Rainbow Tiered Cake
It's Friyay! Start your weekend on a sweet note with this wonderfully harmonious Rainbow Tiered Cake. With a mix of bold, electric pink and calming, relaxing green, this cake is a stunner and will be a showstopper for your next gathering. Add some plant-based colors to your day with Suncore Foods® Emerald Pandan Leaf, Midori Jade Matcha, Lilac Taro Yam & Cosmos Red Cabbage Powders. This spectacular cake tastes as good as it looks; it's fluffy, moist, enriched in taste, and certainly will satisfy your tastebuds completely. Let's put a smile on our faces with maybe a little frosting!
Ingredients
Equipment Needed: 3 cake pans of size 9”, 6” and 3”
Cake Ingredients for 6” Purple Layer:
185g vanilla oat milk
35g corn starch
55g melted vegan butter
4g pure vanilla extract
Zest of 1 lemon
Juice of 1 lemon
205g sweetened coconut condensed milk
60g powdered sugar
6g (1¼ tsp) gluten-free baking powder
2g (¼ tsp) baking soda
255g gluten-free 1-to-1 flour
20g Suncore Foods® Ebony Carrot Powder
16g Suncore Foods® Lilac Taro Yam Powder
Cake Ingredients for 9” Green Layer:
Double the ingredients of the 6” layer and instead of using the Purple Supercolor Powders, use 8g Suncore Foods® Emerald Pandan Leaf Powder + 17g Suncore Foods® Midori Jade Matcha Powder.
Buttercream Ingredients:
150g vegan butter, at room temperature
¾ tsp cream of tartar
3g pure lemon extract
275g powdered sugar
8g Suncore Foods® Emerald Pandan Leaf Powder
4g Suncore Foods® Midori Jade Matcha Powder
5g Suncore Foods® Lilac Taro Yam Powder
2g Suncore Foods® Cosmos Red Cabbage Powder
Directions
1. Cake for 6” Purple Layer — Preheat oven to 350º F and brush the inside of a 6” cake pan with butter. In a large bowl, whisk or beat together vanilla oat milk and cornstarch until frothy. Mix in melted butter, vanilla extract, lemon zest, lemon juice and coconut condensed milk until well combined. Add powdered sugar, baking powder, baking soda, 1-to-1 flour and Suncore Foods® Ebony Carrot Powder and Suncore Foods® Lilac Taro Yam Powder. Pour batter into prepared baking pan and bake on the middle rack for 45-50 minutes until the cake passes the toothpick test. Allow cake to cool down completely before adding buttercream and assembling.
2, Cake for 9” Green Layer — Preheat oven to 350º F and brush the inside of a 9” and 3“ cake pan with butter. In a large bowl, whisk or beat together vanilla oat milk and cornstarch until frothy. Mix in melted butter, vanilla extract, lemon zest, lemon juice and coconut condensed milk until well combined. Add powdered sugar, baking powder, baking soda, 1-to-1 flour and Suncore Foods® Emerald Pandan Leaf Powder and Suncore Foods® Midori Jade Matcha Powder. Spoon batter into the 3” cake pan, filling two-thirds of the pan. Pour remaining batter into the 9” cake pan. Bake both cakes at the same time on the middle rack. Bake the 3” cake for 25-30 minutes and the 9” cake for 40-45 minutes, until both cakes pass the toothpick test. Allow cakes to cool down completely before adding buttercream and assembling.
3. Buttercream — Using an electric beater, beat butter for 2 minutes. Mix in cream of tartar and vanilla extract. Mix in powdered sugar, 50 g at a time. When ready, transfer a third of the buttercream into another bowl. Combine Suncore Foods® Emerald Pandan Leaf Powder + Suncore Foods® Midori Jade Matcha Powder into the larger bowl and Suncore Foods® Lilac Taro Yam Powder + Suncore Foods® Cosmos Red Cabbage Powder into the separated, smaller bowl. Spread the green buttercream on the 9” and 3” cakes and spread the purple buttercream on the 6” cake, ensuring you coat the top and all sides. Set aside all cakes for 30 minutes. Place the 9” cake on a flat serving dish. Next, gently place the 6” cake on top of the bottom layer and lastly, add place the 3” cake over the middle layer.