How To Make the Ultimate Rainbow Surprise Cake — Cooking Lessons from The Kitchn

(Image credit: Lauren Volo)

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window.ATGalleries[54138] = {“id”:54138,”type”:”Baking Lesson”,”images”:[{“image_id”:”d6d3850938794543bef62f702720daf2e08f9968″,”caption”:”\u003cb\u003ePrepare your cake pans: \u003c/b\u003eLine 2 to 3 (9-inch) round cake pans with parchment paper rounds and coat with cooking spray. Arrange a rack in the middle of the oven and heat to 350°F.”,”image”:{“id”:”d6d3850938794543bef62f702720daf2e08f9968″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:22.695-04:00″,”updated_at”:”2017-03-27T13:50:22.695-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45450_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b2c4f2beba0aded498dbda33d6a4ebce4b97005b”,”caption”:”\u003cb\u003eCombine the dry ingredients: \u003c/b\u003ePlace the cake flour, baking powder, and salt in a large bowl and whisk to combine.”,”image”:{“id”:”b2c4f2beba0aded498dbda33d6a4ebce4b97005b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:22.872-04:00″,”updated_at”:”2017-03-27T13:50:22.872-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45455_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”62e80c82cfb82784f156a8eb415742fbcc89be63″,”caption”:”\u003cb\u003eCream the butter and sugar: \u003c/b\u003ePlace the butter and sugar in stand mixer fitted with a paddle attachment and beat on medium speed until the mixture is lightened in color and slightly increased in volume, about 5 minutes.”,”image”:{“id”:”62e80c82cfb82784f156a8eb415742fbcc89be63″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:23.067-04:00″,”updated_at”:”2017-03-27T13:50:23.067-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45465_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”0e418eff429b160839297f6c0178cb1f426ff434″,”caption”:”\u003cb\u003eAdd the egg yolks:\u003c/b\u003e Stop and scrape down the sides of the mixer with a rubber spatula. Return the mixer to low speed and add the egg yolks one at a time, allowing each to fully incorporate into the batter before adding the next.”,”image”:{“id”:”0e418eff429b160839297f6c0178cb1f426ff434″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:23.208-04:00″,”updated_at”:”2017-03-27T13:50:23.208-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45474_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”03db3686be15850e1d987a783d06e8c961fc4dbf”,”caption”:”\u003cb\u003eCombine the milk and vanilla:\u003c/b\u003e Stop and scrape down the sides of the mixer. Combine the milk and vanilla in a measuring cup.”,”image”:{“id”:”03db3686be15850e1d987a783d06e8c961fc4dbf”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:23.348-04:00″,”updated_at”:”2017-03-27T13:50:23.348-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45480_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”e1bf9bb3d8b58574af0dcc6de22a012f4c918857″,”caption”:”\u003cb\u003eAlternate beating in the dry ingredients and milk mixture: \u003c/b\u003eAdd 1/3 of the flour mixture to the mixer and combine on low speed. Stop and scrape down the mixer. Add 1/2 of the milk mixture and incorporate on low speed. Stop and scrape down the mixer. Add another 1/3 of the flour mixture to the mixer and combine on low speed. Add the remaining milk mixture and incorporate on low speed. Stop and scrape down the mixer, then add the remaining flour mixture.”,”image”:{“id”:”e1bf9bb3d8b58574af0dcc6de22a012f4c918857″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:23.576-04:00″,”updated_at”:”2017-03-27T13:50:23.576-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45488_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”bbda4c44b755136af6affec2392279c43529dcd9″,”caption”:”\u003cb\u003eMix for 3 minutes on medium speed: \u003c/b\u003eStop the mixer and give the whole bowl another good scrape. Get down to the bottom of the bowl where butter and sugar tend to hide and will make your cakes color and bake unevenly. Return the mixer to medium speed and beat until the batter is completely smooth, about 5 minutes.”,”image”:{“id”:”bbda4c44b755136af6affec2392279c43529dcd9″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:23.760-04:00″,”updated_at”:”2017-03-27T13:50:23.760-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45497_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”a378419f036f4715913b5da451696caee8e8f1e4″,”caption”:”\u003cb\u003eDivide and color the batter:\u003c/b\u003e You’ll be baking 2 or 3 cakes at a time, depending on the number of cake pans you have and what your oven will hold. You’ll have about 4 pounds, 13 ounces of batter, so weigh out 12 1/2 ounces of batter (about 2 cups) into a small bowl. Add 1 teaspoon of gel food coloring and mix well with a rubber spatula. Pour the colored batter into a prepared cake pan. Repeat with another cake layer’s worth of batter, a clean bowl, and another color of food coloring. If you have a third cake pan, repeat again with a third layer of cake batter. Cover the remaining cake batter with plastic wrap and set aside while baking the cakes, it’s best if you only portion the batter you need at a time.”,”image”:{“id”:”a378419f036f4715913b5da451696caee8e8f1e4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:23.865-04:00″,”updated_at”:”2017-03-27T13:50:23.865-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45503_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”73dd487634744572a9d6b173c08e40fee36ad142″,”caption”:”\u003cb\u003eBake the cakes\u003c/b\u003e: Bake the 2 to 3 colored cakes you have portioned and dyed until the cake is set, springs back when touched, and pulls away from the sides of the pan, 15 to 20 minutes.”,”image”:{“id”:”73dd487634744572a9d6b173c08e40fee36ad142″,”width”:4671,”height”:3114,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:24.197-04:00″,”updated_at”:”2017-03-27T13:50:24.197-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45525_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”e3e83189e62a8a88fdc14880bfc2e4e8ac7bb2fa”,”caption”:”\u003cb\u003eCool and wrap the cakes:\u003c/b\u003e Remove the cakes to a cooling rack and cool for about 30 minutes. Remove the cakes from the pans, keep the parchment paper on, and immediately wrap each still slightly-warm cake separately in plastic wrap. Set aside at room temperature.”,”image”:{“id”:”e3e83189e62a8a88fdc14880bfc2e4e8ac7bb2fa”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:24.289-04:00″,”updated_at”:”2017-03-27T13:50:24.289-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45527_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”4fe64399fea50862557824c3f27e5726eb24f718″,”caption”:”\u003cb\u003eRepeat dividing the batter, coloring it, and baking: \u003c/b\u003eWash and dry your cake pans and line again with parchment rounds and cooking spray, set aside. Repeat dividing the batter, coloring it, and baking until all of the batter is used up. Cool and wrap the remaining cakes. Set aside at room temperature for up to 1 day.”,”image”:{“id”:”4fe64399fea50862557824c3f27e5726eb24f718″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:24.418-04:00″,”updated_at”:”2017-03-27T13:50:24.418-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45531_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”c4fdaa26cdf5ff638228a58b703613c4365e126d”,”caption”:”\u003cb\u003eBeat the butter for the frosting:\u003c/b\u003e Beat the butter in the bowl of an stand mixer fitted with a paddle attachment on medium speed until smooth.”,”image”:{“id”:”c4fdaa26cdf5ff638228a58b703613c4365e126d”,”width”:5428,”height”:3619,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:24.532-04:00″,”updated_at”:”2017-03-27T13:50:24.532-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45538_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”79740f82dc720cb0e310623fc835fd9ca1dbe797″,”caption”:”\u003cb\u003eGradually add in the sugar: \u003c/b\u003eTurn the mixer speed to low and slowly add in the 7 cups of the sugar. Once it’s all added in, increase the speed to medium-low and mix until thoroughly combined.”,”image”:{“id”:”79740f82dc720cb0e310623fc835fd9ca1dbe797″,”width”:5428,”height”:3619,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:24.598-04:00″,”updated_at”:”2017-03-27T13:50:24.598-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45540_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”286ae76eea485756581e585c94c5f71d2db19582″,”caption”:”\u003cb\u003eAdd the liquid ingredients:\u003c/b\u003e Reduce the mixer to low, add in the cream or milk and vanilla, and mix until combined.”,”image”:{“id”:”286ae76eea485756581e585c94c5f71d2db19582″,”width”:5428,”height”:3619,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:24.878-04:00″,”updated_at”:”2017-03-27T13:50:24.878-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45556_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”2bf718bda172d161a128bde137c10e99add075eb”,”caption”:”\u003cb\u003eAdd the remaining sugar: \u003c/b\u003eReduce the mixer speed to low and add in the remaining 1/2 to 1 cup of sugar until the buttercream is as firm as you want it. Turn the mixer back up to medium and whip again until fluffy.”,”image”:{“id”:”2bf718bda172d161a128bde137c10e99add075eb”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:23.482-04:00″,”updated_at”:”2017-03-27T13:50:23.482-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45485_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”d178ffa98f79fa23ce7464519da42c7d2b519049″,”caption”:”\u003cb\u003eDesignate your cake layers:\u003c/b\u003e Stack the still-wrapped cakes and decide what order your rainbow will be. Designate which cakes will be the middle two layers. For our purposes, purple and blue will make the foundation of the cake, green and yellow the center, and orange and red the top two layers.\r\n “,”image”:{“id”:”d178ffa98f79fa23ce7464519da42c7d2b519049″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:24.418-04:00″,”updated_at”:”2017-03-27T13:50:24.418-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45528_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”dc6ca4c39e810e3b7bc7252da536fbb8d1b5ed3e”,”caption”:”\u003cb\u003eBuild the foundation of the cake:\u003c/b\u003e Put a dab of frosting in the center of a cake or serving plate. Line the cake plate with 4 strips of parchment paper to keep the cake plate clean while you frost. Unwrap the purple cake layer and remove its parchment paper. If needed, use a long, serrated knife to level the cake. Place the leveled cake on the center of the cake plate. Top with 3/4 cup of frosting and smooth into an even layer. Some crumbs may stick into the frosting, but don’t worry – you won’t see them once the cake is complete. Unwrap the blue layer, remove the parchment, and level the cake. Invert the blue layer on top of the purple layer, making sure to align the two cakes as much as possible. Top with 3/4 cup of frosting and smooth into an even layer.\r\n “,”image”:{“id”:”dc6ca4c39e810e3b7bc7252da536fbb8d1b5ed3e”,”width”:5428,”height”:3619,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:25.133-04:00″,”updated_at”:”2017-03-27T13:50:25.133-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45565_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”0b978cd5b59830ca9fb8d58d98251476c3b15df2″,”caption”:”\u003cb\u003eMake the filled layers: \u003c/b\u003eUnwrap the green layer, keep the parchment on, and level if needed. Use a 3-inch wide round cutter to cut a hole in the center of the green cake layer and use an offset spatula to remove the small round of cake. Use the green cake’s parchment paper to easily invert the green cake over the blue layer and align the cakes as much as possible. Remove the parchment paper. Frost the green ring with 1/2 cup of frosting, keeping clear of the hole. Repeat unwrapping, leveling cutting a hole, and placing yellow cake on top of the green cake. Remove the parchment and frost with 3/4 cup frosting, this time also frosting the interior of the cake’s hole with a thin layer of frosting.\r\n “,”image”:{“id”:”0b978cd5b59830ca9fb8d58d98251476c3b15df2″,”width”:5428,”height”:3619,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:25.230-04:00″,”updated_at”:”2017-03-27T13:50:25.230-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45568_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”df49430976f53de39bc9f530061073cda83d309d”,”caption”:”\u003cb\u003eFill the cake with sprinkles:\u003c/b\u003e Pour the sprinkles into the cavity in the green and yellow layers. Press the sprinkles in the sides and bottom of the cavity, being sure the center is quite full and packing in the sprinkles.\r\n “,”image”:{“id”:”df49430976f53de39bc9f530061073cda83d309d”,”width”:3400,”height”:2372,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-28T11:50:04.236-04:00″,”updated_at”:”2017-03-28T11:50:04.236-04:00″,”credit_style”:”external”,”credit_author_id”:null,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:0.5,”focus_y”:0.5,”filename”:”HT_RainbowCake_45590_ 1.jpg”,”alt_text”:””,”exclude_from_color_search”:false,”crop”:””,”ancestor”:null,”focus_z”:1.0}},{“image_id”:”2057b862785a512cb2efabb541b95f1c7beb38d0″,”caption”:”\u003cb\u003eMake the final layers:\u003c/b\u003e Unwrap the orange layer, remove its parchment, and level if needed. Place the orange layer on top of the yellow cake layer and align with the other layers. Top with 3/4 cup of frosting and smooth into an even layer. Unwrap the orange layer, remove its parchment, and level if needed.\r\n Invert the red layer on top of the orange layer and align the cakes as much as possible.”,”image”:{“id”:”2057b862785a512cb2efabb541b95f1c7beb38d0″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:25.517-04:00″,”updated_at”:”2017-03-27T13:50:25.517-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45581_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”84ce1b0c3855fe1412aff55c788ead6c359b224b”,”caption”:”\u003cb\u003eCrumb coat the cake and chill:\u003c/b\u003e Place 1/2 of the remaining frosting on top of the cake and use an offset spatula to spread it into a thin layer on the top and sides of the cake. Some crumbs will be picked by the frosting, but don’t worry — you’ll over those with another thin layer of frosting in a bit. Refrigerate the crumb-coated cake for 1 hour. Cover the remaining frosting with plastic wrap and set aside at room temperature.”,”image”:{“id”:”84ce1b0c3855fe1412aff55c788ead6c359b224b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:25.615-04:00″,”updated_at”:”2017-03-27T13:50:25.615-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45583_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”80036506298dae566af18f321481f3a87dedfdcb”,”caption”:”\u003cb\u003eFrost and decorate the cake:\u003c/b\u003e Top the chilled cake with the remaining frosting and spread into a thin, even layer on the top and sides of the cake. Top with any additional sprinkles, if desired.”,”image”:{“id”:”80036506298dae566af18f321481f3a87dedfdcb”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-27T13:50:25.827-04:00″,”updated_at”:”2017-03-27T13:50:25.827-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RainbowCake_45600_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”ac2807bccf1d957388fae556f1dc5bf23f280964″,”caption”:”\u003cb\u003eCut and serve the cake: \u003c/b\u003eRefrigerate the cake for at least 1 hour more or even overnight before slicing and serving. Use a long, sharp knife to slice through the finished cake, and be prepared that the tip of the knife will meet some resistance as it goes through the sprinkles. “,”image”:{“id”:”ac2807bccf1d957388fae556f1dc5bf23f280964″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-28T11:43:32.766-04:00″,”updated_at”:”2017-03-28T11:43:32.766-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”RainbowCake_45410_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

Just one look at this cake leaves me grinning. Everything from the Wonka-esque candy topping to the rainbow of colorful cake layers makes me giddy. And to really gild the lily, the center of the cake is filled with sprinkles and even more candy, releasing an avalanche of joy when you cut into it.

Maybe you’ve seen cakes like this on Pinterest, your favorite baker’s Instagram feed, or even IRL at your best friend’s house and thought to yourself, “That cake looks so fun and complicated; I could never make that.” I’m here to encourage you otherwise! You can totally make this knock-out, show-stopping surprise-inside rainbow layer cake from scratch.

Yes, it will take some time and some planning, but we’ve got the step-by-step instructions to make this great-looking (and great-tasting) cake at home.

READ MORE »

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