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Rainbow Sheet Cake . Our easy Rainbow Sheet Cake recipe is a fun way to make a from-scratch colorful cake using a handful of kitchen staple ingredients for baking a vanilla cake and covering it with creamy frosting.. This recipe for rainbow cake takes no time to prepare; it's as simple as coloring the cake batter in 6 different colors and randomly placing spoonfuls of the colored batter.
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Directions. Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour. Sift together the flour, baking powder, and baking soda. Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth.
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Rainbow Sheet Cake Recipe
1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray. 2. In large bowl, beat 1 box cake mix, water, oil and eggs called for on box, with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
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Bite into colorful bliss with this rainbow sheet cake! It's the perfect cake decoration to welcome in spring and celebrate the new season 🤩 (via @sugarandsp.
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Instructions. Line 9x9 pan with with parchment so it hangs over the side so you can pull the cake out once cooled. Measure out flour, put in small bowl set aside. Measure out milk, put in small bowl, set aside. In mixing bowl add butter, sugar, baking powder, salt and vanilla. Mix on med/high until light and fluffy.
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Mix 10-12 drops of food coloring into 1 small bowl of batter. Mix thoroughly to blend color. Repeat with the different bowls, creating different colors. Grease rectangular cake pan. Pour 1 bowl full of batter into corner of the pan, Taking next bowl full, pour next to the first color. Continue with additional colors until bottom of pan is covered.
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Frost the sides and top in a thin ¼-inch layer. Place the cake in the fridge before covering it with fondant. Add fondant. Roll your fondant out into a single round large enough to cover the 8-inch cake (16 inches wide and ¼ inch thick). Drape the fondant over the cake and smooth it toward the base. Add polka dots.
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Make the Cake: Preheat the oven. Preheat the oven to 350°F and spray the pan with cooking spray. Beat wet ingredients and sugar. Beat the sugar, vegetable oil, butter, eggs, egg yolks and vanilla extracts under the batter is lighter in color. Mix in the sour cream and beat to combine. Add the dry ingredients.
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Set aside. In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds. Add butter and milk. Mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes. Scrape down the sides of the bowl and add egg mixture in 2 separate batches.
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Preparation. Preheat the oven to 350°F. Line an 18-by-13-inch sheet pan with parchment paper, spray the bottom and sides with nonstick cooking spray and set aside. In a large bowl, make the 2 boxes of cake mix according to the package directions, adding the almond extract with the wet ingredients.
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1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 1 (13x9-inch) pan. Make cake mix as directed on box using water, oil and eggs. 2. Bake 28 to 32 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan to cooling rack. Cook completely, about 1 hour. 3.
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Grease the baking pan and dust with a bit of flour. Preheat the oven to 360°F/180°C. Beat the soft butter with the sugar until fluffy. Add the eggs one by one and mix well. Mix flour with baking soda, baking powder and salt. Add the sour cream alternately to the foamy egg mixture and mix vigorously but not too long.
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Prep : Heat the oven to 350 degrees. Grease a bundt pan with shortening or butter and then add flour. Tap the bundt pan to move the flour around to coat all the shortening. Cake Batter : Using a hand mixer, beat together all the rainbow cake ingredients on medium speed for at least 1-2 minutes.
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Heat oven to 335º F/168º C. Combine 8 oz of the buttermilk and the oil together and set aside. Combine the remaining buttermilk, egg whites, and vanilla together, whisk to break up the eggs and set aside. Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment.
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For the frosting: Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes.
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Prepare Cake: Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add white sugar; beat until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition, about 1 minute total.
