Over the Rainbow Cakes
Author: 
Makes: 6 cakes
 
Ingredients
Cakes:
  • 11/3 cups unbleached all-purpose flour
  • ¾ cup evaporated cane sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup non-dairy milk of choice
  • ⅓ cup mild vegetable oil
  • ½ teaspoon mild vinegar
  • 1 teaspoon vanilla extract
  • food coloring in several colors
Buttercream Frosting:
  • ¾ cup non-dairy margarine, at room temperature
  • 11/2 to 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons non-dairy milk of choice (optional)
Instructions
  1. For the Cakes: Preheat the oven to 350°F. If you want lots of frosting on the cakes, lightly grease 6 extra-tall half-pint canning jars; if going for more of a cupcake look, use six 4-ounce canning jars. Set the jars on a rimmed baking sheet.
  2. In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the milk, oil, vinegar, and vanilla. Add the dry ingredients to the wet in two batches, whisking until just combined.
  3. Divide the batter among 5 small bowls (about 1⁄2 cup per bowl) and add a couple of drops of food coloring to each bowl to make your desired colors. Spoon 1 full tablespoon of each color into each canning jar, layering them one on top of each other. Remember our old friend from art class, ROY G BIV, if you need help remembering which order the colors go in.
  4. Bake for 18 to 22 minutes, until a toothpick comes out clean. If there are moist crumbs, that is fine.
  5. For the Buttercream: In a large bowl, cream the margarine until smooth. Add 11⁄2 cups powdered sugar, adding up to 1⁄2 cup more to achieve the desired sweetness. Blend in the vanilla and as little of the milk, if using, as needed to make the frosting creamy and easy to spread.
  6. Use the frosting immediately or store in the fridge for future use. If refrigerated, let it sit at room temperature for 20 minutes and stir well before using.
  7. Once the cakes are completely cool, pipe the buttercream on top.
Recipe by Bakepedia at https://www.bakepedia.com/over-the-rainbow-cakes/