How to Build a Rainbow Layer Cake

This Rainbow Layer Cake is layer upon layer of colorful perfection, and a festive addition to any party. Can't get enough? Check out more of Jackie Alpers' creations: http://www.jackiealpers.com Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2KjIre1 Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Rainbow Layer Cake Recipe courtesy of Jackie Alpers Yield: 1 six-layer cake Level: None Ingredients 6 egg whites (about 2/3 cup), at room temperature 1 cup sugar, divided 1 cup (2 sticks) unsalted butter, at room temperature 3 tablespoons applesauce 2 teaspoons pure vanilla extract 2 whole eggs 2 1/4 cups cake flour 2 teaspoons baking powder Pinch salt 6 different hues of food coloring 2 cups Buttercream Frosting* (*Jams, jellies, and other fillings also work well.) 2 cups rainbow sprinkles, nonpareils, and/or pearl dragees Directions Preheat oven to 350 degrees F. Line six 6-inch cake pans with parchment paper. Beat egg whites with an electric mixer on medium-high speed until foamy, about 2 minutes. Increase mixer speed to high and continue beating until soft peaks form, about 3 minutes. Gradually add 1/2 cup of the sugar, continuing to beat until stiff peaks form, about 3 minutes more. In another large mixing bowl, cream butter and the remaining 1/2 cup of sugar on medium speed until light and fluffy and increased in volume, about 5 minutes. Add applesauce, vanilla, and eggs and mix on medium speed for 1 minute more. Sift together flour, baking powder, and salt. Add to butter mixture and mix on medium speed for 1 minute. Pour in 3/4 cup water and mix to combine. Fold in egg whites with a large spatula. Divide batter evenly among 6 small bowls. Starting with the lightest color, tint batter with food coloring, whisking in a few drops at a time until the desired intensity is reached. Pour each of the colored batters into a different parchment-lined cake pan (each should be half full) and bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes. Stack layers according to the colors of the rainbow, spreading a thin layer buttercream between each. Using an offset spatula, frost the whole cake with a thin layer of buttercream. Place cake on a freezer-safe plate. Freeze for 15 minutes, or until buttercream is firm. Remove from freezer and cover cake in sprinkles. See how to cover a cake in sprinkles. Recipe courtesy of Jackie Alpers Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork How to Build a Rainbow Layer Cake | Food Network https://youtu.be/npSiuvAhckA