Remove from freezer and cover cake in sprinkles.