Rainbow 5-layer Cake
By Wilton®
Rainbow 5-layer Cake
By Wilton®
Yield/Serves:
Makes 8 servings
Cake:
Icing:
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) butter or margarine, softened
- 1⅓ cups granulated sugar
- 1 teaspoon clear vanilla extract
- ¾ cup milk
- 4 egg whites
- Icing colors as desired
Icing:
- ¾ cup solid vegetable shortening
- ¾ cup (1-1/2 sticks butter), or margarine, softened
- 1½ teaspoons clear vanilla extract
- 1 teaspoon vanilla extract
- 6 cups (about 1½ lbs.) sifted confectioners’ sugar
- 2 to 3 tablespoons milk
Break out your apron! You’ll have as much fun baking, assembling and icing this colorful cake as eating it!
Preheat oven to 325°F. Prepare Wilton 5-Layer Cake Pans with vegetable spray.
In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg whites one at a time, beating well after each addition. Add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined.
Divide batter evenly into 5 bowls (about ¾ cup batter in each bowl). Tint cake batter with icing colors to desired coloration. Pour each bowl of batter into a prepared pan, scraping the sides as you pour.
Bake 17 to 20 minutes, rotating pans halfway between baking. Cakes are done when toothpick inserted in center comes out clean. Cool 5 minutes on cooling grid; remove from pans and cool completely before icing.
For icing, beat shortening and butter in large bowl with electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy.
To assemble, cut the crowns off each cake layer. Place first layer on cake board or serving plate. Spread a layer of icing to edges of cake. Top with second cake. Repeat with remaining icing and cake layers. To finish, ice top and sides of cake.
Preheat oven to 325°F. Prepare Wilton 5-Layer Cake Pans with vegetable spray.
In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg whites one at a time, beating well after each addition. Add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined.
Divide batter evenly into 5 bowls (about ¾ cup batter in each bowl). Tint cake batter with icing colors to desired coloration. Pour each bowl of batter into a prepared pan, scraping the sides as you pour.
Bake 17 to 20 minutes, rotating pans halfway between baking. Cakes are done when toothpick inserted in center comes out clean. Cool 5 minutes on cooling grid; remove from pans and cool completely before icing.
For icing, beat shortening and butter in large bowl with electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy.
To assemble, cut the crowns off each cake layer. Place first layer on cake board or serving plate. Spread a layer of icing to edges of cake. Top with second cake. Repeat with remaining icing and cake layers. To finish, ice top and sides of cake.