Description
This rainbow cake is so much fun to cut into! It has a beautiful vanilla flavour and it's light and fluffy and absolutely delicious! It's also egg free, which is perfect for egg allergies or if you've run out of eggs.
Ingredients
- 1 3/4 cups all purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups milk*
- 1 tablespoon vanilla extract
- 2/3 cup vegetable oil
- 2 tablespoons white vinegar
Instructions
1. In a large bowl, whisk dry ingredients together (flour, sugar, baking soda, and salt).
2. In another bowl, whisk wet ingredients together (milk, vanilla, oil, and vinegar)
3. Pour the wet ingredients into the dry ingredients and whisk together until combined.
4. Divide the batter between 8 small bowls and add a few drops of food colouring to each bowl (red, orange, yellow, green, blue, and purple), folding the colour gently into the cake batter with a spatula and avoiding over-mixing.
5. Grease 4 six inch cake pans. Starting with red, pour 1/4 of the bowl of batter into the middle of the cake pan. Continue with the rest of the colours, pouring 1/4 of each into the middle of the cake pan. Repeat with the rest of the cake batter for the remaining cake pans.
6. Bake at 325F (160C) for 30 minutes. To check whether cakes are baked, poke each one gently in the middle and if the cake springs back up slowly, it's baked!
7. Turn the cakes out onto a wire rack and leave to cool for about an hour. Optionally, trim the top and bottom off each cake to remove any caramelization. Layer with your favourite filling and then frost and decorate!
Notes
I recommend storing your finished cake in the fridge for up to 3 days. Move it from the fridge to room temperature about 3 hours before serving, to let the cake, filling and frosting warm up and soften and that's when the cake will taste its best!
*To make this cake vegan, use almond milk or soy milk instead
