A creamy chocolate frosting hides the sweetest surprise of all: a rainbow of colorful layers that are so yummy yet not as unhealthy as most birthday cakes are. Check out the ingredients and get ready to light up your kid's face with a big smile!
#rainbow_cake #easy&quick #yogurt_cake #Nutella_frosting #yummy_recipes #birthday_cake #kids_recipes #kids_favorite_cake
Ingredients
Cake
120 g unsalted butter
180 g caster sugar
4 eggs
370 g Greek yogurt
1 tsp vanilla essence
250 g all-purpose flour
12 g baking powder
¼ tsp salt
Food coloring (red, orange, yellow, green, blue, purple)
Frosting
250 g Mascarpone cheese
200 g Nutella*
Other
3 6.5″ x 2.5″ cake pans
Method
Grease the sides of your cake pans and cover the bottoms with baking paper;
In the bowl of a standing mixer, whip butter along with all of the sugar until creamy and a little foamy (this will take around 10 minutes at a medium speed);
Add in eggs, vanilla, salt and yogurt and mix until combined;
Finally pour flour and baking powder into the batter and mix at low speed for a couple of minutes. Your batter is ready!
Now divide your batter equally and pour it into 6 different bowl. To do this, you can weigh your batter and divide it by 6 (this should give you around 180/200 g batter per layer/color). Add in a couple of drops of food coloring per bowl so you get 6 different batters, each in one of the colors of the rainbow;
Pour three of the colored batters into your pans and bake at 170C for 16/18 minutes, then repeat for the remaining ones.
While the cakes cool off, prepare frosting: simply mix Mascarpone and Nutella with a wooden spoon or spatula and that is all. It’s ready!
When the cakes are no longer warm, you can assemble them. Start with the purple one, top it with a thin layer of frosting, then place the blue layer on top, spread some more frosting over it and continue like this until you get to the final layer. You may leave your cake naked or, for a surprise effect, spread the remaining frosting on the sides too with the help of a spatula. Your cake is all done, remember to store it in the fridge until you’re ready to serve it.
* Not keen on chocolate? Need a white frosting? Just swap Nutella by the same amount of whipping cream + 70g of confectioner sugar. If you do so: whip the cream with sugar until stiff peaks form then gently fold in Mascarpone cheese.
Comments