rainbow butter cake
Rainbow Butter Cake Yield: 16 servings 1 1/4 cups (2 1/2 sticks) butter at room temperature 2 1/4 cups granulated sugar 5 eggs 4 1/2 cups cake flour 4 1/2 teaspoons baking powder
Ingredients
- 11/4 cups (2 1/2 sticks) butter at room temperature
- 21/4 cups granulated sugar
- 5eggs
- 41/2 cups cake flour
- 41/2 teaspoons baking powder
- 11/2 cups milk
- 11/2 teaspoons vanilla extract
Directions
- 1
Rainbow Butter Cake Yield: 16 servings 1 1/4 cups (2 1/2 sticks) butter at room temperature 2 1/4 cups granulated sugar 5 eggs 4 1/2 cups ca
- 2
Grease a 10-inch tube pan and set aside
- 3
In a large bowl of an electric mixer, combine butter and sugar until smooth, about 3 minutes
- 4
Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula
- 5
Combine flour and baking powder and slowly add to butter-egg mixture alternately with milk
- 6
Add vanilla extract and beat until combined
- 7
Divide batter into three equal portions and color each with about 1/4 teaspoon of paste food coloring
- 8
Mix until color is well-distributed