This recipe of Rainbow Cake is prepared without eggs and in one pan. Then the cake is divided into three layers. I have used five colours, you can use all the seven colours of rainbow or can be prepared with 3-4 colours. My kids enjoyed splashing the different food colors on the top of the cake to decorate it. With this beautiful and colourful cake recipe you can also checkout more cake recipes like Marble Zebra Cake Recipe, Mango Cake Recipe, Eggless Tutti Frutti Cake Recipe, Healthy whole wheat & rava Cake Recipe and Eggless Fudgy Brownie Recipe.
Finally, I would like you to visit and checkout my Dessert Recipes collection, which has many more recipes of Cookies, Ice-creams and Indian Sweets Recipes.
Instructions for how to make Rainbow Cake without Eggs:
Instructions for preparing Cake Batter:
- Firstly, in a large mixing bowl take 1 cup milk @ room temperature and add 1 tsp vinegar. Mix well and leave it for 10 minutes. Buttermilk is ready.
- Then add 1/4 cup oil (any flavourless oil can be used), 1 tsp Vanilla Essence and 1/2 cup of sugar to it.
- Mix them well with the help of hand whisker until all the sugar dissolves.
- hen place a sieve over it and add 1.5 cups of all-purpose flour/maida, 2 tablespoons of milk powder, 1.5 tsp baking powder and 1/4 tsp of baking soda to it.
- Sieve all the dry ingredients and mix with the help of spatula using cut & fold method.
- Add 2-3 tsp milk as required. Make sure the batter is of smooth dropping consistency.
- Divide the batter to 5 equal parts and add 1 drop of each 5 food gel colours (Red, yellow, green, blue and purple). Mix gently.
- Now transfer the red cake batter in the prepared tin and tap twice to level up uniformly and remove any air bubbles if present. Then add next coloured batter(yellow) in the center and again tap it to remove any air bubbles if present. Likewise, add all coloured batter in the center one by one and tap.
- Bake the cake in a pre-heated oven at 180°C or 356°F for 35-40 minutes.
- To check the cake has baked completely, always insert a toothpick at the center and see if it comes out clean. else bake for 5 more minutes. Cool the cake completely.
Instructions for preparing Frosting:
- In a large bowl take 1 heaped full cup of heavy whipping cream or thickened cream, 2-3 tablespoons of powdered sugar and 1/2 tsp mixed fruit essence to it.
- Beat until thick and firm peaks appear to the frosting.
Instructions for assembling the Rainbow Cake:
- Take the cake and remove the upper part for the smooth cake layer. Then divide the cake into equal 3 layers.
- Place the first cake layer on the turn table and pour in 2 tsp of sugar syrup to make cake more moist. For Sugar Syrup, take 2 tbsp sugar in a bowl with 4 tbsp water and mix them well until sugar dissolves. Sugar syrup is ready.
- Then spread the generous amount of prepared frosting and place small slices of pineapple.
- Next place another layer and follow the same steps. Then place the final layer and pour 2 tsp sugar syrup and spread thin layer of frosting over it and also cover all its sides. This is called crumb coating. Refrigerate the cake for 30 minutes.
- After 30 minutes, with the help of offset spatula or a knife, spread the prepared frosting evenly. Spin it around as you frost for an even coating.
- Now take 1 drop of of each Gel Food Colors (Red, yellow, green, blue and purple) in small bowls and put 1/2 tsp water in each and mix well.
- Next with the help of the index finger and thumb, splash all the colors on the cake.
- Then decorate it with grey and silver edible pearls or rainbow sprinkles. Eggless Rainbow Cake is ready to cut and serve.
1. Firstly, prepare the cake tin. Take 6 inch cake tin and grease it with oil or you can use non-stick spray also.
2. Then place the butter paper or parchment paper at the bottom. Alternatively, you can dust the flour/maida.
3. Now, in a large mixing bowl take 1 cup milk @ room temperature and add 1 tsp vinegar to make buttermilk. Alternatively, instead of vinegar, 3/4 teaspoon lemon juice may also be added.
4. Mix well and leave it for 10 minutes. Buttermilk is ready.
5. Then add 1/4 cup oil (any flavourless oil can be used), 1 tsp Vanilla Essence and 1/2 cup of sugar to it. Alternatively, 1/4 cup of butter can also be added in place of oil.
6. Mix them well with the help of hand whisker until all the sugar dissolves.
7. Then place a sieve over it and add 1.5 cups of all-purpose flour/maida.
8. Then add 2 tablespoons of milk powder, 1.5 tsp baking powder and 1/4 tsp of baking soda to it. Adding milk powder is totally optional.
9. Sieve all the dry ingredients and mix with the help of spatula using cut & fold method.
10. Add 2-3 tsp milk as required. Make sure the batter is of smooth dropping consistency.
11. Divide the batter to 5 equal parts and add 1 drop of each 5 food gel colours (Red, yellow, green, blue and purple). Mix gently. You can use any number of colours to make this rainbow cake. Then you have to divide the cake batter equally into as many parts as you are using the colours.
12. Now transfer the red cake batter in the prepared tin and tap twice to level up uniformly and remove any air bubbles if present. Then add next coloured batter(yellow) in the center and again tap it to remove any air bubbles if present. Likewise, add next green coloured batter in the center and tap.
13. Add blue coloured batter in the center and tap and finally add purple coloured batter and tap twice.
14. Transfer all the batter quickly to the prepared tin for soft and spongy cake.
15. Bake the cake in a pre-heated oven at 180°C or 356°F for 35-40 minutes.
16. To check the cake has baked completely, always insert a toothpick at the center and see if it comes out clean. else bake for 5 more minutes. Cool down the cake completely. also transfer the cake to cooling rack to cool faster.
17. In a large bowl take 1 heaped full cup of heavy whipping cream or thickened cream and 2-3 tablespoons of powdered sugar to it. For best results, keep the bowl in the freezer for at least 1 hour before.
18. Then add 1/2 tsp mixed fruit essence to it. Alternatively, vanilla essence or pineapple essence can be used.
19. Beat till the cream turn thick, smooth and fluffy. I have used hand whisker for this, you can beat the cream with electric hand beater for quick process.
20. Beat until thick and firm peaks appear to the frosting.
21. Now, take the cake and remove the upper part for the smooth cake layer.
22. And then divide the cake into equal 3 layers.
23. Place the first cake layer on the turn table and pour in 2 tsp of sugar syrup to make cake more moist. For Sugar Syrup, take 2 tbsp sugar in a bowl with 4 tbsp water and mix them well until sugar dissolves. Sugar syrup is ready.
24. Then spread the generous amount of prepared frosting and place small slices of pineapple. In place of pineapple cubes, you can also add multicolored tutti-frutti or chopped dry fruits or mixed fruits.
25. Next place another layer and follow the same steps. Then place the final layer and pour 2 tsp sugar syrup and spread thin layer of frosting over it and also cover all its sides. This is called crumb coating. Refrigerate the cake for 30 minutes.
26. After 30 minutes, with the help of offset spatula or a knife, spread the prepared frosting evenly. Spin it around as you frost for an even coating. Finally give a final touch making sure there are no crumbs showing through the icing and its smooth.
27. Now take 1 drop of of each Gel Food Colors (Red, yellow, green, blue and purple) in small bowls and put 1/2 tsp water in each and mix well.
28. Next with the help of the index finger and thumb, splash all the colors on the cake.
29. Then decorate it with grey and silver edible pearls or rainbow sprinkles. Eggless Rainbow Cake is ready to cut and serve. Refrigerate and can be consumed for at least 3-4 days.
Tips:
- Butter can also be used in place of oil while making cake batter.
- Adding milk powder is optional, but it enhances the flavour of cake.
- Use any number of colours for this rainbow cake.
- Do the process of pouring different coloured cake batter into the prepared tin quickly to make soft and spongy cake.
- Frost the cake only after its cooled completely, else the frosting will melt.
- Additionally, Rainbow cake can be done with just 2 layers.
- Non-dairy whipping cream can also be used for frosting.
- Rainbow Cake is perfect for Holi Celebrations with the colour splash decoration.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, prepare the cake tin. Take 6 inch cake tin and grease it with oil or you can use non-stick spray also.
2. Then place the butter paper or parchment paper at the bottom. Alternatively, you can dust the flour/maida.
3. Now, in a large mixing bowl take 1 cup milk @ room temperature and add 1 tsp vinegar to make buttermilk. Alternatively, instead of vinegar, 3/4 teaspoon lemon juice may also be added.
4. Mix well and leave it for 10 minutes. Buttermilk is ready.
5. Then add 1/4 cup oil (any flavourless oil can be used), 1 tsp Vanilla Essence and 1/2 cup of sugar to it. Alternatively, 1/4 cup of butter can also be added in place of oil.
6. Mix them well with the help of hand whisker until all the sugar dissolves.
7. Then place a sieve over it and add 1.5 cups of all-purpose flour/maida.
8. Then add 2 tablespoons of milk powder, 1.5 tsp baking powder and 1/4 tsp of baking soda to it. Adding milk powder is totally optional.
9. Sieve all the dry ingredients and mix with the help of spatula using cut & fold method.
10. Add 2-3 tsp milk as required. Make sure the batter is of smooth dropping consistency.
11. Divide the batter to 5 equal parts and add 1 drop of each 5 food gel colours (Red, yellow, green, blue and purple). Mix gently. You can use any number of colours to make this rainbow cake. Then you have to divide the cake batter equally into as many parts as you are using the colours.
12. Now transfer the red cake batter in the prepared tin and tap twice to level up uniformly and remove any air bubbles if present. Then add next coloured batter(yellow) in the center and again tap it to remove any air bubbles if present. Likewise, add next green coloured batter in the center and tap.
13. Add blue coloured batter in the center and tap and finally add purple coloured batter and tap twice.
14. Transfer all the batter quickly to the prepared tin for soft and spongy cake.
15. Bake the cake in a pre-heated oven at 180°C or 356°F for 35-40 minutes.
16. To check the cake has baked completely, always insert a toothpick at the center and see if it comes out clean. else bake for 5 more minutes. Cool down the cake completely. also transfer the cake to cooling rack to cool faster.
17. In a large bowl take 1 heaped full cup of heavy whipping cream or thickened cream and 2-3 tablespoons of powdered sugar to it. For best results, keep the bowl in the freezer for at least 1 hour before.
18. Then add 1/2 tsp mixed fruit essence to it. Alternatively, vanilla essence or pineapple essence can be used.
19. Beat till the cream turn thick, smooth and fluffy. I have used hand whisker for this, you can beat the cream with electric hand beater for quick process.
20. Beat until thick and firm peaks appear to the frosting.
21. Now, take the cake and remove the upper part for the smooth cake layer.
22. And then divide the cake into equal 3 layers.
23. Place the first cake layer on the turn table and pour in 2 tsp of sugar syrup to make cake more moist. For Sugar Syrup, take 2 tbsp sugar in a bowl with 4 tbsp water and mix them well until sugar dissolves. Sugar syrup is ready.
24. Then spread the generous amount of prepared frosting and place small slices of pineapple. In place of pineapple cubes, you can also add multicolored tutti-frutti or chopped dry fruits or mixed fruits.
25. Next place another layer and follow the same steps. Then place the final layer and pour 2 tsp sugar syrup and spread thin layer of frosting over it and also cover all its sides. This is called crumb coating. Refrigerate the cake for 30 minutes.
26. After 30 minutes, with the help of offset spatula or a knife, spread the prepared frosting evenly. Spin it around as you frost for an even coating. Finally give a final touch making sure there are no crumbs showing through the icing and its smooth.
27. Now take 1 drop of of each Gel Food Colors (Red, yellow, green, blue and purple) in small bowls and put 1/2 tsp water in each and mix well.
28. Next with the help of the index finger and thumb, splash all the colors on the cake.
29. Then decorate it with grey and silver edible pearls or rainbow sprinkles. Eggless Rainbow Cake is ready to cut and serve. Refrigerate and can be consumed for at least 3-4 days.
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