Everyone deserves a little (or a lot) of rainbow 🌈 and magic in their life – especially this time of year! 🐣🐰💐
Easter is magical – it’s springtime – colors are blossoming – and the sunshine ☀️ is inevitably on the way!
Sweets are called for, of course. Vanilla Rainbow Cake – Easter celebration cake!
Despite a bit of disappointment and discouragement from the uneven rainbow colored layers of the vanilla cake, the overall creation and finished product was a gem. Decorated with luscious vanilla frosting and lots of jelly beans, the vibrant colors inside the vanilla cake were quite a lovely surprise for the lovely little girlies two doors down.
How will you celebrate this spring, Easter season? With a Vanilla Rainbow Easter Cake, of course!
Vanilla Rainbow Easter Cake
Vanilla Rainbow Cake:
4 cups all purpose flour
1/4 cup baking powder
1/2 tsp. sea salt
6 large eggs, room temperature
3 cups white sugar
1 cup butter, cut into cubes
2 cups whole milk
2 Tbs. vanilla extract
1/4 cup vegetable oil
1 tsp. EACH pink, orange, purple, green food coloring gel
Vanilla Buttercream Frosting:
2 cups butter, room temperature (4 sticks)
1 1/2 lbs. powdered sugar
2 Tbs. vanilla extract
1/2 cup whole milk (or less – depending on your preferred frosting texture)
1 cup Jelly Belly colored jelly beans
Preheat the oven to 350 degrees.
Grease four 9″ cake pans with oil and line with parchment paper.
Whisk together the flour, baking powder, and sea salt in a large bowl. Set aside.
Beat the eggs for about 30 seconds before adding the sugar. Beat well, until light and fluffy – about 5-6 minutes.
Warm the butter and milk together over low heat to melt and simmer. Remove from heat and cool to room temperature.
Add the dry flour mixture to the beaten eggs and sugar.
Rapidly whisk in the melted butter and milk to the mixture. Beat everything together, once again, for about 30 seconds.
Divide the batter into four equal bowls. Add 1 tsp. of food coloring gel to each bowl and whisk to fully combine.
Pour the four different colored batters into the prepared pans.
Bake for 30 minutes, until golden brown on the top and an inserted toothpick comes out clean.
Remove the cakes from the oven and cool in the pans for at least one hour.
Release from the pans with a butter knife and invert to cool for several more hours.
Wrap tightly in plastic wrap and freeze the layers individually overnight (or for up to one week) – freezing makes the layers easier to frost.
For the frosting, beat the butter in a stand mixer with the whisk attachment until creamy. Add the sugar, 1/2 cup at a time, until fluffy.
Add the vanilla and milk (2 Tbs. at a time) until light and fluffy and to your desired consistency – more milk = less stiff.
Immediately frost the first layer of cake, top with the second, frost, then the third, frost, and finally the fourth layer. Frost the top and the sides, smoothing as desired.
Sprinkle with jelly beans or any other colorful decor.
Happy Easter. 🐣🐰Happy Rainbows and Unicorns. 🌈🦄. Happy LIFE! ☀️🤗😀
