Rainbow Cake {Well, Sort of}

Hey, so it's been a while since I posted a baking post hasn't it *smiles brightly in hopes I'll distract you from looking up the last time I posted a baking post* And here I am, back at it again with a great, honest review/trying out something new! Without further ado, let's get into it! (It sounds like a Youtube video intro because I watch baking videos instead of posting anything on my blog haha)

I got this recipe from another blog because I haven't had much luck personally with making white cakes. It's more like I have an adversity to using shortening or lard so here I am with an awesome cake recipe that doesn't have either of these. I was a little skeptical at first if it would be moist, but with the amount of vegetable oil and butter there's really no reason at all to worry. Side note that the butter does keep the cake from being a pure white, but that didn't really matter anyways since you're here for rainbow cake! The recipe also calls for a technique called reverse creaming which I had never heard of until today. From what I understand it's simply a complex name for putting the ingredients together in a different way i.e. like how when you're making cookies usually you cream together the butter and sugar first. Anyways, I decided to make a blog post for how I made my cake, but you could always follow the recipe they provide for a bigger white cake (Original Recipe). It's super tender and melts in your mouth, I can attest to this. If it wasn't good I'd still make a post...just probably not the step by step of how I made it.

This whole obsession for a rainbow cake came about when I was watching videos on Korean cafes and stumbled upon one with a beautiful cake display called Dore Dore. It's totally Instagram worthy. But since I can't actually go to Korea (anytime soon anyways :( ) I decided the next best thing would be to make my own cake! So if you want to go to Korea but can't actually go then you can make this cake for yourself and pretend as if you were there!

Cake Recipe (Basically half of the original recipe in grams because halving cups is messy like no one has a 3/8 cup)

• 175 g granulated sugar
• 143 g cake flour (don't use regular flour because it tends to weigh down the mixture, I mean you probably could, but it wouldn't be the same fluffy texture)
• 1 g salt
• 9 g baking powder
• 2 egg whites
• 4 g vanilla (1 tsp)
• 121 g buttermilk (I used coconut milk + vinegar because #lactoseintolerantmajority household and it was fine)
• 36 g vegetable oil
• 5 tbsp unsalted butter, either room temperature or microwaved slightly with the core still being cold (if it's too soft it won't combine the same way into the dry ingredients)
• Assorted food coloring (because we're making rainbow cake)

Frosting Recipe (I chose whipped cream frosting because the Dore Dore cake is whipped cream frosting)

• 1 pint heavy whipping cream
• 1 cup sifted powdered sugar

Directions

1. Preheat your oven to 325 F and grease your pans. I used 18 cm baking tins from Daiso, cheap and surprisingly good quality.

2. Combine your dry ingredients into a big bowl (stand mixer bowl or whatever): sugar, flour, salt, baking powder. It'd help to sift them through. It's not necessary, but I find it's easier to mix into a smooth, lumpless batter later.

3. In a separate, smaller bowl combine the egg whites, buttermilk, vanilla extract and vegetable oil. In the original recipe it says to use a fork to mix and it worked pretty well. I was surprised!

4. Add half of the wet ingredients to the dry and mix it for about a minute to combine. The texture and look of it was so beautifully fluffy.

5. Add another quarter of the wet ingredients and mix through. And then the last of the wet into the batter and mix. Then it becomes less fluffy and beautiful.

6. Then I divided the batter evenly into 4 because I used 4 colors to make 4 layers. (I forgot that I didn't have yellow or green food coloring. Oops) To make it really even I used math for the first time outside of a school environment. But don't worry, it's not hard math. I weighed the mixing bowl before and after I made the batter so I knew how much batter (doing it in grams makes it easier since the division and measurement is in prettier numbers) I had and then I zeroed out my scale with another bowl on it and poured one fourth of the batter weight into the bowl. Then I had 4 separate bowls to put color into.

7. Then pour them into the greased baking pans for 25-30 minutes. To test if it's done put a toothpick and if it comes out clean or with a few crumbs you did it!

8. Put the cakes in the fridge to cool.

9. Level the cakes.

10. Combine the heavy whipping cream in a bowl and start mixing it with the whisk attachment. Then slowly add in the powdered sugar.

11. Frost the cake and admire your work!