My daughter’s finding an advocate within her soul, so last month she wanted to celebrate Pride month. We nurture diversity in our home, so I decided we’d celebrate with the best kind of food for such an occasion — CAKE! You can’t have a proper celebration without cake, you know. I opted to doctor up a box mix and canned frosting to make a tasty treat.
Cake Ingredients:
1 box yellow cake mix (I used gluten free)
4 large eggs, separated
2/3 cup melted butter
1 tsp vanilla extract
1 cup milk
Food coloring
First, take your separated egg whites and whip them until stiff peaks form. Then, set them aside for later.
Next, beat the eggs, melted butter, and vanilla until just combined.
Add 1/3 of the cake mix and mix until combined. Make sure to scrape the sides of the bowl after each addition.
Pour in 1/2 of the milk and mix until combined.
Add another 1/3 of the cake mix and mix until combined.
Pour in the rest of the milk and mix until combined.
Add the last of the cake mix. Mix until combined, then separate into six smaller bowls.
Add a few drops of food coloring to change to desired colors. Mix until combined.
Divide egg whites evenly among the six bowls and fold gently.
Pour the colors into greased cake pans to layer.
Bake for 30-35 minutes on 350 degrees F.
Allow the cakes to cool completely on a metal rack before releasing from the pans.
Frosting Ingredients:
1 can whipped buttercream frosting
1/2 cup of heavy whipping cream
Scoop about half of the frosting into a piping bag and set aside.
Scoop the remaining frosting into a mixing bowl with 1/2 cup of heavy whipping cream.
Whip the frosting and cream together until smooth and creamy.
Spread frosting across the bottom cake layer.
Place the top layer onto the frosted bottom layer.
Spread frosting to cover the top and sides of cake.
Take the piping bag and pipe swirls around the edges of your cake.
Top with rainbow sprinkles for a whimsical touch. Slice and enjoy!
