Eggless Rainbow Cake With Cream Cheese Frosting Recipe by Veena Theagarajan

When we had bloggers meet in Singapore, Prema from Prema'scookbook brought a cake and it was so soft and tasty. It melted in the mouth. When I wanted to bake rainbow cake instead of following my condensed milk base recipe,I remembered the cake from Prema so I decided to search her website. I followed her recipe from here. It came out so soft and everyone liked it. This is the first time I have added part of wet ingredients at later stage. It came out very nice Thanks to Prema.  I got 4 colors Red, yellow, blue and green. And I have used Blue+Red for Violet,Indigo - Blue + Little red.

All purpose flour - 1.5 cups
Salt - 1 teaspoon
Vinegar - 1 teasppon
Sugar - 3/4 cup
butter - 110g
Vanilla extract - 1 teaspoon
Milk - 1/2 cup
Baking powder - 1 teaspoon

For Cream Cheese Frosting

Butter - 1/2 cup
Icing sugar Sugar - 1/4 cup
Cream cheese - 1/2 cup
Vanilla extract - 1 teaspoon


Shift flour, salt and baking powder twice. Keep it aside
Cream butter, sugar and vanilla extract.  Add Flour in 2 batches. Mix well. Add milk, vinegar and mix well.
Divide it into 6 equal portion. Add colors and mix well. 
Grease the baking pan and pre heat the oven at 180 degree C. In Greased pan add each color cake batter alternatively. Tap it on kitchen counter to level it. Bake it at 180 degree for 20-22 mins or when inserted a tooth pick comes out clean. Remove it and let it cool down completely
Now take all the ingredients for frosting and beat it till creamy. Once the cake cool down spread it around it 
Keep it in the fridge for 30 mins. Enjoy!