Soy-Free Rainbow Cake
Brighten any celebration with this stunning Soy-Free Rainbow Cake, a vibrant masterpiece that’s as delightful to eat as it is to look at! This colorful layered cake is perfect for those with soy allergies, offering a rich, buttery flavor balanced by a tangy cream cheese frosting. Crafted with gel food coloring, each layer showcases bold hues of red, orange, yellow, green, blue, and purple, creating an impressive visual display. The fluffy crumb is achieved through whipped egg whites and a blend of all-purpose flour, making the texture irresistible. Ideal for birthdays, parties, or any festive occasion, this cake is sure to be the centerpiece of your dessert table. Ready in just over an hour, it’s surprisingly simple to bake and assemble, and can be customized with decorative toppings for added flair. Serve chilled for the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Baking powder
- 1 teaspoon Salt
- 1.5 cups Unsalted butter (softened)
- 3 cups Granulated sugar
- 10 large Egg whites
- 2 teaspoons Vanilla extract
- 1.5 cups Whole milk
- 6 colors Gel food coloring (red, orange, yellow, green, blue, purple)
- 6 cups Confectioners' sugar
- 16 ounces Cream cheese (softened)
- 1 cup Heavy cream
Instructions
Preheat the oven to 350°F (175°C). Grease and line six 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Gradually add the egg whites to the butter mixture, one at a time, mixing well after each addition. Mix in the vanilla extract.
Reduce the speed to low and alternately add the flour mixture and whole milk, starting and ending with the flour mixture. Mix just until combined.
Evenly divide the batter into six separate bowls. Add a different gel food coloring to each bowl: red, orange, yellow, green, blue, and purple, stirring 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 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting by beating the cream cheese and confectioners' sugar in a large bowl until smooth. Slowly add the heavy cream and continue beating until the mixture is fluffy and spreadable.
Once the cakes are completely cooled, spread a thin layer of frosting between each layer, stacking the cakes in rainbow order.
Frost the outside of the cake with the remaining cream cheese frosting and smooth out with a spatula. Decorate as desired.
Refrigerate the cake for at least 30 minutes before serving to set the frosting. Slice and enjoy!
Nutrition Facts
Calories |
12351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 543.2 g | 696% | |
| Saturated Fat | 333.4 g | 1667% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1561 mg | 520% | |
| Sodium | 7360 mg | 320% | |
| Total Carbohydrate | 1780.8 g | 648% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 1387.0 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1076 mg | 83% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2163 mg | 46% | |
*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.
