Betty's Rainbow Birthday Cake
09:02
Betty demonstrates how to make a Rainbow Birthday Cake. This is a 4-layer cake, each layer having a different bright color and is intended for Betty and Rick's son-in-law, Chris, for his birthday. The frosting for this cake will be in the next video.
Rainbow Birthday Cake
1 ½ cups butter, softened
3 cups sugar
4 ½ cups all-purpose flour
2 tablespoons baking powder
½ tablespoon salt
2 cups milk
1 tablespoon vanilla extract
10 egg whites
4 different gel paste food colors (I used Americolor in blue, green, yellow, and red.)
In a very large bowl, cream butter and sugar together using medium speed of an electric mixer. Set aside. In a separate large bowl, combine flour, baking powder, and salt. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well on medium speed of mixer after each addition. Stir in vanilla. In a large separate bowl, beat egg whites until stiff peaks form. Gently fold beaten egg whites into batter. Apportion batter equally into 4 medium bowls. There will be about 3 cups (32.5 ounces) of batter in each bowl. Now, use 4 separate gel paste food colors to color each apportionment of batter with separate colors, obtaining an intense, bright color for each apportionment. Pour each bowl of batter into a 9-inch cake pan that has been buttered and floured. Bake for 20 to 30 minutes at 350 degrees (F) on two racks that are placed toward the center of the oven. The cake layers are done when a toothpick inserted in the deepest part comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks. Frost as desired. (I will be posting a Rainbow Frosting in the next video upload . . . Stay tuned!) --Betty
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NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014
Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013
*Both can be ordered from or
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Rainbow Birthday Cake
1 ½ cups butter, softened
3 cups sugar
4 ½ cups all-purpose flour
2 tablespoons baking powder
½ tablespoon salt
2 cups milk
1 tablespoon vanilla extract
10 egg whites
4 different gel paste food colors (I used Americolor in blue, green, yellow, and red.)
In a very large bowl, cream butter and sugar together using medium speed of an electric mixer. Set aside. In a separate large bowl, combine flour, baking powder, and salt. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well on medium speed of mixer after each addition. Stir in vanilla. In a large separate bowl, beat egg whites until stiff peaks form. Gently fold beaten egg whites into batter. Apportion batter equally into 4 medium bowls. There will be about 3 cups (32.5 ounces) of batter in each bowl. Now, use 4 separate gel paste food colors to color each apportionment of batter with separate colors, obtaining an intense, bright color for each apportionment. Pour each bowl of batter into a 9-inch cake pan that has been buttered and floured. Bake for 20 to 30 minutes at 350 degrees (F) on two racks that are placed toward the center of the oven. The cake layers are done when a toothpick inserted in the deepest part comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks. Frost as desired. (I will be posting a Rainbow Frosting in the next video upload . . . Stay tuned!) --Betty
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014
Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest: /
Twitter:
Google+:
ifood.tv:
Roku:
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