The long awaited and never surpassed: Rainbow Cake!

First off I’d like to thank Marc for the idea – he posted a link to an American website making this cake with Betty Crocker mixes. But since it looked so good I just had to find a way to make it myself. And since it’s been a big hit at any party I’ve brought it to, I just have to share it. So here it is: the easy and fast step-by-step recipe to your very own yummy fluffy rainbow cake!

Ingredients:

  • 350 g sugar
  • 350 g flour
  • 250 g butter
  • 200 g sour cream
  • 3 eggs
  • 1 pack baking powder

Preparation:

Mix all ingredients together in one big bowl, preferably after the butter has soften up in room temperature.

Devide the batter into six even portions and add food coloring to each bowl, so that you have red – orange – yellow – green – blue and purple batter portions.

Take a round cake form and butter the floor and sides, so that the cake doesn’t stick later. Then, one by one, pour out the batter onto the middle of the form. Don’t worry when they top each other, the colors don’t mix, they just spread out underneath each other.

Put the form on the middle tray of your oven and bake for about 20 minutes at 180 °C. Now the time and temperature may vary, depending on your stove. With my little one-person-stove I’ve had to leave it in for 30 minutes at 200 °C. In a big air-circulating one it might take just 15 minutes.

Let it cool off. In the mean time, scrape out the left over raw dough from all those bowls. Mmmmh…

Once it’s cool, flip onto a serving plate and cover with melted chocolate coating and rainbow sprinkles. If you sprinkle while the chocolate’s still liquid, it holds better later. Then let the coating cool off so that is stiffens and scrape out the rest with your trusty spoon. Mmmmh…

Once it’s hardened, cut into the amount of pieces needed, put a piece on a plate and admire the beautiful colors. Serve and watch people look sceptically and ask what it tastes like. Eat, and enjoy!

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