A yummy rainbow cake, filled with homemade vanilla pudding and topped with a vanilla marshmallow frosting on the outside! You can make this cake as a traditional rainbow, or vary things up and do shades of blue, pink, purple, etc. I've made these differently depending on kids preferences. The thing we love the most is that because the cake is filled with pudding rather than frosting, the overall cake isn't as sweet as most cakes. The cake is only 6" in diameter, so you won't feel like you're overwhelmed with cake. Enjoy!
Make pudding first, since it will need to cool in the refrigerator.
In a medium saucepan, whisk together:
2 1/4 cup milk (whole milk is best, similar lactose-free options work well, too)
1/2 cup white sugar
1/2 tsp salt
Bring to a low boil over medium heat, stirring regularly.
Mix together in a separate bowl, then add quickly, whisking into bubbling milk/sugar mixture:
1/4 cup milk
4 egg yolks
1/4 cup cornstarch
Once pudding has thickened, and started bubbling again, remove from heat. Immediately add:
2-3 tsp vanilla bean paste OR vanilla extract
Place pudding in a bowl. Cover with plastic wrap (pressed firmly on the surface of the pudding). Let cool on the counter a bit before placing in the refrigerator to cool completely.
Preheat oven to 350 F. Line 6" pans with parchment paper. Use a parchment paper circle just wider than the pan. Press down and smooth edges as best you can.
In a large bowl, whisk together:
1/2 cup white rice flour
1/2 cup coconut flour
1 cup white sugar
1/2 tsp baking soda
1/2 tsp salt
Add and mix until smooth:
1 cup milk
1/2 cup oil
2 tsp vanilla bean paste OR vanilla extract
6 eggs
Divide batter into six bowls. Add food coloring, as desired. Pour batter into prepared pans. (This works to do in stages if you don't have 6 pans - I only have 2 - the batter will be fine resting at room temperature before baking).
Bake colorful cakes at 350 F for 14 - 16 minutes. Loosen the edges, if needed, then flip and put on a wire rack to cool (removing parchment paper).
Once all your cakes have cooled, you can assemble your cake! Layer cakes with chilled vanilla pudding in desired color order. Place the cake in the refrigerator to chill while you prepare your frosting.
1 cup butter, softened
2 cups powdered sugar
2 tsp vanilla extract
2 cups marshmallow fluff
Remove cake from refrigerator and put a thin layer of frosting all over the cake as your "crumb coat". Let the cake chill a bit more to set that layer before adding the rest of the frosting and any decorations you like. We loved how it looked with an excessive number of rainbow sprinkles added. Keep in the refrigerator until ready to serve. It's best if you can let it rest about 30 - 60 minutes at room temperature before serving. Make sure you wipe off your cake cutting knife between each slice so you have clean slices! Enjoy!!!
A slice of rainbow cake, about to be served and quickly inhaled!
It was perfect for my now 5 year old! She was one happy little girl.
If you've let the cake chill nicely, it will slice wonderfully!
Rainbow Cake - gluten free!
Makes a 6" diameter cake, but it's 6 layers tall!Vanilla Pudding Filling
Make pudding first, since it will need to cool in the refrigerator.
In a medium saucepan, whisk together:
2 1/4 cup milk (whole milk is best, similar lactose-free options work well, too)
1/2 cup white sugar
1/2 tsp salt
Bring to a low boil over medium heat, stirring regularly.
Mix together in a separate bowl, then add quickly, whisking into bubbling milk/sugar mixture:
1/4 cup milk
4 egg yolks
1/4 cup cornstarch
Once pudding has thickened, and started bubbling again, remove from heat. Immediately add:
2-3 tsp vanilla bean paste OR vanilla extract
Place pudding in a bowl. Cover with plastic wrap (pressed firmly on the surface of the pudding). Let cool on the counter a bit before placing in the refrigerator to cool completely.
6 Colorful Cakes
Preheat oven to 350 F. Line 6" pans with parchment paper. Use a parchment paper circle just wider than the pan. Press down and smooth edges as best you can.
In a large bowl, whisk together:
1/2 cup white rice flour
1/2 cup coconut flour
1 cup white sugar
1/2 tsp baking soda
1/2 tsp salt
Add and mix until smooth:
1 cup milk
1/2 cup oil
2 tsp vanilla bean paste OR vanilla extract
6 eggs
Divide batter into six bowls. Add food coloring, as desired. Pour batter into prepared pans. (This works to do in stages if you don't have 6 pans - I only have 2 - the batter will be fine resting at room temperature before baking).
Batter divided into six cereal bowls.
You can use as much or little coloring as desired. I usually don't go quite this bright.
Bake colorful cakes at 350 F for 14 - 16 minutes. Loosen the edges, if needed, then flip and put on a wire rack to cool (removing parchment paper).
Make sure you don't forget to use parchment to line your pan, or you'll end up with cakes stuck to the pan! Just use a knife to loosen the sides of the cake and it will pop right out.
Some very colorful cakes cooling.
Once all your cakes have cooled, you can assemble your cake! Layer cakes with chilled vanilla pudding in desired color order. Place the cake in the refrigerator to chill while you prepare your frosting.
I've served this cake just like this, without frosting, and it's still a big hit. Perfect if you want to avoid frosting, although I find most people love frosting.
Marshmallow Fluff Frosting
In a mixer, beat together 2-3 minutes, until nice and fluffy:1 cup butter, softened
2 cups powdered sugar
2 tsp vanilla extract
2 cups marshmallow fluff
Remove cake from refrigerator and put a thin layer of frosting all over the cake as your "crumb coat". Let the cake chill a bit more to set that layer before adding the rest of the frosting and any decorations you like. We loved how it looked with an excessive number of rainbow sprinkles added. Keep in the refrigerator until ready to serve. It's best if you can let it rest about 30 - 60 minutes at room temperature before serving. Make sure you wipe off your cake cutting knife between each slice so you have clean slices! Enjoy!!!
Freshly frosted and covered in sprinkles!
It ends up looking SO great the entire time you're cutting it.
No comments:
Post a Comment