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Rainbow Layer Cake Recipes to Wow Your Guests

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

rainbow-layer-cake-recipes-to-wow-your-guests

Rainbow Cake Recipe

Ingredients:

Vegetarian

Refrigerated
3: Eggs

Baking & spices
3 cups: All purpose flour
1 tbsp: Baking powder
2 1/2 cups: Granulated sugar, white
6 cups: Powdered sugar
1/2 tsp: Salt
2 tbsp: Vanilla

Dairy
2 1/2 cup: Butter
1 cup: Buttermilk
12 oz: Cream cheese
1/4 cup: Heavy whipping cream

Instructions:

  • Preheat oven to 325 F.
  • Generously grease and flour 6 (9-inch cake pans.) In a large bowl cream together sugar and butter. Mix in eggs until thoroughly incorporated. Mix in vanilla extract, buttermilk and heavy cream. Mix in half of the flour, baking powder, and salt. When mixture is combined, mix in the rest of the flour. Divide the batter into six bowls (about 1 cup of batter per bowl)
  • Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet. Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin). Bake for 10-15 minutes or until center is set. Do not overbake. Keep a close eye on them as some ovens run hotter and these are thin layers. Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
  • Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans. Place on a cooling rack and cool completely. Meanwhile make the cream cheese frosting by creaming together cream cheese and butter.
  • Mix in powdered sugar and vanilla. Place the violet layer down first and frost. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer, frost between each layer.
  • Place a thin coat of the icing on the cake to create a crumb coat. This will make the cake even all around and seal any loose crumbs. Once the crumb coat is set, finish frosting the cake.
  • Slice & serve!
rainbow-layer-cake-recipes-to-wow-your-guests

Rainbow Layer Cake Recipe

Ingredients:

Refrigerated
10 oz: Egg whites
8 oz: Pasteurized egg whites

Baking & spices
2 tbsp: Baking powder
1 tsp: Baking soda
24 oz: Cake flour
1 oz: Chocolate candy melts
1: Dot purple food coloring
24 oz: Granulated sugar
32 oz: Powdered sugar
1 1/2 tsp: Salt
1 2/3 tbsp: Vanilla

Oils & vinegars
6 oz: Vegetable oil

Dairy
12 oz: Butter, unsalted and softened
32 oz: Butter, unsalted
18 oz: Buttermilk

Desserts
5 oz: Candy melts, white

Beer, wine & spirits
1/4 tsp: Everclear or vodka

Liquids
1 oz: Water, hot

Other
1 tsp: Truly mad plastics super gold dust

Instructions:

  • Heat oven to 335º F/168º C.
  • Prepare six ( 8"x2") cake pans with cake goop and place a round piece of parchment paper in the bottom of the pan for easy removal of the cake
  • Combine 8 oz of the buttermilk and the oil together and set aside.
  • Combine the remaining buttermilk, egg whites, and vanilla together, whisk to break up the eggs and set aside.
  • Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. Add your softened butter to the dry ingredients and mix on low until mixture resembles coarse sand (about 30 seconds).
  • Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med and let mix for 2 full minutes to develop the cake's structure. Scrape your bowl and then reduce speed to low. Add in your egg white/milk mixture in three batches, letting the batter mix for 15 seconds between additions. Scrape down the sides again to make sure everything has incorporated.
  • Divide your batter into 6 bowls. Weigh 15 ounces of batter for each bowl. Color each bowl with your Electric food colors. 1/2 tsp for pink for the pink layer, 1/4 tsp yellow plus 1/4 tsp orange for orange layer, 1/2 tsp yellow for yellow layer, 1/4 tsp yellow plus 1/2 tsp green for green layer, 1/2 tsp blue for blue layer, 1/4 tsp pink and 1/2 tsp purple for the purple layer.
  • Bake your layers for 20-24 minutes or until the edges JUST start pulling away from the cake pan. Do not under-bake or the middle of the cake will collapse. Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal.Freeze your cake layers 30-60 minutes before trimming your cakes. Frost and fill with buttercream frosting.
  • After your buttercream is smooth, place the cake back into the fridge for 15 minutes before you apply your drip. Place powdered sugar and pasteurized egg whites in the bowl of your stand mixer with the whisk attachment. Mix on low to combine then increase speed to high.
  • Add the butter in small chunks while mixing. Continue mixing until all the butter is added in. Then add in your vanilla and salt.
  • Mix on high until light and fluffy and no longer tastes like butter. Add a dot of purple food coloring to reduce the yellow appearance of the buttercream. Slice and serve.

Easy Rainbow Cake Recipe

Ingredients:

Produce
1: Orange, purple blue green yellow

Refrigerated
1 cup: Egg whites from a carton or about 7 egg whites

Scroll to Continue

Condiments
1 tbsp: Vanilla extract or vanilla bean paste

Baking & spices
3 cups: All-purpose flour
2 1/2 tsp: Baking powder
3 cups: Granulated sugar
10 cups: Powdered sugar
1: Rainbow gel food coloring
2 tsp: Salt, fine
2 tsp: Vanilla extract
4 tsp: Vodka or clear extract like lemon or almond extract

Oils & vinegars
2 tbsp: Vegetable oil

Dairy
4 cup: Butter, unsalted
1 1/2 cups: Buttermilk
1/2 cup: Heavy cream or whipping cream

Other
null: clean paint brush

Instructions:

  • Preheat oven to 325°F. Line eight, 6-inch or 7-inch pans with parchment rounds, and grease with a light spray of non-stick cooking spray.
  • Mix 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
  • Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
  • Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
  • Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated. If you plan to color your cake layers, add in the gel food coloring with the oil and vanilla.
  • Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
  • Divide the batter evenly between 8 bowls.
  • Bake for 18-21 minutes, or until a toothpick comes out with a few moist crumbs.
  • Let the pans cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.
  • Place cake layers into the freezer for 15 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
  • If you make these cake layers in advance and freeze them, let them thaw for about 10 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
  • Beat 3 cups of unsalted butter on a high speed for 3 minutes with a whisk attachment. It should become lighter in color and increase in volume as air is incorporated into the butter.
  • Mix in 1 Tbsp of vanilla extract or vanilla bean paste and 1 tsp salt on a medium speed.
  • Slowly mix in 10 cups of powdered sugar on a low speed. Halfway through add 1/2 cup of heavy cream or milk to make the frosting easier to mix.
  • Stack and frost the rainbow cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board. Start with the purple cake layer.
  • Spread an even layer of fluffy vanilla buttercream between each cake layer. Cover the cake with white frosting. Slice and serve.

Rainbow Cake Recipe

Ingredients:

Vegetarian

Refrigerated
1 cup: Egg whites from a carton or about 7 egg whites

Condiments
1 tbsp: Vanilla extract or vanilla bean paste

Baking & spices
3 cups: All-purpose flour
2 1/2 tsp: Baking powder
1: Gel food coloring - if desired
3 cups: Granulated sugar
7 cups: Powdered sugar
1 1/2 tsp: Salt, fine
2 tsp: Vanilla extract

Oils & vinegars
2 tbsp: Vegetable oil

Dairy
3 cup: Butter, unsalted
1 1/2 cups: Buttermilk
1/4 cup: Heavy cream or whipping cream

  • Instructions:
  • Preheat oven to 350°F / 175°C. Line four 7" or three 8" pans with parchment rounds and grease with non-stick baking spray or homemade cake pan release.
  • Mix 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
  • Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
  • Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
  • Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated. If you plan to color your cake layers, add in the gel food coloring with the oil and vanilla. Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
  • Divide the batter evenly between your prepared pans. Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs. Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan. Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
  • Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth. Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed. Slowly mix in 7 cups of powdered sugar on a low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix. Continue to mix on a low speed for a few minutes until the desired consistency is reached.
  • Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board. Add an even layer of buttercream between each cake layer with a large offset spatula. Add a thin coat of frosting around the cake, fully cover the cake layers.

Classic Rainbow Cake Recipe

Ingredients:

Vegetarian

Refrigerated
6: Eggs, large

Baking & spices
1: Food coloring
4 cups: Powdered sugar
1 tsp: Vanilla extract, pure
2 boxes: White cake mix

Oils & vinegars
1 cup: Oil

Dairy
1 cup: Butter, unsalted
1/4 cup: Heavy whipping cream

Liquids
2 cups: Water

Instructions:

  • Prepare cake mixes according to package instructions.
  • Divide batter equally into 5 bowls. Color each bowl of batter with food coloring of your choice.
  • Bake cake for 25 minutes. Let cool. Refrigerate for 2 hours. Then cut 3 round 6-inch cakes using a cake cutter. Place first layer on cake plate, pipe dollops of frosting to cover the layer. Repeat with remaing two layers. Do not frost the sides.
  • Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
  • Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Pour frosting into a large pastry bag fitted with a large round pastry tip.

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