Rainbow Birthday Cake
Original Blog post by: Confections, Crafts and Couture.
Happy June! I am always excited to welcome the sixth month of the year with open arms. June is the halfway point of the year and serves as a point of reflection. Not only does this month mark a pivotal point in the year, it is also filled with celebrations. Of course we have Pride Month, a celebration of love and acceptance for everyone. June also is historic for Black Music month, summer solstice and more birthdays.
I, of course, am a May gemini. Would you believe that both my best friends are also Geminis and their birthdays are a day apart? My best friend, George, celebrates his special day on the 16th of this month, so I decided to make something spectacular for him.
I predetermined that this cake should be as unique and incredible as my best friend. One night a few weeks ago, while comfortably in my REM cycle, an idea came to mind. I quickly woke up from my slumber and jotted down my brainstorm and went back to sleep. Once well rested and ready I got to work on my birthday cake design.
This past weekend was the perfect opportunity to make this fabulous Rainbow Birthday Cake. This spectrum confection was made with love and of course Kaleidoscope Sprinkles for decoration. The Wizz Sprinkle Mix was the perfect Pride accessory for this cake. I enjoyed every part of making this cake for my amazing friend, so I decided to share the fun and love.
You can find the cake recipe and step by step decorating video below.
Vanilla Cake Recipe (Makes 2 8" or 9" cakes, 4 6" cakes or 24 cupcakes)
1 cup butter, unsalted
2 cups sugar
3 large eggs, room temperature
1 cup buttermilk
2 tsp. vanilla extract
¼ tsp. almond extract
3 cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt
1 cup unsalted butter, at room temperature 4 cups confectioners' sugar
¼ cup heavy cream, at room temperature 1 ½ tsp. vanilla extract ¼ tsp. salt
The Wizz Sprinkle Mix, for decorating (optional)
Food gel from Deco Pac for colors (optional)
Preheat oven to 350F
Grease and flour cake pans.
In a medium sized mixing bowl mix together flour, baking powder and salt. Set aside
In a large bowl or using a stand mixer cream butter and sugar together. Beat on medium speed until the mixture is light and fluffy. Add eggs one at a time to the mixture. Add vanilla and almond extracts. Slowly add the flour mixture one third at a time, alternating with buttermilk. After each addition, be sure to scrape the sides of the bowl. Mix batter until fully combined but be careful not to over mix.
Divide cake batter evenly into six small bowls. Add food gel to each bowl and gently fold in color until evenly distributed.
Transfer batter to the cake pans and smooth batter evenly in the pans. Bake cakes for approximately 20-22 minutes until toothpick or cake tester comes out clean. Place cakes onto cake rack and allow to cool completely to room temperature.
While cake is baking make the buttercream frosting. In a large bowl, or stand mixer, whisk together butter. Slowly add confectioner’s sugar using mixer on low speed until frosting is smooth. Add heavy cream. Add vanilla extract. Add salt. Whisk frosting on medium-high speed until vanilla extract combined and frosting is light and fluffy.
Frost cakes once cooled with frosting. Decorate with Sprinkles and assorted candies.
Devour and Enjoy!