Rainbow Cake
Rainbow Cake
Rainbow Cake
My Basket

For the cake:

  • Unsalted butter for the pans
  • 2 1/4 cups granulated sugar
  • 1 cup Soya bean Oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • Gel food coloring

For the frosting:

  • 8 sticks unsalted butter, cut into pieces, at room temperature
  • Pinch of salt
  • 10 cups confectioners' sugar, sifted
  • 2 tablespoons vanilla extract
  • 6 to 8 tablespoons milk
  1. Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter 9-inch-round pans and line the bottoms with parchment paper.
  2. Combine the granulated sugar and Soyabean oil in a large bowl and beat with a mixer on medium-high speed until thick and creamy, about 3 minutes.
  3. Beat in the eggs, one at a time, then add the vanilla until the batter is light and fluffy, about 2 minutes.
  4. Sift the flour, baking soda and salt into a medium bowl. With the mixer on low speed, beat the flour mixture into the sugar mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, until the batter is smooth, about 2 minutes. Tint with gel food coloring.
  5. Divide the batter among the prepared pans and bake, 2 pans at a time for about 15 minutes. Let cool 15 minutes in the pans, then invert onto racks to cool completely.

Make the frosting:

  1. Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes.
  2. Gradually beat in the confectioners' sugar until smooth.
  3. Add the vanilla, increase the mixer speed to medium high and beat until thick, 2 more minutes.
  4. Beat in the milk, a little at a time, until the frosting is spreadable.
  5. Assemble the cake: Spread about 1 1/2 cups frosting between the cake layers, then cover the outside of the cake with the remaining frosting and coat with toppings.
Delicious with Soya Oil