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Rainbow Sheet Cake
Rainbow Sheet Cake
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Colorful rainbow sheet cake with creamy vanilla base and decadent cream cheese frosting, perfect for any birthday celebration.
Ingredients:
  • baking spray with flour
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups enriched bleached cake flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon kosher salt
  • 1 cup whole milk, at room temperature
  • gel food coloring: red or pink, orange, yellow, green, blue, and purple
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 0.125 teaspoon kosher salt
  • gel food coloring: red or pink, orange, and green
Instructions:
  • Assemble all ingredients.
  • Preheat the oven to 350°F. Grease a 9x13-inch baking pan with baking spray, line it with parchment paper, and spray the parchment with baking spray.
  • In a stand mixer fitted with a paddle attachment, beat butter until creamy for about 30 seconds. Gradually add white sugar and beat until light and fluffy for 2 to 3 minutes.
  • Mix in eggs one at a time until fully incorporated, approximately 1 minute each. Stir in vanilla until blended, about 15 seconds. Use a flexible spatula to scrape down the sides and bottom of the bowl.
  • In a medium bowl, combine flour, baking powder, and salt, whisking until mixed.
  • Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix on low speed until just combined after each addition.
  • Divide the batter evenly into 6 small bowls. Add 1-2 drops of food coloring to each bowl to create vibrant colors: red/pink, orange, yellow, green, blue, and purple. Gently mix until well combined, adjusting coloring as necessary to achieve the perfect shade.
  • Create a colorful pattern by alternating dollops of batter in the pan until full. If leftovers remain, add to existing dollops of the same color. Lightly tap the pan on the counter to evenly spread the batter and fill any gaps.
  • Bake in the preheated oven for about 30 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely for at least 1 hour.
  • Make the frosting: In a stand mixer with a paddle attachment, blend cream cheese and butter on medium speed until smooth (about 1 minute). Switch to low speed, slowly incorporate powdered sugar, and beat for about 2 minutes. Add vanilla and salt, increase speed to medium, and beat until fluffy (about 1 minute).
  • Divide 1/4 cup of frosting evenly into 3 small bowls. Add 1-2 drops of food coloring to each bowl: red/pink, orange, and green. Mix well and adjust color as needed. Transfer each color to piping bags with small round tips, while leaving the remaining frosting in the bowl white.
  • Trim the cake edges with a serrated knife.
  • Spread the white frosting on the top of the cake, keeping the sides bare.
  • Pipe small rainbows across the top of the cake using the colorful frosting.

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