My daughter’s new ‘phrase’ …. not sure, as pointed out by a sister earlier, if it’s Cockney Rhyming Slang for “let’s go”
…. or she just means, lets sparkle & be fabulous?! (I like the latter) 😉
When I asked her today if she would prefer regular zebra cake, or rainbow?…. obviously she shouted Rainbow!!!
So today, I’ll share my adapted recipe a friend gave me long ago for traditional Zebra Cake, spruced up & looking fabulously colourful! With the help of my trusty sidekick, we got Rainbow’d in the kitchen!!
Rainbow cake is an easy #Bishbashbosh fix & as delicious as it looks! It’s not overly sweet, moist, and just flavored with a hint of cocoa and vanilla! Making the stripes is easy & keeps the kids entertained …. You just need to seperate the batter into bowls…. add the colours, alternate them however you like! & boom! Rainbow cake baby!! So much fun (& mess) making this cake, but so worth it!
- 2 cups all-purpose flour
- ½ teaspoon vanilla extract
- 1 tablespoon (3 teaspoons) baking powder
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup milk, at room temperature
- 1 cup sunflower/veg oil or melted butter
- 2 tablespoons dark cocoa powder (I used Hersheys)
- In a medium bowl, mix the flour, and baking powder.
- In a separate large mixing bowl, combine the eggs and sugar. Using a mixer, beat until the mixture is creamy and light in color, about 5 minutes, add the vanilla.
- Add the milk and oil/butter and continue to beat until just blended. If you are going to use vanilla extract instead of vanilla powder, add it to the mixture too.
- Gradually add the flour mixture to the wet ingredients and beat briefly, just until the batter is smooth and the dry ingredients are mixed in (DO NOT OVER-BEAT) The batter should be neither very thick nor too runnu.
- Divide the mixture into bowls, roughly equal portions… I just played by eye.
- Keep one portion plain vanilla.
- Add the cocoa powder & colours to all the other portions (one colour each portion, dont mix them) and stir to blend. (If the consistency of this batter is thicker, add just a little milk and stir).
- Preheat the oven.
- Lightly butter a cake pan and line it with baking paper if using .
- Scoop 3 tablespoons of the plain batter into the middle of the baking pan. Then scoop 3 tablespoons of the cocoa batter, then the next colour of your choice and pour in the center, on top of the plain batter. IMPORTANT: Do not stop and wait until the previous batter spreads—keep going!
- Do not spread the batter or tilt the pan to distribute the mixture—it will spread and fill the pan gradually. Continue alternating the batters until they finish.
- Bake on the middle rack of the oven for about 40 minutes. To check if the cake is ready, insert a knife in the center—it should come out clean when ready.
- Remove the cake from the oven
Allow to cool completely before slicing & enjoy! On it’s own, sprinkled with some icing sugar, or like me, with a nice dollop of Custard! (It’s not Ambrosia Devon Custard, but it’ll do!) 😍
This is so easy & versatile, I’ve even made this as a red velvet marble cake before, but that’s another post!! Enjoy! & let me know in the comments below what kinda stripes you’ve made?