By Chef Ashalah Michelle
Cake Ingredients
2½ cups granulated sugar
1 cup unsalted butter, softened
3 eggs
1 tablespoon butter vanilla emulsion
1 cup buttermilk
¼ cup heavy whipping cream
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
Food coloring: red, yellow, blue, green
Vanilla Icing
1 cup shortening
2 sticks butter, softened (do not melt)
6 cups powdered sugar
1 tablespoon vanilla extract
Tip: Add flavored coffee creamer for desired taste
Preheat oven to 325 F.
Generously grease and flour 6 (9-inch cake pans.) If you use 6-inch pans you can make cupcakes with
the leftover batter!
Instructions for cake batter:
In a large bowl cream together sugar and butter.
Mix in eggs until thoroughly incorporated.
Mix in vanilla extract, buttermilk and heavy cream.
Mix in half of the flour, baking powder, and salt.
When mixture is combined, mix in the rest of the flour.
Divide the batter into six bowls (about 1 cup of batter per bowl batter per bowl. Add food coloring to
each bowl to create a vibrant red, orange, yellow, green, blue, and violet. (see note on how to make
colors)
Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin)
Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet. (see note
on how to make colors)
Bake for 10-15 minutes or until center is set. Do not overbake. Keep a close eye on them as some ovens
run hotter and these are thin layers.
Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes
from the pans. Place on a cooling rack and cool completely.
Place the violet layer down first and frost. Followed by the blue layer, green layer, yellow layer, orange
layer and finally the red layer. (frost between each layer)
Place a thin coat of the icing on the cake to create a crumb coat. This will make the cake even all around
and seal any loose crumbs.
***Chef Kimberly TIP: Put the layers in the fridge or freezer BEFORE and or after the crumb coat to help cut down on crumbs***
allow the cream cheese frosting to firm up before slicing)
Color TIP:
Be sure to add in enough food coloring to the batter to make the colors very vibrant. To make orange, create a vibrant yellow and then add drops of red until you have orange. To make violet make a vibrant red and add drops of blue.
