Ingredients
12
12 servings
- •3 cups all-purpose flour
- •3 teaspoons baking powder
- •1 teaspoon baking soda
- •¾ cup unsalted butter, softened
- •2 tablespoons unsalted butter, softened
- •1 ⅓ cups milk
- •1 cup white sugar
- •5 large egg whites
- •1 teaspoon vanilla extract
- •food coloring in 6 rainbow colors (red, orange, yellow, green, blue, violet)
- •2 ½ cups heavy whipping cream
- •⅓ cup confectioners' sugar
- •2 (8 ounce) containers mascarpone cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
- Sift together the flour, baking powder, and baking soda.
- Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
- Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
- Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
- Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.
Nutritional Facts
Per 12 servings
- Calories: 663
- Carbohydrate: 47g
- Fat: 50g
- Fiber: 1g
- Protein: 9g
- Sugar: 22g
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