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Stunning plated serving of Vibrant Kaleidoscope Layer Cake, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Vibrant Kaleidoscope Layer Cake

This visually stunning cake layers vibrant, playful hues into a mesmerizing kaleidoscope, all artfully concealed beneath a luxurious, smooth cream cheese frosting, promising a joyful surprise with every slice.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Ingredients Method

Ingredients
  

For the Cake Batter - Dry Ingredients
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon table salt
For the Cake Batter - Wet Ingredients
  • 6 large egg whites
  • ¾ cup milk
  • 2 teaspoons vanilla
  • ¾ cup butter, room temperature, 1 ½ sticks
  • 1 ½ cups granulated sugar
  • 6 bright gel food colors
  • Vegetable oil spray, for pans
The Cream Cheese Frosting
  • 16 ounces cream cheese, room temperature, 2 cups
  • 8 tablespoons butter, room temperature, 1 stick
  • 1 ½ cups confectioners’ sugar
  • 2 teaspoons pure vanilla extract

Method
 

Prepare the Batter
  1. Preheat the oven to 350°.
  2. Coat the bottom of 2 (9-inch diameter) cake pans with vegetable oil spray.
  3. Cut out circles of parchment paper to fit into the bottom of the pans and spray again.
  4. Whisk together the flour, baking powder and salt in a small bowl.
  5. Whisk together the egg whites, milk and vanilla extract in another bowl.
  6. Use the paddle attachment of an electric mixer to combine the butter with the granulated sugar until fluffy, about 4 to 5 minutes.
  7. Mix ⅓ of the dry ingredients and ½ of the wet ingredients into the creamed butter and sugar.
  8. When combined, mix in ⅓ of the dry ingredients with the remaining wet ingredients.
  9. Finally, mix in the remaining dry ingredients.
Tint and Bake
  1. Divide the batter into 6 bowls.
  2. Color each with a gel color.
  3. Drop the batter by tablespoonfuls into the pans. Start at the outside of the pan and circle into the middle.
  4. Bake until a tester inserted into the cakes comes out clean, about 20 to 25 minutes.
  5. Cool in the pan for 5 minutes and then turn out onto a rack to cool completely.
  6. Remove parchment paper.
Make the Frosting and Assemble
  1. Place the cream cheese and butter into the bowl of an electric mixer and combine using the paddle attachment.
  2. Stir in the confectioners’ sugar and vanilla.
  3. Place one of the cakes onto a cake plate.
  4. Spread frosting over the top.
  5. Place the second cake on top of the first.
  6. Spread the frosting on the sides and top of the cake.
  7. Refrigerate for up to 5 days.