Vibrant Natural Rainbow Cake
Celebrate life with this enchanting rainbow cake, crafted without artificial dyes. Instead, vibrant layers spring to life using wholesome fruit and vegetable purees, bringing both beauty and nutrition to your dessert table. Each slice reveals a colorful spectrum, inviting all to enjoy a deliciously moist and flavorful experience. Perfect for birthdays, special occasions, or simply to brighten your day!
ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup beet puree (for pink)
- 1 cup carrot puree (for orange)
- 1 cup pineapple puree (for yellow)
- 1 cup spinach puree (for green)
- 1 cup blueberry puree (for blue)
- 1 cup purple cabbage puree (for purple)
steps
- 1.
Preheat the oven to 350°F (175°C) and grease six 6-inch round cake pans.
- 2.
In a large bowl, cream together the butter and sugar until light and fluffy.
- 3.
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- 4.
In a separate bowl, whisk together the flour, baking powder, and salt.
- 5.
Gradually add the dry ingredients to the wet mixture, alternating with the milk until smooth.
- 6.
Divide the batter evenly into six bowls. Mix beet puree into one bowl, carrot puree into another, and so on for the remaining colors.
- 7.
Spoon each colored batter into the prepared pans, layering the colors evenly.
- 8.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- 9.
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- 10.
Once cooled, frost with a simple whipped cream or cream cheese frosting, stacking the layers in rainbow order.
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