Mini Rainbow Birthday Cake Recipe !

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta provides a lighter texture while still being creamy

Combine 1/2 cup of granulated sugar and 1/4 cup of vegetable oil in a mixing bowl and mix well.

Add 1 egg to the mixture and continue mixing.

Stir in 1/2 teaspoon of vanilla extract and 1/4 teaspoon of salt.

Pour in a little bit of milk (1/2 cup total) to loosen the batter and mix.

Sift in 3/4 cup of all-purpose flour and 1 teaspoon of baking powder, mixing well.

Add the remaining milk and mix until the batter is combined.

Divide the batter into three bowls for coloring.

Add green food coloring to one bowl, yellow to another, and red to the last, mixing until desired colors are achieved.

Prepare a 6.5-inch mini cake tin with parchment paper at the bottom.

Pour the first colored batter into the center of the tin, being careful not to overpour.

Add the second color slowly, then the third, watching for spreading.

Place the cake tin in a preheated oven at 350°F and bake for 22 minutes.

Once baked, allow the cake to cool slightly before unmolding.

Trim the top of the cake for a flat surface.

Prepare chocolate ganache (recipe not detailed in the video).

Place parchment paper around the cake to catch drippings.

Pour chocolate ganache over the top of the cake, ensuring it covers the edges.

Add rainbow star sprinkles on top of the ganache before it sets.

Insert a candle into the cake.

Chill the cake in the fridge to set the ganache.

Cut into the cake to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens