If you are on the hunt for a show-stopping dessert that brings pure joy with every slice, look no further than this delightful Rainbow Cake Recipe. Its vibrant layers burst with color and flavor, making it the perfect centerpiece for celebrations or just a fun family treat. The soft, moist crumb combined with the creamy buttercream frosting creates an irresistible combination that’s both beautiful to behold and heavenly to taste.
Ingredients You’ll Need
The magic of this Rainbow Cake Recipe lies in a handful of simple, yet essential ingredients that work together to create that perfect texture and stunning visual effect. Each element plays a crucial role—from the fluffy layers to the luscious frosting and, of course, the brilliant colors that make this cake so fun.
- All-purpose flour: 2½ cups (350 grams) provides the tender crumb foundation for the cake.
- Granulated sugar: 1½ cups (300 grams) adds sweetness and helps keep the cake moist.
- Baking soda: 1 teaspoon (6 grams) ensures the cake rises beautifully and stays light.
- Baking powder: 1 teaspoon (4 grams) adds extra lift for a soft texture.
- Kosher salt: ½ teaspoon balances sweetness and enhances flavor.
- Buttermilk: 1½ cups (341 grams, room temperature) adds tang and tenderizes the crumb.
- Unsalted butter: ½ cup (115 grams, slightly melted) for richness mixed into the batter.
- Large eggs: 3 (150 grams, room temperature) bind the ingredients and add structure.
- Pure vanilla extract: 2 teaspoons (8 grams) infuses a warm, inviting aroma.
- Gel food coloring: Red, orange, yellow, green, blue, and purple for vibrant layers without altering the batter consistency.
- Powdered sugar: 5 cups (600 grams) forms the base of the creamy buttercream frosting.
- Unsalted butter for frosting: 1½ cups (340 grams, slightly melted) makes the frosting silky and smooth.
- Pure vanilla extract for frosting: 1 tablespoon (12 grams) adds depth and flavor to the frosting.
How to Make Rainbow Cake Recipe
Step 1: Prepare Your Batter
Start by preheating your oven and prepping six cake pans for your rainbow layers. In a large bowl, whisk together the dry ingredients—flour, sugar, baking soda, baking powder, and salt. In another bowl, combine the buttermilk, melted butter, eggs, and vanilla extract until smooth and luscious. Slowly mix the wet ingredients into the dry, stirring just until combined for a tender, smooth batter.
Step 2: Divide and Color the Batter
Here comes the fun part! Divide your batter evenly into six bowls. Using gel food coloring, tint each portion a different color of the rainbow: red, orange, yellow, green, blue, and purple. Gel colors are perfect because they give you that vivid hue without thinning the batter. Mix each bowl gently until the colors are vibrant and uniform.
Step 3: Bake the Colorful Layers
Pour each colored batter into its prepared pan and bake simultaneously or in batches. Keep an eye on them, as the thin layers bake quickly—about 15 to 20 minutes or until a toothpick inserted comes out clean. Once baked, let the cake layers cool completely on a wire rack; this step is crucial for stacking them perfectly with frosting later.
Step 4: Make the Buttercream Frosting
While your cake layers cool, whip up a batch of classic buttercream frosting. Beat together the softened butter and vanilla extract until fluffy, then slowly add powdered sugar, one cup at a time, until you reach a smooth, creamy consistency. This frosting will not only taste heavenly but also act as the glue to hold your vibrant cake layers together.
Step 5: Assemble the Rainbow Cake Recipe
Begin stacking by placing the purple layer on your serving plate. Spread an even layer of buttercream over the top, then repeat with the blue, green, yellow, orange, and finally the red layer. Once all layers are stacked, cover the entire cake with a thin crumb coat and chill to set. Finish with a generous final coat of frosting for a smooth, pristine look.
How to Serve Rainbow Cake Recipe
Garnishes
To make your rainbow cake truly pop, consider topping it with sprinkles, edible glitter, or fresh berries that complement the colorful layers inside. A few colorful sugar pearls or a handful of mini rainbow confetti can also add an extra festive touch to each slice.
Side Dishes
Serve your Rainbow Cake Recipe alongside light, complementary desserts like vanilla ice cream or a fresh fruit salad. These choices balance the sweetness and keep the party feeling fresh and lively. A cup of hot tea or coffee also pairs beautifully to round out the experience.
Creative Ways to Present
Try slicing the cake into individual rainbow cupcakes for a fun, personal-sized treat or create a layered trifle by cubing leftover cake with whipped cream and berries. For an extra surprise, slice into the cake from the side to reveal the stunning rainbow stripes inside—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Keep your Rainbow Cake Recipe fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to 4 days, making it perfect for enjoying over multiple celebrations or as a special weekend treat.
Freezing
If you want to save slices or the entire cake for later, wrap it tightly in plastic wrap and place it in a freezer-safe container. Frozen rainbow cake can last up to 3 months without losing flavor or texture, making it a convenient option for planning ahead.
Reheating
Since this cake is best enjoyed chilled or at room temperature, simply thaw frozen slices overnight in the fridge. Let the cake sit at room temperature for 30 minutes before serving to bring out its full flavor and softness.
FAQs
Can I use liquid food coloring instead of gel?
It’s best to use gel food coloring for this Rainbow Cake Recipe because liquid color can make the batter too thin, affecting the texture and color vibrancy of the layers.
How do I prevent the colors from bleeding into each other?
Make sure each colored layer is fully baked and cooled before stacking. Applying a crumb coat and chilling the cake between frosting steps helps keep the layers crisp and colors distinct.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup, and ensure your baking powder and other ingredients are gluten-free certified.
Is there a way to speed up the baking process?
If your oven can fit multiple pans, bake several layers at once on different racks for even cooking, rotating pans halfway through for best results. Just watch closely to avoid over-baking.
Can I use this recipe to make cupcakes instead?
Yes! The Rainbow Cake Recipe works wonderfully for cupcakes. Fill your cupcake liners with the colored batters and bake for about 15 minutes, adjusting timing based on your oven and cupcake size.
Final Thoughts
This Rainbow Cake Recipe isn’t just another dessert; it’s a celebration of color, joy, and warmth baked into every bite. Whether for a birthday, special occasion, or just because, this cake brings smiles and a little magic to your table. I hope you’ll give it a whirl and enjoy the fun and flavor it offers just as much as I do.
Print
Rainbow Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This vibrant Rainbow Cake recipe features six colorful layers stacked with a rich and creamy vanilla buttercream frosting. Perfect for celebrations or any occasion needing a show-stopping dessert, this cake is as delightful to look at as it is to eat. The recipe includes detailed instructions on creating colorful batter layers and fluffy frosting to achieve a moist and stunning rainbow cake.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour (350 grams)
- 1½ cups granulated sugar (300 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- 1½ cups buttermilk (341 grams, room temperature)
- ½ cup unsalted butter (115 grams, slightly melted)
- 3 large eggs (150 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
Coloring
- Gel food coloring (red, orange, yellow, green, blue, purple)
Buttercream Frosting
- 5 cups powdered sugar (600 grams)
- 1½ cups unsalted butter (340 grams, slightly melted, about 3 sticks)
- 1 tablespoon pure vanilla extract (12 grams)
Instructions
- Prepare the batter: Preheat the oven and grease six 8-inch round cake pans. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt. In another bowl, combine the buttermilk, slightly melted unsalted butter, eggs, and vanilla extract until well blended. Gradually add the wet ingredients to the dry ingredients and mix until smooth and just combined.
- Divide and color the batter: Divide the batter evenly into six separate bowls. Add gel food coloring to each bowl to create red, orange, yellow, green, blue, and purple batters. Mix each until the color is vibrant and uniform.
- Bake the cake layers: Pour each colored batter evenly into the prepared cake pans. Bake in the preheated oven at 350°F (175°C) for about 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow the cake layers to cool completely in the pans, then carefully remove them.
- Make the buttercream frosting: In a large bowl, beat the slightly melted unsalted butter until creamy. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Add the vanilla extract and continue to beat on medium-high speed until the frosting is light, fluffy, and smooth.
- Assemble the cake: Place the purple layer on a cake board or serving plate. Spread an even layer of buttercream on top, then add the blue layer. Repeat with green, yellow, orange, and finally the red layer on top. Spread a thin crumb coat of frosting over the entire cake and chill for 15-20 minutes. Finish frosting the top and sides evenly with the remaining buttercream.
- Decorate and serve: Optionally, decorate the cake with sprinkles or edible glitter. Slice the cake into 10 generous slices and serve. Store leftovers covered in the refrigerator for up to 3 days for best freshness.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for the best batter consistency.
- Use gel food coloring to achieve vibrant colors without altering batter consistency.
- You can substitute buttermilk with milk and 1 tablespoon vinegar or lemon juice if necessary.
- Allow cake layers to cool completely before frosting to prevent melting.
- For easier slicing, chill the cake for 30 minutes before cutting.
