07 Apr

Tutorial: Rainbow Cake with Homemade, All-Natural Dyes


It’s the ever-popular rainbow cake… with a natural twist! One of our creative HWTM Community Members – Kelsey Hilts of Itsy Bitsy Foodies – is here today sharing her clever tutorial for a Rainbow Cake with Natural Dyes! The rainbow colors are achieved using colorful fruits, veggies, and egg yolks. Thanks so much to Kelsey for sharing this creative recipe with others that want to avoid regular food coloring and still eat their rainbow cake too. ;)

THE CHALLENGE

From Kelsey: “Rainbow cakes are everywhere these days. I made one last summer and my family and guests loved the bright, vibrant colors. But in the back of my mind I couldn’t help but think of the negative discussion and controversy surrounding chemical food coloring. My husband was actually the one to challenge me to make a rainbow cake with natural food dyes.

My son, who is my toughest critic, ate it (while exclaiming, It’s beautiful, Mommy!) The rest of my family concurred that surprisingly it tasted just like cake and that it seemed much more palatable than the typical bright rainbow cake made with synthetic dyes. So, I considered the baking experiment a success. I would much rather serve my loved ones a beet or carrot-colored cake than an artificially-colored alternative.

A rainbow cake made with natural dyes can be an incredible and fun learning experience for your kids. They can brainstorm fruits, veggies and other colorful foods and then experiment with creating a beautiful and natural rainbow. Not only is it educational but it can also help your kids learn to appreciate the natural beauty of foods. And the process can be translated into many other cooking projects or non-edible projects such as homemade finger paints and homemade playdough.”

Tutorial: Rainbow Cake with Homemade, All Natural Dyes

Rainbow Cake with Homemade, All-Natural Dyes

by Kelsey Hilts

INGREDIENTS:

::
NATURAL DYES:

– 1-2 Tbsp beet juice
– 1 Tbsp carrot juice
– 1 egg yolk
– 1 Tbsp spinach juice
– 1+ Tbsp blueberry juice
– 1+ Tbsp blackberry juice

WHITE CAKE {Courtesy of Cooking Light}:
– 3 1/2 cups flour
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1 3/4 cups sugar
– 1/4 cup butter
– 1 1/2 Tbsp oil
– 2 egg whites
– 1 2/3 cups milk, divided
– 1/2 cup plain, fat-free yogurt
– 2 1/2 tsp vanilla

BUTTERCREAM FROSTING:
– 3 3/4 cups powdered sugar
– 1/2 cup butter, softened
– 1 tsp vanilla
– 3 Tbsp milk

WHIPPED CREAM FROSTING:
– 2 cups heavy cream
– 1/4 cup powdered sugar
– 1/8 tsp salt
– 1 tsp vanilla extract

*****

STEP BY STEP INSTRUCTIONS:

::
NATURAL DYES:

Red: Juice beets in a juicer or use the liquid in canned beets.
Orange: Juice carrots in a juicer or buy carrot juice.
Yellow: (you’ll use an egg yolks for this)
Green: Juice spinach in a juicer.
Blue: Microwave roughly 1/4 cup frozen blueberries in 30 second intervals until they start to burst, straining out 1+ Tbsp of blueberry juice.
Purple: Microwave roughly 1/4 cup frozen blackberries in 30 second intervals until they start to burst, straining out 1+ Tbsp of blackberry juice.

WHITE CAKE {Courtesy of Cooking Light}:
1. Cream the butter, oil and sugar. Add the egg whites and beat well. Add the vanilla, 1 cup milk and yogurt alternately with the flour, baking powder and baking soda.
2. Pour six 1/2-cup portions of cake batter into separate bowls. Mix the natural dye into each bowl {2 Tbsp beet juice, 1 1/2 Tbsp carrot juice, 1 egg yolk + 1 Tbsp milk, 1 Tbsp spinach juice, 1 Tbsp blueberry juice and 1 Tbsp blackberry juice, adjusting the color by using more or less dye}. Reserve the remaining batter for a different use. {You will either need to add roughly 4 1/2 Tbsp milk to the remaining batter or the equivalent in natural dye.}
3. Pour each 1/2 cup colored batter into a greased and floured 5 1/2-inch cake pan.
5. Bake the cakes for 10-15 minutes or until the top of the cake springs back to the touch and a toothpick comes out clean.
6. Let the cakes cool for five minutes in the pan and then gently slide a knife around the edges and invert the cakes on a wire rack to cool completely.

{You could also make cupcakes by layering the colored batter into each lined cupcake tin.}

BUTTERCREAM FROSTING:
1. Mix the ingredients and beat for several minutes until a smooth, creamy frosting forms.
2. Adjust the consistency by adding more powdered sugar or milk.

WHIPPED CREAM FROSTING:
1. Beat the cream, sugar and salt at medium speed until stiff peaks form.
2. Fold in the vanilla extract.

RAINBOW CAKE:
1. Assemble the cake once the layers have completely cooled.
2. Place the purple layer on the serving cake platter.
3. Spread a couple of spoonfuls of buttercream frosting over the top of the layer, smoothing it until it is even.
4. Place the blue layer on top and repeat the process until the red layer is on top.
5. Place the layered cake in the freezer for five minutes to let the icing set so that when you ice the exterior of the cake the layers won’t slide around.
6. Using a knife, generously coat the top and sides of the cake with buttercream frosting, smoothing it with a spatula or a table knife, making sure that it is completely covered but getting rid of excess frosting.
7. Then spread the whipped cream frosting on top for a finishing coat, either spreading it smooth with a knife or spatula or pulling it into soft peaks using a knife or the back of a spoon.

Then serve your beautiful rainbow cake!

Leave a Comment

49Comments

1
Kate @ A Creative Cookie SAYS:

Thank you so much for this! My family is all about organic meat, milk, etc. Plus, this is such a pretty cake! :] I pinned it!

Reply April 7, 2012 at 6:31 pm

2
Kate SAYS:

My daughter (13) is all about dying food colors and loves rainbow cake, red velvet cake, etc. I am so showing this to her and making her do some experimenting of her own! Thanks

Reply April 7, 2012 at 8:35 pm

3
Brie SAYS:

Thank you! My daughter is allergic to food dye, so this is perfect!!!!

Reply April 7, 2012 at 11:55 pm

4
Connecting Four SAYS:

Wow.. that is so neat… and healthy :) My sis loves to make cakes so I’ll be sure to mention this to her!

Reply April 8, 2012 at 3:07 am

5
Sarah SAYS:

I am so impressed! This is awesome. :D

Reply April 8, 2012 at 12:06 pm

6
Niki SAYS:

Inspiring! Beautiful photographs!!!

Reply April 8, 2012 at 7:35 pm

7
Junhi SAYS:

This is great! My aunts, family and friends used to make all natural seaweed gelatin with rainbow of color from leaves and fruits. Oh boy childhood memories! Thank you for sharing.

Reply April 8, 2012 at 10:32 pm

8
Melanie SAYS:

I am wondering the best way to get the juice of the berries without utilizing a microwave, we haven’t owned one for years. Possibly lightly blanching or boiling them?

Thanks so much for the recipe!

Reply April 10, 2012 at 3:11 am

Anri SAYS:

This is soooo awesome, absolutely got to try it! So in love with the idea of homemaking the food dyes – thanks so much for the recipe & inspiration! ♥
The photos are absolutely gorgeous, btw.

@Melanie: I made cranberry sauce from fresh berries a few times and what you do is that you simply slowly heat them in a pot while stirring once in a while – without (!) adding any water (you were to add sugar but I’m assuming that was only to make them less bitter). After a little while, the berries would pop open by themselves :)
I don’t own a microwave either (simply have no use for it) so that’s how I’m going to try to do it with the blue- and blackberries, too.

April 18, 2012 at 12:13 am

9
ki SAYS:

everything sweet and nice, but how did you get a blue tint out of blueberies? for me they are blue only by name, and juice is in fact purple. or do you have different blueberries there in us?

Reply April 10, 2012 at 9:28 pm

Luna SAYS:

I was thinking exactly the same! The blueberry juice I know and make is a deep purplish red, never blue. Is there a variety that actually produces blue juice?

July 11, 2014 at 9:38 am

Sarah SAYS:

Inquiring minds also want to know. Thanks :D

August 9, 2014 at 1:19 pm

10
Chris SAYS:

Beautiful!

Reply April 16, 2012 at 11:38 am

11
Kiri SAYS:

Thank you so much for this post, I recently found out that all the gel food colourings in the UK have tartrazine, to which I am allergic.

On another note, do you know what I could use for yellow food colouring for use in icing for example?

Reply April 18, 2012 at 1:01 am

Marie SAYS:

Stale tumeric or saffron

July 26, 2012 at 11:44 pm

12
Ulya SAYS:

Wow, that’s exactly what I wanted! Thank you so much for sharing!!

Reply April 24, 2012 at 2:30 am

13
Mary SAYS:

I am so happy to see this cake. Every time I see a young mother’s blog with a rainbow cake I absolutely cringe at the thought of those precious children eating all the harmful dye.

What a wonderful solution!

Reply May 4, 2012 at 7:59 am

14
R Madison SAYS:

Love this! I refuse to use food coloring (red velvet cake – arghhhhh!) in my baking, preferring only real food as garnishes (berries, lemon slices, chocolate curls, etc)….don’t even like colored sugar on Christmas cookies. Thanks for the recipe!

Reply May 5, 2012 at 8:11 am

15
cathyjiang SAYS:

I am in love….

Reply May 7, 2012 at 1:07 am

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