Ella Walter
Rainbow cakes are a fun and colourful treat, perfect for any occasion. While they are typically made using multiple cake pans, it is possible to make a rainbow cake in just one pan. This can be done by pouring each layer of coloured batter into the same pan, allowing each layer to bake enough to solidify before pouring the next one. This method, known as a steam cake, was developed by Ann Reardon of How to Cook That and helps to keep the layers from drying out during the repeated cooking process. Making a rainbow cake in one pan is a fun and unique way to impress your guests and is surprisingly easy to create, as demonstrated by various online recipes and tutorials.
| Characteristics | Values |
|---|---|
| Difficulty | Easy |
| Time Taken | Less than 2 hours (excluding cooling time, crumb layer application, and second layer application) |
| Pan Type | 9-inch springform pan |
| Oven Temperature | 180 degrees C or 350 degrees F |
| Recipe | Melted unsalted butter, sugar, baking powder, salt, eggs, vanilla essence, milk, plain flour, and food coloring |
| Technique | Single pan, multiple layers, with each layer baked separately |
| Toppings | Cream cheese frosting, rainbow sprinkles, funfetti, sliced almonds, chocolate, etc. |
| Tips | Use cake strips to ensure even baking and prevent doming; chill the cake before adding buttercream for better adhesion |
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What You'll Learn
How to layer the cake batter
To layer the cake batter for a rainbow cake in one pan, start by preparing a 9-inch springform pan. Place a piece of parchment paper at the base or simply butter and flour the base and sides. Preheat your oven to 350°F or 180°C.
Next, make your cake batter. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another large bowl, combine the eggs, vegetable oil, milk, and vanilla. Whisk until well combined. Pour this mixture into the flour mixture and whisk until combined.
Now, you can divide the batter among 6 bowls to colour them. You can use food colouring to make red, orange, yellow, green, blue, and purple batters. Start with a 1/4 cup of cake batter in each bowl and then adjust accordingly. For the base colour, you will need the most batter, and for the top colour, you will need the least.
After your batter is coloured, you can start layering in the pan. Pour your first base colour into the pan and tilt the pan so that the batter spreads and reaches the ends to form a nice layer. Gently tap the pan on a hard surface to remove any air bubbles from the batter.
Now, add dollops of the second colour on top of the first. The pressure will cause the second colour to spread. Repeat this process with the remaining colours, remembering to use less batter for the top layers.
Finally, bake your cake according to your recipe's instructions.
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Oven temperature and baking time
The oven temperature and baking time for a rainbow cake depend on the number of pans used and the type of pan.
Using Multiple Pans
If you are using multiple pans, preheat your oven to 350°F (325°F for dark or non-stick pans). Bake for 17 to 20 minutes or until a toothpick inserted into the centre comes out clean.
Using a Single Pan
If you are using a single pan, preheat your oven to 350°F or 180°C. Bake for about 23 to 27 minutes. The cake is ready when a toothpick inserted in the middle comes out clean.
Steam Cake Technique
A technique developed by Ann Reardon of How to Cook That involves using steam to keep the layers from drying out during repeated cooking. This technique involves pouring the first layer, baking it enough to solidify, then pouring the second layer, and so on. This method may require a different baking time and oven temperature, so be sure to refer to the original recipe for guidance.
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Preparing the pan
Firstly, decide on the size of your pan. Most recipes recommend using an 8-inch or 9-inch springform pan. This size allows for a decent-sized cake with enough height to showcase the rainbow layers. If you don't have a springform pan, you can use a regular round cake pan, but lining the pan with parchment paper becomes even more important to ensure easy removal of the cake later.
Once you've chosen your pan, prepare it by greasing it with butter or a baking spray. This step is essential to prevent the cake from sticking to the sides or base of the pan. You can simply use butter, or you can opt for a flavourless cooking spray or baking spray. Make sure to coat the sides and base evenly. If using butter, you can also flour the pan after greasing it. This creates a barrier between the batter and the pan, ensuring the cake releases more easily once baked.
Line the bottom of the pan with parchment paper. Cut a circle that fits the base of your pan, or you can place a large sheet of parchment paper inside the pan and then trace and cut around the base to get a perfect fit. This step is important as it provides an extra layer of protection against sticking and makes removing the cake from the pan much easier.
If you want to ensure your cake layers are even and flat, you can also line the sides of the pan with parchment paper. This is optional but can be helpful if you want a more professional finish. Another option is to use cake strips, which help the cake rise evenly and prevent doming. Cake strips are especially useful if you plan to stack multiple rainbow cakes to create a taller, more dramatic effect.
Finally, once your pan is prepared, preheat your oven to the required temperature, usually around 350°F (180°C). This step is crucial as it ensures your oven is at the right temperature when you pour in your first layer of batter, helping it bake evenly.
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Making the frosting
Ingredients
For a basic buttercream frosting, you will need butter, icing or confectioner's sugar, milk, and vanilla extract. You can also add cream to adjust the consistency and texture. If you want to make a cream cheese frosting, simply replace the butter with cream cheese.
Mixing the Ingredients
Start by beating the softened butter until it is fluffy and pale. This will take about 5 minutes with an electric mixer on medium speed. Gradually add the sugar, a cup at a time, while also adding a tablespoon of cream with each addition of sugar. Scrape down the sides of the bowl occasionally to ensure all the ingredients are well combined.
Flavour and Consistency
Once all the sugar has been added, beat in the vanilla extract. Taste the frosting and adjust the flavour as needed. If the frosting feels grainy, add a little more cream until it reaches your desired consistency. Beat the frosting until it is light and fluffy, which should take about 1 minute on medium-low speed.
Colouring the Frosting
If you wish to make coloured frosting, you can use food colouring gels or powders. Add a small amount of colouring to the frosting and mix well, adding more colouring as needed to achieve your desired shade. You can make a single colour or create multiple colours for a rainbow effect.
Storing and Using the Frosting
Frosting can be made ahead of time and stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. When ready to use, simply let it come to room temperature. If the frosting is too thin, let it sit for about 30 minutes to thicken. Frost your rainbow cake generously and enjoy the vibrant colours and delicious flavours!
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Trimming the cake layers
Allow the cake to cool: Before you begin trimming, it is important to let the cake cool completely. This step is crucial as it allows the cake to set and firm up, making it easier to handle and ensuring that it doesn't crumble or break when trimmed. Aim for at least two hours of cooling time, or until the cake feels firm to the touch.
Use a serrated knife: To achieve a clean cut, it is recommended to use a serrated knife. The serrations will help you saw through the cake gently and effectively. Choose a knife that is long enough to ensure a smooth cutting motion across the entire diameter of the cake.
Trim the domed tops: If your cake layers have domed tops, use your serrated knife to carefully cut off the domed portion. This step will create a flat surface on each layer, allowing them to stack evenly. Gently saw off only as much as needed to create a flat surface, being careful not to cut too deeply into the cake layer.
Freeze the layers: Before trimming your cake layers to the desired height, consider placing them in the freezer for 30 to 60 minutes. Freezing the layers will make them firmer and less prone to crumbling or breaking when trimmed. This step is especially helpful if you want to achieve very precise and clean edges.
Trim to the desired height: Determine the desired height of your cake, considering that the final height will be the sum of the heights of all the layers. Trim each layer carefully and evenly to achieve the desired height. Take your time and work with a light touch to ensure you don't trim off more cake than intended.
Smooth the edges: Once you've trimmed the layers to the desired height, use a light touch to smooth out any rough edges. Run your knife gently along the edges of the cake layers to create a neat and uniform finish. This step will ensure that your final cake has sharp, defined edges.
By following these steps, you will end up with evenly trimmed cake layers that are ready to be assembled and frosted. Remember to work carefully and patiently, as trimming cake layers is a delicate process that requires precision.
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Frequently asked questions
Yes, it is possible to make a rainbow cake in one pan. This technique is called a 'steam cake' and was developed by Ann Reardon of How to Cook That. The cake is made by pouring the first layer, baking it enough to solidify, then pouring the second layer, and so on.
To make a rainbow cake in one pan, you will need to divide your batter into six portions and colour each portion separately. Start by pouring the first portion into the pan and tilting the pan so that the batter spreads and reaches the ends to form a nice layer. After the first layer has baked and solidified, pour the second portion on top and repeat the process.
To frost a rainbow cake, you can make a cream cheese frosting by beating together softened butter and cream cheese until they are incorporated and creamy. Then, mix in vanilla essence or extract, and add in powdered sugar and milk until you achieve the desired consistency.
