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Rainbow Layer Cake
Rainbow Layer Cake
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
105 minutes
Wow your guests with a stunning rainbow layer cake – each layer dyed in vibrant colors and stacked in rainbow order for a show-stopping dessert!
Ingredients:
  • For the cake batter
  • 3 3/4 cups (450g) all-purpose flour
  • 3 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 1/4 cup (500g) granulated sugar
  • 1 1/4 cup (282g) unsalted butter, room temperature
  • 4 large eggs plus 2 large egg whites, room temperature
  • 1 1/2 tablespoons vanilla extract
  • 1 1/2 cups (320g) buttermilk, room temperature
  • For coloring the cake layers
  • 1/2 teaspoon Americolor Gel Super Red
  • 1/4 teaspoon Americolor Gel Lemon Yellow
  • 1/4 teaspoon Americolor Gel Leaf Green
  • 1/4 teaspoon Americolor Gel Royal Blue
  • 1/2 teaspoon Americolor Gel Violet
  • 1/4 teaspoon Americolor Gel Orange
  • For the vanilla buttercream frosting
  • 2 1/2 cups unsalted butter, room temperature
  • 5 cups (500g) powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons 2% milk
  • For decoration
  • Rainbow sprinkles
Instructions:
  • Preheat the oven to 350°F. Lightly butter and line the bottom of six 8-inch cake pans with parchment rounds. If you have fewer cake pans, bake the layers in batches.
  • In a spacious bowl, whisk together the flour, salt, and baking powder to blend the dry ingredients. Keep it aside for later use.
  • Whisk together the eggs, egg whites, and vanilla in a mixing bowl with a spout. Set aside.
  • In a mixing bowl, combine the room temperature butter and sugar. Using the paddle attachment, mix on medium speed for 9-10 minutes until light and fluffy, with a white color.
  • With the mixer on low, slowly pour in the whisked eggs and vanilla. Stop the mixer, scrape down the bowl with a rubber spatula. Mix again on low to fully combine everything.
  • Layer flavors and textures: Begin by gently adding one-third of the dry ingredients to the mixing bowl, blending on low speed until just combined. Follow with a gradual pour of half of the buttermilk, then repeat, alternating between dry and wet elements, finishing with the dry mixture. Ensure thorough mixing by scraping the sides and bottom of the bowl to incorporate all components, and finish with one final mix for a perfectly combined batter.
  • Divide the batter: Spread out the batter evenly, distributing approximately 1 1/2 cups (280g) into 6 medium-sized bowls. Incorporate one gel color into each bowl using a spoon to create yellow, blue, green, purple, orange, and red batters.
  • Bake the layers: Divide the colored batter evenly among the prepared cake pans. If baking in batches, keep the extra batter uncovered. Use a small offset spatula to spread the batter evenly in each pan. Bake three pans at once for 17 minutes, or until the tops spring back and the cakes begin to pull away from the pan edges.
  • Cool the cake layers: After baking, let each pan sit on a wire rack for 5 minutes. Invert the pans to release the layers. Allow the layers to cool completely on the wire rack. Repeat for all 6 cake layers.
  • Cream the butter for buttercream frosting: In a stand mixer with a paddle attachment or using a hand mixer, beat the butter on medium speed until smooth, approximately 2 minutes.
  • Sprinkle in the powdered sugar. Mix on low speed until combined, then switch to medium-high speed and continue to mix until the mixture turns white and fluffy, around 3-4 minutes.
  • Incorporate milk and vanilla into the mixture on low speed until combined. Increase speed to medium and mix until fluffy, around 30 seconds.
  • Assemble the cake layers: Start with the purple layer on a large plate or cake round, spread 1/2 cup of frosting evenly. Add the blue layer, spread another 1/2 cup of frosting. Repeat with green, yellow, and orange layers. Finish by placing the red layer upside down for a smooth top. Ensure layers are centered and cake top is level.
  • Smoothly coat the cake with 1 cup of frosting using an offset spatula or large butter knife, ensuring a thin, even layer that allows the cake to peek through.
  • Let the cake cool: Place the uncovered cake in the freezer for 10-15 minutes or in the fridge for 20-30 minutes until the frosting sets.
  • To frost the cake, take it out of the fridge or freezer. Add a thicker layer of frosting on top and around the cake. Use an offset spatula or the back of a butter knife to create smooth sides. The quick chill in the freezer will help achieve a flawless finish on the frosting.
  • To decorate the cake, gently press rainbow sprinkles along the bottom border while tilting the cake. Use a piping bag with a large star tip to create 10-12 buttercream rosettes on the top edge, then sprinkle them with more rainbow sprinkles.
  • To ensure clean slices, chill the cake in the freezer for 20-30 minutes before cutting with a hot sharp knife.
  • Storage: After assembling and decorating the cake, store it in the fridge until ready to eat. For easier cutting, bring the cake to room temperature by taking it out a few hours before serving. To store leftover slices, place them on a plate or baking tray, freeze for 10-15 minutes until solid, and then wrap each slice twice in plastic wrap. If you enjoyed this recipe, leave a star rating below!

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