I love love love cake. Good cake. Moist delicious cake. Do not give me grocery store cake. Just don’t. I don’t want it. yuck.
I am somewhat of a cake snob I guess. Not completely. I have been known to use a box cake mix here and there. I doctor mine to be moist and delicious (hey – that’s another post you’ll have to wait), but they are still out of a box.
But truly I would rather have scratch. And I really don’t mind making them from scratch (I’m not joking), but I don’t decorate. That part agitates me. I could care less what my cake ends up looking like and really it is just sheer laziness. Half way through frosting the cake I am usually yelling at it. I call it dirty names, slap some more buttercream frosting on it and finish it.
Anyway, you’re here for a recipe right? Let’s get to it.
I made this rainbow cake for my son’s 3rd birthday. He said he liked rainbows I said sounds good and this is what happened. The cake was as tall as him. And it was delicious. and did I say it was yummy? Cause it was. I have used the same cake recipe for a few cakes. It’s really good. It’s a yellow, but I didn’t have too many problems coloring it into the rainbow. But if you’re looking for a pure white recipe, you’ll have to stay tuned (cause that’s another post!)
From an earlier version of the Better Homes and Gardens cookbook, but a very similar (although the measurements are slightly different) http://www.bhg.com/recipe/cakes/yellow-cake/
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 cup butter*
- 1 3/4 cups sugar
- 1 1/2 teaspoons vanilla
- 2 eggs
- 1 1/4 cups of milk
- *The recipe actually says butter or margarine but gross. Please use butter. Yes it has fat, but it's got to be someone's birthday right? And calories don't count on birthdays!
- Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Combine flour, baking powder, and salt; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).
- Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings.
- If you want a 6 layer cake in rainbow colors you'll need to triple the above! and once mixed divide into bowls to add food coloring. They do come out a little "brown" for lack of better words. I was really worried about the color, but once we sliced into it? HEAVEN. Taste and looks.
WAIT we must frost this thing right? If you are doing the 6 layer thing 8-9 inch pans, you should times this recipe by 2 at least . If you are making a regular cake (2 layer 8-9 inch pans or 1 9 x 13) you should be fine!
- 1 cup shortening
- 1 cup butter, softened
- 2 teaspoons vanilla extract (they make clear vanilla if you need your frosting white)
- 8 cups confectioners' (powdered) sugar
- 4 tablespoons milk
- In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.