Low Sodium Rainbow Cake
Brighten up any celebration with this stunning Low Sodium Rainbow Cake! Perfectly tender layers of vibrant red, orange, yellow, green, blue, and purple come together in this visually dazzling dessert that's as delicious as it is eye-catching. This cake is carefully designed with low sodium ingredients, including unsalted butter and cream cheese, providing a heart-healthier treat without compromising on flavor or texture. Natural food colorings ensure each layer shines brightly without added chemicals, and a creamy frosting ties it all together. Whether you're baking for a birthday party, pride celebration, or just to surprise your loved ones, this cake is sure to wow both the eyes and the taste buds. Ideal for those seeking vivid cakes that are easy to make at home, it's a must-try recipe to sweeten up life's special moments!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 1.5 cups unsalted butter, softened
- 2 cups granulated sugar
- 5 units large eggs
- 2 teaspoons vanilla extract
- 1.5 cups milk
- as needed natural food colorings (red, orange, yellow, green, blue, purple)
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour six 8-inch round cake pans or work in batches with fewer pans.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly into six bowls. Add a few drops of each food coloring to each bowl to create red, orange, yellow, green, blue, and purple batters. Mix each until the color is evenly distributed.
Pour each colored batter into the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Mix in the vanilla extract and 2 tablespoons of milk, beating until light and fluffy.
Once the cakes are completely cool, begin assembling the cake. Start with the purple layer at the bottom. Spread a thin layer of frosting over the top, then place the blue cake layer on top.
Continue layering with frosting between each cake: green, yellow, orange, and finally red.
Frost the top and sides of the assembled cake with the remaining frosting, smoothing with a spatula.
Refrigerate the cake for at least 30 minutes before serving to set the frosting.
Nutrition Facts
Calories |
10356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 596.4 g | 765% | |
| Saturated Fat | 364.5 g | 1823% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2508 mg | 836% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 1198.2 g | 436% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 899.7 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 1042 mg | 80% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
