Monday, September 5, 2011

Rainbow Cake

I bet you can't guess what kind of cake this is!


Since we don't like cakes loaded with butter, I used a vanilla cake recipe that uses oil (see below) but followed the tutorial from Martha Stewart. The cake was really light with a nice sweetness - not too sweet.

It took almost 6 hours with baking to make this cake. It was a labour of love from one Kitchen Grrrl to the other (it was for Riley's birthday). It was totally worth it to see her smile and excitement as she cut into this ridiculously tall - so tall it was leaning over - cake!

Simple Vanilla Cake
From Kaboose


  • 2 cups (500 mL) sugar
  • 4 eggs
  • 2-1/2 cups (625 mL) all-purpose flour
  • 1 cup (250 mL) milk
  • 3/4 cup (175 mL) vegetable oil
  • 2-1/4 teaspoons (11 mL) baking powder
  • 1 teaspoon (5 mL) vanilla

Cooking Instructions

  1. Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
  2. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).
  3. Each layer for the rainbow cake only take about 15 mins.


  1. so amazing! Love it! It's perfect for a birthday party.

  2. The inside to this cake is just beyond perfect! It is just totally and utterly...perfect! What a stunning centerpiece for your party :)

  3. Aw, thank you both so much! It was truly a labor of love for my sister's birthday :)

  4. That piece of cake looks bigger than my head! I love how bright rainbow cakes are! Definitely show stoppers.

  5. how do you get the sides of the layers not to go brown?? it looks amazing :)

  6. I think I just got lucky. I used parchment paper in the bottom of the tins and shaved off some of the top to even it off... The sides magically stayed non-browned :)

    Thanks - it was tasty!


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