Description
Colorful swirls of rainbow marble cake dance across your plate, promising pure dessert delight. Layers of playful pastel hues blend seamlessly, inviting you to savor each whimsical slice of sweet, artistic magic.
Ingredients
Scale
Cake Ingredients:
Dry Ingredients:
- 3 cups (360 grams) all-purpose flour
- 3 cups (600 grams) granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 cup (227 grams) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) egg whites (about 7 egg whites)
- 1 1/2 cups (360 milliliters) buttermilk, room temperature
- 1/8 cup (30 milliliters) vegetable oil
Coloring Ingredients:
- Gel food coloring in purple, blue, green, yellow, orange, red
Frosting Ingredients:
Butter and Sugar Base:
- 3 cups (680 grams) unsalted butter, room temperature
- 11 cups (1,360 grams) powdered sugar
- 1 teaspoon salt
Liquid and Flavoring Ingredients:
- 1/3 cup (80 milliliters) heavy cream
- 1 1/2 tablespoons vanilla extract
Coloring Ingredients:
- Gel food coloring in purple, blue, green, yellow, orange, red
Instructions
- Prepare the oven by heating to 350F (177C). Line three 8-inch round cake pans with parchment paper, ensuring sides are well-greased.
- Combine dry ingredients in a stand mixer using the paddle attachment. Blend flour, sugar, baking powder, and salt until fully integrated. Gradually incorporate butter until the mixture reaches a crumbly consistency.
- Introduce egg whites on low speed, mixing until just blended. Slowly pour in buttermilk, then add vanilla extract and oil. Mix on low, scraping bowl sides. Beat on medium speed for 30 seconds to achieve a smooth batter.
- Separate the batter evenly into six individual bowls. Use gel food coloring to transform each bowl into a vibrant hue. Carefully spoon colored batters into prepared pans, creating a swirling marble pattern using a knife. Experiment with color combinations like blue and purple in one pan.
- Transfer pans to the preheated oven. Bake for 34-37 minutes until a toothpick comes out clean. Allow cakes to cool in pans for 10 minutes, then place in freezer for 45 minutes to firm up.
- Prepare buttercream by beating butter for 30 seconds on medium speed. Gradually add powdered sugar, alternating with cream, until the mixture becomes smooth and creamy.
- Enhance frosting with vanilla extract and salt. Adjust consistency by adding more cream or powdered sugar if needed. Maintain a pristine white base for cake assembly, reserving some frosting for later coloring.
- Position the first cake layer on a greaseproof cake board. Spread buttercream between each layer. Apply a thin crumb coat over entire cake, then refrigerate until firm. Follow with a final, smooth frosting layer using a bench scraper.
- Divide remaining buttercream and tint with various colors. Use French piping tips to create elegant rainbow stripes around the cake’s exterior, adding a playful and artistic finishing touch.
Notes
- Use room temperature ingredients to ensure smooth batter and even mixing, preventing lumps and creating a tender cake texture.
- Gel food coloring provides vibrant, intense colors without changing the batter’s consistency; use a light hand when swirling to maintain distinct color sections.
- Create beautiful swirls by gently dragging a knife through the colored batters, avoiding overmixing to preserve the distinct color patterns.
- Chilling cake layers helps them set firmly, making frosting and stacking easier while preventing crumbs from mixing into the buttercream.
- Prep Time: 1 hour 15 minutes
- Cook Time: 37 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 720
- Sugar: 103 g
- Sodium: 230 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 105 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg