Description

This Eggless Rainbow Cake is a vibrant and delightful dessert that layers six colorful sponges flavored with yogurt and vanilla, topped with a smooth and creamy vanilla buttercream frosting. Perfect for celebrations or a fun baking project, this cake is both visually stunning and deliciously moist, made without any eggs to suit a variety of dietary preferences.

Ingredients

Scale

For Cake Sponges:

4 + ½ cups (540g) all purpose flour (maida)
3 teaspoon (12g) baking powder
1 + ½ teaspoon (9g) baking soda
2 + ¼ cups (450g) castor sugar
3 cups (855g) yogurt
1 + ½ cups (360mL) vegetable oil
3 teaspoon (15mL) vanilla extract
VIBGYOR gel food colors (violet, indigo, blue, green, yellow, orange, red)

For Buttercream Frosting:

1 + ½ cups (300g) softened unsalted butter
3 teaspoon (15mL) vanilla extract
3 cups (390g) icing sugar, sifted
Rainbow sprinkles (for garnish)

Instructions

Preheat and Prepare Pans: Preheat the oven to 180°C (350°F) and line 8-inch round cake pans with parchment paper to prevent sticking.
Mix Wet Ingredients: In a separate bowl, whisk together the castor sugar and vegetable oil until the mixture is pale and well combined. Add yogurt and vanilla extract, then mix thoroughly to combine all wet ingredients.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and baking powder. Sift these dry ingredients into the wet mixture and gently fold to combine, taking care not to overmix to keep the batter light.
Divide and Color Batter: Divide the batter evenly into six separate bowls. Add a different gel food color (red, orange, yellow, green, blue, violet) to each bowl, mixing gently to incorporate the colors without deflating the batter.
Bake the Colored Sponges: Pour each colored batter into the prepared cake pans or separate pans if you have them. Bake at 180°C for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling.
Prepare Buttercream Frosting: In a large bowl, beat softened butter on high speed for 4-5 minutes until pale and fluffy. Add vanilla extract and mix well.
Add Icing Sugar: Add half of the sifted icing sugar to the butter, mixing on low speed initially then increasing to high speed until fully combined. Repeat with the remaining icing sugar. Scrape down the bowl to ensure even mixing and a smooth finish.
Assemble the Cake: Begin stacking the cooled cake layers in the order of the rainbow (Violet at the bottom, then Indigo, Blue, Green, Yellow, and Orange on top). Spread a generous layer of buttercream on top of each sponge layer as you stack.
Frost and Garnish: Once all layers are stacked, use the remaining buttercream to frost the entire cake evenly on all sides. Decorate the top with rainbow sprinkles for a festive finish.
Serve and Enjoy: Slice and serve this vibrant eggless rainbow cake as a delightful treat for any occasion.

Notes

Ensure all ingredients are at room temperature for best mixing results.
Be gentle when folding the flour and mixing in colors to maintain the batter’s airiness.
If you don’t have six pans, bake the colored batters sequentially and cool them separately.
You can substitute yogurt with buttermilk if preferred.
This cake is best served within 2 days when refrigerated and brought back to room temperature before serving.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: International

Keywords: Eggless Rainbow Cake, Colorful Layer Cake, Vegetarian Cake, Buttercream Frosting, Celebration Cake, No Egg Cake