Rainbow Swirl Cake
This cake screams fun, with mesmerizing rainbow swirls and an incredible vanilla almond buttercream. It's way easier than it looks, and it's sure to impress at your next event.
8" Cake Pans
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1 tsp vanilla extract
- 1 cup milk can substitute plant milk
- 2 large eggs
- Gel food coloring various colors
Vanilla Almond Buttercream
- 1 cup Unsalted butter softened to room temperature
- 3.5 cups Powdered sugar
- 1 tbsp Milk or heavy cream
- 1 tsp Vanilla extract
- 2 tsp Almond extract
- 1/2 tsp Salt
To make the cake
Preheat oven to 350F
Beat together butter and sugar until creamed together, then add egg and milk and beat to combine
In a separate bowl, combine flour, salt, and baking soda and pour into the wet ingredients, stirring to combine
Divide batter into 2-6 parts (depending on how many colors you want), and dye each part with gel food coloring. Then, create a swirl by pouring one color after another into the center in 2 tbsp increments (see blog post for details).
Pour into greased cake pans. Bake 25-30 minutes at 350F, until a toothpick comes out clean
Allow cake to cool while you work on your frosting.
Before frosting, level your cake layers. Optional: cut layers in half to create 4 layers.
To make the frosting Add butter into stand mixer and beat on medium-low speed until butter is whipped. Mix in vanilla extract, almond extract, and salt and beat until mixture is smooth, scraping down the sides as needed.
Add powdered sugar 1/2 cup at a time, until fully incorporated.
Add milk or cream and mix on medium speed to combine.
To thicken thin frosting, add powdered sugar. If frosting is too thick, add a more milk or cream 1 tsp at a time.
Calories: 521kcalCarbohydrates: 71gProtein: 4gFat: 25gSaturated Fat: 16gTrans Fat: 1gCholesterol: 92mgSodium: 422mgPotassium: 73mgFiber: 1gSugar: 52gVitamin A: 800IUVitamin C: 1mgCalcium: 78mgIron: 1mg
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