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Rainbow Swirl Cake

If you have guests and want to impress, make this rainbow swirl cake for dessert! It may look intimidating at a first glance - all those colors are so perfectly combined, but in fact it's quite easy to assemble it.
If you have guests and want to impress, make this rainbow swirl cake for dessert! It may look intimidating at a first glance - all those colors are so perfectly combined, but in fact it's quite easy to assemble it.

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Ingredients

7 ounces of butter, room temperature
cup white sugar
4 eggs
7 ounces of flour
1 cup cream cheese
½ cup powdered sugar
½ teaspoon vanilla extract

Ingredients

Steps

1
Done

Preheat the oven to 380 degrees F/190 degrees C.

2
Done

Put 3.5 ounces (100 grams) butter in your stand mixer bowl.

3
Done

Turn on the mixer. Add the sugar and whip the mixture until the sugar melts.

4
Done

Add the eggs and whip further.

5
Done

Add the flour gradually until you make a smooth batter.

6
Done

Divide the batter equally into 3 bowls.

7
Done

Add 4-5 drops of blue food coloring in the first bowl, and 4-5 drops of red food coloring in the second one. The third bowl doesn’t need food coloring.

8
Done

Use separate piping bags to drop the batter into a cake pan with a detachable bottom (7 inches/18 cm diameter). Pour about 2 tablespoons of batter, one color at a time, in the middle of the pan. Repeat the process with different colors, like you’re making a rainbow. Be sure you can make 2 separate thin cakes.

9
Done

Bake each one of them for 30 minutes. When ready, let them cool.

10
Done

Meanwhile, whisk the remaining butter, powdered sugar, and vanilla extract, to make a frosting.

11
Done

Place one rainbow cake on a large plate. Spread cream cheese on it, then add the second rainbow cake and top it with another layer of cream cheese. Also cover the cake edges, then add sprinkles.

12
Done

You can serve the rainbow swirl cake right away or let it rest for 1 hour. Enjoy!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

594 kcal
Calories
46 g
Protein
10 g
Fat
41 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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