Rainbow Cake
Brighten up your celebrations with this stunning Rainbow Cake—a true showstopper that’s as delightful to taste as it is to behold! This recipe features six vibrant layers, each infused with bold gel food coloring to create a mesmerizing spectrum of colors. Perfect for birthdays, parties, or any festivity, the moist and fluffy vanilla sponge layers are seamlessly stacked with creamy, homemade buttercream frosting, ensuring a balance of sweetness and softness in every bite. With easy-to-follow steps and simple ingredients like all-purpose flour, sugar, butter, and milk, this cake transforms into an edible work of art that’s sure to impress. Whether you’re a seasoned baker or just getting started, this eye-catching dessert is your ticket to baking magic that wows the crowd! Keywords: Rainbow Cake recipe, colorful layered cake, homemade buttercream frosting, easy celebration cake, vibrant party dessert.
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Recipe Information
Ingredients
- 450 grams all-purpose flour
- 15 grams baking powder
- 1 teaspoon salt
- 340 grams unsalted butter
- 400 grams sugar
- 6 pieces large eggs
- 2 teaspoons vanilla extract
- 240 milliliters whole milk
- 6 colors (red, orange, yellow, green, blue, purple) gel food coloring
- 300 grams unsalted butter (for frosting)
- 600 grams powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 60 milliliters whole milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour six 9-inch (23 cm) round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, beat 340 grams of butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the 2 teaspoons of 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 just until combined after each addition.
Divide the batter equally into 6 bowls. Add a different color of gel food coloring to each bowl, stirring to combine until the desired shade is reached.
Pour each colored batter into its prepared baking pan, smoothing the tops with a spatula.
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
For the frosting, beat 300 grams of butter in a large bowl until creamy. Gradually add the powdered sugar, beating until smooth.
Mix in the 2 teaspoons of vanilla extract, then add the 60 milliliters of milk, beating until the frosting is light and fluffy.
To assemble the cake, level the tops of each cake layer with a serrated knife if necessary.
Place the purple layer on a serving plate or cake stand. Spread a thin layer of frosting on top.
Repeat with the remaining layers in the following order: blue, green, yellow, orange, and red, frosting between each layer.
Spread a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate the cake for 15-30 minutes to set.
Apply a final coat of frosting all over the cake, smoothing it with a spatula.
Decorate as desired, then slice and enjoy your stunning Rainbow Cake!
Nutrition Facts
Calories |
10880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 580.5 g | 744% | |
| Saturated Fat | 339.6 g | 1698% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2560 mg | 853% | |
| Sodium | 4479 mg | 195% | |
| Total Carbohydrate | 1370.3 g | 498% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 1004.2 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 751 mg | 58% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1536 mg | 33% | |
*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.
