Rainbow Layer Cake
Celebrate any occasion with this show-stopping Rainbow Layer Cake—a towering six-layer dessert bursting with vibrant colors and classic vanilla flavor. Each fluffy, tender layer is dyed with gel food coloring to create a dazzling spectrum of red, orange, yellow, green, blue, and purple. Sandwiched together with a rich, velvety buttercream frosting, this cake is as delicious as it is eye-catching. Perfect for birthdays, pride celebrations, or any event calling for a touch of whimsy, this colorful confection is a guaranteed crowd-pleaser. Simple ingredients, easy-to-follow steps, and a wow-worthy final presentation make this cake a must-try for aspiring bakers and seasoned pros alike. Keywords: rainbow cake recipe, six-layer cake, colorful dessert, buttercream frosting cake, celebration cake.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 4 teaspoons Baking powder
- 1 teaspoon Salt
- 340 grams Unsalted butter, softened
- 400 grams Granulated sugar
- 6 Large eggs
- 2 teaspoons Vanilla extract
- 360 milliliters Whole milk
- 6 colors Gel food coloring (red, orange, yellow, green, blue, purple)
- 450 grams Unsalted butter (for frosting), softened
- 900 grams Powdered sugar
- 2 teaspoons Vanilla extract (for frosting)
- 60 milliliters Heavy cream
Instructions
Preheat your oven to 175°C (350°F) and grease and line six 8-inch round cake pans. If you don’t have six pans, bake in batches.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together 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 dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Evenly divide the batter into six separate bowls and use gel food coloring to tint each portion a different color of the rainbow (red, orange, yellow, green, blue, purple). Mix until the color is fully incorporated.
Pour each colored batter into a prepared cake pan, spreading it out evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
To make the frosting, beat the softened butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition.
Mix in the vanilla extract and heavy cream, beating until the frosting is light and fluffy. Add more cream if needed to reach your desired consistency.
To assemble the cake, place the purple layer on a cake board or serving plate. Spread a thin layer of frosting on top, then stack with the blue layer. Repeat with the remaining layers in reverse rainbow order (green, yellow, orange, red), frosting between each layer.
Apply a thin crumb coat around the outside of the cake and refrigerate for 20 minutes. Then spread a final thick layer of frosting over the cake, smoothing it out as desired.
Decorate with additional frosting, sprinkles, or other toppings if desired. Slice and serve this vibrant masterpiece!
Nutrition Facts
Calories |
13179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 700.2 g | 898% | |
| Saturated Fat | 430.9 g | 2154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2915 mg | 972% | |
| Sodium | 4703 mg | 204% | |
| Total Carbohydrate | 1681.3 g | 611% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 1283.5 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 412 mg | 32% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 1145 mg | 24% | |
*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.
