Nut-Free Rainbow Cake
Brighten up any celebration with this stunning Nut-Free Rainbow Cake, a vibrant showstopper that's as fun to make as it is to eat! Perfect for those with nut allergies, this cake combines layers of colorful, moist vanilla sponge using gel food coloring in a spectrum of red, orange, yellow, green, blue, and purple. Each layer is topped with creamy buttercream frosting, creating a picture-perfect centerpiece for birthdays, parties, or any joyful occasion. With a straightforward recipe and a short prep time, it’s surprisingly simple to put together—and sure to impress your guests! Whip up this allergy-friendly dessert and take your taste buds on a flavorful and visual adventure.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups whole milk
- 6 brands gel food coloring (red, orange, yellow, green, blue, purple)
- 4 cups buttercream frosting
Instructions
Preheat your oven to 350°F (175°C). Grease and line six 9-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, using an electric mixer, beat the softened butter on medium speed until creamy, about 1 minute.
Gradually add sugar to the butter and beat on medium-high speed until well combined and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and whole milk to the batter, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly into six small bowls (about 1 cup of batter per bowl).
Add a different gel food coloring to each bowl and mix until evenly colored. Use red, orange, yellow, green, blue, and purple.
Pour each colored batter into the prepared cake pans. Smooth the tops with a spatula if necessary.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
Once completely cooled, level the tops of the cakes if necessary.
Begin assembling the cake by placing the purple layer on a cake plate. Spread a layer of buttercream frosting on top.
Repeat with the blue, green, yellow, orange, and red layers, adding frosting between each layer.
Frost the top and sides of the cake with the remaining buttercream.
Decorate with additional colored sprinkles or decorations if desired.
Refrigerate for at least 30 minutes before slicing to allow the cake to set.
Nutrition Facts
Calories |
9386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 427.2 g | 548% | |
| Saturated Fat | 260.8 g | 1304% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1826 mg | 608% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 1292.4 g | 470% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 1001.1 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 727 mg | 56% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1360 mg | 29% | |
*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.
