Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 6 drops each of red, orange, yellow, green, blue, and purple food coloring
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Wire cooling rack
- Piping bag and tips
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually beat in the dry ingredients alternately with the buttermilk.
5. Divide the batter evenly among 6 small bowls. Add a different color of food coloring to each bowl and stir until the color is evenly distributed.
6. Spoon the different colored batters into the prepared pans, alternating colors.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 545
Fat: 24 g
Carbohydrates: 74 g
Protein: 6 g
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter.
- Coconut milk can be substituted for buttermilk.
- Any type of food coloring can be used.
Variations:
- The cake can be frosted with a variety of different frostings, such as cream cheese, buttercream, or chocolate.
- The cake can be decorated with sprinkles, edible flowers, or other decorations.
Tips and Tricks:
- Make sure to use room temperature ingredients for the best results.
- To ensure even baking, rotate the pans halfway through baking.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F (175°C) for 5-10 minutes.
Presentation Ideas:
- The cake can be served on a cake stand with a variety of colorful decorations.
- The cake can be cut into slices and served on individual plates.
Garnishes:
- The cake can be garnished with fresh fruit, such as strawberries, blueberries, or raspberries.
- The cake can be garnished with edible flowers or sprinkles.
Pairings:
- The cake pairs well with a variety of beverages, such as coffee, tea, or sparkling wine.
Suggested Side Dishes:
- The cake can be served with a variety of side dishes, such as fresh fruit salad, ice cream, or whipped cream.
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To prevent this, check the cake for doneness with a toothpick before removing it from the oven.
Food Safety Advice:
- Always wash your hands before handling food.
- Make sure to use clean utensils and equipment when preparing the cake.
Food History:
The Rainbow Butterfly Cake is a modern twist on the classic butterfly cake. Butterfly cakes were popular in the 1950s and 1960s and were traditionally made with a yellow cake batter.
Flavor Profiles:
The Rainbow Butterfly Cake has a light and fluffy texture with a sweet and buttery flavor.
Serving Suggestions:
The Rainbow Butterfly Cake can be served as a dessert or as a snack. It can be served with a variety of accompaniments, such as fresh fruit, ice cream, or whipped cream.
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