Aren't these Mini Rainbow Cakes so perfect!!!! Brightly coloured mini cakes that are perfect for parties. Whether that is a St. Patricks day party or a cake to celebrate LGBT during Pride month. These individual rainbow cakes are going to be a hit.
Aren't they just super fun! Plus I love the neat trick for not wasting cake and making it easy to put together for a party. I'll hand it over to Meaghan.
Hi, Sprinkles & Sprouts readers! My name is Meaghan and I blog over at Cook. Craft. Love. where I share mostly sweet treats, simple meals, and tasty snacks. But occasionally you'll see a random printable or craft idea running around. I'm super excited to be here today sharing this fun and easy recipe for mini rainbow cakes with you!
I've been wanting to make these fun little rainbow cakes for awhile and finally got around to it when Claire asked me if I would share a cake recipe with y'all. They're so easy that you can easily make these when you are getting ready for a party. Light assembly required. 😉
These fun and bright cakes are made with cupcakes! I like doing mini naked cakes this way because they result in much less wasted cake. No one likes wasted cake. Plus this makes for a lot less clean up and a lot less time in the kitchen. Unless you enjoy making 6 different batches of cake.
These cupcakes don't puff up into a big rounded top so you won't have to do much more than cut the caramelization off the top and bottoms. These will slice the best and with the least amount of crumbs if you pop them in the freezer for about 15 minutes first.
Once they're all sliced and you have about 3 cups of your favorite vanilla buttercream ready to go set up an assembly line and go to town! To rainbow town 😉
I used a piping bag without a nozzle but you can certainly use an offset spatula or just a butter knife if that's all you have on hand. Just have fun!
Why not pin this recipe for these Mini Rainbow Cakes for later. Pin it here
Get the Recipe
Mini Rainbow Cakes
For the Cakes:
- 2 cups caster sugar
- 3 cups plain flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup vegetable oil
- 3 egg whites
- 2 teaspoon vanilla
- 1 ½ cups milk
- red, orange, yellow, green, blue, and purple gel food color
For the Frosting:
- 2 cups unsalted butter (at room temp)
- 4 ½ cups icing sugar
- ½ tablespoon vanilla
- milk (use to thin the frosting)
- In the bowl of a stand mixer blend together the dry ingredients.
- In a separate container mix the wet ingredients until combined and add them to the dry ingredients. Mix until just combined being careful not to over mix.
- Evenly distribute batter between 6 bowls and color one each red, orange, yellow, green, blue, and purple using about a pea sized amount of color.
- Fill lined muffin tins ⅔ full and bake at 350 degrees for 20 minutes or until a toothpick inserted into a center cupcake comes out clean.
- Allow to cool completely before slicing and assembling. Once cooled (for best results freeze for 10-15 minutes first) remove the rounded top of the cupcake and set aside.
- Then cut 3 even slices about ¼" thick from each cupcake. Be careful to keep them stacked in order of top, middle, and bottom since a cupcake is slightly wider at the top than the bottom. This will be helpful for assembly.
- To assemble start with a purple layer, add about 1 Tbs of frosting, then the blue layer, and repeat in the reverse order of the rainbow ending with red. It's helpful to make your cakes line up and avoid falling over if you match up all the bottom pieces, all the middle pieces, and all the top pieces.
Nutrition is per serving