How to Make Rainbow Cake Recipe With Chocolate🌈Glossy Chocolate & Candy Topping💖By HT Mini Cakes

Ingredients

• 4 pcs Large Eggs (room temperature)
• 1 cup Granulated Sugar (fine granules)
• 1 cup Whole Milk (room temperature)
• 1/2 cup Vegetable Oil (neutral flavor)
• 1 cup All-Purpose Flour (sifted)
• 2 Tbsp Corn Starch (sifted with flour)
• Assorted drops Food Coloring (gel or liquid, colors: red, orange, yellow, green, blue, purple)
• 1/2 cup Unsalted Butter (softened, for buttercream)
• 2 cups Powdered Sugar (sifted)
• 200 g Store‑Bought Fondant (pre‑colored white, cut into balls)

Instructions

1. Prepare the Baking Pan

   Line the 9x13 inch pan with parchment paper, allowing excess to overhang for easy removal later.

   Time: PT5M

2. Mix Wet Ingredients

   In a mixing bowl, whisk together the eggs, granulated sugar, milk, vegetable oil, and vanilla extract (if using) until light and fluffy, about 2 minutes.

   Time: PT5M

3. Add Dry Ingredients

   Sift the flour and corn starch together, then fold into the wet mixture until just combined. Do not over‑mix.

   Time: PT5M

4. Divide and Color Batter

   Divide the batter into six equal portions in separate bowls. Add a few drops of food coloring to each bowl to create red, orange, yellow, green, blue, and purple batters. Stir gently until color is uniform.

   Time: PT10M

5. Bake the Colored Layers

   Pour each colored batter one at a time into the prepared pan, spreading evenly. Bake at 350°F for 5‑6 minutes per layer, or until a toothpick comes out clean. Remove each layer and let cool on a rack before adding the next.

   Time: PT30M

   Temperature: 350°F

6. Cool and Trim Layers

   Once all six layers are baked and cooled, use a serrated knife to trim the edges so they are uniform rectangles.

   Time: PT5M

7. Make Buttercream Frosting

   Beat softened butter until creamy. Gradually add sifted powdered sugar, beating until light and fluffy. Add a splash of milk if needed to reach spreading consistency.

   Time: PT10M

8. Assemble the Roll Cake

   Place a sheet of parchment over a clean work surface. Spread a thin layer of buttercream over the first colored sponge, then roll tightly from the short side using the parchment to help. Repeat for each layer, stacking the rolled layers on top of each other to form a tall, multicolored log.

   Time: PT15M

9. Frost the Cake

   Cover the entire roll cake with a thin “crumb coat” of buttercream, chill for 10 minutes, then apply a final smooth layer of buttercream. Use a spatula to create a sleek finish.

   Time: PT10M

10. Prepare Fondant Balls

    Roll out the white fondant to about 3 mm thickness. Use a small round cutter (about 2 cm diameter) to cut balls. Place balls on a parchment sheet and chill for 5 minutes to firm.

    Time: PT10M

11. Decorate

    Arrange the chilled fondant balls in diagonal lines across the top of the cake, creating a rainbow pattern. Add any additional sprinkles or edible glitter if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

1 g