Six Layered Rainbow Dr Seuss Chocolate Birthday Cake

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I Love Food!

I would like to say that I’m a foodie but it’s not really true because I like foods that are sometimes are nothing close to gourmet, elegant, pretty or healthy. Yep, I love my exotic fruits as much as I love my pork rinds, especially freshly made. Food is a big part of who I am and starting now, I’ll be sharing my food adventures as much as I can or remember to. Taking food pics is still new to me. So let’s start with cake because who doesn’t love cake?!

Sooo Good, Sooo Much Cake!

I love my desserts and love to make birthday cakes for my family. My recent fave is a moist chocolate cake with fluffy buttercream icing that’s the perfect sweetness to keep eating, and eating, and eating! Sooo much cake!

When my middle child asked for a six layered rainbow coloured Dr Seuss birthday cake, I was hesitant because it was so much cake and I really didn’t want to waste if we weren’t able to finish it. Good thing, you can freeze cake! This is the cake we made together.

Here’s the recipe and instructions for the cake and the buttercream. I do have a few tricks that makes a huge difference in my cakes so be sure to read the instructions carefully. I also use mostly organic ingredients which also makes a difference in taste (marked with*). The picture shows a six-layer cake which is made by doubling the recipes for both cake and frosting below, and baking in six cake pans.

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Dr Seuss Chocolate Cake - this recipe makes one two-layer 9-inch round cake

1 3/4 cups all-purpose flour*
2 1/4 cups of coconut palm sugar*
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
pinch salt
2 eggs*
1 cup of black coffee (or 1 heaping spoon of instant coffee dissolved in 1 cup of water)
1/2 cup milk*
1/2 cup whipping cream*
1/2 vegetable oil
1 tablespoon vanilla extract

Preheat oven 350°F. Line the bottom of two 9-inch cake pans with parchment (this step is important for making layers otherwise you get what I got by not doing it - broken and crumbling layers that you try to mush together before adding your icing). Butter and flour the sides of the cake pans.

Mix dry ingredients together in a large bowl using a good old fashioned wooden spoon. Then add all wet ingredients and mix until combined. Super easy and great for kids who like to bake.

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Divide batter into cake pans. Place cake pans onto cookie sheets or deep casserole pans. Place into oven then add hot water to the cookie sheet or casserole pans, about half way full. This water bath will keep the cake moist while it bakes.

Bake in oven for 22-30 minutes. Test with toothpick - insert into cake and if it comes out barely clean, then it’s done. Otherwise, cook for 5 more minutes. Don’t overcook otherwise the cake will be too dry. I have a convection oven and find 26 minutes to be the ideal time for me. If you want to make more than two layers, reduce the cooking time. Once cooked, remove from oven, cook completely before icing and assembling. It’s best to prepare both the cake and frosting the night before so they are both properly cooled.

Fluffy No Melt at Room Temperature Buttercream Frosting - this recipe 4 cups of icing, perfect for one two-layer 9-inch round cake

1 1/2 cups granulated white sugar
1/4 cups all-purpose flour*
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk*
3 sticks butter, room temperature (0.75 lb)

This buttercream recipe is awesome as it’s a no melting at room temperature type of frosting. Ideal for cupcakes that needs to go to school.

In a medium bowl, whisk all ingredients except for the butter. Strain mixture through a fine-mesh sieve into a medium sauce pan. Do not use any lumps left over.

Cook mixture over medium heat. Whisk constantly to prevent burning and until mixture starts to bubble and thicken. This will take about 5-10 minutes. Keep whisking until the mixture becomes so thick that it becomes difficult to easily whisk.

Remove from heat and transfer mixture into a clean bowl. I usually transfer into my Kitchen-Aid mixing bowl. Cool to room temperature or preferable, overnight. If the mixture is even slightly warm, the frosting will not beat up properly thus not light and fluffy.

The next day….

Making a Six Layered Rainbow Dr Seuss Chocolate Cake - keep in mind that I doubled both the cake and frosting recipes for this six layered rainbow Dr Seuss chocolate cake.

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Cut butter into 12 pieces. Once cooled to room temperature or left over night, add butter one piece (or 2 tablespoons) at a time and mix on low. Slowly add more butter. Once all butter is added, increase speed to medium and mix for another 5 minutes to get the buttercream light and fluffy.

Divide the frosting into several bowls. In our case, six bowls for six colours of the rainbow - red, yellow, orange, yellow, green, blue, violet/purple. Using a spatula, add food colouring or colouring paste (our preference for brighter colours) to the white buttercream and mix well.

Using a butter knife to loosen the sides of each cake pan. Place one layer of cake on a plate and peel of the parchment paper. Then spread buttercream with the red coloured frosting to cover the sides and top of this layer. I use a butter knife but if you have fancy frosting tools and gadgets, go for it. Repeat for the next layer with the next coloured buttercream until all layers are done. I do use a different butter knife for each colour so the colours don’t mix.

You’ll notice that my top layer was very broken because I didn’t use parchment on the bottom of my cake and it was stuck to the pan. Getting the cake out in one piece was a challenge but we managed and covered it up well with frosting.

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Still looks great and you can’t even tell the cake was broken (on several layers, lol). We finished it with a decorative fringe (piping bag and tip), some silver candy balls and my daughter added the “Happy Birthday” with piping gel. Can clean up the plate of crumbs and frosting to make it pretty and presentable.

This monster of a cake turned out to be a fabulous six-layered rainbow Dr Seuss Cake - the unevenness of the layers and not-so-smooth frosting job made it even more authentic. It was so tall, we couldn’t even cut a thin slice without it been too big of a slice so once slice was cut into two or three portions. And oh, it was absolutely delicious!

This recipe is simple which means even my 8 years old can make it using one bowl and a wooden spoon. It can also be made into cupcakes or mini cupcakes, just reduce baking time.

This recipes was adapted from www.pastryaffair.com and www.melskitchencafe.com.

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