Go Back Email Link
Top view of the freshly baked Eggless Rainbow Pineapple Cake
Print Recipe

Rainbow Pineapple Cake

Eggless Rainbow Pineapple Cake with Fresh Cream and Pineapple Cherry Frosting is a delicious cake suitable for any party. It is made with rainbow pattern in the layer itself which is then filled and frosted with pineapple cream and cherries on top.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Baking, Dessert, Filling & Frosting
Cuisine: Vegetarian
Keyword: Bakery, chocolate, Coffee, cupcake, eggless
Servings: 8 inch layered cake

Ingredients

for the cake

  • 2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 400 gram condensed milk
  • 4 tbsp unsalted butter softened
  • 200 ml aerated soda
  • 1 tsp vanilla extract
  • few drops red, yellow, green, orange color

assembling the cake

  • 400 gram whipped cream stiff peaks
  • ½ can sliced pineapples
  • ¼ cup cherries pitted & split
  • 4 tbsp cherry syrup
  • 10-12 M&M

Instructions

for the cake

  • Pre-heat oven to 180 °C. Line & grease an 8 inch round pan.
  • Sieve flour, baking powder & soda together 2-3 times.
  • Beat together butter, milkmaid & essence.
  • Mix flour mixture using soda water into wet ingredients. Add soda & dry ingredients alternatively, starting with flour & ending with flour.
  • Divide the mixture into 5 equal parts. Add 1 color each to a part, so that you have plain, yellow, orange, green & red colored batter. The quantity of color will determine the depth of color in cake, however too much color will leave the smell of burning after baking so avoid a lot of color.
  • Now pour the white batter into the pan. Follow with green, yellow, orange & red. Ensure to drop all the batters in the center of the pan, as you pour the next batter, the lower layer will be further pushed automatically towards the sides of the pan.
  • Bake for 30-40 mins or until toothpick comes out clean.
  • Remove from oven and allow to stand in pan from 10 minutes. Then gently demould.
  • Allow to completely cool on wire rack.

assembling the cake

  • Using a serrated knife, carefully slice the cake horizontally. Giving you 2 beautiful looking layers in a flowery pattern.
  • Level the cake to get layers with even top.
  • Now the inside of top layer – spread a very thin layer of any fruit spread or cream & place on a base on which you will decorate. Jam/ spread allows the cake to stay in one place while you frost. When you place the cake on the base, the inside layer of the cake is now the bottom & the leveled top layer is middle of the cake.
  • Using a toothpick or a fork, gently pierce the cake. Soak the layer in sprite/ fruit juice/ coke. I soaked it in syrup from cherry tin.
  • Apply a layer of whipped cream all-over the cake. Place chopped pineapple & cherry pieces.
  • Place the second layer of cake such that side which was base of the cake is now the middle & the inside of the cake is now the top.
  • Apply the whipped cream all over the cake and decorate as you please with pineapple slices, cherries.

Notes

  1. I usually line my pans with plain brown paper which was something taught to us in Home Science classes. I have continued to do so, as so far they have worked for me and I get to recycle brown bags which come into house from various shopping trips.
  2. For uniform & stronger flavor, essence should be added in oil medium rather than in the end.
  3. You can use left-over aerated soda which has lost it's fizz.
  4. Replace 2 Tbsp Flour with 2 Tbsp unsweetened cocoa powder to get Blackforest Cake. You can add 1/2 tsp Chocolate color for darker shade & replace vanilla with chocolate essence.